DETERMINATION OF CONJUGATED LINOLEIC ACID CONTENT OF COLD PRESS SAFFLOWER OILS FROM DIFFERENT VARIETIES
Project no. 1399 · Status: Kapanmış · 2017
Summary
Safflower cultivation is increasing in our country. The ability to grow aspirin in arid and arid areas is effective in this increase. Safflower oil is used as cooking oil. The ratio of total unsaturated fatty acids (90-93%), which is important for human health, is very high. In recent years, studies on the development of safflower varieties with high oleic acid (omega 9) ratio have also accelerated. Nowadays, safflower seeds (Healthola) with an oleic acid content of around 85% have also been developed. Considering that the oleic fatty acid ratio in olive oil is between 56-83%, we can say that oleic type safflower oil is nutritionally close to olive oil. In this study; It was developed as a result of breeding studies in our country; The chromatographic properties of Balcı, Remzibey, Dinçer, Olas, Linas, Ayaz safflower seed varieties and safflower oils obtained from these varieties by cold pressing method were determined. Safflower seeds; width, thousand grain weight, moisture content and fat content were determined.