{"title":"一些专有红花(Carthamus tinctorius L.)品种种子的脂肪酸组成","authors":"Zeynep Dumanoğlu","doi":"10.3329/bjsir.v57i3.62021","DOIUrl":null,"url":null,"abstract":"Safflower, an important oil plant, has been cultivated for about 3000 years. Due to the fact that it is used as a raw material in many sectors, safflower has been examined in various studies. This study was carried out in the laboratories of the Department of Biosystem Engineering and the Central Laboratory Application and Research Center, Faculty of Agriculture, Bingol University between 2020 and 2021. In the study, the saturated fat contents of the seeds of four different registered safflower varieties (Balcı, Dinçer, Yektay, and Yenice) were determined. It was found that there were 19 different components in all safflower varieties. Oleic acid (20.03% to 34.41%) and Linoleic acid (39.79% to 53.70%) were found to be in the highest rates, and some fatty acids were detected in trace levels. \nBangladesh J. Sci. Ind. Res. 57(3), 195-198, 2022 ","PeriodicalId":8735,"journal":{"name":"Bangladesh Journal of Scientific and Industrial Research","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fatty acid compositions of seeds of some proprietary safflower (Carthamus tinctorius L.) cultivars\",\"authors\":\"Zeynep Dumanoğlu\",\"doi\":\"10.3329/bjsir.v57i3.62021\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Safflower, an important oil plant, has been cultivated for about 3000 years. Due to the fact that it is used as a raw material in many sectors, safflower has been examined in various studies. This study was carried out in the laboratories of the Department of Biosystem Engineering and the Central Laboratory Application and Research Center, Faculty of Agriculture, Bingol University between 2020 and 2021. In the study, the saturated fat contents of the seeds of four different registered safflower varieties (Balcı, Dinçer, Yektay, and Yenice) were determined. It was found that there were 19 different components in all safflower varieties. Oleic acid (20.03% to 34.41%) and Linoleic acid (39.79% to 53.70%) were found to be in the highest rates, and some fatty acids were detected in trace levels. \\nBangladesh J. Sci. Ind. Res. 57(3), 195-198, 2022 \",\"PeriodicalId\":8735,\"journal\":{\"name\":\"Bangladesh Journal of Scientific and Industrial Research\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-09-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bangladesh Journal of Scientific and Industrial Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3329/bjsir.v57i3.62021\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bangladesh Journal of Scientific and Industrial Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3329/bjsir.v57i3.62021","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Fatty acid compositions of seeds of some proprietary safflower (Carthamus tinctorius L.) cultivars
Safflower, an important oil plant, has been cultivated for about 3000 years. Due to the fact that it is used as a raw material in many sectors, safflower has been examined in various studies. This study was carried out in the laboratories of the Department of Biosystem Engineering and the Central Laboratory Application and Research Center, Faculty of Agriculture, Bingol University between 2020 and 2021. In the study, the saturated fat contents of the seeds of four different registered safflower varieties (Balcı, Dinçer, Yektay, and Yenice) were determined. It was found that there were 19 different components in all safflower varieties. Oleic acid (20.03% to 34.41%) and Linoleic acid (39.79% to 53.70%) were found to be in the highest rates, and some fatty acids were detected in trace levels.
Bangladesh J. Sci. Ind. Res. 57(3), 195-198, 2022
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