Investigation of the oxidation products of oil seeds of sunflower hybrids grown in Serbia and Argentina

Abstract

Content of the oxidation products is very important parameter of oil quality and oxidative stability, ie. shelf life. In order to improve shelf life of oils, the breeders create new sunflower hybrids with altered fatty acid composition as well as the content of minor components that contribute to oxidative stability of oil (tocopherols, sterols, phenolic compounds, etc.)