Investigation of Turkish Poppy Seeds and Seed Oils

Azcan, N.; Kalender, B. Ozturk; Kara, Mustafa

doi:10.1023/b:conc.0000048250.81843.0a

Cited by 31 publications

(39 citation statements)

References 4 publications

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“…Apart from the cultivar Opal with slightly higher oil content in the seed, the average oil content of researched cultivars and populations was similar to the results of research in Poland where, depending on the cultivar, the oil content varied 40-44% (WalisiewiczNiedbalska et al, 2000). In Turkey, blue seed poppy contains on average 33.6% oil, what is lower than in our experiment (Azcan et al, 2004).…”

Section: Resultscontrasting

confidence: 79%

The agronomic traits of foreign cultivars and domestic populations of oilseed poppy

et al. 2016

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Section: Resultscontrasting

confidence: 79%

The agronomic traits of foreign cultivars and domestic populations of oilseed poppy

et al. 2016

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“…This might be due to the different analysis techniques used. On the other hand, Azcan et al (2004) reported total protein contents in yellow, white, and blue seeds as 21.8%, 21.9%, and 22.7%, respectively, and these findings are relatively closer to our results. To the best of our knowledge, no study reporting the instrumental color values of poppy seeds is present in the literature.…”

Section: General Properties Of the Poppy Seedssupporting

confidence: 89%

“…The findings of our study are in good agreement with the literature. On the other hand, Azcan et al (2004) reported a mean saponification number of 234, unsaponifiable matter content of 1.03%, and a peroxide value of 39 for Turkish poppy seed oil samples. As can be seen from Table 4, the reported peroxide value is very high compared to our findings, because freshness level of the seeds as well as the oil storage conditions can be different.…”

Section: Physicochemical Characteristics Of the Poppy Seed Oilsmentioning

confidence: 98%

Effects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils

Emir¹,

Aydenız²,

Yılmaz³

2015

Turk J Agric For

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The aim of this study was to compare the effects of roasting and enzyme pretreatments on the yield and quality of cold-pressed oils obtained from 3 poppy seed varieties (Ofis 3 (blue), Ofis 4 (yellow), Ofis 8 (white)). The oil recovery range was 21.89%-38.36% with cold pressing. The oily cakes (meal) contained 42-168 g/kg oil and 113-166.3 g/kg moisture after the cold pressing. Physicochemical and quality tests were conducted to evaluate and compare the efficacy of the pretreatments. Furthermore, fatty acid, sterol, and tocopherol compositions were determined. Oil recovery was enhanced by enzyme treatment in Ofis 3 (28.31%) and Ofis 8 (38.36%), while roasting enhanced oil yield in Ofis 4 (29.36%) samples. On the other hand, enzyme treatment caused some problems, like increases in free acidity and peroxide value. The other physicochemical properties and minor components of the oils were not significantly affected by the pretreatments. Furthermore, it was determined that the oily cakes can be a good source of protein. This study proved that higher quality poppy seed oil can be produced with acceptable yield by applying the cold pressing technique coupled with a preroasting process.

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“…Similarly, yellow or white seeds of poppy ( Fig. 1.3D) are superior in oil content to blue seeds (Azcan et al 2004;Berna´th 1998), which may as well be due to a thinner seed coat. In oil pumpkin (Fig.…”

Section: Botanical Features Of Oil Contentmentioning

confidence: 96%