Determination of fatty acid, tocopherol and sterol compositions during the period of development in some safflower (Carthamus tinctorius L.) varieties

In this study, the chemical properties (oil content, fatty acid composition, tocopherol and sterol composition) of the oils obtained from the seeds of the safflower varieties (Dinçer, Balci, Remzibey, Yenice, Linas, Olas) harvested at different periods from flowering to maturation were determined. While the humidity decreased during the ripening period in the safflower types; it was determined that the fat ratios increased. When fatty acid composition was examined; palmitic (C16:0) and stearic (C18:0) acids, which are important saturated fatty acids in the oils of all types of safflowers; the amounts of oleic (C18:1) and linoleic (C18:2) acids were found to be quite high and the first amounts was found to vary significantly from the first harvest to the final harvest. In addition, it was observed that the total amount of saturated fatty acid decreased and the amount of unsaturated fatty acid increased. The first harvest and last harvest samples from Dinçer, Balci, Remzibey, Yenice, Linas, Olas varieties were selected and sterol compositions were examined. It was found that β-sitosterol was found at the highest level in all varieties and the amount of sterol was decreased towards the final harvest. When the tocopherol compositions in the first and last harvest samples of the same safflower varieties were examined; α-tocopherol was found to be at the highest level in all samples and the amount of tocopherol was found to increase towards final harvest.