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

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.

Automated summary

This study characterized Wei safflower seed oil (WSO) prepared by the cold pressing method and organic solvent extraction method. Cold-pressed WSO (CP-WSO) had a lower yield compared to n-hexane-extracted WSO (HE-WSO). The physicochemical properties and fatty acid compositions were similar in both types of oil, with high levels of linoleic acid. However, CP-WSO had better color and lower solvent residue. The vitamin E content and type in CP-WSO were also superior, contributing to its high oxidative stability in the Rancimat test. These findings provide valuable insights for the development of Wei safflower seed oil.