Oleic safflower

As mentioned earlier, both MCTs and LCTs are used in tube feeding products. Corn, soy, and safflower oils have been the mainstay sources of fat in these products, providing mainly co-6 polyunsaturated fatty acids (PUFAs). On the other hand, some newer EN products contain higher quantities of co-3 PUFAs from sources such as fish oil [i.e., docosahexenoic acid (DHA) and eicosapentenoic acid or (EPA)]. Still other formulas contain higher quantities of monounsaturated fatty acids from canola oil and high-oleic safflower or sunflower oils. The essential fatty acid (EFA) content (mainly linoleic acid) of EN... 

TABLE 2. Typical Fatty Acid Composition of Linoleic and Oleic Safflower Oils (%). 

In 1957, scientists in Australia and California independently reported a mutation that came to be known as oleic safflower (54-56). This mutation occurred naturally and produces a plant and seed that look exactly like linoleic safflower, except for an oil whose fatty acid distribution is a mirror image of linoleic safflower oil (Table 2). The initial oleic safflower variety released by Knowles, UC-1 (57), was lower in oil content and had a poorer yield than conventional varieties available at the time. This meant that oleic safflower oil was initially sold at a premium. But agronomic research has since produced varieties that equal or even exceed normal safflower in yield and that are comparable in oil content. 

In recent years as more research has focused on the role of monounsaturates versus polyunsaturates and their effects on cholesterol reduction, oleic safflower oil has begun to receive more attention. In the United States, Saffola Grocery Products has introduced a grown-without-pesticides salad oil in which linoleic safflower oil has been replaced by the oleic type. In Japan, several bottlers have begun to feature oleic safflower oil in their gift-pack campaign both as an individually identified product and also in blends with the linoleic type. 

Oleic safflower oU displays most of the same characteristics as the linoleic type, except for its fatty acid structure (see Table 2). It has been noted that a blend of linoleic and oleic edible oUs would improve the dietary value of commercial safflower oil (83). Blends of this type began to be marketed in Japan in 1990 and appear to be achieving good acceptance by the public. 

The National Institute of Oilseed Products (NIOP) publishes an annual rule book that covers specifications and standards of trade for many vegetable oils, including safflower and oleic safflower. Rules 7.1 g and h (formerly llOg and h) and 7.1 i (formerly 110 i) are the NIOP rules for safflower seed and oleic seed, respectively. When combined with the state of California s official standards for safflower seed, little room exists for argument as to the meaning of a contract between buyer and seller. 

It has been demonstrated that tocopherols in hnoleic safflower oil were more stable than tocopherols in oleic safflower oil (150). The USDA did room odor studies that showed that oleic safflower did well compared with all other oils used in the study (151). A broad study was conducted of the effects of various substances on the oxidation of safflower oil in deep frying (152) of high temperature reactions in the presence of amino acids (153) and of the effect of amino acids on emulsions (154), dried emulsions (155, 156), and chemical and organoleptic properties (155, 156). 

Because oleic and linoleic safflower seeds are virtually identical in appearance, extreme care is necessary to prevent inadvertent mixing. If a positive paper trail can be established for identifying fields of linoleic and oleic safflower from time of planting until delivery to the oil mill or storage point, much more confidence is possible when the samples are taken and the seed is checked for refractive index to... 

Safflower florets were used to color ceremonial ointments in Egyptian tombs (10). The Journal of American College of Toxicology published a report on the safety of safflower oil in 1981. The article concluded that safflower oil was safe as a cosmetic ingredient in the current practices of use (180). Oleic safflower is considered equally safe, and safflower oil was found to be nonallergenic (181). 

HOSaflr = high oleic safflower HLSaflr=high linoleic safflower HOSunflr = data reported are the average values for three independent experiments. 

Figure 5. Cooling curve of high oleic safflower oil.

During the cooling process, the response to diluents and PPD molecules is dependent on the vegetable oils FA composition and its geometry to a certain extent. Pour point determinations (65) of safflower, high oleic safflower, and high linoleic safflower in the presence of diluent and additive molecules are presented in Table 10 (68). 

Fujisaki, M., Mohri, S., Endo, Y., and Fujimoto, K. 2000. The effect of oxygen concentration on oxidative deterioration in heated high-oleic safflower oil, JAOCS, 77(3), 231-234. 

Animal and vegetable fats rich in oleic acid include high oleic safflower (Section 3.3.29), filbert nuts (73-80%), /. bataua (70-76%), olive (Section 3.3.23), almond (65-70%), pistachio (62-73%), pecan (53-67%), macadamia (55-59%), cashew (53-58%), zero erucic rape (Section 3.3.27), groundnut (Section 3.3.15), shea nut (Section 3.3.32), lard (Section... 

Concentrates (70-75%) can be obtained from these relatively cheap sources by hydrophilisation. Richer sources of oleic acid include rapeseed oil (56%), macadamia oil (56% and a further 22 % of 16 1), almond oil (61%), high-oleic safflower oil (74%), olive oil (18%), high-oleic sunflower oil (Sunola, 82% and NuSun, 65 %) and Euphorbia lathyris seed oil (84%). 

The hydroformylation of vegetable oils (soybean, high oleic safflower, safflower, and linseed) using Rh(CO)2(acac) as the catalyst precursor in the presence of PPhs or (PhOlsP was studied. The ligand (PhO)3P resulted in a lesser reactivity compared to TPP in contrast to the rates of bulky phosphite ligands reported in the literature [16]. 

Kardinaal, AFM, van t Veer, P, Kok, FJ and Kohlmeier, L (1998) Tissue stores of individual MUFA andbreastcancer the EUR AMIC study. Am. J. Clin. Nutr., 68,134—141. Smith, JR (1996) Oleic safflower. In Safflower (JR Smith, ed.), ACKTS Press, Champaign, pp.357-369. 

Safflower (Carthamus tinctorius L.) is also an important oil source. Safflower seed is covered with a tough fibrous hull that protects the kernel. Whole seed and kernel contain 37 5% and 53-63% oil, respectively. Regular safflower contains mainly linoleic (77%) and oleic acids (15%). Oleic safflower (77% oleic and 15% linoleic acid) was originally marketed as an ingredient for mayonnaise and a replacement for peanut oil used by the snack food indnstry (Goodman, 1964). Later, oleic safflower became an ingredient in infant... 

Day Soybean Corn Peanut Oil Linseed Palm kernel High-oleic-safflower Coconut Freon-11-extracted-rice oil... 

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