Crude sunflower oil is generated from partially dehulled seeds by mechanical pressing followed by hexane extraction and water degumming. Pecularity and premanence are the major factors kept in mind while production, acceptance and marketing of vegetables oil products. These attributes depends mainly upon seed quality, seed treatment before extraction, extraction method and processing conditions. They are impacted by the presence of some minor components, such as free fatty acids, Tocopherols, Phospholipids, Trace Metals and Waxes which have pro. The permanence and quality standard of vegetable oils are influenced by the presence of minor constituents such as Phosphatides and waxes. Processing of oils causes alterations in their chemical composition and oxidative stability.