Genotypic variation of fatty acid composition in safflower (Carthamus tinctorius L.) oil
Authors
Marjanović-Jeromela, AnaGrahovac, Nada
Sakač, Zvonimir
Kravić, Snežana
Stojanović, Zorica
Đurović, Ana
Kondić-Špika, Ankica
Miladinović, Dragana
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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).
Keywords:
fatty acid / safflower / seed oil / GC / flame ionizing detectorSource:
Proceedings, 4th International Congress "Food Technology, Quality and Safety" , 23-25.10.2018, Novi Sad, Serbia, 2018, 372-376Publisher:
- Novi Sad : University of Novi Sad, Institute of Food Technology
Funding / projects:
- Development of new varieties and production technology improvement of oil crops for different purposes (RS-MESTD-Technological Development (TD or TR)-31025)
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FiVeRTY - CONF AU - Marjanović-Jeromela, Ana AU - Grahovac, Nada AU - Sakač, Zvonimir AU - Kravić, Snežana AU - Stojanović, Zorica AU - Đurović, Ana AU - Kondić-Špika, Ankica AU - Miladinović, Dragana PY - 2018 UR - http://fiver.ifvcns.rs/handle/123456789/2192 AB - 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). PB - Novi Sad : University of Novi Sad, Institute of Food Technology C3 - Proceedings, 4th International Congress "Food Technology, Quality and Safety" , 23-25.10.2018, Novi Sad, Serbia T1 - Genotypic variation of fatty acid composition in safflower (Carthamus tinctorius L.) oil EP - 376 SP - 372 UR - https://hdl.handle.net/21.15107/rcub_fiver_2192 ER -
@conference{ author = "Marjanović-Jeromela, Ana and Grahovac, Nada and Sakač, Zvonimir and Kravić, Snežana and Stojanović, Zorica and Đurović, Ana and Kondić-Špika, Ankica and Miladinović, Dragana", year = "2018", 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).", publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology", journal = "Proceedings, 4th International Congress "Food Technology, Quality and Safety" , 23-25.10.2018, Novi Sad, Serbia", title = "Genotypic variation of fatty acid composition in safflower (Carthamus tinctorius L.) oil", pages = "376-372", url = "https://hdl.handle.net/21.15107/rcub_fiver_2192" }
Marjanović-Jeromela, A., Grahovac, N., Sakač, Z., Kravić, S., Stojanović, Z., Đurović, A., Kondić-Špika, A.,& Miladinović, D.. (2018). Genotypic variation of fatty acid composition in safflower (Carthamus tinctorius L.) oil. in Proceedings, 4th International Congress "Food Technology, Quality and Safety" , 23-25.10.2018, Novi Sad, Serbia Novi Sad : University of Novi Sad, Institute of Food Technology., 372-376. https://hdl.handle.net/21.15107/rcub_fiver_2192
Marjanović-Jeromela A, Grahovac N, Sakač Z, Kravić S, Stojanović Z, Đurović A, Kondić-Špika A, Miladinović D. Genotypic variation of fatty acid composition in safflower (Carthamus tinctorius L.) oil. in Proceedings, 4th International Congress "Food Technology, Quality and Safety" , 23-25.10.2018, Novi Sad, Serbia. 2018;:372-376. https://hdl.handle.net/21.15107/rcub_fiver_2192 .
Marjanović-Jeromela, Ana, Grahovac, Nada, Sakač, Zvonimir, Kravić, Snežana, Stojanović, Zorica, Đurović, Ana, Kondić-Špika, Ankica, Miladinović, Dragana, "Genotypic variation of fatty acid composition in safflower (Carthamus tinctorius L.) oil" in Proceedings, 4th International Congress "Food Technology, Quality and Safety" , 23-25.10.2018, Novi Sad, Serbia (2018):372-376, https://hdl.handle.net/21.15107/rcub_fiver_2192 .