Justification of extraction of chlorogenic acid from sunflower meal
DOI:
https://doi.org/10.15587/1729-4061.2013.14805Keywords:
phenolic compounds, chlorogenic acid, sunflower meal, ethanolic extractionAbstract
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 technologiesReferences
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- Weisz, G. M., Kammerer, D.R. & Carle, R. (2009). Identification and quantification of phenolic compounds from sunflower (Helianthus annuus L.) kernels and shells by HPLC-DAD/ESI-MSn. Food Chem., 115, 758–765.
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Copyright (c) 2014 Ирина Евгеньевна Шаповалова, Зоя Павловна Федякина, Игорь Николаевич Демидов, Татьяна Викторовна Матвеева
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