Abstract
Papaver somniferum L. is an important crop cultivated mostly for seed production. Poppy seeds have a high nutritive value and are used as a food and as a source of edible oil. This oil is a rich source of polyunsaturated fatty acids. It is well known that the unsaturated fatty acids easily undergo oxidation reactions, which lead to the reduction of shelf life, nutritional quality, development of unpleasant tastes and odors. The goal of this study was to develop the methodology for testing the stability of poppy seeds using non-isothermal DSC. For the treatment of the experimental data a method based on non-Arrhenian temperature function has been applied and the values the kinetic parameters have been obtained. In order to assess the durability of the commercial poppy seeds, the lengths of induction periods have been calculated.
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