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Gupcsó K, Kókai Z, Bálint M, Tavaszi-Sárosi S, Németh ÉZ. Studies on Sensory and Phytochemical Characteristics of Poppy ( Papaver somniferum L.) Varieties for Their Oil Utilisation. Foods 2023; 12:3165. [PMID: 37685099 PMCID: PMC10487119 DOI: 10.3390/foods12173165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/07/2023] [Accepted: 08/14/2023] [Indexed: 09/10/2023] Open
Abstract
Poppy is a significant pharmaceutical crop, but the seeds and the cold-pressed oil have a big potential as healthy foods. Breeding has mainly focused on agronomical characteristics and alkaloid content. Here, we compared the sensory values, fatty acid and headspace volatile composition of poppy oils and flours produced from different varieties. Two industrial and four culinary varieties were cultivated in our field in 2021-2022. The sensory test differentiated well among varieties. Typical poppy odour and flavour were stronger both in the oils and the flours of the blue-seed varieties compared to the white-seed ones. For most varieties, the harvest year caused no relevant differences. Linoleic, oleic, and palmitic acids were the main components both in oils and flours. Larger differences were detected in the volatiles (e.g., 2 and 3 methyl-butanal and 3 methyl-butanol γ-n-caprolactone, pentofuran), depending on genotype and year. A higher ratio of saturated fatty acids negatively influenced the flavour and odour characteristics. In the headspace volatiles, these features correlated negatively with 2-pentylfuran and hexanal. The oil content of poppy flour has a positive effect on colour, appearance, tactility and poppy flavour. Our results support a goal-oriented use of poppy genotypes for high-quality dietary products.
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Affiliation(s)
- Katalin Gupcsó
- Department of Medicinal and Aromatic Plants, Institute of Horticultural Sciences, MATE, Villányi Str. 35-43, H-1118 Budapest, Hungary; (K.G.); (S.T.-S.)
- Sotiva Seed Ltd., Petőfi Str. 63/A, H-4440 Tiszavasvári, Hungary
| | - Zoltán Kókai
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, MATE, Villányi Str. 35-43, H-1118 Budapest, Hungary; (Z.K.); (M.B.)
| | - Melinda Bálint
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, MATE, Villányi Str. 35-43, H-1118 Budapest, Hungary; (Z.K.); (M.B.)
| | - Szilvia Tavaszi-Sárosi
- Department of Medicinal and Aromatic Plants, Institute of Horticultural Sciences, MATE, Villányi Str. 35-43, H-1118 Budapest, Hungary; (K.G.); (S.T.-S.)
| | - Éva Zámboriné Németh
- Department of Medicinal and Aromatic Plants, Institute of Horticultural Sciences, MATE, Villányi Str. 35-43, H-1118 Budapest, Hungary; (K.G.); (S.T.-S.)
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Luhmer K, Schulze-Kaysers N, Feuereisen M, Wirth L, Maretzky F, Wüst M, Blum H, Dörr E, Pude R. Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy ( Papaver somniferum L.) Seeds and Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3439-3451. [PMID: 33722000 DOI: 10.1021/acs.jafc.0c07183] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Low morphine yielding winter ('Zeno Morphex') and summer ('Viola', 'Mieszko', 'Borowski') poppy varieties were investigated for their chemical composition and sensory properties. The oil content of the 13 seed samples as well as that of fatty acids, tocopherols, and volatile compounds in the respective oils were determined, and the sensory profiles of the seeds and oils were established. Linoleic acid made up 70.7-75.2% of the fatty acids. High amounts of γ-tocopherol were detected, especially in variety 'Viola' (287 ± 34 mg kg-1), while δ-tocopherol was only present in 'Zeno Morphex' (3.9 ± 0.6 mg kg-1). The most abundant volatiles were caproic acid (1.4-148 μg g-1), hexanal (0.9-15.2 μg g-1), 1-hexanol (0.3-20.1 μg g-1), limonene (1.3-9.4 μg g-1), and 2-pentylfuran (1.0-7.8 μg g-1). The sensory panel distinguished samples in particular by fatty/oily, rancid, sweet, and green attributes, the green aroma being correlated to three methoxypyrazines only present in summer poppies.
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Affiliation(s)
- Katharina Luhmer
- Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
| | - Nadine Schulze-Kaysers
- Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Michelle Feuereisen
- Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Lukas Wirth
- Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Fabian Maretzky
- Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Matthias Wüst
- Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Hanna Blum
- Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
| | - Elisa Dörr
- Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Ralf Pude
- Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
- Field Lab Campus Klein-Altendorf, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
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Gaca A, Kludská E, Hradecký J, Hajšlová J, Jeleń HH. Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage. Molecules 2021; 26:molecules26020285. [PMID: 33430033 PMCID: PMC7827483 DOI: 10.3390/molecules26020285] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 12/29/2020] [Accepted: 01/05/2021] [Indexed: 11/16/2022] Open
Abstract
Cold-pressed oils are highly valuable sources of unsaturated fatty acids which are prone to oxidation processes, resulting in the formation of lipid oxidation products, which may deteriorate the sensory quality of the produced oil. The aim of the study was to determine the main volatile compounds which differentiate examined oils and could be used as the markers of lipid oxidation in various oils. In the experiment, cold-pressed oils-brown flaxseed, golden flaxseed, hempseed, milk thistle, black cumin, pumpkin, white poppy seed, blue poppy seed, white sesame, black sesame and argan oils from raw and roasted kernels-were analyzed. To induce oxidative changes, an accelerate storage test was performed, and oils were kept at 60 °C for 0, 2, 4, 7 and 10 days. Volatile compound profiling was performed using SPME-GC-HRToFMS. Additionally, basic measurements such as fatty acid composition, peroxide value, scavenging activity and phenolic compound contents were carried out. Multivariate statistical analyses with volatile compound profiling allow us to differentiate oils in terms of plant variety, oxidation level and seed treatment before pressing. Comparing black cumin cold-pressed oil with other oils, significant differences in volatile compound profiles and scavenging activity were observed. Compounds that may serve as indicators of undergoing oxidation processes in flaxseed, poppy seed, milk thistle and hemp oils were determined.
