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Chemical composition and oxidative stability of safflower oil prepared from safflower seed roasted with different temperatures

Author:
Lee, Young-Chul, Oh, Se-Wook, Chang, Jaehyun, Kim, In-Hwan
Source:
Food chemistry 2004 v.84 no.1 pp. 1-6
ISSN:
0308-8146
Subject:
Carthamus tinctorius, alpha-tocopherol, beta-tocotrienol, color, delta-tocopherol, fatty acid composition, linoleic acid, oxidative stability, phosphorus, roasting, safflower oil, safflower seed, temperature
Abstract:
The chemical composition and oxidative stability of safflower oil prepared from the seed roasted, at different roasting temperatures (140-180 °C), were evaluated and compared with those of unroasted safflower oil. The colour development and phosphorus content of oils increased significantly as roasting temperature increased. The fatty acid compositions of safflower oils did not change with roasting temperature. The major fatty acid was linoleic acid (ca. 80%). Four phospholipid classes, namely, PE, PI, PA and PC, were identified. The major phospholipid component of safflower seed oil is PI. However, the proportion of PI in the safflower oil increased significantly as roasting temperature increased (P<0.05), but, PE in safflower oil decreased significantly as roasting temperature increased (P<0.05). Tocopherol and tocotrienol homologues were identified, namely, α-, β-, and γ-tocopherols, and γ- and δ-tocotrienols, whereas no δ-tocopherol, or α-, and β-tocotrienols were detected. The major tocopherol in safflower oil was α-tocopherol. The content of α-tocopherol in safflower oil gradually increased from 441 to 520 mg/kg as roasting temperature increased from 140 to 180 °C. The oxidative stability showed that, as the roasting temperature increased, the oxidative stability of safflower oil increased.
Agid:
386244