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Safflower seed oil: a vegetable oil extracted from the seeds of the safflower plant. A comprehensive reference covering specifications, fatty acids, production, and uses.
Carthamus tinctorius L.
Safflower seed oil is a vegetable oil extracted from the seeds of the safflower plant Carthamus tinctorius L., also known by local names such as kurdi. The safflower plant was originally the source of a false-saffron dye, as its flowers were used to dye fabrics yellow and orange. The seed contains 30-45% oil by weight.
Safflower cultivation dates back four thousand years to the Fertile Crescent and the Nile basin, where its flowers were used in dyeing fabrics and embalming mummies in Pharaonic Egypt. Commercial use of the oil began in the twentieth century after high-linoleic varieties were developed. The United States, India, Mexico, and Kazakhstan are the largest producing countries.
There are two main types of safflower oil: the first is high-linoleic (75% omega-6), the traditional type; the second is high-oleic (75% omega-9), a modern strain that is more thermally stable. The traditional variety has the highest linoleic acid content among the major vegetable oils. The omega-6:omega-3 ratio in the traditional variety is about 130:1.
USDA-FAS data are not available for safflower oil production, as it is a specialty oil, and global production has declined in recent decades due to competition with sunflower oil. Kazakhstan, the United States, India, and Mexico currently lead seed production. The oil is governed by Codex Alimentarius standard CXS 210-1999.
Safflower oil is used in salads, marinades, and light cooking, and in the making of margarine. Industrially, it goes into the making of paints and varnishes as a "drying oil," and into cosmetics. Safflower flowers are used to extract the safflower dye, which goes into food and fabric dyeing as a cheap substitute for real saffron dye.
HS Code
1512
Oil percentage in the seed/fruit
30-45%
Oil yield/hectare
500 kg/ha
Omega-6:Omega-3
130:1
This oil conforms to the Codex Alimentarius standard for named vegetable oils, CXS 210-1999, which specifies fatty acid composition, and quality and authenticity criteria. The following cards present the specification for each variety of this oil.
Safflower seed oil (safflower oil; carthamus oil; kurdee oil) is derived from safflower seeds (seeds of Carthamus tinctorius L.).
Oleic acid (Omega-9)
8.4-21.3
Linoleic acid (Omega-6)
67.8-83.2
Linolenic acid (Omega-3)
n.d.-0.1
Palmitic acid
5.3-8.0
Stearic acid
1.9-2.9
Lauric acid
n.d.
Erucic acid
n.d.-1.8
Total saturated
7.4-12.8
Total monounsaturated
8.5-23.9
Total polyunsaturated
67.8-83.3
Iodine value
136-148
Vitamin E (mg/kg)
240-670
Caproic acid (C6:0): n.d.
Caprylic acid (C8:0): n.d.
Capric acid (C10:0): n.d.
Lauric acid (C12:0): n.d.
Myristic acid (C14:0): n.d.-0.2
Palmitic acid (C16:0): 5.3-8.0
Palmitoleic acid (C16:1): n.d.-0.2
Margaric acid (C17:0): n.d.-0.1
Heptadecenoic acid (C17:1): n.d.-0.1
Stearic acid (C18:0): 1.9-2.9
Oleic acid / Omega-9 (C18:1): 8.4-21.3
Linoleic acid / Omega-6 (C18:2): 67.8-83.2
Linolenic acid / Omega-3 (C18:3): n.d.-0.1
Arachidic acid (C20:0): 0.2-0.4
Gadoleic acid (C20:1): 0.1-0.3
Eicosadienoic acid (C20:2): n.d.
Behenic acid (C22:0): n.d.-1.0
Erucic acid (C22:1): n.d.-1.8
Docosadienoic acid (C22:2): n.d.
Lignoceric acid (C24:0): n.d.-0.2
Nervonic acid (C24:1): n.d.-0.2
Sterols (% of total):
Cholesterol: n.d.-0.7
Brassicasterol: n.d.-0.4
Campesterol: 9.2-13.3
Stigmasterol: 4.5-9.6
Beta-sitosterol: 40.2-50.6
Delta-5-avenasterol: 0.8-4.8
Delta-7-stigmastenol: 13.7-24.6
Delta-7-avenasterol: 2.2-6.3
Other sterols: 0.5-6.4
Total sterols (mg/kg): 2100-4600
Tocopherols and tocotrienols (mg/kg):
Alpha-tocopherol: 234-660
Beta-tocopherol: n.d.-17
Gamma-tocopherol: n.d.-12
Delta-tocopherol: n.d.
