INVESTIGATION OF TURKISH POPPY SEEDS AND SEED OILS

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Abstract

The oil yields, fatty acid compositions, and total protein contents of three varieties of Turkish poppy were investigated. Solvent extraction of yellow seed gave the highest oil yield (49.2%), while white seed (36.8%) and blue seed (33.6) showed considerably lower yields. Yellow seed was also subjected to mechanical extraction, yielding 32.3% oil. Solvent extraction of the oilcake from the press gave 17.6% additional oil. Fatty acid compositions of the oils were determined by GC/MS and major components were found to be linoleic (56.4-69.2%), oleic (16.1-19.4%), and palmitic (10.6-16.3%) depending on the color of the seeds. The values of proximate analysis, nutritional elements and heavy metals content were also reported for the most widely cultivated yellow seed.

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