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Investigation of Turkish Poppy Seeds and Seed Oils

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Abstract

The oil yields, fatty acid compositions, and total protein contents of three varieties of Turkish poppy were investigated. Solvent extraction of yellow seed gave the highest oil yield (49.2%), while white seed (36.8%) and blue seed (33.6) showed considerably lower yields. Yellow seed was also subjected to mechanical extraction, yielding 32.3% oil. Solvent extraction of the oilcake from the press gave 17.6% additional oil. Fatty acid compositions of the oils were determined by GC/MS and major components were found to be linoleic (56.4-69.2%), oleic (16.1-19.4%), and palmitic (10.6-16.3%) depending on the color of the seeds. The values of proximate analysis, nutritional elements and heavy metals content were also reported for the most widely cultivated yellow seed.

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Authors and Affiliations

  1. Engineering and Architecture Faculty, Department of Chemical Engineering, Anadolu University, 26470, Eskisehir, Turkey

    N. Azcan, B. Ozturk Kalender & M. Kara

Authors
  1. N. Azcan
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  2. B. Ozturk Kalender
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  3. M. Kara
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Azcan, N., Ozturk Kalender, B. & Kara, M. Investigation of Turkish Poppy Seeds and Seed Oils. Chemistry of Natural Compounds 40, 370–372 (2004). https://doi.org/10.1023/B:CONC.0000048250.81843.0a

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  • DOI: https://doi.org/10.1023/B:CONC.0000048250.81843.0a

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