Investigation of γ-irradiation effects on physicochemical characteristics, fatty acid and sterol profiles of three different poppy (Papaver somniferum L.) seed varieties

In this study, the impacts of γ-irradiation processing on the proximate composition, color parameters (L*, a*, b*), fatty acid and sterol compositions of poppy (Papaver somniferum L.) seeds were determined. For this purpose, three registered poppy seed varieties (blue, yellow, and white) were subjected to 2.5, 5.0, 7.5, and 10.0 kGy of γ-radiation. The dominant fatty acid in all three nonirradiated poppy seed oils was detected as linoleic acid, which ranged from 71.289 to 75.386%. Irradiaiton led to a significant decrease in linoleic acid (C18:2). While γ-irradiation caused a significant decrease in unsaturated fatty acids (UFA), radiation led to a significant increase in saturated fatty acids (SAFA). The irradiation process affected the Δ-7-avenasterol, β-sitosterol, and campesterol contents in all the poppy seed varities compared to the nonirradiated controls. Although irradiation led to significant changes in the color parameters of all the poppy seed varieties, generally, the proximate composition of poppy seeds did not change according to the γ-irradiation dose.