Alpha-tocotrienol: n.d.
Gamma-tocotrienol: n.d.-12
Delta-tocotrienol: n.d.
Total tocopherols and tocotrienols (mg/kg): 240-670
Relative density: 0.922-0.927 (20°C)
Apparent density (g/mL): —
Refractive index: 1.467-1.470
Saponification value: 186-198
Iodine value: 136-148
Unsaponifiable matter (g/kg): ≤ 15
Melting point: —
δ¹³C ratio: —
Safflower seed oil – high-oleic acid (high-oleic acid safflower oil; high-oleic acid carthamus oil; high-oleic acid kurdee oil) is produced from high-oleic acid oil-bearing seeds of varieties derived from Carthamus tinctorius L., and must contain not less than 70 percent oleic acid (as percentage of total fatty acids).
Oleic acid (Omega-9)
70.0-83.7
Linoleic acid (Omega-6)
9.0-19.9
Linolenic acid (Omega-3)
n.d.-1.2
Palmitic acid
3.6-6.0
Stearic acid
1.5-2.4
Lauric acid
n.d.-0.2
Erucic acid
n.d.-0.3
Total saturated
5.4-10.2
Total monounsaturated
70.1-85.1
Total polyunsaturated
9.0-21.1
Iodine value
80-100
Vitamin E (mg/kg)
250-700
Caproic acid (C6:0): n.d.
Caprylic acid (C8:0): n.d.
Capric acid (C10:0): n.d.
Lauric acid (C12:0): n.d.-0.2
Myristic acid (C14:0): n.d.-0.2
Palmitic acid (C16:0): 3.6-6.0
Palmitoleic acid (C16:1): n.d.-0.2
Margaric acid (C17:0): n.d.-0.1
Heptadecenoic acid (C17:1): n.d.-0.1
Stearic acid (C18:0): 1.5-2.4
Oleic acid / Omega-9 (C18:1): 70.0-83.7
Linoleic acid / Omega-6 (C18:2): 9.0-19.9
Linolenic acid / Omega-3 (C18:3): n.d.-1.2
Arachidic acid (C20:0): 0.3-0.6
Gadoleic acid (C20:1): 0.1-0.5
Eicosadienoic acid (C20:2): n.d.
Behenic acid (C22:0): n.d.-0.4
Erucic acid (C22:1): n.d.-0.3
Docosadienoic acid (C22:2): n.d.
Lignoceric acid (C24:0): n.d.-0.3
Nervonic acid (C24:1): n.d.-0.3
Sterols (% of total):
Cholesterol: n.d.-0.5
Brassicasterol: n.d.-2.2
Campesterol: 8.9-19.9
Stigmasterol: 2.9-8.9
Beta-sitosterol: 40.1-66.9
Delta-5-avenasterol: 0.2-8.9
Delta-7-stigmastenol: 3.4-16.4
Delta-7-avenasterol: n.d.-8.3
Other sterols: 4.4-11.9
Total sterols (mg/kg): 2000-4100
Tocopherols and tocotrienols (mg/kg):
Alpha-tocopherol: 234-660
Beta-tocopherol: n.d.-13
Gamma-tocopherol: n.d.-44
Delta-tocopherol: n.d.-6
Alpha-tocotrienol: n.d.
Gamma-tocotrienol: n.d.-10
Delta-tocotrienol: n.d.
Total tocopherols and tocotrienols (mg/kg): 250-700
Relative density: 0.913-0.919 (20°C); 0.910-0.916 (25°C)
Apparent density (g/mL): —
Refractive index: 1.460-1.464 (40°C); 1.466-1.470 (25°C)
Saponification value: 186-194
Iodine value: 80-100
Unsaponifiable matter (g/kg): ≤ 10
Melting point: —
δ¹³C ratio: —