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

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.

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