The presented study shows the composition of fatty acids (FA) in flowers and herb of wild and cultivated cornflower (Centaurea cyanus (L.)). The analysis was performed by gas chromatography (GC) with a method using internal normalization. Together 13 fatty acids were identified in both types of cornflower herb. Unsaturated fatty acids, particularly, linoleic, linolenic, and oleic acids, were prevailing in cultivated cornflower flowers and herb, as well as in wild cornflower flowers. Palmitic acid was the most abundant saturated FA.
Keywords: Fatty acids.