Oil content and fatty acid profile of selected poppy (Papaver somniferum L.) landraces and modern cultivars

Article Food Science & Technology

Physicochemical and sensory quality of gluten-free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric

Hacer Levent et al.

Summary: The study showed that the use of flaxseed and turmeric led to a decrease in the volume index of cakes but increased the protein and fat content. All supplementations significantly increased the antioxidant activity and total phenolic contents of gluten-free cakes, while flaxseed and poppy seed also enhanced the Ca, Mg, and P contents. Gluten-free cakes enriched with these additives were well-received by panelists, suggesting their potential for meeting nutritional needs in individuals with gluten-related disorders. Additionally, the use of poppy seed and flaxseed yielded successful results in enhancing both the nutritional and sensory properties of the cakes, paving the way for new cereal-based products in the gluten-free functional product market.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Agriculture, Multidisciplinary

Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy (Papaver somniferum L.) Seeds and Oils

Katharina Luhmer et al.

Summary: The study investigated the chemical composition and sensory properties of low morphine yielding winter and summer poppy varieties, analyzing their fatty acids, tocopherols, volatile compounds, and sensory profiles. The oils in the seeds were found to contain high amounts of gamma-tocopherol and specific volatile compounds. The sensory panel was able to distinguish between samples based on fatty/oily, rancid, sweet, and green attributes, with the presence of certain methoxypyrazines in summer poppies contributing to a distinct green aroma.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Chemistry, Applied