Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil

• Published in: Food science & technology Vol. 99; pp. 490 - 496
• Main Authors: Ghafoor, Kashif, Özcan, Mehmet Musa, AL-Juhaimi, Fahad, Babiker, Elfadıl E., Fadimu, Gbemisola J.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2019
• Subjects: Bioactive compounds; Fatty acid composition; Oven and microwave roasting; Papaver somniferum L; Poppy seed oil quality; Fatty acid composition; Oven and microwave roasting; Bioactive compounds; Poppy seed oil quality; Papaver somniferum L
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2018.10.017

The oil quality, fatty acid composition, tocopherol contents, and phenolic compounds of oven- and microwave-roasted seeds from three different poppy varieties (blue, yellow, and white) were investigated. The quantity, acidity, unsaponifiable matter, peroxide, and saponification values of oil were generally higher in roasted seeds compared to those in raw poppy seeds (control). Total phenolics, flavonoids, anthocyanin contents, and antioxidant activity of roasted seeds were less than those of the control. Roasting decreased fatty acid contents including linoleic acid in blue, yellow, and white seeds and its contents remained 57.91, 61.91, and 64.83% in control oil (oil from raw seeds) but decreased to 57.23, 60.78, and 64.11% in oven-roasted and 56.97, 60.08, and 60.84% in microwave-roasted seed oil, respectively. The tocopherol (α, β, γ, and δ) contents also decreased after roasting and β and γ-types predominated. The major phenolic compounds were vanillic, p-hydroxybenzoic, ferulic, p-coumaric,cinnamic, and protocatechuic acids. The vanillic acid content ranged from 64.38–71.17 mg/100 g in raw seed, 41.86–49.76 mg/100 g in oven-roasted, and 43.66–56.71 mg/100 g in microwave-roasted seed. The current study revealed that poppy seeds and their oil have excellent nutritional qualities that are significantly reduced after roasting. •Blue, yellow and white poppy seeds were evaluated for chemical and biological properties.•Conventional oven and microwave roasting of poppy seed may affect quality attributes of seed and oil.•Roasting processes cast negative effects on nutritional and functional attributes of seed and oil.•Different physico-chemical properties of poppy seed and oil were also affected by the variety.