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ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

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

Al Surmi NY1, El Dengawi RAH1, Khalefa AH2 and Nageeb Yahia1*
1Food industries Department, Faculty of Agriculture, Damietta University, Damietta, Egypt.
2Food Science & Technology Departament, Faculty of Agriculture, Assiut University, Assiut, Egypt.
Corresponding Author : Nageeb Yahia
Food industries Department
Faculty of Agriculture
Damietta University, Damiutta, Egypt
Tel: 20572412376
E-mail: [email protected]
Received: September 08, 2015; Accepted: September 29, 2015; Published: October 09, 2015
Citation: Al Surmi NY, El Dengawi RAH, Khalefa AH, Yahia N (2015) Characteristics and Oxidative Stability of Some Safflower (Carthamus Tinctorius L.). J Nutr Food Sci S14:001. doi:10.4172/2155-9600.S14-001
Copyright: © 2015 Al Surmi NY, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Abstract

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.

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