Safflower oil
[CAS# 8001-23-8]

Identification

• Classification: Analytical chemistry >> Standard >> Analytical standard
• Name: Safflower oil
• CAS Registry Number: 8001-23-8
• EC Number: 232-276-5

Properties

• Density: 0.921 g/mL (25 °C)
• Index of Refraction: 1.476
• Flash Point: >113 °C (closed cup)
• Water solubility: 0.1 g/100 mL at 19 °C

Safety Data

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Skin irritation	Skin Irrit.	2	H315
Eye irritation	Eye Irrit.	2	H319

Discovery and Applications

Safflower oil is an edible vegetable oil extracted from the seeds of the safflower plant (Carthamus tinctorius). This plant has been cultivated for thousands of years, with evidence of its use in ancient Egypt and Mesopotamia. Historically, safflower was primarily grown for its vibrant red and yellow dyes, but over time, its seeds have been utilized for oil extraction due to their high oil content. citeturn0search0

The oil is obtained through cold pressing or solvent extraction methods, resulting in a light-colored, flavorless oil that is rich in unsaturated fatty acids, particularly linoleic acid. This composition makes safflower oil a popular choice in cooking, especially for high-heat applications like frying and sautéing, due to its high smoke point.

Beyond culinary uses, safflower oil has applications in the cosmetic industry. Its high vitamin E content and moisturizing properties make it beneficial for skin and hair care products. It is often included in formulations aimed at improving skin hydration and promoting hair growth.

In summary, safflower oil is a versatile substance with a rich history of use in both culinary and cosmetic applications. Its composition and properties have been well-documented, and it continues to be valued for its health benefits and functional uses.

References

2011. Time-dependent effects of safflower oil to improve glycemia, inflammation and blood lipids in obese, post-menopausal women with type 2 diabetes: A randomized, double-masked, crossover study. Clinical nutrition (Edinburgh, Scotland), 30(4).
DOI: 10.1016/j.clnu.2011.01.001

2000. Superiority of dietary safflower oil over olive oil in lowering serum cholesterol and increasing hepatic mRnas for the LDL receptor and cholesterol 7alpha-hydroxylase in exogenously hypercholesterolemic (exHC) rats. Bioscience, Biotechnology, and Biochemistry, 64(6).
DOI: 10.1271/bbb.64.1111

1995. Effects of coconut oil, butter, and safflower oil on lipids and lipoproteins in persons with moderately elevated cholesterol levels. Journal of Lipid Research, 36(8).
DOI: 10.1016/s0022-2275(20)41497-x