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Studies on rancidification of ground poppy-seed
- Kosáry, J., Csalári, J., Siró, I.
- Acta alimentaria 2002 v.31 no.2 pp. 161-168
- flavor, kinetics, lipid peroxidation, lipoxygenase, peroxide value, probability, storage time
- To estimate the quality deterioration caused by lipid peroxidation in stored ground poppy-seed samples, the kinetic behaviour of different biochemical parameters characteristic of lipid peroxidation was studied and compared with flavour deterioration. It was found that the probability of rapid deterioration of samples is low when the change in AC values (the ratio of the values at the time of measurement and at the beginning of investigation) for peroxide values is a linear function of storage time and when lipoxygenase activity is low. When the kinetics is immediately non-linear and high activity of lipoxygenases is detected, the possibility of rapid quality deterioration can be anticipated.