The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats

Yıl 2017, Cilt: 4 Sayı: 3, Special Issue 2, 349 - 354, 20.12.2017

Besim Maden Seda Yalçın

https://doi.org/10.21448/ijsm.373463

Öz

The poppy seed is a traditional product in Afyon. There are there type poppy seed. These are white poppy seed, yellow poppy seed and gray poppy seed. The objective of this study is to investigate the effect of storage at 15-20⁰C for several times (0, 7, 15, 30, 45 and 60 days) on some properties of 3 different poppy seed fats. In this study, fats were obtained from white poppy seed (TMO1), yellow poppy seed (TMO2) and gray poppy seed (Afyon-95). Then free fatty acid amount (%), peroxide value (meq O2/g) and iodide number of these fats were analyzed. Free fatty acid amount, peroxide value and iodide number at these fats were increased with increasing of storage time, but this increase was little. The results of 3 different poppy seed fat were found as similar. It was concluded that three different poppy seed fats were stabile for long times at 15-20⁰C. It was investigated the effects of storage on L*, a*, b* color values of three types of poppy seed fats and total phenolic contents of these fats were determined. The fat contents of three types of poppy seeds were found as 53.85 % (white poppy seed), 49.85% (yellow poppy seed) and 49.17 % (gray poppy seed). L* and b* color values of white poppy fat and gray poppy seed fat were decreased when storage time was increased, while a* color values of those were increased. L*and a* color values of yellow poppy seed fats were increased when storage time was increased, whereas b* color value of that was decreased.

Anahtar Kelimeler

Fat, Phenolic, Poppy seed, Storage, Stability

The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats

Öz

The
poppy seed is a traditional product in Afyon. There are there type poppy seed. These
are white poppy seed, yellow poppy seed and gray poppy seed. The objective of this
study is to investigate the effect of storage at 15-20⁰C for several times (0, 7,
15, 30, 45 and 60 days) on some properties of 3 different poppy seed fats. In this
study, fats were obtained from white poppy seed (TMO1), yellow poppy seed (TMO2)
and gray poppy seed (Afyon-95). Then free fatty acid amount (%), peroxide value
(meq O₂/g) and iodide number of these fats were analyzed. Free fatty
acid amount, peroxide value and iodide number at these fats were increased with
increasing of storage time, but this increase was little. The results of 3 different
poppy seed fat were found as similar. It was concluded that three different poppy
seed fats were stabile for long times at 15-20⁰C. It was investigated the effects
of storage on L*, a*, b* color values of three types of poppy seed fats and total
phenolic contents of these fats were determined. The fat contents of three types
of poppy seeds were found as 53.85 % (white poppy seed), 49.85% (yellow poppy seed)
and 49.17 % (gray poppy seed). L* and b* color values of white poppy fat and gray
poppy seed fat were decreased when storage time was increased, while a* color values
of those were increased. L*and a* color values of yellow poppy seed fats were increased
when storage time was increased, whereas b* color value of that was decreased.

Anahtar Kelimeler

Fat, Phenolic, Poppy seed, Storage, Stability

Kaynakça

• Ozcan, M. M., & Atalay, C. (2006). Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties. Grasas Y Aceites, 57(2), 169-174.
• Nergiz, C., & Ötles, S. (1994). The proximate composition and some minor constituents of poppy seeds. Journal of the Science of Food and Agriculture, 66, 117-120.
• Bozan, B., & Temelli F. (2008). Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technology, 99, 6354-6359.
• Inan, Ö, Özcan, M.M., & Al Juhaimi, F.Y. (2012). Antioxidant effect of mint, laurel and myrtle leaves essential oils on pomegranate kernel, poppy, grape and linseed oils. J Clean Prod. 27, 151-154.
• Ozcan, M. M., & Arslan, D. (2011). Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils. Food Chemistry, 129, 171-174. DOI:10.1016/j.foodchem.2011.01.055
• Official Methods and Recommended Practices of the American Oil Chemists’ Society. 3rd edn., American Oil Chemists’ Society, Champaign, 1993. Iodine Value of Fats and Oils, Wijs Method. Official Method Cd 1–25, Corrected 1991.
• Official Methods and Recommended Practices of the American Oil Chemists’ Society, 3rd edn., American Oil Chemists’ Society, Champaign, 1993. Iodine Value of Fats and Oils, Cyclohexane Method. Official Recommended Practice Cd 1b-87, Revised 1990.
• Official Methods and Recommended Practices of the American Oil Chemists’ Society, 3rd edn., American Oil Chemists’ Society, Champaign, 1993. Iodine Value of Fats and Oils, Cyclohexane-Acetic Acid Method. Official Recommended Practice Cd 1d-92.