phytosterol remains relatively consistent, for example, β-sitosterol accounting for the
greatest percentage (Hall Iii 2016).
17.3.3 Phenolic Compounds
Phenolic acids, derivatives of phenolic acids flavonoids, are prominent phenolic
compounds found in oil-rich seeds (Bozan and Temelli 2008). Most of the phenolic
components are located in flowers and seed meal of safflower (Hall Iii 2016). Seed
meal or cake of safflower is the by-product left after the extraction of safflower seed
oil. Seed meal has been reported to contain 3800–5700 μg/g of phenolic glycosides
(Hall Iii 2016). These compounds appear bitter in taste to humans but are less
bothersome to animals and are thus used as the protein source in animal feeds.
Total phenolic content of safflower seeds has been reported to be 126.0 mg gallic
acid equivalence (GAE) per gram of seed, while only 26 μg GAE per gram has been
observed in the oil (Hall Iii 2016).
Phenolic compounds impart nutritional and sensory qualities to the seeds. They
contribute in protecting seeds against oxidative deterioration at even lower concentration, while at higher concentrations they impart dark color, bitter taste, and
off-flavor to some oilseeds and nuts (Tanwar et al. 2018, 2019; Shahidi 2000).
Antioxidant capability of phenolic compounds depends upon the number of
hydroxyl groups in the molecule. Literature reports the enhancement in the antioxidant capacity of phenolic acids esterified with other groups, i.e., sugar molecules
(Liyana-Pathirana and Shahidi 2006; Amarowicz et al. 2003).
Seed oils also contain phenolic compounds that contribute to their stability (Tovar
et al. 2001). According to a study, safflower seeds contain 5590 μg/g of free phenolic
compounds while 9670 μg/g of esterified phenolic compounds (Bozan and Temelli
2008).
Other phenolic compounds including 2 amino-3,4-dimethylbenzoic acids,
4-hydroxy-benzhydrazide derivative, and phenolic acids; trans-ferulic, chlorogenic,
p-coumaric, and syringic acids have been found in variable amounts in water extracts
of safflower (Hall Iii 2016). Water extracts of safflower have also been reported to
contain various flavonoid compounds including quercetin, gallocatechin,
epigallocatechin, quercetin dehydrate, rutin hydrate, naringin, luteolin, and
kaempferol in variable amounts (Hall Iii 2016). Different concentrations of phenolics have been observed in different cultivars of safflower but the general trends
observed for individual phenolics have been relatively similar regardless of different
cultivars and locations of safflower seed source (Hall Iii 2016). In addition to
phenols, it also contains various other bioactive components including lignin,
flavonoids, and serotonin derivatives (Zhang et al. 1997).
17 Safflower (Carthamus tinctorius) Seed
431
greatest percentage (Hall Iii 2016).
17.3.3 Phenolic Compounds
Phenolic acids, derivatives of phenolic acids flavonoids, are prominent phenolic
compounds found in oil-rich seeds (Bozan and Temelli 2008). Most of the phenolic
components are located in flowers and seed meal of safflower (Hall Iii 2016). Seed
meal or cake of safflower is the by-product left after the extraction of safflower seed
oil. Seed meal has been reported to contain 3800–5700 μg/g of phenolic glycosides
(Hall Iii 2016). These compounds appear bitter in taste to humans but are less
bothersome to animals and are thus used as the protein source in animal feeds.
Total phenolic content of safflower seeds has been reported to be 126.0 mg gallic
acid equivalence (GAE) per gram of seed, while only 26 μg GAE per gram has been
observed in the oil (Hall Iii 2016).
Phenolic compounds impart nutritional and sensory qualities to the seeds. They
contribute in protecting seeds against oxidative deterioration at even lower concentration, while at higher concentrations they impart dark color, bitter taste, and
off-flavor to some oilseeds and nuts (Tanwar et al. 2018, 2019; Shahidi 2000).
Antioxidant capability of phenolic compounds depends upon the number of
hydroxyl groups in the molecule. Literature reports the enhancement in the antioxidant capacity of phenolic acids esterified with other groups, i.e., sugar molecules
(Liyana-Pathirana and Shahidi 2006; Amarowicz et al. 2003).
Seed oils also contain phenolic compounds that contribute to their stability (Tovar
et al. 2001). According to a study, safflower seeds contain 5590 μg/g of free phenolic
compounds while 9670 μg/g of esterified phenolic compounds (Bozan and Temelli
2008).
Other phenolic compounds including 2 amino-3,4-dimethylbenzoic acids,
4-hydroxy-benzhydrazide derivative, and phenolic acids; trans-ferulic, chlorogenic,
p-coumaric, and syringic acids have been found in variable amounts in water extracts
of safflower (Hall Iii 2016). Water extracts of safflower have also been reported to
contain various flavonoid compounds including quercetin, gallocatechin,
epigallocatechin, quercetin dehydrate, rutin hydrate, naringin, luteolin, and
kaempferol in variable amounts (Hall Iii 2016). Different concentrations of phenolics have been observed in different cultivars of safflower but the general trends
observed for individual phenolics have been relatively similar regardless of different
cultivars and locations of safflower seed source (Hall Iii 2016). In addition to
phenols, it also contains various other bioactive components including lignin,
flavonoids, and serotonin derivatives (Zhang et al. 1997).
17 Safflower (Carthamus tinctorius) Seed
431