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. Phosphatldylethanolamine in oil decreased as roasting temperatures increased. Tocopherols and tocotrienols were identified. The oxidative stabilities increased as both temperatures increased.
|Journal||Journal of Food Science|
|Publication status||Published - 2004 Jan 1|
- Minor component
- Oxidative stability
- Safflower oil
ASJC Scopus subject areas
- Food Science