Justification of extraction of chlorogenic acid from sunflower meal

Authors

  • Ирина Евгеньевна Шаповалова Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019, Ukraine
  • Зоя Павловна Федякина Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019, Ukraine
  • Игорь Николаевич Демидов Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019, Ukraine
  • Татьяна Викторовна Матвеева Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.14805

Keywords:

phenolic compounds, chlorogenic acid, sunflower meal, ethanolic extraction

Abstract

The importance of phenolic compounds of vegetable origin is determined by their positive effect on a human body and their ability to act as powerful antioxidants. For our country, the most widespread oil crop is sunflower. The predominant phenolic compound of sunflower kernels is the chlorogenic acid. Its basic amount is in the sunflower kernel. It was determined that the content of the chlorogenic acid in the sunflower meal reaches 1 - 3%. The sunflower meal is most commonly used as feed material for animals, despite the fact that it contains a lot of biologically valuable protein. The main factor limiting the use of sunflower protein in food formulations is the presence of the chlorogenic acid, which gives a greenish colour to protein products, which reduces their consumable qualities limiting or even precluding their nutritional use. The article justifies the possibility to obtain the chlorogenic acid as a by-product of the process of obtaining of protein concentrates from sunflower meal. This will significantly expand the scope application of sunflower proteins in food. The production of the chlorogenic acid will provide a natural antioxidant on compatible cost-effective technologies

Author Biographies

Ирина Евгеньевна Шаповалова, Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019

Head of the Laboratory

Research laboratory of the technology of oils and fats modification

Зоя Павловна Федякина, Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019

Head of the Department

Department of the research of technology of processing of oils and fats 

Игорь Николаевич Демидов, Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019

Doctor of Technical Sciences, Professor

Department of fats technology and fermentation products

Татьяна Викторовна Матвеева, Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019

Candidate of Technical Sciences, docent

Senior Researcher

Research department of technology of processing of oils and fats

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Published

2013-06-19

How to Cite

Шаповалова, И. Е., Федякина, З. П., Демидов, И. Н., & Матвеева, Т. В. (2013). Justification of extraction of chlorogenic acid from sunflower meal. Eastern-European Journal of Enterprise Technologies, 3(6(63), 39–41. https://doi.org/10.15587/1729-4061.2013.14805

Issue

Vol. 3 No. 6(63) (2013): Technologies of organic and inorganic substances

Section

Technology organic and inorganic substances

License

Copyright (c) 2014 Ирина Евгеньевна Шаповалова, Зоя Павловна Федякина, Игорь Николаевич Демидов, Татьяна Викторовна Матвеева

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