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

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dc.authoridguneser, onur/0000-0002-3927-4469
dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorAydeniz, Buket
dc.contributor.authorGuneser, Onur
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:49:40Z
dc.date.available2025-01-27T20:49:40Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, seeds from the safflower variety called Din double dagger er 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, alpha-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.
dc.identifier.doi10.1007/s11746-013-2355-4
dc.identifier.endpage110
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84892555062
dc.identifier.scopusqualityQ2
dc.identifier.startpage99
dc.identifier.urihttps://doi.org/10.1007/s11746-013-2355-4
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25270
dc.identifier.volume91
dc.identifier.wosWOS:000329248300011
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectSafflower seed
dc.subjectCold press
dc.subjectOil quality
dc.subjectVolatile
dc.subjectSensory
dc.subjectTocopherol
dc.subjectSterol
dc.titlePhysico-chemical, Sensory and Aromatic Properties of Cold Press Produced Safflower Oil
dc.typeArticle

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