2026-10-14T06:43:09Z https://api.figshare.com/v2/oai

oai:figshare.com:article/34036786 2026-09-30T20:07:02Z category_4 category_146 category_7 category_8 category_12 category_13 category_14 category_272 category_873 category_39 category_134 portal_63 item_type_6 month_year_09_2026

Nutritional, Phytochemical, and Antioxidant Profiling of Cold-Pressed Oils and Press-Cake Byproducts from White, Yellow, and Blue Poppy (Papaver somniferum L.) Seeds Samiye Adal (25146019) Yunus Çetintaş (25146022) Merve Balaban (25146025) Ümit Çalışır (25146028) Gülşah Çalışkan Koç (25146031) Biochemistry Space Science Medicine Microbiology Cell Biology Genetics Molecular Biology Environmental Sciences not elsewhere classified Chemical Sciences not elsewhere classified Ecology Virology richest source overall highest unsaturated fraction functional food applications assessed using two 72 – 10 70 – 37 58 – 24 41 – 76 38 – 13 07 – 8 87 %), lower seed oil showed pressed poppy press 59 %), three poppy seed flour seed color way analysis versus 7 versus 19 variables (< systematically characterized stronger dpph sensory evaluation rich byproduct promising candidate pressing process pressed oils material type markedly richer evaluated parameters cuprac activities cpos ), concentrated sources cake flour cake byproducts 22 %) 05 ). Seeds, cold-pressed oils (CPOs), and press-cake flours (PSCFs) derived from three poppy (Papaver somniferum L.) seed color varieties (white, yellow, and blue) were systematically characterized to elucidate compositional changes associated with the cold-pressing process. The effects of seed color, material type, and their interaction on the evaluated parameters were assessed using two-way analysis of variance. Relative to the whole seeds, the PSCFs were markedly richer in protein (33.70–37.45% versus 19.58–24.22%) and ash (12.38–13.46% versus 7.07–8.87%), lower in fat (9.72–10.59%), and were concentrated sources of Ca, Mg, P, K, Mn, Fe, and Zn, the white-seed flour ranking highest for most macroelements. Linoleic acid dominated every matrix (64.41–76.81% of total fatty acids), and the yellow-seed oil showed the highest unsaturated fraction (91.64%). The free amino acid pool was 33–97 times larger in the flours than in the seeds, and the yellow-seed flour was the richest source overall. The flours exhibited higher total phenolic content and stronger DPPH, FRAP, and CUPRAC activities than the seeds and oils, and the color × material interaction was significant for almost all variables (<i>p</i> < 0.05). Cold-pressed poppy press-cake flour is therefore a nutrient-dense, antioxidant-rich byproduct and a promising candidate for functional food applications, pending further safety, technological, and sensory evaluation. 2026-09-30T00:00:00Z Text Journal contribution 10.1021/acsomega.6c09692.s002 https://figshare.com/articles/journal_contribution/Nutritional_Phytochemical_and_Antioxidant_Profiling_of_Cold-Pressed_Oils_and_Press-Cake_Byproducts_from_White_Yellow_and_Blue_Poppy_Papaver_somniferum_L_Seeds/34036786 CC BY-NC 4.0