Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity

Autores
Salgado, Pablo Rodrigo; Molina Ortiz, Sara E.; Petruccelli, Silvana; Mauri, Adriana Noemí
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Sunflower oil cake
Sunflower protein isolates
Phenolic compounds
Protein solubility
Antioxidant properties
Physicochemical properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/130946
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/130946
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacitySalgado, Pablo RodrigoMolina Ortiz, Sara E.Petruccelli, SilvanaMauri, Adriana NoemíQuímicaSunflower oil cakeSunflower protein isolatesPhenolic compoundsProtein solubilityAntioxidant propertiesPhysicochemical propertiesIncreasing 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2011info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf351-360http://sedici.unlp.edu.ar/handle/10915/130946enginfo:eu-repo/semantics/altIdentifier/issn/0003-021Xinfo:eu-repo/semantics/altIdentifier/issn/1558-9331info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-010-1673-zinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-17T10:14:26Zoai:sedici.unlp.edu.ar:10915/130946Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-17 10:14:26.526SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
title Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
spellingShingle Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
Salgado, Pablo Rodrigo
Química
Sunflower oil cake
Sunflower protein isolates
Phenolic compounds
Protein solubility
Antioxidant properties
Physicochemical properties
title_short Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
title_full Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
title_fullStr Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
title_full_unstemmed Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
title_sort Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
dc.creator.none.fl_str_mv Salgado, Pablo Rodrigo
Molina Ortiz, Sara E.
Petruccelli, Silvana
Mauri, Adriana Noemí
author Salgado, Pablo Rodrigo
author_facet Salgado, Pablo Rodrigo
Molina Ortiz, Sara E.
Petruccelli, Silvana
Mauri, Adriana Noemí
author_role author
author2 Molina Ortiz, Sara E.
Petruccelli, Silvana
Mauri, Adriana Noemí
author2_role author
author
author
dc.subject.none.fl_str_mv Química
Sunflower oil cake
Sunflower protein isolates
Phenolic compounds
Protein solubility
Antioxidant properties
Physicochemical properties
topic Química
Sunflower oil cake
Sunflower protein isolates
Phenolic compounds
Protein solubility
Antioxidant properties
Physicochemical properties
dc.description.none.fl_txt_mv 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description 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.
publishDate 2011
dc.date.none.fl_str_mv 2011
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/130946
url http://sedici.unlp.edu.ar/handle/10915/130946
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0003-021X
info:eu-repo/semantics/altIdentifier/issn/1558-9331
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-010-1673-z
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
351-360
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.001348

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