Abstract
Sunflower oil is naturally rich in both unsaturated fatty acids and numerous minor components, with high levels of &-tocopherol and phytosterols that could play an important role in plant protection. These micronutriments, tocopherols and phytosterols, also exhibit health benefits for humans including reducing both cardiovascular diseases and aging disorders. &−Tocopherol represents more than 95% of total sunflower tocopherol and has the greatest vitaminic activity. Furthermore, this oil contains high amounts of β-sitosterol which is a promising health beneficial phytosterol. The objective of this study was to compare the content and composition of fatty acids, tocopherols and phytosterols in sunflower oil between different cultivars and locations in a three-year experiment, and to estimate the relationships between these minor components, fatty acids and climatic conditions. Results revealed that content and composition of these molecules are mainly determined by plant genotype. Nevertheless, the environmental conditions seemed to strongly influence the tocopherol content. The results suggest possible improvement in sunflower breeding for minor components.
Highlights
Sunflower world production represents up to 20% of the total world production of oil seeds (FAO, 2013)
Sunflower oil is rich in natural micronutrients, and various studies have shown the health benefit properties of polyunsaturated fatty acids (PUFA), tocopherols and phytosterols
In 2003, the plants were exposed to extreme growth and maturation conditions compared with 2002 and 2004
Summary
Sunflower world production represents up to 20% of the total world production of oil seeds (FAO, 2013). Sunflower oil is rich in natural micronutrients, and various studies have shown the health benefit properties of polyunsaturated fatty acids (PUFA), tocopherols and phytosterols. Vitamin E isomers and specially α-tocopherol are able to reduce the risk of cardiovascular disease and exhibits anti-carcinogenic activities (Bramley et al, 2000; Beardsell et al, 2002). This can be achieved through prevention of polyunsaturated fatty acids oxidation and free radicals scavenging (Niki, 2004). Sterols inhibit cholesterol absorption in humans by limiting micellar solubility of cholesterol, leading to a reduction of cholesterol absorption (Kritchevsky, 1997; Thompson & Grundy, 2005; von Bergmann et al, 2005)
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