Abstract
Poppy seeds are widely used in the food industry, commonly for decoration and filling bakery products. They are rich in edible oil and therefore easily undergo oxidation reactions, which lead to the reduction in the shelf life. The goal of this study was to apply the previously developed methodology for testing the stability of 15 poppy seed cultivars using non-isothermal DSC and to select the most stable cultivars from two localities. For the treatment of the experimental data, a method based on non-Arrhenian temperature functions has been applied. In order to compare the stability of the poppy seed cultivars, the lengths of induction periods have been calculated. The results show that the stability of the samples is strongly influenced by the temperature and the provenance. The most stable cultivars from locality Malý Saris were Bergam at 140 °C and Gerlach at 25 °C. In the case of the second locality (Vigľas-Pstrusa), the highest stability has been documented for the cultivar Malsar at both temperatures.
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