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Chemical Composition and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different Temperatures
Author(s) -
LEE Y. C.,
KIM I. H.,
CHANG J.,
RHEE Y. K.,
OH H. I.,
PARK H. K.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb17852.x
Subject(s) - roasting , food science , chemistry , phospholipid , phosphatidylethanolamine , linoleic acid , composition (language) , phosphatidylinositol , chemical composition , fatty acid , tocopherol , polyunsaturated fatty acid , antioxidant , biochemistry , vitamin e , organic chemistry , phosphatidylcholine , linguistics , philosophy , kinase , membrane
Seeds with different roasting (140°C to 180°C) and expelling (110°C to 150°C) temperatures were evaluated. The color development of their oils increased as both temperatures increased. The fatty acid compositions did not change, the major one being linoleic acid (80%). There were significant differences in the phosphorus content of oils prepared at different roasting temperatures, which was not the case with oils prepared at different expelling temperatures. The major phospholipid component of oil is phosphatidylinositol. The proportion of phosphatidylinositol in oil increased as both temperatures increased. Phosphatidylethanolamine in oil decreased as roasting temperatures increased. Tocopherols and tocotrienols were identified. The oxidative stabilities increased as both temperatures increased.