Effects of seed damage on the oxidative stability of poppy seed oil

Autor(en)

Karl Heinz Wagner, Bettina Isnardy, Ibrahim Elmadfa

Abstrakt

This study was conducted to assess the reduction of life time and quality of poppy seeds considering a mechanical damage, which may occur during harvesting. Poppy seeds were crushed to receive 90%, 80%, 70%, 60% and 50% intact seeds, the undamaged 100% intact seeds served as controls. The samples were stored at 40°C for 175 d and oxidation experiments performed periodically by assessing conjugated dienes, p-anisidine reactive products, the iodine value, the acid value and γ-tocopherol content. With increasing degree of mechanical damage the shelf life declined, the oxidation products were formed more rapidly and the main antioxidant in poppy seeds γ-tocopherol was consumed. Considering the reduction of life time by including all quality parameters the shelf life of the 10% damaged seeds was reduced by 50.5%. This reduction was reached up to 82% for the 50% damaged seeds compared to the control. A high correlation was found between the increase in oxidation products and the degradation of γ-tocopherol. This study show that increased damage during harvesting (10-50%) is responsible for a faster loss of product quality especially in seeds containing high amounts of polyunsaturated fatty acids like poppy seeds.

Organisation(en)

Department für Ernährungswissenschaften

Journal

European Journal of Lipid Science and Technology

Band

105

Seiten

219-224

Anzahl der Seiten

6

ISSN

1438-7697

DOI

https://doi.org/10.1002/ejlt.200390044

Publikationsdatum

2003

Peer-reviewed

Ja

ÖFOS 2012

303009 Ernährungswissenschaften

Schlagwörter

ASJC Scopus Sachgebiete

Biotechnology, Food Science, Chemistry(all), Industrial and Manufacturing Engineering

Link zum Portal

https://ucris.univie.ac.at/portal/de/publications/effects-of-seed-damage-on-the-oxidative-stability-of-poppy-seed-oil(19db9854-f13c-4b71-9081-32bfe538f46f).html