F. Khanzadeh - Department of Food Science and Technology, Sabzevar Branch of Islamic Azad University, Sabzevar, Islamic Republic of Iran.
M. H. Haddad Khodaparast - Department of Food Science and Technology, Agricultural Engineering Faculty, Ferdowsi University of Mashhad, Republic of Iran.
A. H. Elhami Rad - Department of Food Science and Technology, Sabzevar Branch of Islamic Azad University, Sabzevar, Islamic Republic of Iran.
F. Rahmani - Department of Food Science and Technology, Sabzevar Branch of Islamic Azad University, Sabzevar, Islamic Republic of Iran.

Gundelia tournefortii L. is a well known plant in mountains of Iran and is found all over the country. It traditionally has some medicinal applications. In this research, Gundelia tournefortii L. seed was studied as a source of edible oil. Oil was extracted with immersion method using diethyl ether as a solvent. Acidity, saponification, ester, iodine, peroxide and refractive indices, average molecular weight of fatty acids, unsaponifiable matter, viscosity, color and density of extracted oil were evaluated. In addition, fatty acid composition of oil was determined using gas chromatography analysis. The results showed that seed oil content and saponification value of its oil were ۲۲.۸% and ۱۶۶.۰۵, respectively. Oleic and linoleic acid contents of oil were ۲۷.۹۹% and ۵۴.۵۹%, respectively. It was indicated that the extracted oil is an unsaturated oil and melts at ambient temperature. Beta-sitosterol and stigmasterol were the main unsaponifiable matters of the oil. Color analysis revealed that the predominant color was yellow (۰.۸ red, ۱۴ yellow). The results indicated that Gundelia tournefortii L. seed can be potentially applied as an excellent oil for human consumption.

Edible oil, Fatty acid composition, Gundelia tournefortii L, Physiochemical properties