1952•Journal of the Science of Food and AgricultureRequires access

Sunflower seed oil : The influence of temperature on the composition of the fatty acids

D. N. Grindley

Abstract

Abstract Sunflower seed has been cultivated in Khartoum during both the summer and winter, and the analytical results for the respective oils are given. It is observed that increased temperature during the period of ripening of the seed leads to a very much reduced linoleic acid content in the oil. The importance of marketing crops grown in the same area during different seasons separately is stressed.

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Key concepts: Sunflower seed, Linoleic acid, Composition (language), Sunflower oil, Ripening, Sunflower, Food science, Chemistry