HAŞHAŞ (Papaver somniforum) ÇEŞİTLERİNİN TOHUM YAĞLARININ YAĞ ASİDİ KOMPOZİSYONU, TOPLAM FENOLİK MADDE MİKTARI, ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTELERİ

İlkin YÜCELŞENGÜN; Ersin YÜCEL; Berna ÖZTÜRK; Gülden KILIÇ

Makale detayları

HAŞHAŞ (Papaver somniforum) ÇEŞİTLERİNİN TOHUM YAĞLARININ YAĞ ASİDİ KOMPOZİSYONU, TOPLAM FENOLİK MADDE MİKTARI, ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTELERİ

Yazarlar:

İlkin YÜCELŞENGÜN | Ersin YÜCEL | Berna ÖZTÜRK | Gülden KILIÇ

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 5, pp.954-962

Belge Tipi:

Makale

Yayın Tarihi:

8/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458670

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070

Özet:

 


n the study, fatty acid compositions, bioactive and antimicrobial properties of fixed oil obtained from blue and white poppy (Papaver somniforum) seeds were examined. The major components found in the composition of samples were linoleic (69.2-73.2%), oleic (13.5-17.4%) and palmitic acid (8.8-8.9%). The total phenolic content was determined as 659.5±2.12 and 275.5±2.12 mg GAE/kg in blue and white poppy seed oil (BPSO and WPSO), respectively. According to DPPH and ABTS+ methods, the antioxidant activities were 40.35±0.14 and 41.09±0.58% for BPSO and 40.86±1.25 and 41.95±1.46% for WPSO, respectively. In the context of this study, antimicrobial effects of oil samples were determined for the first time on bacteria, important in food microbiology. The most sensitive microorganisms to BPSO were E. coli and L. monocytogenes. WPSO was shown similar level of antimicrobial effect on microorganisms except B. subtilis and S. aureus. Results showed that poppy seed oils have the potential to be used as natural antioxidant and antimicrobial products.

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Makale detayları

HAŞHAŞ (Papaver somniforum) ÇEŞİTLERİNİN TOHUM YAĞLARININ YAĞ ASİDİ KOMPOZİSYONU, TOPLAM FENOLİK MADDE MİKTARI, ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTELERİ

Yazarlar: İlkin YÜCELŞENGÜN | Ersin YÜCEL | Berna ÖZTÜRK | Gülden KILIÇ

Yayıncı: The Association of Food Technology

Ana Başlıklar: Gıda teknolojisi

Dergi: The Journal of Food 2020 Vol.45 Issue 5, pp.954-962

Belge Tipi: Makale

Yayın Tarihi: 8/2020

Belge Dili: Türkçe

Document ID (Org No.): 2000458670

Sıklık: İki Aylık

eISSN: 1309-6273

pISSN: 1300-3070

Sayı

Yazarlar:

İlkin YÜCELŞENGÜN | Ersin YÜCEL | Berna ÖZTÜRK | Gülden KILIÇ

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 5, pp.954-962

Belge Tipi:

Makale

Yayın Tarihi:

8/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458670

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070