Journal of Nutrition & Food Sciences
Open Access

Abstract

Characteristics and Oxidative Stability of Some Safflower (Carthamus Tinctorius L.)

Al Surmi NY, El Dengawi RAH, Khalefa AH and Nageeb Yahia

The objective of this study was to evaluate the oil content, physicochemical properties, total lipid, fractionation, fatty acid composition ,unsaponifiable matter composition ,tocopherol content as well as the oxidative stability of safflower seed oils of two local Egyptian cultivars namely :Malawi and Giza 1 as well as one imported Ethiopian cultivar ,The fatty acid composition of the oils indicated that the predominant fatty acid was linoleic acid ((74.60- 78.24%) followed by oleic (11.22 -14.19%), palmetic (6.03-6.66%) and stearic (2.01- 2.61%).The total lipids were fractionated to eight fractions with higher percent of triglyceride (81.70-85.34%). Total hydrocarbons constituted from 88.0 to94.7% while total sterols recorded from 5.32 to 12.00% of total unsaponifiable matters of oils. The tocopherols content was ranged from 1.36 to 56.96 mg/100 g oil .The oxidative stability of the studied oils was ranged from 6.20 to 6.45 h by using Rancimat at 100°C.The results indicated that safflower seeds contain a high content of edable oil which consider agood source of an essential linoleic fatty acid.