Summary
Safflower, a relatively insignificant oilseed crop early in this decase, has become a well-established source of oil for the surface-coatings industry and protein for animal feeds. Through extensive breeding programs, higher yielding, higher oil-bearing varieties have been developed. Research in agronomy is now directed toward improving resistance to rust and root rot in order to allow safflower to be grown as an irrigated crop.
The oil's composition, which is largely made up of linoleic acid with a practical absence of linolenic acid, results in very nearly an ideal drying oil. Protective coatings made with safflower oil are characterized by rapid dry, good through-dry, excellent coloer and color retention, and good exterior durability.
Recent interest in the unsaturated vegetable oils and their relation to the etiology of atherosclerosis has catalyzed the development of an edible grade of the oil. Safflower oil with approximately 75% linoleic acid and less than 10% saturated acids compares quite advantageously with other liquid oils for use as a dietary supplement. With the proper use of antioxidants, good flavor stability and resistance to oxidative deterioration is achieved. This qualifies safflower oil for use as a salad oil and as an ingredient in many food and pharmaceutical products.
Prepress-solvent-extraction operations result in an 18–21% protein meal, which is consumed primarily in dairy cattle feed. Decortication of the seed, now feasible, yields a 40% protein meal suitable for laying-hen rations.
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Purdy, R.H., Cummings, L.O., Claassen, C.E. et al. Safflower, its development and utilization. J Am Oil Chem Soc 36, a26–a30 (1959). https://doi.org/10.1007/BF02639636
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DOI: https://doi.org/10.1007/BF02639636