In this study, the effect of ultrasound-assisted extraction (UAE) on oil yield and content of functional food ingredients of hulled and non-hulled sunflower is discussed and compared with conventional extraction methods. The optimum extraction parameters for UAE were as follows: n-hexane as extracting solvent, average particle size 250 +/- 12 mu m, extraction time 2h, solid-to-solvent ratio 1:12, ultrasound frequency 24 kHz and temperature 50 degrees C. Furthermore, the chromatograph showed that sunflower oil extracted by the UAE was rich in -Linolenic acid (-3). In addition, a marginal reduction in peroxide values and tocopherols were determined.