Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient

The poppy seed plant (Papaver somniferum L.) is well known for its health benefits. It contains plenty of nutrients including proteins, oil content, dietary fiber, antioxidants, tocopherols and other micronutrients. It is also under exploration considering its in vitro bioactive potential against various health issues such as hypertension, pain and cancer. Poppy is mainly grown for its opium and oil contents; however, poppy seeds are also widely used for cooking purposes. Poppy seeds contain various essential bioactive compounds including alkaloids, flavonoids, phenolic compounds and polyunsaturated fatty acids that can be effectively used as food ingredients in various applications. Poppyseed oil is considered a good quality oil owing to its rich polyunsaturated fatty acid content. Thus, tremendous potential exists in poppy seeds to be used as functional food ingredients and nutraceutical agents in various formulations. Medicinal and functional uses of poppy seed have been discussed, including some aspects of the utilization of the poppy seeds in the food industry. Further research is required to bring out its ingredient potential in food and health supplements. Keywords: Poppy, seed oil, health attributes, industrial uses, medicinal uses

Germination and seedlings growth of domestic poppy (Papaver somniferum L.) regarding salinity and temperatures

In this research there were studied the effects of NaCl-induced salinity and environment temperatures on germination and seedlings growth of domestic poppy. The study was conducted in the controlled conditions in the plant growth chamber. There were applied different concentrations of NaCl (0 mM (control), 50 mM, 100 mM and 150 mM) and environment temperatures (10°C, 15°C and 20°C). The 50 seeds of domestic poppy cultivar (Detkovac) were sown in 4 replicates on the filter paper. The germination energy was determined on the 5th day and total germination rate and seedlings morphological characteristic were determined on the 10th day. At the 5th day germination energy was on average 28%. It was interesting to note that at the 10°C there were no germinated seeds after 5 days at all salinity treatments and also, at the salinity level of 150 mM NaCl at every temperature. The average germination rate (on 10th day) of domestic poppy seeds were 52% and it varied from 30% (150 mM NaCl and 20°C) to 90% (0 mM NaCl and 15°C). Different salinity of water solution had a very significant (p<0.01) influence on stem, root and total length (cm) of seedlings. The average root length was 1.3 cm and it varied from 0.9 cm (100 mM NaCl) to 1.8 cm (0 NaCl). The average stem length was 1.8 cm. The longest stem was found at control (2.7 cm), and between 50 and 100 mM of NaCl the difference was not significant and stem length averaged 1.4 to 1.3 cm depending on the temperature. Average total poppy seedlings length of this study was 3.0 cm and it varied from 4.5 cm at the control to 2.3 cm at 100 mM NaCl. With regard to temperatures, there was no significant differences found in root and total length of poppy seedlings, but the differences were very significant (p<0.01) for stem length. The longest poppy seedlings were measured at 20°C and 0 mM NaCl (4.9 cm), while at 10°C and at 0 or 50 mM NaCl, seedlings were less than 0.1 cm. Seeds were not germinating at all on 10°C on both, 100 and 150 mM NaCl. Generally, salinity reduced germination energy and germination rate and seedlings length. Results may indicate that seeds are mainly affected by osmotic stress and therefore it is not recommended to cultivate poppies on soils with excess salts

Mesostructured Silica-Coated Magnetic Nanoparticles to Extract Six Opium Alkaloids in Poppy Seeds Prior to Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry Analysis

In recent years, health authorities have become increasingly concerned about preventing consumer exposure to opium alkaloids present in Papaver somniferum L. poppy seeds. In this study, a simple, rapid and efficient method has been optimised to determine all main opioids in poppy seeds (morphine, codeine, thebaine, papaverine, noscapine and oripavine) by UHPLC-QqQ-MS/MS. For this purpose, solid-liquid extraction (SLE) of samples was optimised and six magnetic adsorbent materials with a core of Fe3O4 coated with amorphous and mesostructured silica, both functionalised with octadecyl-silane or octyl-silane were characterised and evaluated for magnetic solid-phase extraction (MSPE). The material with the best results was non-functionalised mesostructured silica and, with it, the MSPE procedure was optimised. This method was validated and used to quantify six opioids in 14 edible seed samples (eleven poppy seeds and three seed mixes). Considerable amounts were found (1.5–249.0 mg/kg morphine, <0.2 µg/kg–45.8 mg/kg codeine, <2.4 µg/kg–136.2 mg/kg thebaine, <0.2 µg/kg–27.1 mg/kg papaverine, <0.2 µg/kg–108.7 mg/kg noscapine and <240 µg/kg–33.4 mg/kg oripavine), exceeding maximum limits established in some EU countries and the reference level of morphine in the EU. Furthermore, in some commercial samples for human consumption, inadequate labelling was found because significant amounts of alkaloids were detected even though Papaver rhoeas L. seeds were declared on the product label.

