Rezumat
Sunflower oil takes up the biggest specific weight among edible fats used in nutrition in the Repub- lic Moldova. Manufacturing and consumption of sunflower oil fortified with iodine as well as derivative products on it basis is a perspective direction for elimination of alimentary dependent iodine deficiency disorders. In order to reveal the influence of iodination process on the indexes of quality of sunflower oil, and for determination of its oxidative stability there were determined physical and chemical parameters of studied product. As the result of the study a high stability of sunflower oil fortified with iodine during stor- age was demonstrated.