THE EFFECT OF SAFFLOWER SEED SHELLING ON OIL QUALITY INDICATORS

This study investigates the effect of the husking stage of safflower seeds on the quality, physicochemical parameters, organoleptic properties, and biochemical composition of the oil. A comparative analysis of oil obtained from uncrushed seeds and crushed kernels was performed, with an assessment of the acid number, peroxide number, mass fraction of moisture, dynamics of oxidative stability, fatty acid composition, and content of minor components (tocopherols, phytomelan, chlorophylls).

The results showed that removing the shell significantly improves the organoleptic properties of the oil (taste, smell, color, transparency), reduces the acid and peroxide values, decreases the moisture content, and increases resistance to oxidation. Biochemical analysis confirmed an increase in the proportion of linoleic and oleic acids, an increase in the concentration of tocopherols, and the absence of antinutrients such as phytomelan.

Thus, seed hulling technology provides a comprehensive improvement in the quality and nutritional value of the oil, making it a premium product ready for consumption without additional intensive refining. The results of the study can be used to optimize the technological processes of producing high-quality vegetable oils. The data obtained during the study demonstrated that optimizing the dehulling process can enhance the efficiency of comprehensive raw material processing. The proposed technological approaches are environmentally friendly, economically efficient, and well adapted for industrial application. These results can serve as a basis for implementing innovative solutions in the field of vegetable oil production and for increasing the competitiveness of domestic products.

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