The researchers studied genetic diversity in cultivated sunflower seeds to improve the quality of sunflower oil. They analyzed 107 accessions for oil content and fatty acid composition, finding that the average oil content was 29.51%. Some accessions had high levels of beneficial fatty acids like oleic acid, while others had low levels of saturated fatty acids. The study showed a negative relationship between certain fatty acids and oil content, but a positive relationship between unsaturated to saturated fatty acids ratio and oil content. Principal Component Analysis identified four major components explaining 87.19% of the variations, with certain fatty acids playing key roles in determining oil content.