SAFFLOWER OIL

Safflower oil is obtained either by expression or extraction from the seeds of Carthamus tinctorius Linn. (Family Compositae). The plants are annual herbs cultivated in India and Egypt.
Description:
Safflower oil is pale yellow to yellow oil with a characteristic odour and bland taste. It thickens and becomes rancid on prolonged exposure to air.
Constituents:
Fatty acids present as glycerides, are palmitic acids 6.4%, steric acid 3.1%, arachidic 0.2%, oleic 13.4% Linolenic acid 0.14-0.13%, Linoleic acid 76.6%.
Physical and chemical characteristics:
Specific Gravity at 25C 0.910-0.915, Refractive Index at 40 C 1.4690-1.4692, Acid Value: 1.0-9.7, saponification Value: 82.5-86, Iodine Value: 140-150, solubility: soluble in usual oil and other fat miscible organic solvents. Riechert Meissl No. Below 0.5.
Action and uses:
Safflower oil is edible oil, because of its high contents, unsaturated safflower oil has been given to patient with hypercholesterolacemia, and safflower oil may cause diarrhoea.