The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats

Besim Maden [1] , Seda Yalçın [2]

50 31

The poppy seed is a traditional product in Afyon. There are there type poppy seed. These are white poppy seed, yellow poppy seed and gray poppy seed. The objective of this study is to investigate the effect of storage at 15-20⁰C for several times (0, 7, 15, 30, 45 and 60 days) on some properties of 3 different poppy seed fats. In this study, fats were obtained from white poppy seed (TMO1), yellow poppy seed (TMO2) and gray poppy seed (Afyon-95). Then free fatty acid amount (%), peroxide value (meq O2/g) and iodide number of these fats were analyzed. Free fatty acid amount, peroxide value and iodide number at these fats were increased with increasing of storage time, but this increase was little. The results of 3 different poppy seed fat were found as similar. It was concluded that three different poppy seed fats were stabile for long times at 15-20⁰C. It was investigated the effects of storage on L*, a*, b* color values of three types of poppy seed fats and total phenolic contents of these fats were determined. The fat contents of three types of poppy seeds were found as 53.85 % (white poppy seed), 49.85% (yellow poppy seed) and 49.17 % (gray poppy seed). L* and b* color values of white poppy fat and gray poppy seed fat were decreased when storage time was increased, while a* color values of those were increased. L*and a* color values of yellow poppy seed fats were increased when storage time was increased, whereas b* color value of that was decreased.

Fat, Phenolic, Poppy seed, Storage, Stability
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Konular Biyoloji
Dergi Bölümü Makaleler
Yazarlar

Yazar: Besim Maden (Sorumlu Yazar)
E-posta: besimmaden@aku.edu.tr

Yazar: Seda Yalçın
E-posta: syalcin@aku.edu.tr

Bibtex @araştırma makalesi { ijsm373463, journal = {International Journal of Secondary Metabolite}, issn = {}, address = {İzzet KARA}, year = {2017}, volume = {4}, pages = {349 - 354}, doi = {10.21448/ijsm.373463}, title = {The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats}, key = {cite}, author = {Yalçın, Seda and Maden, Besim} }
APA Maden, B , Yalçın, S . (2017). The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats. International Journal of Secondary Metabolite, 4 (3, Special Issue 2), 349-354. DOI: 10.21448/ijsm.373463
MLA Maden, B , Yalçın, S . "The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats". International Journal of Secondary Metabolite 4 (2017): 349-354 <http://dergipark.gov.tr/ijsm/issue/33748/373463>
Chicago Maden, B , Yalçın, S . "The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats". International Journal of Secondary Metabolite 4 (2017): 349-354
RIS TY - JOUR T1 - The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats AU - Besim Maden , Seda Yalçın Y1 - 2017 PY - 2017 N1 - doi: 10.21448/ijsm.373463 DO - 10.21448/ijsm.373463 T2 - International Journal of Secondary Metabolite JF - Journal JO - JOR SP - 349 EP - 354 VL - 4 IS - 3, Special Issue 2 SN - -2148-6905 M3 - doi: 10.21448/ijsm.373463 UR - http://dx.doi.org/10.21448/ijsm.373463 Y2 - 2017 ER -
EndNote %0 International Journal of Secondary Metabolite The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats %A Besim Maden , Seda Yalçın %T The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats %D 2017 %J International Journal of Secondary Metabolite %P -2148-6905 %V 4 %N 3, Special Issue 2 %R doi: 10.21448/ijsm.373463 %U 10.21448/ijsm.373463