Sunflower oil extraction is the process of extracting oil from sunflower seeds. Sunflower oil is commonly used in food as frying and in cosmetics formulations as an emollient. Because sunflower oil is primarily composed of less-stable polyunsaturated and monounsaturated fatty acids, it can be particularly susceptible to degradation by heat, air, and light, which trigger and accelerate oxidation.
Keeping sunflower oil at low temperatures during manufacture and storage can help minimize rancidity and nutrient loss, as can storage in bottles that are made of either darkly-colored glass, or, plastic that has been treated with an ultraviolet light protectant. Two varieties of safflower oil are available: high-linoleic and high-oleic. Highlinoleic safflower oil is rich in polyunsaturated fats, while high-oleic safflower oil contains more monounsaturated fats.
The more common type of safflower oil on the market is the high-oleic kind. It is used as heat-stable cooking oil, especially for fried foods like French fries and chips. This is because safflower oil has a high smoke point of around 450 ℉ (232℃). In fact, safflower oil has a higher smoke point than other commonly used oils, such as canola oil.