ArticleFoods (Basel, Switzerland)2022
Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed, 36 citations in OpenAlex.
- Chemical Composition and Functional Effects of Oilseed Cakes on Redox Balance, Immune Function, Growth Performance, and Carcass Characteristics in Swine Production: A Review.Animals : an open access journal from MDPI · 2026Review
- Pattern-triggered immunity in blue and white seed cultivars ofAoB PLANTS · 2025Article
- Update on Opium Alkaloids in Food: Exploring Their Occurrence, Effect of Culinary Processing and Advances in Analytical Methodologies.Comprehensive reviews in food science and food safety · 2025Review
- Discovery of Species-Specific Peptide Markers for Superseed Authentication Using Targeted LC-MS/MS Proteomics.Molecules (Basel, Switzerland) · 2025Article
- The Effect of Poppy Oil on Egg Production and Calcium Metabolism in Japanese Quail.Animals : an open access journal from MDPI · 2025Article
- The origins and spread of the opium poppy (Philosophical transactions of the Royal Society of London. Series B, Biological sciences · 2025Article
- Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products.Foods (Basel, Switzerland) · 2025Article
- A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products.Food chemistry: X · 2025Review
- White-Seeded Culinary Poppy (Plants (Basel, Switzerland) · 2024Article
- Article
- Pasta Incorporating Olive Pomace: Impact on Nutritional Composition and Consumer Acceptance of a Prototype.Foods (Basel, Switzerland) · 2024Article
- Improving fresh-cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics.Food science & nutrition · 2024Article
- Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification.Molecules (Basel, Switzerland) · 2023Review
- Partially defatted rather than native poppy seeds beneficially alter lipid metabolism in rats fed a high-fat diet.Scientific reports · 2023Article
- Studies on Sensory and Phytochemical Characteristics of Poppy (Foods (Basel, Switzerland) · 2023Article
- Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Foods (Basel, Switzerland) · 2023Article
- Monofloral Corn Poppy Bee-Collected Pollen-A Detailed Insight into Its Phytochemical Composition and Antioxidant Properties.Antioxidants (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
Abstract
Currently, society demands natural healthy foods with improved nutritional characteristics. Accordingly, poppies (Papaver somniferum) are a traditional crop, cultivated for food and pharmaceutical purposes, whose seeds meet consumers’ preferences, making them a promising candidate for incorporation into the formulation of novel functional foods. This work performed an overall chemical characterization of poppy seeds, cold-pressed oil, and press cake, a by-product of the oil industry. The proximate composition, fatty acids, and vitamin E profiles of the oil fraction were analysed with respect to the whole seeds and the cake. The cold-press oil extracted from the poppy seeds was also characterized. Since poppy cake is a partially defatted product, it has a lower fat content than the seeds, but higher content of the rest of its elements, namely, ash (10%), protein (26%), and fibre (38%). Regarding protein composition, the major amino acid in the cake and seeds was determined to be glutamic acid (59 and 36 mg/g, respectively). All the samples presented α- and γ-tocopherols (>21 and >25 mg/kg, respectively) and the fatty acids profile of the oil fraction was mainly composed of unsaturated fatty acids, where linoleic acid predominates (>50%). The oil’s oxidative stability was low (2.8 h), according to the predominance of unsaturated fatty acids. Thus, poppy cake may be considered as an ingredient with great potential for incorporation into products in the food industry according to its high content in protein and fibre, and the remaining fat content, where polyunsaturated fatty acids predominate.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.