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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Sunflower and Plant Biology Research » Research » Publications at this Location » Publication #132607
Title: ALTERING FATTY ACIDS OF SUNFLOWER TO IMPROVE OIL STABILITY

Author
item MILLER, JERRY
item VICK, BRADY

Submitted to: International Symposium on Sunflower in Developing Countries
Publication Type: Proceedings
Publication Acceptance Date: 6/1/2002
Publication Date: 7/1/2002
Citation: MILLER, J.F., VICK, B.A. ALTERING FATTY ACIDS OF SUNFLOWER TO IMPROVE OIL STABILITY. http://www.isa.cetiom.fr/symposium/miller.htm PROCEEDINGS INTERNATIONAL SYMPOSIUM ON SUNFLOWER IN DEVELOPING COUNTRIES [2002]

Interpretive Summary: Traditional high-linoleic sunflower oil has been viewed as a healthful vegetable oil with desirable flavor and has been considered a premium oil in world markets because of its high percentage of polyunsaturated fatty acids. Its popularity in the world for salad oil, cooking oil, or for margarine production was based on its oil composition and the absence of cholesterol. By altering the fatty acids of sunflower oil, a new sunflower oil can be developed which has improved oxidative stability and product flavor when compared with traditional sunflower oil. To achieve this improvement, the oil needs an oleic acid concentration of 55 to 65%, a linoleic acid level of 20 to 28%, and a saturated acid level less than 9%. The mid-oleic concentration appears to be controlled by a partially dominant major gene and one or more dominant minor modifier genes. The benefits of this oil appear to be primarily for its oxidative stability of the oil after extraction and for stability of the products that are fried in the oil, primarily stability of flavor. Sunflower oil with the mid-oleic concentration does not have to be hydrogenated to improve stability, thus no formation of trans fatty acids will occur. A low saturated fatty acid concentration would be of benefit to consumers concerned with dietary requirements and cardiovascular disease. Two methods are recommended for breeding an open-pollinated mid-oleic sunflower variety. These are the Recurrent Half-Sib Selection method and the Stratified Mass Selection method. Selection for the mid-oleic level is inexpensive and quick, requiring only a refractometer.

Technical Abstract: Traditional high-linoleic sunflower (Helianthus annuus L.) oil has been viewed as a healthful vegetable oil with desirable flavor and has been considered a premium oil in world markets because of its high percentage of polyunsaturated fatty acids. Its popularity in the world for salad oil, cooking oil, or for margarine production was based on its oil composition and the absence of cholesterol. By altering the fatty acids of sunflower oil, a new sunflower oil can be developed which has improved oxidative stability and product flavor when compared with traditional sunflower oil. To achieve this improvement, the oil needs an oleic acid concentration of 55 to 65%, a linoleic acid level of 20 to 28%, and a saturated acid level less than 9%. The mid-oleic concentration appears to be controlled by a partially dominant major gene and one or more dominant minor modifier genes. The benefits of this oil appear to be primarily for its oxidative stability of the oil after extraction and for stability of the products that are fried in the oil, primarily stability of flavor. Sunflower oil with the mid-oleic concentration does not have to be hydrogenated to improve stability, thus no formation of trans fatty acids will occur. A low saturated fatty acid concentration would be of benefit to consumers concerned with dietary requirements and cardiovascular disease. Two methods are recommended for breeding an open-pollinated mid-oleic sunflower variety. These are the Recurrent Half-Sib Selection method and the Stratified Mass Selection method. Selection for the mid-oleic level is inexpensive and quick, requiring only a refractometer.