Physico‐chemical, Sensory and Aromatic Properties of Cold Press Produced Safflower Oil

Abstract

In this study, seeds from the safflower variety called ''Dinçer'' were roasted and microwaved before oil extraction by cold pressing. Some physico-chemical analyses (moisture, ash, oil content and color) were performed in safflower meals. Physico-chemical properties (refractive index, viscosity, turbidity, specific gravity, color, free acidity, peroxide value, iodine number), nutritional components (total phenolics, antioxidant capacity, tocopherol content), sterol composition and fatty acid composition of produced oils were also determined. Volatile components of the oils were detected by solid-phase microextraction/ gas chromatography-mass spectrometry technique. Quantitative descriptive analysis was accomplished with trained panelists by 11 definition terms. Cold pressing yielded less oil than solvent extraction, but oil quality was superior and a refining process was not required. There was no significant difference between samples for fatty acid composition and some physico-chemical parameters. Whereas, microwave treatment caused a decrease in oil turbidity, free acidity, a-tocopherol and some sterol contents and an enhancement in total phenolic content, antioxidant capacity and peroxide value. Moreover, microwave treatment led to an increased nutty aroma in the oil. In contrast, isot pepper aroma was decreased by microwave treatment. This study provides very important information about the safflower oils for the first time in the literature.

Proximate composition, amino acid profile, carbohydrate and mineral content of seed meals from four safflower (Carthamus tinctoriusL.) varieties grown in north-eastern Morocco

“…1). These values are higher than those reported in other studies for other varieties of safflower with ash contents varying between 2.4 and 2.6% of dry matter (Farran et al, 2010;Aydeniz et al, 2014). Meals of other varieties of safflower (Garg et al, 2012;GaliciaGonzález et al, 2010;Ustaoglu Tiril and Kerim, 2015) show higher values (3.7-6.6% of dry matter) than those found in our case for the four varieties.…”

“…However, the seeds of safflower are, compared to 80 oleaginous seeds (Dubois et al, 2007), rich in linoleic acid. Additionally, safflower seeds generally have a white or cream color and contain 26-48% of oil, 12-22% of protein and 11-22% of fiber (Mariod et al, 2012;Aydeniz et al, 2014). The weight of 1000-seed varies between 15-104 g with a hull percentage that varies between 18-59% of seed weight (Smith, 1996;Bowles et al, 2010).…”

“…The latter is characterized by its high content of linoleic acid and antioxidant compounds (Senkal et al, 2016), its hazelnut flavor and its yellow to golden color (Aydeniz et al, 2014). Safflower oils are extracted by a pressing system, by a solvent extractor or by the use of both methods.…”

Cold pressed versus refined winterized corn oils: quality, composition and aroma

“…The moisture content of the corn germs was adjusted to 12% by water conditioning (Aydeniz et al, 2014;Yılmaz et al, 2015a) before cold pressing, since that moisture level was determined as the best point for maximum oil yield and ease of the operation by the pre-experiments. The prepared corn germs were cold pressed with a laboratory scale cold press machine (12 kg seed/h capacity, single head, 2 hp, 1.5 kw power, Koçmaksan ESM 3710, İzmir, Turkey) in two separate batches for the 2 replicates of the study.…”

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

“…Hence, we aimed in this study to present the possibility of gaining oil from orange seeds by cold pressing. Since cold pressing is a unique process applied to various oil bearing seeds and kernels to produce specialty oils with distinguished aroma and nutritional composition but with relatively low yield (Aydeniz et al, 2014;Yılmaz et al, 2015a), we selected cold pressing to get orange seed oil and to characterize the produced oil. After all, cold presses could easily be constructed as simple production lines in or near orange juice facilities to valorize the orange seed waste.…”