Determination of physicochemical properties of poppy (Papaver somniferum L.) oils obtained by cold press technique

In this study, the physicochemical properties of oils obtained by cold press method from poppy seeds having two different colors (white and blue) and local seeds in the local seed classification (TMO Code: 8151 ve 8152) grown in five different locations of Sandıklı District (Afyonkarahisar) were investigated. According to the findings of the research, moisture content, oil content (in DM %), ash content (in DM %) and protein content (in DM %) for poppy seeds were in the ranges (% 3,60-4,74 %) , (37,18-43,32 %), ( 6,418-7,349 %) and (34,49-% 39,44 %). The oils were obtained by cold pressing method from blue and white poppy seeds at room temperature with a laboratory scale expeller-pressing machine (screw speed 27 rpm, exit die 10 mm for pellet, the inner temperature of the expeller-pressing machine 40 ± 5 °C). The refractive indices, free fatty acid contents, peroxide numbers, induction time (Rancimat method) total carotenoids, chlorophylls, phenols, and antioxidant activity (DPPH) of poppy oils ranged between 1,4743-1,4758, 1,37-3,17 (oleic asit %),1,33-3,55 (meq O2/kg), 1,93-3,47 (hours), 0,05- 1,50 (mg/kg oil), 0,2-0,83 (mg/kg oil), 16-7,89 mg GAE / 100 g oil and % 24,236-% 48,023, respectively. The colour-values (Lovibond method) were 0.0- 4.55 R / 39 (only one sample)-70 Y for the all examined cold pres poppy oils, The most abundant fatty acid in poppy seed oils was linoleic acid (73,71-75,52 % and PUFA 74,18-76,05 %), essential fatty acid as known ω –6 ,followed by oleic acid (12,84-14,34 % and MUFA 13,27-14,51 %), palmitic acid (% 8,80-9,32 and SFA 10,87 -11,42 %),and stearic acid (% 1,82-1,99). The changes of the parameters calculated based on fatty acid data were the iodine value (IV) 148,11-150,10, oxidative Oxidative susceptibility (Ox Succ) 3378,53-3464,82, Theoretical Oxidative Stability Indice (TOSI) (Teorik Oksidatif Stabilite Ġndisi) 1,43 – 1,81 hours and Oxidizability (Cox) 7,84-8,02, respectively. The majör TAG‟s changes of all oil samples were LLL (40,01- 43,56 %) (trilinolein the most important dominat TAG component), PLL (19,06 – 20,14 %) , OLL (17,21-18,61 %) , PLO (8,41-10,19 %) and LOO (3,10-6,87 %) respectively. Changes of alphatocopherols having antioxidant properties were determined at the level of 101,04-43,52 (mg/kg oil). Considering all the physicochemical properties examined, poppy oil is a food source with high nutritional value and has suitable features for use in the food industry.