THE STUDY OF THE CHEMICAL COMPOSITION AND CONTENT OF FATTY ACIDS IN SAFFLOWER CULTIVARS (CARTHAMUS TINCTORIUS L.)IN THE REGION OF LUSHNJA, ALBANIA

Nikollaq BARDHI, Foto KASHTA, Moltina PREBIBAJ, Alirami SALIJI, Bardhyl LIMANI, Hirijete IDRIZI

Abstract

Safflower (Carthamus tinctorius L.) is a relatively new plant in world agriculture. It has been studied and cultivated in a few countries of the world: India, China, the USA, Argentina, Kazakhstan, and Mexico. In Australia, it was first recognized as a weed, while in European countries it was cultivated in Spain. In Albania, there is safflower "Leshatak" (Cartamus Lanatus L) according to Prof. Mustafa Demiri, who has described it: "One-year plant, grows in dry places, mainly in the area of the maquis and the oak." In the 18th century, Egyptian safflower dye was used in Italy, France, and Britain to color cheese and flavor sausage. In some countries, it is also used as a plant with medicinal value against rheumatism, thrombosis, cholesterol, and male and female sterility. It has been used very effectively against diabetes, reducing it significantly after six weeks of use. Also, in the fight against scabies in small animals (sheep). Today, about one million hectares are cultivated with a production of over one thousand tons. In Europe, the largest producer is Spain and the oil has the highest price, being used mainly for salad, influencing the melting of fats in obese people. The study of the chemical composition and fatty acids in fruits and safflower oil has been a special object of this scientific work. The following were studied: fats, proteins, fibers, as well as moisture and the content of fatty acids: palmitic, stearic, oleic, linoleic, and linoleic acid.

Pages: 160 - 166