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

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dc.authorid, Umit/0000-0002-7092-5899
dc.authoridCULPAN, Emrullah/0000-0002-0702-7121
dc.contributor.authorYilmaz, Merve
dc.contributor.authorGecgel, Umit
dc.contributor.authorApaydin, Demet
dc.contributor.authorCulpan, Emrullah
dc.date.accessioned2024-10-29T17:58:16Z
dc.date.available2024-10-29T17:58:16Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThis study aimed to determine the chemical properties (fatty acid composition, oil content, sterol and tocopherol compositions) of the oils extracted from the seeds of safflower (Dincer, Remzibey, Balci, Linas, Yenice, Olas) varieties harvested in different periods from flowering to ripening period. In parallel with the increase of harvest time, the humidity rate decreased, while the oil ratios increased. It was determined that palmitic (16:0) and stearic (18:0) acids, which are 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 varieties. These fatty acids showed significant changes from the first harvest to the last harvest. The total saturated fatty acid ratios decreased, while the amount of unsaturated fatty acids increased as the maturation progressed. The first and latest harvest samples of Dincer, Remzibey, Balci, Linas, Yenice, Olas cultivars were selected and their sterol and tocopherol compositions were examined. The highest level of sterol in all cultivars was & beta;-sitosterol and the amount of sterols decreased towards full maturity. It was determined that & alpha;-tocopherol was the dominant tocopherol found in the safflower oils and the amount of tocopherol increased towards full maturity.
dc.description.sponsorshipTekirdag Namik Kemal University Research Fund [NKUBAP.03, YL.17.102]
dc.description.sponsorshipACKNOWLEDGMENTS The authors gratefully acknowledge the Tekirdag Namik Kemal University Research Fund for providing funding for this work (NKUBAP.03.YL.17.102).
dc.identifier.doi10.1002/aocs.12735
dc.identifier.endpage732
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-85167627505
dc.identifier.scopusqualityQ2
dc.identifier.startpage723
dc.identifier.urihttps://doi.org/10.1002/aocs.12735
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14168
dc.identifier.volume100
dc.identifier.wosWOS:001044106500001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectfatty acid composition
dc.subjectsafflower oil
dc.subjectsterol
dc.subjecttocopherol
dc.titleImpact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties
dc.typeArticle

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