Effect of roasting temperature on the fatty acid composition and physicochemical characteristics of extracted oil Carthamus tinctorius Thori-78 of Pakistani origin seeds

Study of Carthamus tinctorius L. [safflower] oil extracted from unroasted and roasted seeds [at temp 120-180 [degree sign] C] showed, on roasting, significant increase in free fatty acid, acid value, unsaponifiable matter, rancidity, peroxide value, colour development and oxidative deterioration, while refractive index and density were relatively constant. The iodine value of oil of seeds roasted at 160 and 180 [degree sign] C was reduced. The concentration of oxidation-sensitive linoleic acid reduced from 75.42 to 73.41% but that of palmitic and stearic acids increased, showing no adverse effect on the nutritional value of the roasted seed-oil. But at higher temperature [180 [degree sign]C] the browning of seeds occurred