Table 1.
Chemical profile of poppy seeds, cake, and seeds’ literature data.
| Parameter | Seeds | Cake | Seeds’ Literature Data |
|---|---|---|---|
| Moisture (%) | 6.15 ± 0.36 b | 8.01 ± 0.13 a | 3.50–4.76 [13]; 5.3 [28]; 9.97–11.11 [29] |
| Ash (% fw) | 7.21 ± 0.01 b | 10.13 ± 0.13 a | 4.92–6.25 [13]; 5.9 [28] |
| Protein (% fw) | 14.62 ± 0.01 b | 25.80 ± 0.23 a | 11.94–13.58 [13]; 21.6 [28] |
| Total dietary fibre (% fw) | 31.82 ± 0.02 b | 37.90 ± 0.19 a | 18.3 [28]; 22.63–30.08 [13] |
| Insoluble Fibre (% fw) | 31.70 ± 0.08 a | 31.20 ± 0.16 a | |
| Soluble Fibre (% fw) | 0.12 ± 0.02 b | 6.70 ± 0.17 a | |
| Fat (% fw) | 38.87 ± 0.04 a | 10.45 ± 0.16 b | 27.71–33.94 [29]; 30.49 [30]; 32.43–45.52 [13]; 39.5 [31]; 40.6–50.2 [32]; 48.31–52.7 [7]; 49.9 [28]; 49.9–52.4 [11] |
| Remaining carbohydrates (% fw) | 1.33 ± 0.34 b | 7.71 ± 0.37 a | |
| Energy value (kJ/100 g dw) | 2090 a | 1374 b | |
| Energy value (kcal/100 g dw) | 508 a | 332 b | |
| Ash (% dw) | 7.84 ± 0.01 b | 11.01 ± 0.14 a | |
| Protein (% dw) | 15.96 ± 0.01 b | 28.05 ± 0.25 a | |
| Total dietary fibre (% dw) | 33.91 ± 0.02 b | 41.02 ± 0.19 a | |
| Insoluble fibre (% dw) | 33.78 ± 0.08 a | 33.91 ± 0.16 a | |
| Soluble fibre (% dw) | 0.13 ± 0.02 b | 7.11 ± 0.17 a | |
| Fat (% dw) | 41.42 ± 0.04 a | 11.52 ± 0.18 b | |
| Remaining carbohydrates (% dw) | 0.87 ± 0.04 b | 8.40 ± 0.41 a | |
| Amino acids (mg/g fw) | |||
| Aspartic acid | 16.74 ± 0.89 b | 27.31 ± 0.91 a | |
| Glutamic acid | 36.40 ± 1.42 b | 58.58 ± 2.38 a | |
| Serine | 8.34 ± 0.35 b | 13.52 ± 0.50 a | |
| Glutamine | 0.57 ± 0.02 b | 0.86 ± 0.04 a | |
| * Histidine | 5.80 ± 0.22 b | 8.84 ± 0.38 a | |
| Glycine | 8.70 ± 0.45 b | 14.32 ± 0.59 a | |
| * Threonine | 6.93 ± 0.26 b | 11.15 ± 0.45 a | |
| Arginine | 20.25 ± 0.94 b | 31.90 ± 1.10 a | |
| Alanine | 7.86 ± 0.34 b | 12.44 ± 0.41 a | |
| Tyrosine | 5.18 ± 0.21 b | 8.06 ± 0.40 a | |
| * Valine | 8.53 ± 0.31 b | 12.57 ± 0.46 a | |
| * Methionine | 4.39 ± 0.18 b | 6.74 ± 0.28 a | |
| * Tryptophan | 1.00 ± 0.01 b | 1.48 ± 0.16 a | |
| * Phenylalanine | 6.97 ± 0.32 b | 10.52 ± 0.63 a | |
| * Isoleucine | 6.93 ± 0.28 b | 10.12 ± 0.44 a | |
| * Leucine | 11.45 ± 0.48 b | 17.81 ± 0.80 a | |
| * Lysine | 9.10 ± 0.55 b | 15.49 ± 1.12 a | |
| Hydroxyproline | 1.22 ± 0.06 b | 2.00 ± 0.05 a | |
| Proline | 6.02 ± 0.46 b | 9.92 ± 0.27 a | |
| ∑BCAA | 26.90 ± 1.07 b | 40.50 ± 1.64 a | |
| ∑Total AA | 172.36 ± 7.32 b | 273.63 ± 10.71 a | |
| Vitamin E profile (mg/kg) | |||
| α-Tocopherol | 79.31 ± 3.21 a | 21.70 ± 0.65 b | 14.0 [28]; 23.53–28.84 [29]; 26.8–37.2 [13] |
| γ-Tocopherol | 95.60 ± 3.96 a | 25.18 ± 0.11 b | 87.0 [28]; 263.7–281.5 [29] |
| Total vitamin E | 174.91 ± 7.12 a | 46.88 ± 0.67 b | 110 [28]; 348.8–623.1 [13]; 550.39–578.43 [29] |
