Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy (Papaver somniferum L.) Seeds and Oils

Abstract

Low morphine yielding winter ('Zeno Morphex') and summer ('Viola', 'Mieszko', 'Borowski') poppy varieties were investigated for their chemical composition and sensory properties. The oil content of the 13 seed samples as well as that of fatty acids, tocopherols, and volatile compounds in the respective oils were determined, and the sensory profiles of the seeds and oils were established. Linoleic acid made up 70.7−75.2% of the fatty acids. High amounts of γ-tocopherol were detected, especially in variety 'Viola' (287 ± 34 mg kg −1 ), while δ-tocopherol was only present in 'Zeno Morphex' (3.9 ± 0.6 mg kg −1 ). The most abundant volatiles were caproic acid (1.4−148 μg g −1 ), hexanal (0.9−15.2 μg g −1 ), 1-hexanol (0.3−20.1 μg g −1 ), limonene (1.3−9.4 μg g −1 ), and 2-pentylfuran (1.0−7.8 μg g −1 ). The sensory panel distinguished samples in particular by fatty/oily, rancid, sweet, and green attributes, the green aroma being correlated to three methoxypyrazines only present in summer poppies.

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

“…In addition to these, it also contains oleic acid (13-25%) and a lower amount of linolenic acid (0.24-1.32%). Thus, the detected fatty acid composition of the experimental varieties is in accordance with the literature, defining linoleic, oleic, and palmitic acids as the most abundant fatty acids in poppy oil [15,[25][26][27][28][29][30][31][32][33]. The measured percentages of linoleic acid fits into the upper range of the international data.…”

“…Both samples of the high morphine containing the 'Morgana' variety had the highest intensity in throat catching attribute while 'Zeno Plus' was advantageous also from this respect. Differences in flavour profiles of spring and winter poppy varieties have been shown earlier [15], but the present study demonstrates it also between high-alkaloid (industrial) and low-alkaloid (culinary) cultivars. Figure 3 shows the sensory data matrix CATPCA biplot of poppy seed flour samples.…”

“…From three Slovakian (one white-and two blue-seed) poppy varieties, 23 odour-active compounds have been found, of which hexanal, hexanol, 2-pentylfuram, hexanoic acid and pentanol represented the main compounds [14]. In a recent study, from the 44 detected volatile compounds, the most abundant ones were caproic acid (1.4-148 µg g −1 ), hexanal (0.9-15.2 µg g −1 ), 1-hexanol (0.3-20.1 µg g −1 ), limonene (1.3-9.4 µg g −1 ), and 2-pentylfuran (1.0-7.8 µg g −1 ) [15].…”

“…In this study, the attributes were collected, but their intensities were not measured and compared by sensory profile analysis. Thirteen poppy seeds and their oils were analyzed in another study, five of them were winter varieties, and eight ones summer varieties [15]. Altogether, 22 attributes were used for the description of seeds and oils.…”

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

“…Fennel fixed oil contains some major fatty acids like palmitic acids, oleic acid, and linoleic acid [ 762 ]. The major fatty acid in poppy is linoleic acid covering 70.7–75.2% of the total fatty acid content [ 542 ]. During the ripening of coriander fruit, the amount of monounsaturated fatty acid has been increased, while the amount of polyunsaturated and saturated fatty acids is decreased.…”