A new SE-HPLC method for simultaneous quantification of proteins and main phenolic compounds from sunflower meal aqueous extracts

Slabi, Sara Albe; Mathé, Christelle; Framboisier, Xavier; Defaix, Claire; Mesieres, Odile; Galet, Olivier; Kapel, Romain

doi:10.1007/s00216-019-01635-2

Cited by 14 publications

(6 citation statements)

References 22 publications

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“…The globulin/albumin ratio in the sunflower protein isolate is 4 according to the SE-HPLC method of Defaix et al (see Supporting Information Figure SI1a). Polyphenol compounds are quantified according to the SE-HPLC method of Albe Slabi et al: the extract contains 1.7% w/w free chlorogenic acids and 1.53% w/w polyphenols bonded to proteins (18.3 mg per one gram of proteins). Other impurities include salts and residual cellulosic fibers.…”

Section: Methodsmentioning

confidence: 99%

Sunflower Proteins at Air–Water and Oil–Water Interfaces

et al. 2021

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The adsorption of a sunflower protein extract at two air-water and oil-water interfaces is investigated using tensiometry, dilational visco-elasticity and ellipsometry. For both interfaces, a three step mechanism was evidenced thanks to master curve representations of the data taken at different ageing times and protein concentrations. At short time, a diffusion limited adsorption of proteins at interfaces is demonstrated. Firstly, a 2-dimensional protein film is formed with a partition of the polypeptide chains in the two phases that depends strongly on the nature of the hydrophobic phase: most of the film is in the aqueous phase at the air-water interface, while it is mostly in the organic phase at the oil-water interface. Then a 3-dimensional saturated monolayer of proteins is formed. At short time adsorption mechanisms are analogous to those found with typical globular proteins while strong divergences are observed at longer adsorption times.Following the saturation step, a thick layer expands in the aqueous phase and appears associated to the release of large objects in the bulk. The kinetic evolution of this second layer is compatible with a diffusion limited adsorption of the minor population of polymeric complexes with hydrodynamic radius RH ~ 80 nm, evidenced in equilibrium with hexameric globulins (RH ~ 6 nm) in solution. These complexes could result from the presence of residual polyphenols in the extract, and raise the question of the role of these compounds in the interfacial properties of plant protein extracts.

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Section: Methodsmentioning

confidence: 99%

Sunflower Proteins at Air–Water and Oil–Water Interfaces

et al. 2021

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“…Besides, a total of 24 phenolic compounds were identified in SUN (Table 3): 18 phenolic acids, 5 flavonoids and 1 hydroxycoumarin. Phenolic acids, and particularly quinic derivatives of caffeic or ferulic acids, have been previously reported as the main phenolic compounds in sunflower kernel and shell [33] and, specifically, in sunflower meal [34,35]. These acids were detected in this study, together with some additional phenolic acids (hydroxybenzoic acid, vanillic acid, sinapic acid, a quinolactone from caffeic acid, 1,2-disinapoylgentiobiose and the hydroxyphenylpropionic acid 3,4-dihydroxyphenyl-2-oxypropanoic acid), which, as far as we know, had not been reported in sunflower products before.…”

Section: Polyphenol Content and Profilementioning

confidence: 98%

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

Grasso

Pintado

Pérez‐Jiménez

et al. 2020

Foods

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Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters.

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“…After oil extraction, the residue of sunflower contains a high amount of protein (> 27%) with 4.37% of essential amino acids [3]. The residue resulting from the oil extraction process also contains lignin (20.4-26.62%), cellulose (32.93-39.1%), hemicelluloses (18.4-30.9%) minerals (151.35 mg/kg), and polyphenols (2-5%), mainly chlorogenic acid (CGA) (which corresponds to more than 70% of all phenolic present in the SbP) [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

“…Despite the high nutritional value and its potential uses as gelling, foaming, emulsifying, and polymer in chemical, pharmacological, and food industries [4], the SbP biomass is almost exclusively employed for animal feeding [5]. This is mainly because the use of the SbP in industrial processes has been scarcely reported in the current literature.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of the subcritical water treatment from sunflower by-product for producing protein and sugar extracts

Náthia-Neves

Alonso

2022

Biomass Conv. Bioref.

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This study proposes the valorization of sunflower by-product (SbP) using subcritical water treatment. For this purpose, a response surface methodology in a 3 × 3 Box–Behnken design was employed to study the effect of temperature (100–150 °C), extraction time (5–25 min), and solvent-to-feed ratio (10–20 g bidistilled water/g SbP) on the water-soluble compounds. The highest amount of glucose (5.7-mg/g raw material) and xylose (13.5-mg/g raw material) was obtained at 150 °C and solvent-to-feed ratio of 15 after 25 min of extraction. The highest amount of protein (133.5-mg/g raw material) was obtained at 150 °C and solvent-to-feed ratio of 20 after 15 min of extraction. The selected temperature conditions did not promote the formation of final degradation products such as furfural and 5-hydroxymethylfurfural (HMF). The extracts obtained in this study showed simultaneous recovery of free monomeric sugars that could be used for bioenergy or biochemical, proteins that could be used for food and pharmaceutical industries and phenolic compounds that could be used for food and nutraceutical applications.

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A new SE-HPLC method for simultaneous quantification of proteins and main phenolic compounds from sunflower meal aqueous extracts

Cited by 14 publications

References 22 publications

Sunflower Proteins at Air–Water and Oil–Water Interfaces

Sunflower Proteins at Air–Water and Oil–Water Interfaces

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

Optimization of the subcritical water treatment from sunflower by-product for producing protein and sugar extracts

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