Chemical composition and oxidative stability of safflower oil prepared from safflower seed roasted with different temperatures

Young Chul Lee, Se Wook Oh, Jaehyun Chang, In Hwan Kim

Research output: Contribution to journalArticle

98 Citations (Scopus)

Abstract

The chemical composition and oxidative stability of safflower oil prepared from the seed roasted, at different roasting temperatures (140-180°C), were evaluated and compared with those of unroasted safflower oil. The colour development and phosphorus content of oils increased significantly as roasting temperature increased. The fatty acid compositions of safflower oils did not change with roasting temperature. The major fatty acid was linoleic acid (ca. 80%). Four phospholipid classes, namely, PE, PI, PA and PC, were identified. The major phospholipid component of safflower seed oil is PI. However, the proportion of PI in the safflower oil increased significantly as roasting temperature increased (P<0.05), but, PE in safflower oil decreased significantly as roasting temperature increased (P<0.05). Tocopherol and tocotrienol homologues were identified, namely, α-, β-, and γ-tocopherols, and γ- and δ-tocotrienols, whereas no δ-tocopherol, or α-, and β-tocotrienols were detected. The major tocopherol in safflower oil was α-tocopherol. The content of α-tocopherol in safflower oil gradually increased from 441 to 520 mg/kg as roasting temperature increased from 140 to 180°C. The oxidative stability showed that, as the roasting temperature increased, the oxidative stability of safflower oil increased.

Original languageEnglish
Pages (from-to)1-6
Number of pages6
JournalFood Chemistry
Volume84
Issue number1
DOIs
Publication statusPublished - 2004 Jan

Keywords

  • Composition
  • Oxidative stability
  • Roast
  • Safflower oil

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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