Genotypic variation of fatty acid composition in safflower (Carthamus tinctorius L.) oil

Abstract

Safflower is a multipurpose crop with quality oil and brilliantly colored flowers which are used as a source of natural dyes for food and fabrics. In addition, different parts of the safflower plant have medicinal properties and are useful in treating many chronic diseases. Further, safflower oils are rich in polyunsaturated fatty acid (FA) with a fraction of some very desirable essential fatty acids (EFA). The increased interest for healthier food related with the consumption of long-chain n-3 fatty acids has conducted to the sale of supplements and fortified foods containing these fatty acids. Safflower oils can be considered functional foods without any biochemical additions. The objective of this study was to assay the fatty acid composition of oils obtained from eight safflower cultivars, which belong to the alternative oil crops collection of the Institute of Field and Vegetable Crops, Novi Sad. Oil samples were obtained by pressing seeds in hydraulic press. Fatty acid composition was determined by gas chromatography (Konik HRGC 4000) coupled with a flame ionizing detector, after derivatization to their volatile methylesters (FAME). In order to chemically convert FA to FAME, 10 ul of oils were subjected to transesierification using 190 pl methanolic trimethylsulfonium hydroxide solution (0.2 mol/dm?). Peak identification was performed by comparing the relative retention times with those of a commercial standard mixture of FAME and FA contents are expressed as weight percentages of total FAME. The results have shown significant differences among the safflower cultivars regarding the fatty acids composition. In average, linoleic acid represented the most FA (74.96%) followed by oleic (15.15%), palmitic (5.79%), stearic (2.77%) and a-linolenic (0.40%) acids. Based on obtained results safflower oils were characterized by high proportion of polyunsaturated fatty acids (mean value 75.48%) versus 15.32% of monounsaturated and 8.87% of saturated ones, indicating that the safflower is rich sourse of polyunsaturated EFA (linoleic and a-linolenic).