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Oxidative stability of poppy seed oils: kinetic and thermodynamic analyses under accelerated conditions

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Abstract

This study aims to evaluate the effects of different extraction methods on the oxidative stability and thermal stability of poppy seed oils obtained by using various extraction techniques. For this purpose, supercritical extraction and cold- and hot-pressing methods were employed, and the fatty acid composition, Fourier-transform infrared (FTIR) analysis, and thermal behaviors of the poppyseed oils were determined. Kinetic and thermodynamic parameters (activation energy, enthalpy, entropy, and Gibbs free energy values) were determined by using the Rancimat method at four different temperatures (110 °C, 120 °C, 130 °C, and 140 °C) in order to reveal the effects of environmental factors such as temperature on the oxidative stability of the poppyseed oils analyzed. As a result, the activation energy values calculated through Arrhenius-type plots ranged between 85.95 and 103.56 kJ mol−1, enthalpy values between 82.86 and 100.17 kJ mol−1, and entropy values between − 2.80 and − 41.23 kJ mol−1. Unlike other extraction methods, the spectrum was detected at 1713 cm−1 in poppyseed oil obtained by using the hot-pressing method. Different extraction methods significantly altered the fatty acid composition and oxidative stability of the oils. In conclusion, even though the heat treatment applied during the extraction process increases oil yield, it negatively affects oil quality.

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Data availability

The data that support the fndings of this study are available on request from the corresponding author, Tugba Dedebas.

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  1. Food Technology Department, Bolvadin Vocational School, Afyon Kocatepe University, Afyonkarahisar, Turkey

    Tugba Dedebas

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Dedebas, T. Oxidative stability of poppy seed oils: kinetic and thermodynamic analyses under accelerated conditions. Food Measure 18, 1969–1979 (2024). https://doi.org/10.1007/s11694-023-02323-7

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