The assessment of sunflower seeds in terms of quantity/quality is a complex activity and requires a high
degree of attention and rigor in the technological process steps for obtaining sunflower oil because this is
part of the human being s daily nutrition, improving or not his health.
This study aims to assess the degree of oxidative alteration (rancidity) of the oil bottled and stored in two
ways (PET and drums), in this respect an analysis of some quality indicators is performed that can highlight
the quality of the end product and its suitability for storage.
The performed analyses on sunflower oil samples stored in laboratory conditions (room temperature, light)
that match those in stores, supermarkets or hypermarkets, highlight the oxidative nature of fatty materials
under certain conditions.
The different behaviour of the oil stored in different packaging is due to different storage conditions,
primarily due to the absence of light
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