Search Results (25)

This study compares the nutritional and metabolic properties of unconventional cold-pressed vegetable oils available on the Polish market. Twelve oils—milk thistle, evening primrose, flaxseed, camelina sativa, black cumin, pumpkin seed, sesame, mustard seed, sea buckthorn, blue poppy seed, borage, and safflower—were examined. The chosen oils were investigated based on their fatty acids profiles, total phenolic compounds (TPC), tocopherols, and pigment contents. Despite the high polyunsaturated fatty acids (PUFAs) content raising concerns about oxidative stability, the significant tocopherol levels and polyphenols content contribute to antioxidative protection. These oils’ favorable hypocholesterolemic, antiatherogenic, and antithrombogenic properties were highlighted by key nutritional indices, showing potential benefits for cardiovascular health. These results suggest that these oils are a promising dietary supplement for promoting both cardiovascular health and sustainability, owing to their rich content of essential fatty acids and bioactive compounds. Moreover, high correlations were found between theoretical and experimental established oxidative stability of the tested oils at the ending stage of the thermostat test. Full article

In this study, hydrogenated fat and butter in traditional puff pastry were partially replaced with vegetable oils from seeds to evaluate their impact on the physicochemical and sensory properties of the final product. The incorporation of vegetable oils led to changes in texture, specifically reducing hardness and chewiness. These modifications influenced the sensory perception of texture in some cases. In terms of color, the addition of vegetable oils reduced luminosity in all reformulated samples compared to the control, while parameters a* and b* were affected by the pigments present in the oils. From a nutritional perspective, this reformulation proved beneficial in reducing total fat content (between 7.34% and 17.19%) and, consequently, the energy value. The inclusion of vegetable oils also led to a decrease in saturated fatty acids, particularly in samples where butter was replaced, while the PUFA content increased (for example, 39.04% in puff pastry with chia oil; 43.04% in puff pastry with poppy oil) as well as the bioactive compounds (vitamin E). Moreover, depending on the oil used, the n-6/n-3 ratio increased compared to the control samples. Regarding sensory evaluation, all reformulated samples were well accepted, with scores above 1. However, across all evaluated parameters, the control samples consistently received higher scores. In conclusion, this study highlights the potential of vegetable oils as a viable alternative to replace traditionally used fats known for their negative health effects. Additionally, the utilization of seed oils derived from agri-food waste contributes to sustainability efforts, aligning with the goals of the 2030 Agenda and promoting innovative applications in the food industry. Full article

The culinary poppy (Papaver somniferum L.) has been used for centuries in everyday diets, especially for food, but also as a non-food source of health-promoting ingredients. In the present study, a field trial was set with white-seeded poppy varieties collected from farmers in Croatia. The poppies were sown as a winter crop. Selenium biofortification was applied using different selenium sources, such as selenite, SeO₃²⁻, and selenate SeO₄²⁻. In the flowering stage, biofortification was carried out as follows: (1) Se-0: control; (2) SeO₃_30: 30 g ha⁻¹; (3) SeO₃_60: 60 g ha⁻¹; (4) SeO₄_30: 30 g ha⁻¹; and (5) SeO₄_60: 60 g ha⁻¹. Plants formed an average of four capsules per plant, with an average seed mass per capsule of 3.52 g. The seed yield varied from 0.91 (SeO₃_30) to 1.26 t ha⁻¹ (SeO₄_30). The cold-pressed oil was characterized as good-quality since the average water content was 0.38%, insoluble impurities consisted of 0.013%, iodine number value was 135.81 g, I₂ was 100 g⁻¹, and saponification number was 188.51 mg KOH g⁻¹, and it was on average 0.93% free fatty acids. Selenium biofortification had a significant (p ≤ 0.05) impact on Se accumulation in the seeds. Thus, the selenite form increased Se content in the seeds by about 7% compared to the control, whereas for the (4) SeO4_30 treatment, the increase was about 50%, and for (5) SeO4_60, it was even higher, about 91% compared to the control treatment. The highest content of fatty acids in the cold-pressed oil was determined for linoleic (76.31%), oleic (13.49), and palmitic (7.86%) acids. Full article

