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Characteristics of safflower seed oils of turkish origin
Author(s) -
Işigigür A.,
Karaosmanoglu F.,
Aksoy H. A.
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540994
Subject(s) - carthamus , safflower oil , turkish , agronomy , chemistry , horticulture , food science , biology , traditional medicine , medicine , linguistics , philosophy
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.