Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties

Abstract

This study aimed to determine the chemical properties (fatty acid composition,oil content, sterol and tocopherol compositions) of the oils extracted from theseeds of safflower (Dinçer, Remzibey, Balci, Linas, Yenice, Olas) varieties har-vested in different periods from flowering to ripening period. In parallel with theincrease of harvest time, the humidity rate decreased, while the oil ratiosincreased. It was determined that palmitic (16:0) and stearic (18:0) acids, whichare significant saturated fatty acids, and oleic (18:1) and linoleic (18:2) acids,which are unsaturated fatty acids, are quite high in the oils of all safflower varie-ties. These fatty acids showed significant changes from the first harvest to thelast harvest. The total saturated fatty acid ratios decreased, while the amountof unsaturated fatty acids increased as the maturation progressed. The firstand latest harvest samples of Dinçer, Remzibey, Balcı, Linas, Yenice, Olas cul-tivars were selected and their sterol and tocopherol compositions were exam-ined. The highest level of sterol in all cultivars wasβ-sitosterol and the amountof sterols decreased towards full maturity. It was determined thatα-tocopherolwas the dominant tocopherol found in the safflower oils and the amount oftocopherol increased towards full maturity.