Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil

This study assessed and compared the effects of roasting, microwave, and infrared on the composition of phenolic compounds in safflower seeds and oil, and the quality of the oils. The results indicated that all three pretreatments promoted the production of polyphenols in seeds, increased oil yield (from 10.17% to 12.38%), increased saturation (from 9.42% to 9.73%) of oil, and improved the oil's oxidative stability (from 3.16 h to 4.40 h). The effects on the migration of each polyphenolic compound were less consistent. There was almost no effect on the migration of N -( p -coumaroyl) serotonin (CS) and N -feruloyl serotonin (FS). But all pretreatment methods tended to promote migration of overall polyphenols. The results here provide evidence that heat pretreatment can increase the polyphenol content of safflower seeds and improve the quality of oil extracted from the seeds. These results should be valuable for the production of safflower seed oil in industry. • Heat pretreatment favoured polyphenol release from safflower seeds. • Heat pretreatment promoted the migration of some polyphenols from seeds into oil. • The oxidative stability of safflower seed oil was improved after heating. • Roasting had the greatest effect on the mobility of polyphenol at 1.68%.