Physicochemical Stability of Cold-Pressed Yellow Poppy Seed Oil from Afyonkarahisar during Repeated Frying

Öz

In this study, the physicochemical changes in cold-pressed poppy seed oil used during the frying process were investigated. Cold press yields of poppy seeds at different pressing speeds were calculated, ranging between 32% and 41%. The frying process was carried out using potatoes (180 °C for 3–4 minutes, repeated seven times), and detailed physicochemical analyses were performed on the oil after each frying cycle. The results showed that the free fatty acid content of the poppy seed oil ranged from 0.90% to 0.94% before and after frying. Peroxide values were measured between 0.30 and 0.72 meq O₂/kg, while total polar compounds ranged from 9.3% to 11.8%. Fatty acid composition analysis revealed that among 13 identified fatty acids, palmitic acid (7.58–9.10%) was the most abundant saturated fatty acid, whereas linoleic acid (72.60–74.16%) was predominant among unsaturated fatty acids. Additionally, iodine value, color, saponification number, and unsaponifiable matter content of the poppy seed oil were determined after each frying session. Statistically, it was determined that the peroxide value, iodine value, color, saponification number, total polar compounds, and trans fatty acid values of poppy seed oil changed during the frying process. Overall, the findings indicate that cold-pressed poppy seed oil is suitable for repeated use in frying applications.

Anahtar Kelimeler

• Cold press
• Edible oil
• Fatty acid composition
• Repeated frying
• Yellow poppy seed

Afyonkarahisar’dan Soğuk Preslenmiş Sarı Haşhaş Tohumu Yağının Tekrarlanan Kızartma Sırasında Fizikokimyasal Stabilitesi

Öz

Bu çalışmada, kızartma işleminde kullanılan soğuk pres haşhaş yağına ait fizikokimyasal değişimler incelenmiştir. Farklı presleme hızlarında elde edilen haşhaş tohumlarının soğuk pres verimleri %32 ile %41 arasında hesaplanmıştır. Kızartma işlemi, patates kullanılarak 180°C sıcaklıkta, 3–4 dakika süreyle ve yedi kez tekrarlanarak uygulanmış; her kızartma döngüsünün ardından haşhaş yağı üzerinde detaylı fizikokimyasal analizler gerçekleştirilmiştir. Analiz sonuçlarına göre, haşhaş yağının kızartma öncesi ve sonrası serbest yağ asitliği %0.90–0.94 aralığında belirlenmiştir. Peroksit sayıları 0.30–0.72 meq O₂/kg, toplam polar madde oranları ise %9.3–11.8 arasında ölçülmüştür. Yağ asidi kompozisyonu incelendiğinde, 13 farklı yağ asidi arasında palmitik asidin (%7.58–9.10) doymuş yağ asitleri içinde en yüksek orana sahip olduğu; linoleik asidin ise (%72.60–74.16) doymamış yağ asitleri içinde baskın bileşen olduğu saptanmıştır. Ayrıca her bir kızartma sonucunda haşhaş yağının iyot sayısı, renk, sabunlaşma sayısı, sabunlaşmayan madde miktarı değerleri belirlenmiştir. İstatistiki açıdan kızartma işlemi sırasında haşhaş yağının peroksit sayısı, iyot sayısı, renk, sabunlaşma sayısı, toplam polar madde, trans yağ asiti değerlerinin değiştiği tespit edilmiştir. Elde edilen bulgular, soğuk pres yöntemiyle elde edilen haşhaş yağının kızartma işleminde birden fazla kez güvenle kullanılabileceğini ortaya koymaktadır.

Anahtar Kelimeler

• Sarı haşhaş tohumu
• Soğuk pres.
• Tekrarlanan kızartma
• Yenilebilir yağ
• Yağ Asidi

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