Authenticating poppy seed oil is essential to ensure product quality and prevent economic and health-related fraud. This study developed a non-targeted approach using FT-IR spectroscopy and pattern recognition analysis to verify the authenticity of poppy seed oil. Thirty-nine poppy seed oil samples were sourced from online stores and local markets in Turkiye. Gas chromatography–Flame Ionization Detector (GC-FID) analysis revealed adulteration in 23% of the samples, characterized by unusual fatty acid composition. Spectra of the oil samples were captured with a portable 5-reflection FT-IR sensor. Soft Independent Model of Class Analogies (SIMCA) was used to create class algorithms, successfully detecting all instances of adulteration. Partial least square regression (PLSR) models were then developed to predict the predominant fatty acid composition, achieving strong external validation performance (R_CV = 0.96–0.99). The models exhibited low standard errors of prediction (SEP = 0.03–1.40%) and high predictive reliability (RPD = 2.9–6.1; RER = 8.4–13.1). This rapid, non-destructive method offers a reliable solution for authenticating poppy seed oil and predicting its fatty acid composition, presenting valuable applications for producers and regulatory authorities. This approach aids in regulatory compliance, protection of public health, and strengthening of consumer confidence by ensuring the authenticity of the product. Full article

Supercritical fluid extraction using carbon dioxide (SFE-CO₂) brings a convincing advance in the production of plant oils used in cosmetics, in fortified foods and dietary supplements, and in pharmaceuticals and medicine. The SFE-CO₂-extracted, hexane-extracted, and cold-pressed plant oils of pumpkin (Cucurbita pepo L.), flax (Linum usitatissimum L.), linden (Tilia sp.), poppy (Papaver somniferum L.), apricot (Prunus armeniaca L.), and marigold (Calendula officinalis L.) seeds were investigated in terms of oil yield, fatty acid composition, unsaponifiable matter yield and composition, and the antioxidant activity of unsaponifiable matter. SFE-CO₂ proved to be the preferred extraction method for four out of six plant materials, especially for seeds with lower oil content. However, for seeds with higher oil content, such as apricots, cold pressing is a viable alternative. A comparison of fatty acid composition did not reveal significant differences between extraction techniques. SFE-CO₂ extraction improved the total phytosterol content of oils, especially pumpkin seed oil. A high variability in the antioxidant potential of the unsaponifiable matter studied was determined, with pumpkin seed oil showing the highest antioxidant activity. A correlation analysis was performed between unsaponifiable composition and antioxidant activity, and showed statistically significant correlations with squalene, cycloartenol, and an unidentified compound. This is the first comparison of the phytosterol compositions of linseed, apricot, linden, and marigold. Through continued optimization, SFE-CO₂ has the potential to revolutionize the production of plant oils and provide a sustainable and efficient alternative. Full article

Plant oils are currently not only an essential element of the healthy eating pyramid, but also a valuable cosmetic material, which, in line with the eco-friendly trends of recent years, is effectively replacing petroleum-derived fatty ingredients. The fatty acids, phenolic compounds, pigments, and vitamins (e.g., A and E) present in plant oils contribute to their health-promoting properties, including antioxidant activity. This study assessed the contents of carotenoids and chlorophylls, as well as the antioxidant properties of 10 selected plant oils. Fenugreek seed oil was shown to have the highest total content of carotenoids, and the most β-carotene. Chokeberry and rosehip oils also contained large amounts of provitamin A, in comparison to the other oils tested. Lycopene was the dominant compound in black currant and rosehip seed oils. Among chlorophyll pigments, elderberry oil had the highest content of chlorophyll a, while black currant oil had large amounts of both chlorophyll a and chlorophyll b. The antioxidant properties of the cold pressed oils obtained from selected seeds and fruit stones, assessed by electron paramagnetic resonance (EPR) spectroscopy as the ability to interact with the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical, can be ranked as follows: pomegranate > fenugreek > poppy > black currant > chokeberry > rosehip > perilla > elderberry > carrot > fig. The results of this study showed that these plant oils are valuable natural materials with antioxidant properties, which can be an important complement to synthetic antioxidants due to their additional skin care properties. Full article