| Fatty acids profile (%) | |||
| C16:0 (Palmitic acid) | 11.00 ± 0.11 b | 17.14 ± 0.15 a | 8.1–10.1 [11]; 8.93–10.21 [29]; 12.20 [31]; 12.85–18.70 [13] |
| C16:1 (Palmitoleic acid) | 0.22 ± 0.00 a | 0.15 ± 0.02 b | 0.1–0.2 [11]; 0.27 [31]; 0.58–0.61 [29] |
| C17:0 (Margaric acid) | 0.06 ± 0.00 b | 0.13 ± 0.02 a | 0.76 [31] |
| C18:0 (Stearic acid) | 2.49 ± 0.14 b | 11.45 ± 0.11 a | 2.30 [31]; 2.40–4.30 [13]; 2.85–3.17 [29] |
| C18:1n9c (Oleic acid) | 22.50 ± 0.22 a | 18.62 ± 0.06 b | 13.11–24.13 [13]; 13.3–23.4 [11]; 16.58–21.41 [29]; 22.19 [31] |
| C18:2n6c (Linoleic acid) | 62.80 ± 0.29 a | 50.75 ± 0.34 b | 52.60–71.50 [13]; 57.91–64.83 [29]; 59.87 [31]; 63.1–74.3 [11] |
| C18:3n3 (Linolenic acid) | 0.77 ± 0.01 b | 1.18 ± 0.16 a | 0.16–0.50 [13]; 0.47–0.71 [29]; 0.7–0.8 [11]; 1.30 [31] |
| C20:0 (Arachidic acid) | 0.16 ± 0.00 b | 0.58 ± 0.03 a | 0.1–0.2 [11]; 0.67 [31] |
| ∑SFA (saturated fatty acids) | 13.71 ± 0.12 b | 29.30 ± 0.23 a | 10.6–12.6 [11]; 13.7 [31] |
| ∑MUFA (monounsaturated fatty acids) | 22.72 ± 0.21 a | 18.76 ± 0.06 b | 13.6–23.7 [11]; 22.9 [31] |
| ∑PUFA (polyunsaturated fatty acids) | 63.57 ± 0.30 a | 51.93 ± 0.18 b | 61.2 [31]; 64.0–75.2 [11] |
| C18:2n6/C18:3n3 | 81.46 ± 0.95 a | 43.60 ± 6.88 b | 46.05 [31] |
| C18:1n9/C18:2n6 | 0.36 ± 0.01 a | 0.37 ± 0.00 a | 0.37 [31] |
| Phytochemical analysis | |||
| TPC (mg GAE/100 g fw) | 57.5 ± 2.5 b | 107.4 ± 7.8 a | 31.27–33.68 mg GAE/g dw [29]; 33.11–144.98 mg GAE/L [8]; 930 mg/100 g dw [28]; 1133.1 mg GAE/100 g [33]; 1937.7 mg GAE/100 g [34] |
| TFC (mg ECE/100 g fw) | 37.3 ± 5.8 b | 138.9 ± 4.2 a | 1.17–11.28 mg quercetin equivalents/L [8]; 38.7 mg quercetin equivalents/100 g [33]; 63.27–66.48 mg catechol equivalents/g [29]; 676.3 mg quercetin equivalents/100 g [34] |
| FRAP (mmol FSE/100 g fw) | 3.7 ± 0.3 b | 6.1 ± 0.1 a | 2.72–31.61 mg TE/L [8]; 835.3 mM FeSO4/g [33] |
| DPPH • inhibition (mg TE/100 g fw) | 46.3 ± 4.8 a | 58.1 ± 7.4 a | 7.58–11.23% [29]; 18.11–126.29 mg GAE/L [8]; 42.6 μg/mL [33]; 44.0–66.5% [34] |
* Essential amino acids. Fw—fresh weight, dw—dry weight, BCAA—branched-chain amino acids, TPC—total phenolic compounds, GAE—gallic acid equivalents, TFC—total flavonoid content, ECE—epicatechin equivalents, FRAP—ferric-reducing antioxidant power, FSE—ferrous sulphate equivalents, DPPH •—2,2-diphenyl-1-picrylhydrazyl radical, and TE—Trolox equivalents. Values represent mean ± standard deviation of triplicates (n = 3). Different superscript letters in the same row denote significant differences (p < 0.05) by Independent Samples T-Test (IBM SPSS Statistics). Soluble fibre and remaining carbohydrates were calculated by difference [16].