Fatty acid composition and some bioactive properties of edible oil extracted from different varieties of poppy (Papaver somniferum L.) seeds

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dc.contributor.authorAbudak, M.
dc.contributor.authorKara, H. H.
dc.date.accessioned2024-02-23T14:48:59Z
dc.date.available2024-02-23T14:48:59Z
dc.date.issued2017
dc.departmentNEÜen_US
dc.description.abstractPoppy seed is an oilseed obtained from the opium poppy (Papaver somniferum) plant. They are used as an ingredient in many foods in several forms and are pressed to yield poppyseed oil. In this study, six poppy seed varieties (OFIS 95, OFIS 96, OFIS 3, OFIS 8, TMO-T and TMO-1) having different colors (white, yellow, grey) were investigated in terms of fatty acid composition, antioxidant activity, total phenolic and vitamin E (alpha-tocopherol) contents. The major fatty acids in poppy seed oils were linoleic acid ((65.52% (TMO-T) - 74.97% (OFIS 96)), oleic acid ((13.26% (OFIS 96) - 21.43% (TMO-T)) and palmitic acid ((8.65% (OFIS 95) - 10.06% (TMO-T)), respectively. Total phenolic content, antioxidant activity and vitamin E content of the samples varied between 2.617 (TMO-T) - 2.916 (OFIS 96) mg GAE/mL oil, 56.50% (TMO-1) - 87.30% (OFIS 96) and 29.4 (TMO-T) - 54.0 (OFIS 95) (mg/kg oil), respectively. Linoleic and stearic acid were found to be higher in yellow-colored poppy seed oils whereas oleic and palmitic acids were the major fatty acids in the grey-colored ones. Total polyunsaturated fatty acid (Sigma PUFA) content of yellow-colored poppy seed and total phenolic content and antioxidant activity of white colored poppy seed oil were found to be higher than the other poppy seed oils.en_US
dc.identifier.endpage25en_US
dc.identifier.issn0035-6808
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85019980776en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage19en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12452/17934
dc.identifier.volume94en_US
dc.identifier.wosWOS:000424728200003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInnovhub Ssi-Area Ssogen_US
dc.relation.ispartofRivista Italiana Delle Sostanze Grasseen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPoppy Seeden_US
dc.subjectOilen_US
dc.subjectFatty Aciden_US
dc.subjectPhenolic Compounden_US
dc.subjectAntioxidant Activityen_US
dc.subjectTocopherolen_US
dc.subjectColoren_US
dc.titleFatty acid composition and some bioactive properties of edible oil extracted from different varieties of poppy (Papaver somniferum L.) seedsen_US
dc.typeArticleen_US

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