Poppy is a minor agronomic field crop that is cultivated under a UN license. It is known for its alkaloids and seeds, and, rarely, for the latter’s use in ethnomedicine. Changing climate conditions could lead to the need for alternate areas for poppy cultivation in Türkiye. This experiment was conducted in Ankara, which is not a poppy production area. The morphological characteristics and oil characteristics of 19 Turkish poppy genotypes were determined over two years. According to the results, the emergence time was between 10 and 22 days, the flowering time ranged from 197 to 214 days, while the harvest maturation time was between 250 and 269 days. The plant height varied from 75.8 to 97.5 cm, the weight of 1000 seeds ranged from 305.0 to 428.0 mg, and the weight of the seeds per plant was between 2.95 and 5.78 g. Furthermore, the yield ranged from 100.7 to 202.3 kg da⁻¹, the fat content was between 38.8 and 44.1%, and the protein content ranged from 15.9 to 18.4%. The linoleic acid content ranged from 66.77% to 75.60%, the oleic acid content ranged from 10.78% to 19.46%, and the palmitic acid content ranged from 8.38% to 9.90%. The highest yield in Ankara was obtained from the Çelikoğlu cultivar. Full article

The aim of this study was to determine the peroxide values, acid numbers, oxidative stability (Rancimat method), antioxidant activity (DPPH method), antimicrobial activity (disc diffusion method), sensory properties (9-point hedonic scale), and fatty acid profiles (FAME) of five edible oils purchased from local Slovakian producers—grape seed oil, flax seed oil, walnut oil, poppy seed oil, and milk thistle seed oil. The peroxide value ranged from 2.27 (milk thistle oil) to 8.51 (flax seed oil) mmol O₂/kg. All these values were in accordance with regulations (upper limit of 20 mmol O₂/kg). The values of the acid number ranged from 0.11 (walnut oil) to 2.49 (milk thistle oil) mg KOH/g, and were in accordance with regulations as they did not exceed the value of 4 mg KOH/g. The oxidation stability was the lowest in flax seed oil (0.18 h) and the highest in grape seed oil (2.05 h). In milk thistle oil, the highest amounts of oleic and behenic acids, in flax seed oil, the highest amount of α-linolenic acid, and in grape seed oil, the highest amount of linolic acid were determined. Antioxidant activity was the strongest in the sample of grape seed oil—65.53 mg TEAC/L (Trolox equivalent antioxidant capacity). Samples of flax seed oil showed the strongest inhibition of Candida albicans CCM 8186 (4.58 mm) and Bacillus subtilis CCM 2010 (0.31 mm). Poppy seed oil was determined to be the most inhibiting towards Klebsiella pneumoniae CCM 2318 (3.68 mm). Milk thistle oil showed the strongest inhibition of Clostridium perfringens CCM 4435 (6.31 mm). Grape seed oil was the most inhibitory towards Staphylococcus aureus subs. aureus CCM 2461 (5.32 mm). Walnut oil showed the strongest activity towards Yersinia enterocolitica CCM 5671 (6.33 mm). The sensory analysis resulted in the samples of walnut and grape seed oil being awarded the highest scores for smell, taste, and overall acceptability. The tested edible oils are rich in biologically active compounds with antioxidant and antimicrobial activities. Their consumption can have a positive effect on the functioning of the human body and its health. Proper storage conditions are, however, necessary because of the susceptibility of these oils to oxidation. Full article

