Characterization of Wei Safflower Seed Oil Using Cold-Pressing and Solvent Extraction

Linlin Song; Sheng Geng; Benguo Liu

doi:10.3390/foods12173228

Characterization of Wei Safflower Seed Oil Using Cold-Pressing and Solvent Extraction

Foods. 2023 Aug 28;12(17):3228. doi: 10.3390/foods12173228.

Authors

Linlin Song¹, Sheng Geng², Benguo Liu²

Affiliations

¹ College of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China.
² School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Abstract

Wei safflower seed oil (WSO) prepared by the cold pressing method and organic solvent extraction method was characterized in this study. The yield of cold-pressed WSO (CP-WSO) was inferior to that of n-hexane-extracted WSO (HE-WSO). The physicochemical properties (refractive index, density, iodine value, insoluble impurities) and fatty acid compositions were similar, and both were rich in linoleic acid. However, CP-WSO had better color and less solvent residue. The type and content of vitamin E in CP-WSO was also superior to that in HE-WSO, which explained the high oxidative stability of CP-WSO in the Rancimat test. Our results provide a reference for the development of Wei safflower seed oil.

Keywords: Wei safflower seed oil; cold pressing extraction; oil characterization; physicochemical properties.

Grants and funding

This research was supported by the National Science Foundation of China (No. 32072180), the Natural Science Foundation of Henan Province of China (No. 212300410005), the Key Scientific Research Project of Colleges and Universities in Henan Province of China (20zx016), and the Scientific and Technological Project in Henan Province of China (No. 212102110056).