COMPARATIVE ANALYSIS OF SAFFLOWER (CARTHAMUS TINCTORICUS L.) GENOTYPES BASED ON SEED AND OIL CHARACTERISTIC

The performance of nine safflower genotypes was estimated for the physical properties of seeds, chemical, and physiochemical characteristics of seed oil. They are with different response to most physical properties, that are considered in machinery designation for handling, harvesting, and oil extraction process. Local and Ardny genotypes had the highest percentage of oleic acid, while linoleic was the highest in Rabiaa, indicating their high usability in food preparation. Al-Shamia is preferable for direct use in food preparation, containing the lowest palmate ratio. Free fatty acid was ranged from 31.59-41.02% for G-2018 and Zaafarani genotypes, respectively. G-2018 had the lowest iodine value at 136.350 g I-2/100 g, providing an oil with a high saturation value. Al-Shamia and Local genotypes had low palmitic and stearic acid (saturated fatty acids) percentages, therefore, a highly stable and healthy edible oil can be extracted from the plants. The principal component analyses attributed high variation among the genotypes. Local and Rabiaa genotypes could be involved in the improvement of oil quality in Kurdistan. Dissimilarity matrix clarified a wide distance between G-2018 and other genotypes based on the traits. Hybridization programs would be reasonable for the oil quality improvement of these genotypes. Thermal stability and frying qualities of oleic and linoleic oils could be studied in the future.