Seed oils safflower

Chemical Designations - Synonyms Cartliamus tinctorius oil Safflower seed oil Chemical Formula Not applicable. 

Safflower seed oil All-frans-p-carotene 95 5.4x 10 3 26.2 Henry etal. (1998)... 

Rubbing Alcohol Ruby Arsenic Saccharose Saccharum Safflower Seed Oil Sal Acetosella Sal Ammoniac Salicylic Acid Salmiac Salt of Saturn Salt of Sorrel Salufer Sal Volatile Sand Acid Santachlor... 

Property Safflower seed oil Sesame seed oil Soybean oil Sunflower oil ... 

Dietetic foods, margarine, hydrogenated shortenings Considered by some authorities as the most natural, nutritionally sound vegetable oil. See also Safflower Seed Oil. 

Safflower seed oil is a minor oil obtained from the seed of Carthamus tinctorius, grown particularly in India as a source of a valuable red-yellow or orange dye. Annual production of seed varies between 600,000 and 800,000. Normally it is a linoleic-rich oil ( 75% linoleic acid) with LLL (47%), LLO (19%), and LLS (18%) as the major triacylglycerols. An oleic-rich variety ( 74% oleic acid) has been developed and designated saffola (52). 

Safflower seed oil content can also be determined by the use of nuclear magnetic resonance (NMR), and today most plant breeders employ NMR techniques to measure their new lines. NMR techniques can be performed on only one half of a seed, so the other half can be planted if the results of the analysis are promising. In its earlier versions, processors tended to feel that NMR analysis produced oil content results that were slightly higher than found by standard solvent extraction analysis or than what was actually obtained at the oil mill. This has been disproven in the case of safflower seed, and the industry has adopted NMR analyses in large part to speed up paperwork. Because of the relatively small amount of safflower seed being measured for oil content annually, no one has taken the time to prove that present-day NMR procedures should be used to substitute for the standard AOCS procedure. 

At low levels of oxidation, the degree and type of change known as flavor reversion is characteristic for each oil. For example, soybean oil develops a flavor that is described as beany or grassy. This flavor has been attributed to the formation of 2-pentylfuran (18) and 3-c -hexenal (19). Canola oil (LEAR) develops flavors similar to those of soybean oU. The flavor reversion of sunflower seed and safflower seed oils are described as seedy. Similarly, com and pahn oils develop flavors of distinct type. These reversion flavors are observed long before other objectionable oxidative off-flavors are formed. With many of these oils, the cause of the reversion flavors is not well understood. In the case of most well-processed oils, the reversion flavor is not a frequent problem. 

Farombi and Burton, examined the effects of several carotenoids on autoxidized triglycerides and concluded that potential prooxidant effects could occur at high concentrations. Moreover, Henry et al., suggested that at concentrations >500 ppm both P-carotene and lycopene acted as prooxidants by decreasing the induction time significantly, during the heat catalyzed oxidation of safflower seed oil. Several studies have shown that the presence of primary antioxidants and especially tocopherols stabilize carotenoids so they exhibit synergistic antioxidant character, instead of the prooxidant action that carotenoids would present individually. 

Heirry, L.K., Gatignani, G.L., and Scwharz, S. The influence of carotenoids and tocopherols on the stability of safflower seed oil during heat-catalyzed oxidation. Journal of the American Oil Chemists Society, 75, 1399-1402. 1998. 

Fig. 2. Light scattering intensity (LSI arbitrary units) of serum lipoproteins of different size after loading with monoglycerides (MG), free fatty acids (FFA), a 2 1 mixture of free fatty acids with monoglycerides or triglycerides (TG). All fats had the fatty acid composition of safflower seed oil the monoglycerides had equilibrium isomeric composition, and fats were fed at 1 g/kg body weight. Lipoproteins were separated by ultrafiltration into fractions of different size [diameter (d) > 400 nm, 100 < d < 400 nm, and d < 100 nm].

Safflower oil (unhydrogenated) Safflower seed oil Definition Oily liq. obtained from seeds of Carthanus tinctoriusconsistmq principally of triglycerides of linoleic acid Properties Lt, yel. oily liq. si. veg. odor sol. in oil and fat soivs. misc. with ether, chloroform insol. in water dens. 0.9211 -0.9215 (25/25 C) iodine no. 135-150 sapon. no. 188-194 ref. index 1.472-1.475 Toxicoiogy Human skin and eye irritant ing. in large volumes produces vomiting TSCA listed Precaution Combustible... 

Safflower fatty acid glycidyl ester. See Glycidyl safflowerate Safflower oil Safflower oil (unhydrogenated) Safflower seed oil. See... 

Press et al., 1974) to be effective in correcting essential fatty acid deficiency in humans. Sufficient oil was absorbed through the skin to reverse the pattern of essential fatty acid deficiency in serum phosphatidyl choline. Their data are plotted in Figure 16. At the end of 12 weeks of cutaneous application of sunflower seed oil, the triene tetraene ratio in serum phosphatidyl choline was in the order of 0.02. The phenomenon has been tested with rats (Bohles et ai., 1976) and found that sufficient oil was absorbed through the skin of rats to reverse the pattern of essential fatty acid deficiency. In our laboratory, an attempt to relieve essential fatty acid deficiency in infants was not successful. Cutaneous application of safflower seed oil at approximately the same dose level used by Press et al. (1974) caused no real change in triene tetraene ratio of serum phospholipids. Press et al. (1974) have e i ressed some doubt that the phenomenon they observed was effective over a longer period of time (private communication). 

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