Oil Content and Fatty Acid Composition of Safflower (Carthamus tinctorius L.) Germplasm

KURT C., ALTAF M. T., Liaqat W., Nadeem M. A., Çil A. N., Baloch F. S.

Foods, cilt.14, sa.2, 2025 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 2
  • Basım Tarihi: 2025
  • Doi Numarası: 10.3390/foods14020264
  • Dergi Adı: Foods
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: breeding programs, fatty acid, germplasm diversity, linoleic acid, oil content, safflower, sustainable production
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet

Özet

Safflower (Carthamus tinctorius L.) is a promising oilseed crop with potential applications in the food, pharmaceutical, and industrial sectors. Understanding the oil content and fatty acid composition of safflower germplasm is crucial for breeding programs aimed at enhancing its agronomic and nutritional traits. This study assessed the oil content and fatty acid composition in 87 safflower accessions. Significant variations were observed, with the oil content ranging from 36.88% to 18.44%. Genotype Egypt 1 exhibited the highest oil content. Among fatty acids, China 1 had the highest myristic acid (0.170%) content, while Remzibey had the lowest (0.100%). Palmitic acid ranged from 6.13% to 8.20%, with Egypt 3 and Bangladesh 3 at the extremes. For palmitoleic acid, Jordan 5 had the highest content (0.53%) and Bangladesh 2/Portugal 2 the lowest (0.03%). Linoleic acid varied from 37.7% (China 7) to 77.73% (Iran 1). A correlation analysis indicated strong positive correlations between protein and oil content, as well as between palmitic and myristic acids, and between palmitic and linoleic acids. Conversely, protein exhibited highly negative correlations with myristic, palmitic, and palmitoleic acids. The protein percentage showed a high heritability but a low genetic advance, while palmitic acid, oil percentage, stearic acid, linoleic acid, palmitoleic acid, and oleic acid showed a high heritability and a moderate genetic advance as a percentage of the mean. These findings can aid in developing cultivars with enhanced fatty acids, oil quality, and nutritional value, facilitating sustainable production for a wide range of industrial applications.