Table 3.
Chemical profile of cold-pressed poppy oil and literature data.
| Parameter | Oil | Literature Data |
|---|---|---|
| Oxidative stability (h) | 2.82 ± 0.02 | 3.0–9.2 [32]; 5.56 [28]; 5.59 [30] |
| Colour (x, y) | (0.3794, 0.3673) | |
| Transparency (%) | 52.0 | |
| Dominant wavelength (nm) | 581.7 | |
| Purity | 32.2 | |
| K232 nm | 0.024 ± 0.002 | |
| K270 nm | 0.007 ± 0.001 | |
| Peroxide value (meq O2/kg) | 1.95 ± 0.04 | 0.1 [30]; 1.03–1.27 [29] |
| Vitamin E profile (mg/kg) | ||
| α-Tocopherol | 12.79 ± 1.17 | 5.90 [30]; 19 [39]; 21 [40]; 21.99–45.83 [7]; 55.3 [28] |
| γ-Tocopherol | 222.30 ± 7.37 | 115.7 [30]; 157 [39]; 195.37–280.85 [7]; 217.4 [28]; 263 [40] |
| Total vitamin E | 235.10 ± 8.53 | 121.6 [30]; 182 [39]; 284 [40]; 309.4 [28] |
| Fatty acids profile (%) | ||
| C16:0 (Palmitic acid) | 10.15 ± 0.15 | 7.67–9.91 [7]; 8.5 [39]; 9.91 [30]; 9.79 [28]; 11.6 [40] |
| C16:1 (Palmitoleic acid) | 0.17 ± 0.06 | 0.1 [39]; 0.13 [28]; 0.15 [30]; 0.15–0.25 [7] |
| C18:0 (Stearic acid) | 2.05 ± 0.06 | 1.4 [40]; 1.93 [28]; 2.13 [30]; 2.179–2.55 [7]; 2.4 [39] |
| C18:1n9c (Oleic acid) | 24.08 ± 0.14 | 11.8 [40]; 11.94 [28]; 14.13–19.28 [7]; 14.4 [39]; 15.83 [30] |
| C18:2n6c (Linoleic acid) | 62.44 ± 0.15 | 68.76–73.92 [7]; 71.35 [30]; 72.3 [39]; 72.6 [40]; 74.47 [28] |
| C18:3n3 (Linolenic acid) | 1.02 ± 0.17 | 0.55–0.66 [7]; 0.60 [28]; 0.65 [30]; 0.8 [40]; 0.9 [39] |
| C20:0 (Arachidic acid) | 0.09 ± 0.01 | 0.1 [39]; 0.10–0.17 [7] |
| ∑SFA (saturated fatty acids) | 12.29 ± 0.17 | 13.0 [40] |
| ∑MUFA (monounsaturated fatty acids) | 24.25 ± 0.18 | 13.6 [40] |
| ∑PUFA (polyunsaturated fatty acids) | 63.46 ± 0.11 | 73.4 [40] |
| C18:2n6/C18:3n3 | 62.24 ± 10.52 | 80.3 [39]; 90.75 [40]; 124.12 [28] |
| C18:1n9/C18:2n6 | 0.39 ± 0.00 | 0.16 [28]; 0.19 [39] |
| Phytochemicals analysis | ||
| TPC (mg GAE/100 g) | 3.6 ± 0.4 | 48.5 mg GAE/100 g [34]; 368.2 mg/L GAE [39] |
| TFC (mg ECE/100 g) | 2.1 ± 0.2 | 63.27–66.48 mg catechol equivalents/g [29] |
| FRAP (μmol FSE/100 g) | 76.2 ± 9.7 | |
| DPPH • inhibition (mg TE/100 g) | 0.49 ± 0.04 | 37.2–60.5% [34]; 56.5 mg Trolox/L [39]; 792.6 mg α-tocopherol/L [39] |
K—extinction coefficient, TPC—total phenolic compounds, GAE—gallic acid equivalents, TFC—total flavonoid content, ECE—epicatechin equivalents, FRAP—ferric-reducing antioxidant power, FSE—ferrous sulfate equivalents, DPPH•—2,2-diphenyl-1-picrylhydrazyl radical, and TE—Trolox equivalents. Values represent mean ± standard deviation of triplicates (n = 3).