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1995•Journal of the American Oil Chemists SocietyRequires access

Characteristics of safflower seed oils of turkish origin

A. Işigigür, Fìlìz Karaosmanoğlu, H. A. Aksoy

Open publisher page 27 citations

Abstract

Abstract Technological characteristics of oils extracted from seventeen varieties of safflower seeds (Carthamus tinctorius L.) of Turkish origin were investigated for their utilization prospects in the food industry and in other industrial sectors. Standard procedures were applied to determine the technological characteristics of seventeen varieties of safflower seeds and the safflower seed oils; fatty acid compositions were determined by gas‐liquid chromatography. Results show that safflower seed oils are suitable both for food and industrial purposes.

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What this paper is about

Abstract Technological characteristics of oils extracted from seventeen varieties of safflower seeds (Carthamus tinctorius L.) of Turkish origin were investigated for their utilization prospects in the food industry and in other industrial sectors. Standard procedures were applied to determine the technological characteristics of seventeen varieties of safflower seeds and the safflower seed oils; fatty acid compositions were determined by gas‐liquid chromatography. Results show that safflower seed oils are suitable both for food and industrial purposes.

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Available abstract

Abstract Technological characteristics of oils extracted from seventeen varieties of safflower seeds (Carthamus tinctorius L.) of Turkish origin were investigated for their utilization prospects in the food industry and in other industrial sectors. Standard procedures were applied to determine the technological characteristics of seventeen varieties of safflower seeds and the safflower seed oils; fatty acid compositions were determined by gas‐liquid chromatography. Results show that safflower seed oils are suitable both for food and industrial purposes.

Key concepts: Carthamus, Safflower oil, Turkish, Agronomy, Chemistry, Horticulture, Food science, Biology

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