4.7 Article

Studies on Sensory and Phytochemical Characteristics of Poppy (Papaver somniferum L.) Varieties for Their Oil Utilisation

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production

Diana Melo et al.

Summary: This study conducted a comprehensive chemical characterization of poppy seeds, oil, and press cake. Poppy cake was found to have high protein content, fiber content, and a high proportion of polyunsaturated fatty acids, making it a potential ingredient for the food industry.

FOODS (2022)

Article Agronomy

Genetic Diversity and Relationships of Opium Poppy Accessions Based on SSR Markers

Zsuzsanna Gyorgy et al.

Summary: This study assessed the genetic diversity of 58 opium poppy accessions using SSR markers. The findings showed low genetic diversity among the opium poppy accessions, and the markers were unable to distinguish genotypes based on geographical origin or seed color. However, grouping based on alkaloid content and petal color was observed.

AGRICULTURE-BASEL (2022)

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)

Article Food Science & Technology

Composition and quality of poppy (Papaver somniferum L.) seed oil depending on the extraction method

Grzegorz Dabrowski et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Agriculture, Multidisciplinary

Effects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils

Dilek Dundar Emir et al.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY (2015)

Article Biotechnology & Applied Microbiology

Poppy seed oil protection of the hippocampus after cerebral ischemia and re-perfusion in rats

A. Cevik-Demirkan et al.

BIOTECHNIC & HISTOCHEMISTRY (2012)

Article Food Science & Technology

Path Analysis for the Behavior of Traditional Olive Oil Consumer in Canakkale

Mustafa ÖĞÜTÇÜ et al.

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2009)

Review Food Science & Technology

Sensory assessment of virgin rapeseed oils

Ludger Bruehl et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2008)

Article Agriculture, Multidisciplinary

Analysis of volatile compounds and triglycerides of seed oils extracted from different poppy varieties (Papaver somniferum L.)

S Krist et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Chemistry, Medicinal

Investigation of Turkish poppy seeds and seed oils

N Azcan et al.

CHEMISTRY OF NATURAL COMPOUNDS (2004)