PHYTOCHEMICAL AND PHYSICOCHEMICAL ANALYSIS OF SUNFLOWER OIL
Purusharth Raghuvanshi, Dr. Shivani Guleria
School of life & Applied Sciences, Maya Devi University, Dehradun, Uttarakhand, India
Abstract: Probably one of the most common edible oils which were used globally is that of the sunflower extract that is made by mixing seeds of a plant species referred to as Helianthus annuus with high nutritional value and no limit on application. It contains mainly unsaturated fatty acids like linoleic acid and oleic acid, bioactive compounds like tocopherols, phytosterols and phenolic compounds. The ingredients facilitate its functions as an antioxidant, cardioprotective, anti-inflammatory and skin beneficial. The plot of the current review is focused on the phytochemical and physicochemical analysis of sunflower oil in the light of the chemical composition, quality parameters, and the functional significance. Phytochemical analysis provides evidence on the presence of important bioactive compounds which enhances its therapeutic action as physicochemical parameters such as acid value, iodine value, peroxide value, saponification value, and oxidative stability determines the quality of the product, its purity and shelf life. Detailed characterization of its components is often done using various tools of analyses, such as GC-MS, HPLC, FTIR, and spectroscopic. Also noted by the review is the importance of sunflower oil in food, pharmaceutical, cosmetic and industrial since it possesses nutritional benefits and functionality properties. However, the existence of issues such as oxidation, adulteration, and no standardization are considered to be important barriers. The paper highlights the necessity of conducting high-quality research, creating a better-quality control, and standardization procedures to advance its safety and effectiveness. All in all, sunflower oil is one of the precious natural resources with a huge potential in terms of promoting health and sustainable industrial usage.
Keywords: Sunflower oil, Helianthus annuus, phytochemical analysis, physicochemical properties, fatty acids, tocopherols.
VOLUME 10 ISSUE 04 2026: 313 – 329