CHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF OIL OBTAINED FROM DIFFERENT TURKISH SAFFLOWER SEED VARIETIES AND MULTIVARIATE DISCRIMINATION OF VARIETY WITH A CHEMOMETRIC APPROACH
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Parlar Scientific Publications (P S P)
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study: the oil content, fatty acid composition, sterol profile, vitamin E content (alpha-tocopherol), and oxidative stability of oils extracted from different varieties of safflower seeds of Turkish origin [Dincer (spineless), Ayaz (less-spiny), Balci (spiny), Linas (spiny), Olas (spiny ), and Asol (spiny)] were investigated. The results showed that there were significant differences among the varieties for the parameters investigated. The highest oil content was obtained from the Linas and Olas varieties. The major fatty acid for Dincer, Ayaz, Balci, and Linas varieties was determined as linoleic acid. Oleic acid was the major fatty acid for the Olas and Asol varieties. The high-oleic safflower oils (Olas, Asol) were the most stabile oils. There were no significant differences among the other high-linoleic safflower varieties (Dincer, Ayaz, Balci, and Linas) for oxidative stability. The major sterols were determined as beta-sitosterol, Delta 7-stigmastenol, campesterol, and stigmasterol. The Principal Component Analyses showed that the fatty acid composition and sterol profile of the safflower oils were responsible for the discrimination of variety. Variables sorted by F2 component, meaning that they have an important effect on the classification of the Ayaz variety while variable sorted by their squared cosine values for F1 component fatty acids have an important effect on the classification of Dincer, Balm, Linas, Olas and, Asol safflower oil samples. The F1 and F2 components were placed far from the origin, meaning that both components have an important effect on the classification of the Ayaz variety by PCA applied to the sterol profile.
Açıklama
Anahtar Kelimeler
Safflower seed, fatty acid composition, sterol profile, vitamin E, oxidative stability, principal component analysis
Kaynak
Fresenius Environmental Bulletin
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
30
Sayı
2A
