Extraction of Poppy Seed Oil Using Supercritical CO<sub>2</sub>

Bozan, Berrin; Temelli, Feral

doi:10.1111/j.1365-2621.2003.tb05688.x

Cited by 42 publications

(34 citation statements)

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“…Poppy seed oil is recognized as a nutritious and delicious edible oil for direct human consumption while other uses have been indicated in medicinal applications and for oleochemical productions as paints, varnishes, and coatings (Bozan and Temelli, 2003;Özcan and Atalay, 2006). In the literature, solvent, supercritical fluid or press extracted poppy seed oils were studied for their general physical and chemical properties and fatty acid, sterol and tocopherol compositions (Bozan and Temelli, 2003;Erinç et al, 2009;Krist et al, 2005;Özcan and Atalay, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…In the literature, solvent, supercritical fluid or press extracted poppy seed oils were studied for their general physical and chemical properties and fatty acid, sterol and tocopherol compositions (Bozan and Temelli, 2003;Erinç et al, 2009;Krist et al, 2005;Özcan and Atalay, 2006). Cold pressing has emerged as a simple, cheap and easy edible oil production technique without the requirement of refining.…”

Section: Introductionmentioning

confidence: 99%

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Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

2014

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SUMMARY:The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile analysis was made with 9 panelists and 12 terms were identified for the description of the oil. The results shown that, only earthy term scores were different among the seed varieties, while treatments have caused differences in roasted, hazelnut, hay and sweet aromatic terms. Roasting and enzyme treatments decreased hay and increased sweet aromatic values. The enzyme treatment of the poppy seeds enhanced fermented and waxy scores in the cold press oils. 1-hexanol, 2-heptanone, 2-pentanone, 2-pentyl furan, 3-ethyl-2-methyl 1,3-hexadiene, 2-(dimethylamino)-3-phenylbenzo[b]thiophene, 3-octen-2-one, 4-hydroxyphenylacetic acid, alpha-pinene, limonene, dimethyl sulfone, mercaptoacetic acid, hexanal and nonanal were quantified as the major volatiles in all treatment groups. Consumer test results indicated that roasted samples are more liked, and the yellow (ofis4) roasted sample was identified as the most preferred (53.55%) oil by consumers. This study provides the first sensory descriptive definitions and consumer preferences for poppy seed oils. KEYWORDS:Cold Press; Consumer Acceptance; Flavor Profile Analysis; Poppy seed Oil; Roasting; Volatiles RESUMEN: Aceites de semillas de amapola prensados en frio: Propiedades sensoriales, perfiles aromáticos y preferencias del consumidor. En este trabajo, se analizan las descripciones sensoriales, perfiles aromáticos y preferencias de los consumidores de aceites de semillas de amapola producidosmediante prensado en frío a partir de tres variedades (ofis3, ofis4, y ofis8).Previo al prensado en frío, a las semillas se aplicóuna fase de tostado y un tratamiento enzimático. Además del análisis GC-MS donde se cuantificaron 75 compuestos volátiles, el perfil del sabor,realizado con 9 panelistas,logra identificar 12 términos descriptores. Los resultados muestran que, solamente la puntuación del término "terroso" fue diferente entre las variedades de semillas, también los tratamientos provocan diferencias en los términos, tostado, avellana, heno y aromas dulces. El tostado y los tratamientos enzimáticos disminuyeron la puntuación de heno y aumentó los valores de aromático dulce. El tratamiento enzimático de las semillas de amapola mejora los valores de fermentado y cera en los aceites prensados en frío. Los principales compuestos volátiles cuantificados en todos los grupos y tratamientos fueron:1-hexanol, 2-heptanona , 2-pentanona, furano 2-pentilo, 3-etil-2-metil 1,3-hexadieno, 2-(dimetilamino)-3-fenilbenzo[b]-tiofeno, 3-octen-2-one, ácido 4-hidroxifenilacético, alfa-pineno, limoneno, dimetilsulfona, ácido mercaptoacé-tico, hexanal y nonanal. Los resultados de las pruebas de consumo indican que las muestras tostadas son las que más...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

2014

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“…It is grown mainly for its contents of opium and oil seeds. The seeds are used almost exclusively for their oil (Karaefe, 1992;Nergiz and Ötle7, 1994;Bozan and Temelli, 2003). In many plants, the seed lipid composition differs considerably from the lipids contained in green photosynthetic tissue.…”

Section: Introductionmentioning

confidence: 99%

“…Poppy seed oil appears to be of good quality for human consumption since it is generally rich in polyunsaturated fatty acids (Kryzmanski and Jonsson, 1989;Luthra and Singh, 1989;Bozan and Temelli, 2003). In Europe, poppy seeds are mostly used for confectionary, similar to the use of sesame seeds and are used extensively in baking and sprinkling on rolls and bread.…”

Section: Introductionmentioning

confidence: 99%

“…They are also used by the peasant people in pastry making. Some studies on the composition of poppy seed were carried out (Nergiz and Ötle7, 1994;Bozan and Temelli, 2003;Özcan and Atalay, 2006;Bozan and Temelli, 2008 . Las semillas estudiadas de las diferentes variedades de adormidera de Turquía pueden ser una fuente potencial de aceites con valor añadido.…”

Section: Introductionmentioning

confidence: 99%

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Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (<i>Papaver somniferum</i> L.) seeds.

