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

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dc.contributor.authorEmir, Dilek Dundar
dc.contributor.authorAydeniz, Buket
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:49:51Z
dc.date.available2025-01-27T20:49:51Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to compare the effects of roasting and enzyme pretreatments on the yield and quality of cold-pressed oils obtained from 3 poppy seed varieties (Ofis 3 (blue), Ofis 4 (yellow), Ofis 8 (white)). The oil recovery range was 21.89%-38.36% with cold pressing. The oily cakes (meal) contained 42-168 g/kg oil and 113-166.3 g/kg moisture after the cold pressing. Physicochemical and quality tests were conducted to evaluate and compare the efficacy of the pretreatments. Furthermore, fatty acid, sterol, and tocopherol compositions were determined. Oil recovery was enhanced by enzyme treatment in Ofis 3 (28.31%) and Ofis 8 (38.36%), while roasting enhanced oil yield in Ofis 4 (29.36%) samples. On the other hand, enzyme treatment caused some problems, like increases in free acidity and peroxide value. The other physicochemical properties and minor components of the oils were not significantly affected by the pretreatments. Furthermore, it was determined that the oily cakes can be a good source of protein. This study proved that higher quality poppy seed oil can be produced with acceptable yield by applying the cold pressing technique coupled with a preroasting process.
dc.description.sponsorshipTUBITAK (the Scientific and Technological Research Council of Turkey) [111O618]
dc.description.sponsorshipThis study was funded by TUBITAK (the Scientific and Technological Research Council of Turkey) Project No: 111O618. The authors are grateful for the funding.
dc.identifier.doi10.3906/tar-1409-34
dc.identifier.endpage271
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84928985578
dc.identifier.scopusqualityQ1
dc.identifier.startpage260
dc.identifier.trdizinid171481
dc.identifier.urihttps://doi.org/10.3906/tar-1409-34
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/171481
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25337
dc.identifier.volume39
dc.identifier.wosWOS:000352479600010
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherTubitak Scientific & Technological Research Council Turkey
dc.relation.ispartofTurkish Journal of Agriculture and Forestry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectCold pressing
dc.subjectenzyme
dc.subjectoil quality
dc.subjectoil yield
dc.subjectpoppy seed
dc.subjectroasting
dc.titleEffects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils
dc.typeArticle

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