Technology Development of Immediately Fished Cuttings for Restaurants

The topicality. The current state of nutrition of Ukraine population is analyzed in the article, draws conclusions about the possible improvement of the situation by creating products from fish raw materials with the addition of functional food ingredients of plant origin, which will have improved organoleptic characteristics and increased energy and nutritional value, as well as recommended as a functional product in the diet of certain categories of the population. Purpose and methods. The purpose of the study is to substantiate the recipe of a new type of fish semi-finished products “Zrazy fish slices chopped with poppy and sesame seeds” with enrichment with their functional ingredients. The object of research is the technology of the semi-finished product “Zrazy fish cut with poppy and sesame seeds”. The subject of the study are semi-finished products “Zrazy fish slices”, semi-finished products “Zrazy fish slices with poppy seeds and sesame seeds”, Atlantic mackerel fillets (DSTU 4378: 2006), sesame seeds (DSTU 7012: 2009) and poppy seeds (DSTU 7696: 2015). Research methods: the research was based on methods of theoretical generalization, comparative analysis, and calculation, organoleptic. Results. The results of theoretical and experimental research of creation of technology of fish semi-finished product “Zrazy fish cut with poppy and sesame seeds” of functional purpose have been shown. The chemical composition of the main raw material of the dish – Atlantic mackerel has been analyzed and its advantages in the recipe composition have been proved. Possibility of using poppy seeds and sesame seeds as functional ingredients in the dish has been confirmed. The organoleptic parameters of the dish were studied and the optimal ratio of poppy seeds and sesame seeds in breadcrumbs has been determined. The nutritional, energy value and vitamin-mineral composition of the dish “Fish slices chopped with poppy and sesame seeds” have been calculated. Conclusions and discussions. The traditional recipe of the dish “Zrazy fish cut” has been analyzed. The expediency of modification of the traditional recipe due to the complete replacement of the main fish raw material with Atlantic mackerel fillet and the functional ingredients introduction of plant origin, namely poppy seeds and sesame seeds in breadcrumbs zrazy has been proved. The optimal content of poppy seeds and sesame seeds has been determined in the recipe of the dish “Fish cut with poppy seeds and sesame seeds”, which is 1.2% of poppy seeds and 0.6% of sesame seeds in breadcrumbs. It has been found that the variant of the recipe № 3 dishes “Zrazy fish slices cut with poppy and sesame seeds” has the best organoleptic quality indicators: harmonious taste properties, and due to the introduction of breading poppy and sesame seeds acquire an attractive and original appearance. It has been proved that the introduction of Atlantic mackerel fish fillets, poppy seeds and sesame seeds into the recipe composition allows to significantly increase the content of fats (5 times chopped fish with poppy seeds and sesame seeds) in fats (5 times), unsaturated fatty acids (4.5 times) , PUFA (6.9 times). The content of such minerals as calcium, magnesium, iron, and vitamins B2, B3, B6, PP, K, D in the dish increased by more than 50%. The latest recipe “Fish cut with poppy and sesame seeds” ensures the absorption of calcium in full due to the presence in its chemical composition of the optimal ratio of Ca: P: Mg = 1: 1,48: 0,5. The energy value of the dish has increased almost 1.5 times. The degree of daily nutrient requirements for men of the III working age group aged 30 to 39 years of the dish “Fish cut with poppy and sesame seeds” in such as dietary fiber (13.05%), PUFA (36.6%), calcium (12.99%), magnesium (18.88%), phosphorus (19.23%), vitamin D (258.4%).

