Vol. 7, Issue 3 (2018)

Study Design: Phytochemical Analysis of sunflower

Place and Duration of Study: Chemistry Lab, Medicinal & Aromatic Plants Section, Old IATTE Building, CCS Haryana Agricultural University, Hisar; between July 2012 to July 2014.

Methodology: Free fatty acid, peroxide value, total unsaturated fatty acid content, iodine value, Saponification value and unsaponifiable matter in the oil were determined. Free radical scavenging activity is determined by DPPH method.

Result: The yield of seed oil, extracts of whole seed and the seed cake were 34.0±0.1%, 4.9±0.0% and 7.4±0.2% respectively. Free fatty acid, peroxide value, total unsaturated fatty acid content and iodine value in the oil were 1.3±0.1%, 1.7±0.1meq kg-1, 90.2% and 120±0.5 g/100g respectively. Saponification value and unsaponifiable matter were 160 ±0. 1 mg/g KOH, 1.6±0.1% in sunflower oil respectively.

Conclusion: Because of free radical scavenging activity, high unsaturated fatty acids sunflower oil and defatted seed cake can be used as food as well feed.