Changes in quality and composition of sunflower oil during processing and storage

Abstract

Sunflower oil is one of the most frequently consumed oils in the world. Its processing and storage conditions are very important since they can influence the oil quality by varying the quantity and proportion of its minor compounds. This article provides information about the compositional changes produced during sunflower-oil processing and storage, and describes how these changes affect oil quality. The review has been divided in four well-defined main sections: sunflower-oil chemical composition, sunflower-seed processing, changes in composition and changes in quality indexes.