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Sunflower Protein Concentrates and Isolates Prepared from Oil Cakes Have High Water Solubility and Antioxidant Capacity

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Journal of the American Oil Chemists' Society

Abstract

Increasing the applications of industrial by-products is of great interest. Therefore, in the present study, sunflower oil cake from a local oil manufacturing company was used to obtain soluble protein concentrates and isolates with different content of phenolic compounds. All the extraction procedures evaluated resulted in concentrates and isolates with water solubility higher than 75% but with different chemical composition, color and physicochemical properties (i.e. surface hydrophobicity, thermal stability, and polypeptide composition). Since no extraction process led to a complete extraction of phenolic compounds, all the products exhibited antioxidant activity, which depended on the concentration of such compounds. Phenolic compounds give a dark color to sunflower protein concentrates and isolates; nevertheless their final color tone was more dependent on the conditions used in the preparation process than on the amount of phenolic compounds in the product. The results demonstrate the value of sunflower industrial oil cake as a source of proteins with high water solubility, good physicochemical properties and antioxidant activity.

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Acknowledgments

The authors wish to thank the National Research Council (CONICET, PIP 6094) and the National Agency of Scientific and Technological Support (SECyT, PICTO 13156 and PICT 35036) of Argentina for their financial support.

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Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CCT La Plata- CONICET), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Calle 47 y 116 S/N°, B1900AJJ, La Plata, Buenos Aires, Argentina

    Pablo R. Salgado, Sara E. Molina Ortiz, Silvana Petruccelli & Adriana N. Mauri

Authors
  1. Pablo R. Salgado
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  2. Sara E. Molina Ortiz
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  3. Silvana Petruccelli
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  4. Adriana N. Mauri
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Correspondence to Adriana N. Mauri.

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Salgado, P.R., Molina Ortiz, S.E., Petruccelli, S. et al. Sunflower Protein Concentrates and Isolates Prepared from Oil Cakes Have High Water Solubility and Antioxidant Capacity. J Am Oil Chem Soc 88, 351–360 (2011). https://doi.org/10.1007/s11746-010-1673-z

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  • DOI: https://doi.org/10.1007/s11746-010-1673-z

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