INVESTIGATION OF THERMAL OXIDATION OF COLD PRESSED POPPY (Papaver somniferum L.) SEED OIL WITH SOME EDIBLE OILS

Authors : Kamil Çelebi

Pages : 406-414

Doi:10.15237/gida.GD25036

View : 38 | Download : 42

Publication Date : 2025-06-10

Article Type : Research Paper

Abstract :The thermal oxidative stability of poppy seed oil (PSO) and refined corn oil (CO), hazelnut oil (HO), walnut oil (WO) were examined. The samples were heated 12 times at 180℃ for 5 minutes. The change in total polar matter amount (TPM) and antioxidative capacity level (DPPH), along with some parameters indicating the degree of oxidation, were examined during the study. A significant increase was observed in free fatty acid (FFA), peroxide value (PV), p-Anisidine value (p-AV), conjugated diene (CD), conjugated triene (CT) and TPM of the samples with the applied heating processes (P<0.05). However, antioxidative capacity levels decreased significantly (P<0.05). Generally, according to initial values, changes in p-AV (66.89), TPM (16.17%) and antioxidative capacity level (46.08%) were observed to be lower in PSO than in other oils. This may be related to the phenolics and tocopherol content. The study was concluded that poppy seed oil could be alternative edible oil.
Keywords : bitkisel yağlar, antioksidan kapasite, fındık, ceviz

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