Valdete Vorpsi, Fatos Harizaj, Nikollaq Bardhi, Vjollca Vladi, Erta Dodona
Safflower, Carthamus tinctorius L., is a member of the family Compositae or Asteraceae, cultivated mainly for its seed, used for production of edible oil which has the highest polyunsaturated/saturated ratios of any oil available.  It is nutritionally similar to olive oil, with high levels of linoleic or oleic acid, but much less costly [1].  The meal left after oil extraction is used for animal feed. Crude protein varies:  from 16- 17% for undecorticated  meal .  This study intends   to draw attention to a number of species originating from Italy and cultivated in experimental condition in Albania.  Where expression of the major character(s) evaluated is affected by environmental factors such as day length and temperature, the location is described geographically.  It’s hoped that the information compiled will contribute to: (1) identifying constraints in and possible solutions to the use of the crops, (2) identifying and selecting varieties with interest for further cultivation.  Also, authors intend to contribute to improvement of the potential qualities of these crops through increased use of the available varieties. Study is focused especially on analyzing the content of oil, protein, fiber and moisture, in safflower seeds, conducted under AOAC-sixteenth Edition methods.  Three varieties are used: BENNO 2 (with oil and protein content respectively: 31.26 and 16.36%), SAFF 2002 (with oil and protein content respectively 33.11 and 16.80%), MONTOLA 2000 (with oil and protein content respectively 33.45 and 16.19%). Maximal value of moisture for all varieties is 7%. BENNO 2 has the highest value of fiber content (24.26%). Suggestions and recommendations are given for the producers in order to increase the oil and protein content in safflower seeds.  In addition, it is hoped that article will form a valuable reference source for all those scientists involved in conservation, research, improvement and promotion of Carthamo.
safflower; oil seed; Carthamus tinctorius L.
Presentation: oral