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Affiliation(s)
- Anna Gaca
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - Eliška Kludská
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague 6, Czech Republic; (E.K.); (J.H.); (J.H.)
| | - Jaromír Hradecký
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague 6, Czech Republic; (E.K.); (J.H.); (J.H.)
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences, 165 00 Prague, Czech Republic
| | - Jana Hajšlová
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague 6, Czech Republic; (E.K.); (J.H.); (J.H.)
| | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
- Correspondence: ; Tel.: +48-61-848-72-73
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Reis CC, Mamede AM, Soares A, Freitas SP. Production of lipids and natural antioxidants from passion fruit seeds. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0803192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The wild passion fruit species Passiflora setacea, Passiflora alata, and Passiflora tenuifila are native to the Brazilian biomass. The seed waste generated from the extraction of passion fruit juice contains functional polyunsaturated fatty acids and phenolic compounds. The aims of this study were to obtain lipids and natural antioxidants from passion fruit seeds. Passion seed oils were extracted using a lab-scale continuous press and their oxidative stability was evaluated using the Rancimat® method. Higher antioxidant extract capacity was observed when using an ethanol-water solution (70:30) at 45 ºC. In these cases, the total phenolic contents expressed as gallic acid equivalents from P. setacea, P. alata, and P. tenuifila cakes were approximately 1800, 600 and 900 mg·100g−1 of extract. Induction periods increased up to two-fold when adding these extracts to their respective seed oil. Therefore, passion fruit seed extract can contribute to increasing the oxidative stability of polyunsaturated oils.
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Aydeniz Güneşer B, Yilmaz E. Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:634-642. [PMID: 30906021 PMCID: PMC6400776 DOI: 10.1007/s13197-018-3518-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/09/2018] [Accepted: 11/12/2018] [Indexed: 01/26/2023]
Abstract
This study aims to report the composition of bioactives and volatile aromatic compounds, and determine the descriptive sensory properties of cold-pressed orange seed oil. The effects of oven pre-roasting and microwave pre-roasting of the seeds before cold pressing were compared. Thirteen sensory parameters were used to define the oil samples. The major bioactive components of the orange seed oils were naringin, hesperidin, and trans-ferulic acid. Flavonoids constituted the main phenolic class with 78.5% and 74.4%, followed by phenolic acids with 21.4% and 25.5% in the oven and microwave pre-roasted oil samples. The mean concentration of hesperidin and naringin varied from 903.4 to 909.6 mg/kg and from 234.3 to 299.8 mg/kg, respectively. The results showed for the first time in the literature that orange seed oil contains some volatile aromatic compounds and glycosylated flavanones that could have functional properties. Hence, cold-pressed orange seed oil could be suggested as the new potential health-promoting oil.
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Affiliation(s)
- B. Aydeniz Güneşer
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey
| | - E. Yilmaz
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey
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Yalçın S, Maden B. Quality Characteristics of Noodle Including Ground Yellow Poppy Seed. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2017. [DOI: 10.21448/ijsm.373459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Bioactives, Aromatics and Sensory Properties of Cold-Pressed and Hexane-Extracted Lemon (Citrus Limon L.) Seed Oils. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2977-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Yılmaz E, Emir DD. Compositional and functional characterisation of poppy seed (Papaver somniferum L.) press cake meals. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.0863] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Yılmaz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Terzioğlu Campus, 17020 Çanakkale, Turkey
| | - D. Dündar Emir
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Terzioğlu Campus, 17020 Çanakkale, Turkey
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Yilmaz E, Aydeniz B, Güneşer O, Arsunar ES. Sensory and Physico-Chemical Properties of Cold Press-Produced Tomato (Lycopersicon esculentum L.) Seed Oils. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2648-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Yılmaz E, Sevgi Arsunar E, Aydeniz B, Güneşer O. Cold pressed capia pepperseed (Capsicum AnnuumL.) oils: Composition, aroma, and sensory properties. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400276] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Emin Yılmaz
- Department of Food Engineering; Çanakkale Onsekiz Mart University; Faculty of Engineering; Çanakkale Turkey
| | - Emel Sevgi Arsunar
- Department of Food Engineering; Çanakkale Onsekiz Mart University; Faculty of Engineering; Çanakkale Turkey
| | - Buket Aydeniz
- Department of Food Engineering; Çanakkale Onsekiz Mart University; Faculty of Engineering; Çanakkale Turkey
| | - Onur Güneşer
- Department of Food Engineering; Çanakkale Onsekiz Mart University; Faculty of Engineering; Çanakkale Turkey
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