Abstract:
The objective of this study was to determine the effect of roasting and
boiling processing techniques on compositional and stability parameters
of safflower seeds. The chemical composition, minerals, and amino acids
of safflower seeds roasted and boiled were evaluated and compared with
those of control samples. The fatty acids and oxidative stability by
peroxide value of safflower seed oil were also conducted. The moisture
content, carbohydrates, and fibers decreased with roasting and boiling
treatments while fat increased from 34.1 (g/100g) in raw sample to more
than 36.0 (g/100g) in samples prepared by roasting and boiling
techniques. The protein content increased slightly from 13.2 (g/100g) in
raw samples to 13.6 in SSR 180/10, and 13.7 in SSR 180/20, and 13.8 in
SSR 180/30 and 13.4 in boiled sample. The fatty acid composition of
safflower oils of roasted and boiled samples changed slightly compared
with control samples. The major fatty acid was linoleic acid (80%). The
amino acids changed by boiling and roasting compared with control
sample. The peroxide value increased by roasting and boiling with value
higher in roasting than boiling compared with raw sample. The
concentration (on ppm wet basis) of major elements (Ca, K, and Mg) in
raw safflower seeds (110, 750 and 183ppm) were significantly
(P>0.05) higher than roasted safflower seeds (90, 745, and 122 ppm) and
boiled seeds (94, 750 and 119 ppm). And of minor elements (Pb, Ni, Mn,
Cu, Na, and Fe) was also affected by roasting and boiling.
In addition, Fourier Transform Infra Red (FTIR) spectroscopy was used
to monitor the peak changes during the thermal oxidation. The peak
intensities (absorbancies) of control oil were changed in comparison with
oil subjected to boiling and roasting indicating clear effect of boiling and
roasting temperatures on safflower oil.