A morphometric approach to track opium poppy domestication

Opium poppy (Papaver somniferum L. subsp. somniferum) was likely domesticated in the Western Mediterranean, where its putative wild ancestor is indigenous, and then spread to central and northern Europe. While opium poppy seeds are regularly identified in archaeobotanical studies, the absence of morphological criteria to distinguish the seeds of wild and domestic forms prevents the documentation of their respective historical and geographical occurrences and of the process of opium domestication as a whole. To fill this gap and better understand the status of this crop in the Neolithic, we combined seed outline analyses, namely elliptic Fourier transforms, with other morphometric descriptors to describe and identify Papaver setigerum, Papaver somniferum and other Papaver taxa. The combination of all measured parameters gives the most precise predictions for the identification of all seven taxa. We finally provide a case study on a Neolithic assemblage from a pile-dwelling site in Switzerland (Zurich-Parkhaus Opéra, ca. 3170 BC). Our results indicate the presence of mixed populations of domestic and wild seeds belonging to the P. somniferum group, suggesting that the plant was already in the process of domestication at the end of 4th millennium BC. Altogether, these results pave the way to understand the geography and history of the poppy domestication and its spread into Europe.

Results of Oilseed Poppy Breeding and Production Potential of New Varieties

Breeding of poppy (Papaver somniferum L.) for food use of poppy seeds has a long tradition in Slovakia. Conventional breeding methods have brought several successes in the form of registration of new varieties with better yield parameters. In the breeding process, the methods of crossing and selection of offspring were used. In the years 2016–2018, the testing of selected poppy seeds was performed at the Central Control and Testing Institute in Agriculture with the aim to register new varieties. Testing was carried out according to the valid methodology in five localities of the Slovak Republic. The experiments were based on the block method on plots with an area of 10 m2 in four replications. The obtained poppy seed yield and empty dry capsules were compared to the parameters of standard—control varieties (‘Opal’ and ‘Major’). In the year 2019, four new food poppy varieties—‘Azurit’, ‘MS Diamant’, ‘MS Topas’, and ‘MS Zafir’—were registered. On average, the obtained poppy seed yield during three years from five experimental localities ranged from 1.77 t·ha−1 ± 0.16 (‘Azurit’) to 1.90 t·ha−1 ± 0.17 (‘MS Diamant’). For comparison, the average yield of control varieties was 1.76 t·ha−1 ± 0.12. An important additional indication in evaluation of the variety economic value is the yield of empty dry capsules. This ranged from 0.98 t·ha−1 ± 0.12 and 0.98 t·ha−1 ± 0.09 (‘Azurit’ and ‘MS Diamant’, respectively) to 1.09 t·ha−1 ± 0.21 and 1.09 t·ha−1 ± 0.16 (‘MS Topas’ and ‘MS Zafir’, respectively). The average dry capsule yield of control varieties was 0.93 t·ha−1 ± 0.13. Statistical evaluation by analysis of variance did not reveal significant differences in seed yield between the tested and control varieties (p = 0.661). The difference was significant in the yield of dry capsules (p = 0.048). The locality had a statistically significant effect on the yield of seeds and capsules (p < 0.001). A statistically significant difference on the yield of seeds (p = 0.050) and capsules (p < 0.001) was also found in the experimental year. New poppy varieties showed a generally higher seed yield potential compared to standard varieties. Based on the knowledge on soil and climatic conditions of individual experimental localities and test years, it is possible to choose a suitable variety for specific growing conditions in order to be able to maximize its genetic potential.

Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach

In this study, the potential use of ancient plant ingredients in emerging bakery products based on possible prehistoric and/or ancient practices of grinding and breadmaking was explored. Various ancient grains, nuts and seeds (einkorn wheat, barley, acorn, lentil, poppy seeds, linseed) were ground using prehistoric grinding tool replicas. Barley-based sourdough prepared by multiple back-slopping steps was added to dough made from einkorn alone or mixed with the above ingredients (20% level) or commercial flours alone (common wheat, spelt, barley). Sieving analysis showed that 40% of the einkorn flour particles were >400 μm, whereas commercial barley and common wheat flours were finer. Differential scanning calorimetry revealed that lentil flour exhibited higher melting peak temperature and lower apparent enthalpy of starch gelatinization. Among all bread formulations tested, barley dough exhibited the highest elastic modulus and complex viscosity, as determined by dynamic rheometry; einkorn breads fortified with linseed and barley had the softest and hardest crust, respectively, as indicated by texture analysis; and common wheat gave the highest loaf-specific volume. Barley sourdough inclusion into einkorn dough did not affect the extent of starch retrogradation in the baked product. Generally, incorporation of ancient plant ingredients into contemporary bread formulations seems to be feasible.