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

• Published in: International Journal of Secondary Metabolite
• Main Authors: MADEN, Besim, YALÇIN, Seda
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: İzzet KARA 2017
• Subjects: Fat,Phenolic,Poppy seed,Storage,Stability; yellow poppy
• Online Access: https://dergipark.org.tr/tr/pub/ijsm/issue/33748/373463; https://doi.org/10.21448/ijsm.373463

Thepoppy seed is a traditional product in Afyon. There are there type poppy seed. Theseare white poppy seed, yellow poppy seed and gray poppy seed. The objective of thisstudy 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 thisstudy, 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 fattyacid amount, peroxide value and iodide number at these fats were increased withincreasing of storage time, but this increase was little. The results of 3 differentpoppy seed fat were found as similar. It was concluded that three different poppyseed fats were stabile for long times at 15-20⁰C. It was investigated the effectsof storage on L*, a*, b* color values of three types of poppy seed fats and totalphenolic contents of these fats were determined. The fat contents of three typesof 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 graypoppy seed fat were decreased when storage time was increased, while a* color valuesof those were increased. L*and a* color values of yellow poppy seed fats were increasedwhen storage time was increased, whereas b* color value of that was decreased.