Physicochemical characteristics and nutritional value of safflower oil: A potential sustainable crop for Egypt
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Submitted
July 10, 2024
Published
October 16, 2024
Abstract
Background: The Increasing demand for sustainable and economical non-traditional edible oils, as alternatives to common oils is pivotal to bridge the edible oils gap, coupled with negative impacts of climate change on the agroecological settings for common oilseed crop productivity. Safflower, being one of the fast-growing medicinal oilseeds crops rich in polyunsaturated fatty acids, known as the “king of linoleic acid”, exhibits resilience to adverse environmental conditions such as high temperatures, drought, salinity, and marginal environments.
Aims: This study aimed to comprehensively assess the physicochemical characteristics and lipid nutritional indices of safflower oil to validate its potential for expanded cultivation in Egypt.
Materials and Methods: Safflower oil was extracted from seeds of two spineless varieties cultivated in Egypt. The oil was subjected to proximate analysis, physicochemical characterization, fatty acid profile determination, and α-tocopherol content analysis. Additionally, a frying stability test was carried out for safflower oil and its blends with soybean oil in different ratios, monitoring changes in free fatty acid, peroxide value, and total polar compounds. Lipid nutritional indices were calculated to assess the oil’s health-promoting properties.
Results: Safflower oil exhibited similar proximate composition and physicochemical characteristics to sunflower oil. The fatty acid profile of safflower oil was comparable to sunflower oil, with a lower oleic acid content and a higher linoleic acid content. Furthermore, safflower oil demonstrated satisfactory stability during the frying process. Lipid nutritional indices calculated based on the fatty acid profile revealed that safflower oil is a valuable source of ω-6 fatty acids. The oil exhibited favorable values for atherogenicity index (AI), thrombogenic index (TI), hypocholesterolemic / hypercholesterolemic (HH), health-promoting index (HPI), and possessed strong antioxidant properties due to its high α-tocopherol content.
Conclusion: The findings of this study support the potential of safflower oil as a promising non-traditional edible oil, suitable for expanded cultivation in Egypt. Its favorable nutritional profile and stability make it a valuable addition to the dietary landscape.
Keywords: Carthamus tinctorius L., safflower oil, edible oil gap, lipid nutritional indices, frying stability, non-traditional edible oils.
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References
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Aşkın, B. & Kaya, Y. (2020). Effect of deep-frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil. Journal of Food Science and Technology, 57(12):4716-4725. https://doi.org/10.1007/s13197-020-04655-4 [Crossref] [Google Scholar] [Publisher]
Ayouaz, S., Bensadia, D., Hamitri-Guerfi, F., Muhammad, D. R. A., Mouhoubi, K., Arab, R., Rahmani, Y., Guemouni, S., Hadjal, S., & Madani, K. (2022). Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation. The North African Journal of Food and Nutrition Research, 6(14):165–177. https://doi.org/10.51745/najfnr.6.14.165-177 [Crossref] [Google Scholar] [Publisher]
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Benmeziane, F., Araba, K. & Belahcene, A. (2024). Impact of deep-frying process on the physicochemical characteristics of two edible vegetable oils marketed in Algeria. The North African Journal of Food and Nutrition Research, 8(17):21 – 31. https://doi.org/10.51745/najfnr.8.17.21-31 [Crossref] [Google Scholar] [Publisher]
