Grasas y Aceites, Vol 57, No 2 (2006)

Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties


https://doi.org/10.3989/gya.2006.v57.i2.33

M. Musa Özcan
Department of Food Engineering, Faculty of Agriculture, University of Selçuk, Turkey

Çigdem Atalay
Food Engineering, Turkey

Abstract


Physical and chemical properties of seven poppy varieties (2001 mavi hat, Ankara 94, Kocatepe 96, Kemerkaya, Karahisar 96, S¸uhut 94, Afyon Kalesi 95) were investigated.Weight of 1000 seeds, moisture, crude protein, crude ash, crude fibre, HCl-insoluble ash, crude energy and crude oil contents of all seven varities of poppy seeds were established between 0.29-0.429 g, 3.39-4.76%, 11.94- 13.58%, 4.92-6.25%, 22.63-30.08%, 0.72-1.68%, 6367.0- 6740.5 kcal/100g and 32.43-45.52%, respectively. P,Ca, K, Mg, Na and Fe contents were established in the samples. Free fatty acid, iodine value, refractive index, unsaponifiable material, saponification number, pH and tocopherol contents of these 7 poppy seed oils were measured.The poppy seed oils contained an appreciable amount of β-tocopherol (309.5 ppm-567.3 ppm). Stearic, palmitic, oleic, linoleic and linolenic were determined as the main fatty acids. Poppy seed and oil having high nutritive value were recommended for processing as healthy food products. Linoleic acid was established as the dominant fatty acid in all varieties.


Keywords


Chemical property;Oil;Physical property;Poppy;Seed

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