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The plant geneticist’ contribution toward changing lipid and amino acid composition of safflower
Author(s) -
Knowles P. F.
Publication year - 1972
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/bf02545133
Subject(s) - carthamus , oleic acid , stearic acid , food science , linoleic acid , composition (language) , safflower oil , chemistry , fatty acid , biochemistry , botany , biology , organic chemistry , medicine , traditional medicine , linguistics , philosophy
Current research on the fatty acid composition of the seed oil of safflower ( Carthamus tinctorius L.) has shown the following: (1) there is a possibility that the oleic acid content can be increased above 80%, though probably not above 85%, by use of modifying genes and the major gene ol ; (2) wild species do not look very promising as a source of genes for modifying fatty acid composition; (3) commercially grown high linoleic and high oleic types are temperature stable; (4) an experimental type with about equal amounts of oleic and linoleic acids is responsive to temperature, with high temperature increasing oleic acid and low temperature increasing linoleic acid; and (5) stearic acid in another experimental type with higher levels of stearic acid (5–10%) is reduced by low temperatures.