A variety of specific plant oils produced from plants other than sunflowers and olives has been offered on the food market, most of them obtained using cold pressing in order to preserve sensitive oil components. The objective of this study was to evaluate their fatty acid (FA) compositions by means of nutritional quality indices. FA profiles (37 FAs) of 20 commercially available specific edible plant oils were obtained using GC-FID and further evaluated by calculating lipid quality indices. FA profiles and their corresponding quality indices showed the expected variability, depending on the plant source. For the purpose of comparison, the same indices were determined for sunflower and olive oil: the polyunsaturated-to-saturated FA ratio (PUFA/SFA) was 5.1 and 0.5, the hypocholesterolemic/hypercholesterolemic ratio (HH) was 13.0 and 6.8, the index of atherogenicity (IA) was 0.08 and 0.14, the index of thrombogenicity (IT) was 0.23 and 0.24, and the unsaturation index (UI) was 146.6 and 93.5, respectively. A higher PUFA/SFA ratio is beneficial for cardiovascular health, as are a lower IA and IT. The UI indicates stability of unsaturated FAs during storage and processing. Flaxseed oil was the only one showing a PUFA/SFA ratio higher than sunflower oil (5.8). Regarding IA, flaxseed, almond, apricot, plum, hazelnut, macadamia, and sea buckthorn oils were similar to sunflower oil; sesame, black cumin, poppy, pumpkin, avocado, raspberry seed, argan, moringa, and rose seed oils resembled olive oil; and palm oil was isolated at 0.80, while coconut oil reached 23.4. Flaxseed, almond, apricot, plum, raspberry seed, macadamia, rose seed, and sea buckthorn oils showed a lower IT than sunflower and olive oils (range 0.06–0.18). Coconut and palm oils showed lower HH ratios than olive oil, whereas, in the case of flaxseed, almond, apricot, plum, hazelnut, and sea buckthorn oils, this ratio was higher than the one in sunflower oil (range 14.0–16.1). Flaxseed oil was characterized by the highest UI (208.4), while others were distributed along the 90–170 interval (except coconut and palm oils). According to their nutritional quality indices, a variety of plant oils are valuable sources of FAs in human nutrition. Full article

Poppy is a significant pharmaceutical crop, but the seeds and the cold-pressed oil have a big potential as healthy foods. Breeding has mainly focused on agronomical characteristics and alkaloid content. Here, we compared the sensory values, fatty acid and headspace volatile composition of poppy oils and flours produced from different varieties. Two industrial and four culinary varieties were cultivated in our field in 2021–2022. The sensory test differentiated well among varieties. Typical poppy odour and flavour were stronger both in the oils and the flours of the blue-seed varieties compared to the white-seed ones. For most varieties, the harvest year caused no relevant differences. Linoleic, oleic, and palmitic acids were the main components both in oils and flours. Larger differences were detected in the volatiles (e.g., 2 and 3 methyl-butanal and 3 methyl-butanol γ-n-caprolactone, pentofuran), depending on genotype and year. A higher ratio of saturated fatty acids negatively influenced the flavour and odour characteristics. In the headspace volatiles, these features correlated negatively with 2-pentylfuran and hexanal. The oil content of poppy flour has a positive effect on colour, appearance, tactility and poppy flavour. Our results support a goal-oriented use of poppy genotypes for high-quality dietary products. Full article

The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the meat industry is exploring alternatives to animal fat in processed meats. This study focuses on replacing animal fat in dry-cured sausages (Salchichón) with textured chia, poppy, melon, and pumpkin oils. The research aims to evaluate the physical and nutritional changes resulting from this substitution and assess consumer acceptance through sensory analysis. The use of seed oils led to slight color changes and comparable texture, except for cohesiveness. The incorporation of textured seed oils resulted in reduced fat content, increased proportions of ashes and protein, and decreased energy value. The fatty acid composition showed lower proportions of saturated fatty acids and increased polyunsaturated fatty acids. Sensory analysis revealed that the control sample with pork fat received the highest ratings for appearance, texture, and taste, while samples with higher seed oil percentages scored lower due to color, cohesiveness, and specific flavors from the seed oils. Despite these variations, consumers demonstrated a high level of acceptability for all samples. Choice analysis results indicated that higher prices had a negative impact on consumer willingness to purchase, while the use of the 100% Iberian pig breed and animal welfare labels positively influenced purchasing attitudes. Regarding the presence of a pumpkin seed oil label in the product, a negative willingness to pay was reported. However, significant individual variation was reported for this attribute, indicating the existence of consumer segments with more positive attitudes toward these innovative dry-cured sausages. Full article

Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate ‘chorizos’ by replacing the pork fat with emulsified seed oils from seeds (50%, 75%, and 100%). Commercial seeds (chia and poppy) and other seeds considered wastes from the agri-food industry (melon and pumpkin) were evaluated. Physical parameters, nutritional composition, fatty acid profile, and consumer evaluation were analyzed. The reformulated chorizos presented a softer texture but a better fatty acid profile due to their decrease in saturated fatty acids and their increase in linoleic and linolenic fatty acids. Regarding consumer evaluation, all the batches were positively evaluated in all the parameters studied. Full article

Currently, society demands natural healthy foods with improved nutritional characteristics. Accordingly, poppies (Papaver somniferum) are a traditional crop, cultivated for food and pharmaceutical purposes, whose seeds meet consumers’ preferences, making them a promising candidate for incorporation into the formulation of novel functional foods. This work performed an overall chemical characterization of poppy seeds, cold-pressed oil, and press cake, a by-product of the oil industry. The proximate composition, fatty acids, and vitamin E profiles of the oil fraction were analysed with respect to the whole seeds and the cake. The cold-press oil extracted from the poppy seeds was also characterized. Since poppy cake is a partially defatted product, it has a lower fat content than the seeds, but higher content of the rest of its elements, namely, ash (10%), protein (26%), and fibre (38%). Regarding protein composition, the major amino acid in the cake and seeds was determined to be glutamic acid (59 and 36 mg/g, respectively). All the samples presented α- and γ-tocopherols (>21 and >25 mg/kg, respectively) and the fatty acids profile of the oil fraction was mainly composed of unsaturated fatty acids, where linoleic acid predominates (>50%). The oil’s oxidative stability was low (2.8 h), according to the predominance of unsaturated fatty acids. Thus, poppy cake may be considered as an ingredient with great potential for incorporation into products in the food industry according to its high content in protein and fibre, and the remaining fat content, where polyunsaturated fatty acids predominate. Full article

A growing number of consumers now consider the consumption of processed meat products to be an essentially unhealthy habit. Hence, the reformulation of meat products is crucial. In this regard, the aim of this study is to reformulate “fuet”, a traditional Spanish dried sausage, by replacing the pork fat with emulsified seed oils (50–50%, 25–75% and 0–100%). Four seed oils were evaluated, including commercial seeds (poppy and chia) and other seeds considered subproducts (melon and pumpkin). Physical parameters, nutritional quality and consumer evaluation of the reformulated dried sausages were analyzed. Additionally, we considered the effects of food neophobia on consumer evaluation. The resulting fuets had a higher concentration of linoleic and linolenic acids, which varied according to the oil used. In the sensory analysis, non-neophobic consumers showed higher preference for the reformulated fuets, while all consumers gave their highest ratings to the fuets produced with pumpkin seed oil. Full article

The consumption of cookies is widely extended throughout the world, although their formulas contain ingredients such as saturated fats or refined flours that are considered harmful to health. In addition, cookies are generally made from wheat flour, and nowadays there is a growing concern about gluten intolerance, thus the demand for gluten-free products is increasing. In this regard, the aim of the present study is to reformulate traditional cookies by replacing wheat flour and butter by flours and oils from nuts and seeds. Within these seeds, poppy or chia are not commonly consumed ingredients as they can cause rejection by consumers. Thus, a study was performed to evaluate the neophobia level of consumers and the consumer acceptance for the inclusion of these novel ingredients in cookies. The results have been obtained by measuring physical parameters, proximate composition and consumer evaluation of five batches of cookies. By replacing butter and wheat flour with maize flour, almond, walnut, chia or poppy seed flours and oils, an increase of protein, fat and fiber has been observed as well as a decrease in carbohydrate content; thus, the resultant cookies would be a good source of vegetal protein as well as a source of oleic and linoleic acid with potential benefits on health. The cookies in general have similar physical properties and a positive consumer acceptance in texture, taste and external aspect. The Food Neophobia Scale results suggest that non-neophobic consumers gave higher scores than neophobic consumers in all the parameters. The resultant product would be a functional product able to substitute traditional ones not only directed to celiac people but all type of consumers because of their beneficial composition. Full article