glycosides, steroids, fatty acids, flavonoids, coumarins, and alkaloids (Asgarpanah
and Kazemivash 2013).
17.3.1 Carbohydrates, Proteins, and Fats
Main components of the seed include carbohydrates, fats, and proteins. Percentage
composition of the seed varies in different cultivars. Safflower seeds consist of
33–45% of the hull while 55–67% of the seeds consist of kernel (Hall Iii 2016).
Total carbohydrate and fiber content is 52% of the seed (Bozan and Temelli 2008).
Percentage of fiber in the seeds varies in different cultivars and is found higher in
thickly walled cultivars (approximately 34%) while the lower amount is found in
thin-walled varieties (approximately 11%) (Hall Iii 2016). Sugar content ranges from
3.2 to 9.2%, while protein content is between 14.9 and 17%. Extractable lipids
account for 25–40% of the seed (Hamrouni-Sellami et al. 2007). The oil content of
the seed also varies depending upon the thick- or thin-hulled cultivars and is found
between 27 and 60% of the seed (Hall Iii 2016).
17.3.2 Tocopherols, Phytosterols, and Carotenoids
Tocopherols, phytosterols, and carotenoids make up the nonsaponifiable lipid component. Safflower seeds are reported to contain tocopherol content of 50–100 μg/g of
the seed. Whereas, in the case of traditional and high oleic acid safflower oil, the
amount is even higher, 684 μg/g and 941 μg/g respectively. Tocopherol content
varies in different cultivars and mean concentrations in seven different regions have
been reported to be 676–827 μg/g of the oil (Hall Iii 2016).
In general, α-tocopherol is found in the highest amount and varies between 93 and
98% of the total tocopherol content. β-, γ-, and δ-tocopherols make up the remaining
content of tocopherols. Carotenoid amount observed in the oil is 2.5 μg/g (Hall Iii
2016). In the case of sterols, significant variation exists in the literature regarding
total, free, and esterified sterols. Safflower seeds consist of approximately
2000–4500 μg/g of phytosterols. Variation in phytosterol data may exist due to
seed maturity stage depending when the analysis was performed. Phytosterols
content in safflower oil has been reported to be 1520–5745 μg/g. Approximately
48% of the phytosterols are free sterols while the remaining 39% are esterified sterols
(Hall Iii 2016).
Irrespective of the sterol form, β-sitosterol accounts for 50–70% of phytosterols
whereas stigmasterol, Δ5-avenasterol, Δ7-stigmasterol and campesterol make up
6–12% each of the phytosterols. Maturity and refining of seeds have been reported to
reduce the total sterols content while relatively maintain the percentage composition
of the type of phytosterols (Hall Iii 2016). However, the percentage of each
430
M. Nazir et al.
and Kazemivash 2013).
17.3.1 Carbohydrates, Proteins, and Fats
Main components of the seed include carbohydrates, fats, and proteins. Percentage
composition of the seed varies in different cultivars. Safflower seeds consist of
33–45% of the hull while 55–67% of the seeds consist of kernel (Hall Iii 2016).
Total carbohydrate and fiber content is 52% of the seed (Bozan and Temelli 2008).
Percentage of fiber in the seeds varies in different cultivars and is found higher in
thickly walled cultivars (approximately 34%) while the lower amount is found in
thin-walled varieties (approximately 11%) (Hall Iii 2016). Sugar content ranges from
3.2 to 9.2%, while protein content is between 14.9 and 17%. Extractable lipids
account for 25–40% of the seed (Hamrouni-Sellami et al. 2007). The oil content of
the seed also varies depending upon the thick- or thin-hulled cultivars and is found
between 27 and 60% of the seed (Hall Iii 2016).
17.3.2 Tocopherols, Phytosterols, and Carotenoids
Tocopherols, phytosterols, and carotenoids make up the nonsaponifiable lipid component. Safflower seeds are reported to contain tocopherol content of 50–100 μg/g of
the seed. Whereas, in the case of traditional and high oleic acid safflower oil, the
amount is even higher, 684 μg/g and 941 μg/g respectively. Tocopherol content
varies in different cultivars and mean concentrations in seven different regions have
been reported to be 676–827 μg/g of the oil (Hall Iii 2016).
In general, α-tocopherol is found in the highest amount and varies between 93 and
98% of the total tocopherol content. β-, γ-, and δ-tocopherols make up the remaining
content of tocopherols. Carotenoid amount observed in the oil is 2.5 μg/g (Hall Iii
2016). In the case of sterols, significant variation exists in the literature regarding
total, free, and esterified sterols. Safflower seeds consist of approximately
2000–4500 μg/g of phytosterols. Variation in phytosterol data may exist due to
seed maturity stage depending when the analysis was performed. Phytosterols
content in safflower oil has been reported to be 1520–5745 μg/g. Approximately
48% of the phytosterols are free sterols while the remaining 39% are esterified sterols
(Hall Iii 2016).
Irrespective of the sterol form, β-sitosterol accounts for 50–70% of phytosterols
whereas stigmasterol, Δ5-avenasterol, Δ7-stigmasterol and campesterol make up
6–12% each of the phytosterols. Maturity and refining of seeds have been reported to
reduce the total sterols content while relatively maintain the percentage composition
of the type of phytosterols (Hall Iii 2016). However, the percentage of each
430
M. Nazir et al.