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

Abstract

AbstractIn 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, α‐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.