Erinç¹,

Tekin²,

Özcan³

2009

Grasas y Aceites

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The fatty acid, tocopherol and sterol contents of the oils of several poppy seeds were investigated. The main fatty acids in poppy seed oils were linoleic (687.6-739.2 g kg^-1), oleic (141.3-192.8 g kg^-1) and palmitic (76.8-92.8 g kg^-1). The oils contained an appreciable amount of -tocopherol (195.37-280.85 mg kg^-1), with a mean value of 261.31 mg kg^-1 and α-tocopherol (21.99-45.83 mg kg^-1), with a mean value of 33.03 mg kg^-1. The concentrations of total sterol ranged from 1099.84 mg kg^-1 (K.pembe) to 4816.10 mg kg^-1 (2. sınıf beyaz), with a mean value of 2916.20 mg kg^-1. The major sterols were -sitosterol, ranging from 663.91 to 3244.39 mg kg^-1; campesterol, ranging from 228.59 to 736.50 mg kg^-1; and Δ⁵-avenasterol, ranging from 103.90 to 425.02 mg kg^-1. The studied varieties of poppy seeds from Turkey were found to be a potential source of valuable oil.

El contenido en ácidos grasos, tocoferoles y esteroles de aceites de varias semillas de adormidera fueron investigadas. Los principales ácidos grasos en el aceite de semilla de adormidera fueron el ácido linoleico (687.6-739.2 g kg^-1), ácido oleico (141.3-192.8 g kg^-1) y ácidos palmítico (76.8- 92.8 g kg^-1). Los aceites contienen una cantidad apreciable de -tocoferol (195.37-280.85 mg kg^-1), con un valor medio de 261.31 mg kg^-1 y α-tocoferol (21.99-45.83 mg kg^-1), con un valor medio de 33.03 mg kg^-1. La concentración total de esteroles varió desde 1099.84 mg kg^-1 (K.pembe) a 4816.10 mg kg^-1 (2. sınıf beyaz), con un valor medio de 2916.20 mg kg^-1. El principal esterol fue el -sitosterol, que varió desde 663.91 a 3244.39 mg kg^-1; el campesterol, que varió desde 228.59 a 736.50 mg kg^-1; y el Δ⁵-avenasterol, que varió desde 103.90 a 425.02 mg kg^-1. Las semillas estudiadas de las diferentes variedades de adormidera de Turquía pueden ser una fuente potencial de aceites con valor añadido

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Supercritical Technologies for Further Processing of Edible Oils

Temelli

Güçlü‐Üstündağ

2005

Bailey's Industrial Oil and Fat Products

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Supercritical CO 2 (SCCO 2 ) processing of fats and oils has been widely investigated because SCCO 2 offers an environmentally friendly alternative for the processing of fats and oils with added advantages such as moderate operating conditions and solvent‐free extracts and residues. From a processing perspective, a unique advantage of SCCO 2 processing lies in its versatility, which results from the ability to modify solvent properties by changing operating conditions (temperature and pressure) or by the addition of cosolvents. A good understanding of the fundamentals of solubility behavior of lipid components in SCCO 2 as affected by operating conditions and solute properties is required to realize its full potential in fats and oils processing. The operational flexibility offered by supercritical fluid technology enables the processor to fine tune solvent properties and to develop novel processes by the integration of unit operations of extraction, fractionation, and reaction to meet the process objectives. Supercritical fluid extraction, fractionation, and reaction protocols have been effectively used for the extraction and refining of oils, concentration of bioactive components from oils or oil byproducts, modification of physical properties of fats and oils, production of oleochemicals, and analytical applications.

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Extraction of Poppy Seed Oil Using Supercritical CO₂

Cited by 42 publications

References 24 publications

Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (<i>Papaver somniferum</i> L.) seeds.

Supercritical Technologies for Further Processing of Edible Oils

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Extraction of Poppy Seed Oil Using Supercritical CO2

Cited by 42 publications

References 24 publications

Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (<i>Papaver somniferum</i> L.) seeds.

Supercritical Technologies for Further Processing of Edible Oils

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Extraction of Poppy Seed Oil Using Supercritical CO₂