Botella-Martínez, C., Pérez-Álvarez, J.Á., Sayas-Barberá, E., Navarro Rodríguez de Vera, C., Fernández-López, J. et al. (2023). Healthier Oils: A new scope in the development of functional meat and dairy products: A review. Biomolecules, 13(5):778. https://doi.org/10.3390/biom13050778 [Crossref] [Google Scholar] [PubMed] [Publisher]
Chen, J. & Liu, H. (2020). Nutritional indices for assessing fatty acids: A mini-review. International Journal of Molecular Sciences, 21(16):5695. https://doi.org/10.3390/ijms21165695 [Crossref] [Google Scholar] [PubMed] [Publisher]
Cheng, H., Yang, C., Ge, P., Liu, Y., Zafar, M.M. et al. (2024). Genetic diversity, clinical uses, and phytochemical and pharmacological properties of safflower (Carthamus tinctorius L.): an important medicinal plant Front. Pharmacol., Sec. Ethnopharmacology, 15 – 2024. https://doi.org/10.3389/fphar.2024.1374680 [Crossref] [Google Scholar] [Publisher]
Deliorman Orhan, D., Pekacar, S., Ulutaş, O.K., Özüpek, B., Sümmeoğlu, D. et al. (2022). Assessment of commercially safflower oils (Carthami Oleum raffinatum) in terms of European Pharmacopoeia Criteria and their weight control potentials. Turkish Journal of Pharmaceutical Sciences, 19(3), 273–279. https://doi.org/10.4274/tjps.galenos.2021.84484 [Crossref] [Google Scholar] [PubMed] [Publisher]
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Ghiasy-Oskoee, M. & AghaAlikhani, M. (2023). Towards utilizing Asteraceae alternative oilseed species on marginal lands: Agronomic performance, fatty acid composition, oil biocompounds, and oil physicochemical properties of Asteraceae species. Journal of Agriculture and Food Research, 14, 100799, https://doi.org/10.1016/j.jafr.2023.100799 [Crossref] [Google Scholar] [Publisher]
Han, L., Chen, M., Li, Y., Wu, S., Zhang, L., Tu, K., Pan, L., Wu, J., & Song, L. (2022). Discrimination of different oil types and adulterated safflower seed oil based on electronic nose combined with gas chromatography-ion mobility spectrometry. Journal of Food Composition and Analysis: An Official Publication of the United Nations University, International Network of Food Data Systems, 114(104804), 104804. https://doi.org/10.1016/j.jfca.2022.104804 [Crossref] [Google Scholar] [Publisher]
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Iskakov, B., Kakimov, M., Kudelski, R., Mursalykova, M., Kassenov, A., Satayeva, Z., Kardenov, S., Kalibekkyzy, Z., Mustafayeva, A., Igenbayev, A., & Bembenek, M. (2023). Improving the technology of primary purification of the safflower oil using secondary products of processing on a biological basis. Foods (Basel, Switzerland), 12(17). https://doi.org/10.3390/foods12173275 [Crossref] [Google Scholar] [Publisher]
Jeong, E. H., Yang, H., Kim, J.-E., & Lee, K. W. (2020). Safflower seed oil and its active compound acacetin inhibit UVB-induced skin photoaging. Journal of Microbiology and Biotechnology, 30(10), 1567–1573. https://doi.org/10.4014/jmb.2003.03064 [Crossref] [Google Scholar] [PubMed] [Publisher]
Kang, Z.L., Xie, J.J., Hu, Z.L., Li, Y.P. & Ma, H.J. (2023). Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions. Food Hydrocolloids, 142, 108775, https://doi.org/10.1016/j.foodhyd.2023.108775 [Crossref] [Google Scholar] [PubMed] [Publisher]
Khan, A., Nadeem, M., Ullah, R., Gulzar, N., Al-Asmari, F., Imran, M., Rahim, M. A., Zongo, E., Hussain, I., Tayyab, M., & Almalki, R. S. (2024). Fatty acid composition, phenolic compounds, phytosterols, and lipid oxidation of single- and double-fractionated olein of safflower oil produced by low-temperature crystallization. ACS Omega, 9(6), 6787–6796. https://doi.org/10.1021/acsomega.3c08099 [Crossref] [Google Scholar] [PubMed] [Publisher]
Khémiri, I., Essghaier, B., Sadfi-Zouaoui, N., & Bitri, L. (2020). Antioxidant and antimicrobial potentials of seed oil from Carthamus tinctorius L. in the management of skin injuries. Oxidative Medicine and Cellular Longevity, 2020, 4103418. https://doi.org/10.1155/2020/4103418 [Crossref] [Google Scholar] [PubMed] [Publisher]
Kittipongpittaya, K., Panya, A., Prasomsri, T., & Sueaphet, P. (2020). Tropical oil blending and their effects on nutritional content and physicochemical properties during deep fat frying. Journal of Nutritional Science and Vitaminology, 66(Supplement), S206–S214. https://doi.org/10.3177/jnsv.66.s206 [Crossref] [Google Scholar] [PubMed] [Publisher]
Kyriakidis, N. B., & Katsiloulis, T. (2000). Calculation of iodine value from measurements of fatty acid methyl esters of some oils: Comparison with the relevant American Oil Chemists Society method. Journal of the American Oil Chemists’ Society, 77(12), 1235–1238. https://doi.org/10.1007/s11746-000-0193-3 [Crossref] [Google Scholar]
Longoria-Sanchez, A., Morales, M. V., Oomah, B. D., Ochoa-Espinoza, X. M., Góngora-Gómez, A. M., & Espinosa-Alonso, L. G. (2019). Characteristics and Antioxidant Properties of Cold Pressed High Oleic and Linoleic Oils from Mexican Safflower Varieties. Emirates Journal of Food and Agriculture, 31(9):679-687. https://doi:10.9755/ejfa.2019.v31.i9.1999 [Crossref] [Google Scholar] [Publisher]
Mursalykova, M., Kakimov, M., Kassenov, A., Iskakov, B., Sergibayeva, Z., Kaspakov, E., Zhumadilova, G., Shulenova, A., Kokayeva, G., & Suychinov, A. (2023). Mathematical modeling of screw press configuration for processing safflower oil. Applied Sciences (Basel, Switzerland), 13(5), 3057. https://doi.org/10.3390/app13053057 [Crossref] [Google Scholar] [Publisher]
Pinto, T. I., Coelho, J. A., Pires, B. I., Neng, N. R., Nogueira, J. M., Bordado, J. C., & Sardinha, J. P. (2021). Supercritical carbon dioxide extraction, antioxidant activity, and fatty acid composition of bran oil from rice varieties cultivated in Portugal. Separations, 8(8), 115. https://doi.org/10.3390/separations8080115 [Crossref] [Google Scholar] [Publisher]
Potdar, S., Bagale, U., Potoroko, I., Hakke, V. S., Maralla, Y., Sivakumar, M., & Sonawane, S. (2022). Sonochemical approach for the synthesis of safflower oil based low fat emulsion: Effect of ultrasonic parameters. Materials Today: Proceedings, 57, 1619–1625. https://doi.org/10.1016/j.matpr.2021.12.232 [Crossref] [Google Scholar] [Publisher]
Ruyvaran, M., Zamani, A., Mohamadian, A., Zarshenas, M. M., Eftekhari, M. H., Pourahmad, S., Abarghooei, E. F., Akbari, A., & Nimrouzi, M. (2022). Safflower (Carthamus tinctorius L.) oil could improve abdominal obesity, blood pressure, and insulin resistance in patients with metabolic syndrome: A randomized, double-blind, placebo-controlled clinical trial. Journal of Ethnopharmacology, 282(114590), 114590. https://doi.org/10.1016/j.jep.2021.114590 [Crossref] [Google Scholar] [PubMed] [Publisher]
Shahid, M., Jaradat, A. & Rao, N.K. (2020). Safflower: A Multipurpose Crop for the Marginal Lands. In: Hirich, A., Choukr-Allah, R., Ragab, R. (eds) Emerging Research in Alternative Crops. Environment & Policy, 58. Springer, Cham., Switzerland, 58, 279-294. https://doi.org/10.1007/978-3-319-90472-6_12 [Crossref] [Google Scholar] [Publisher]
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Authors
Abd El-Baset, W. S. ., Almoselhy, R. I. ., & Abd-Elmageed, S. M. . (2024). Physicochemical characteristics and nutritional value of safflower oil: A potential sustainable crop for Egypt. The North African Journal of Food and Nutrition Research, 8(18), 140–153. https://doi.org/10.51745/najfnr.8.18.140-153
Copyright (c) 2024 Walid S. Abd El-Baset, Rania I.M. Almoselhy, Susan M.M. Abd-Elmageed
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