A review of phytochemistry, metabolite changes, and medicinal uses of the common sunflower seed and sprouts (Helianthus annuus L.)

Guo, Shuangshuang; Yan, Guoyong; Jom, Kriskamol Na

doi:10.1186/s13065-017-0328-7

Cited by 142 publications

(98 citation statements)

References 79 publications

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“…5-Caffeoylquinic acid (chlorogenic acid) is the major phenolic compound accounting for 70 % of the TPC content, while the remaining 30 % are other mono-and di-caffeoylquinic acids, as well as coumaroyl-and feruloylquinic acids. Free caffeic (CA) acid is also found in SFM but accounts for just 0.5 % of the TPC content (Guo et al, 2017;Szydłowska-Czerniak et al, 2011;Weisz et al, 2009). Phenolic acids, particularly hydroxycinnamic acids, are bioactive molecules with interesting properties that include antioxidant (Gullón et al, 2018;Shahidi and Ambigaipalan, 2015), anti-inflammatory (Oueslati et al, 2012) and antimicrobial (Ouerghemmi et al, 2017) activities among others.…”

mentioning

confidence: 99%

Release of phenolic acids from sunflower and rapeseed meals using different carboxylic esters hydrolases from Aspergillus niger

Laguna

Odinot

Bisotto

et al. 2019

Industrial Crops and Products

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Sunflower and rapeseed meals are agro-industrial coproducts that contain high amount of phenolics (1-4 % dry matter), mostly as esters of caffeic acid (CA) and sinapic acid (SA), respectively. The enzymatic hydrolysis of the ester bonds enables to recover the corresponding free phenolic acids that are bioactive compounds and platform molecules for various applications in green chemistry. Here we aimed to find the best route for producing free CA and SA by applying various fungal carboxylic ester hydrolases from recombinant Aspergillus niger strains either directly on crude meal or on their phenolic extracts obtained by methanolic extraction. Two types of meals were studied: (i) industrial (commercial) meals (I-meals), produced by a process that includes cooking at 95-100°C and steam desolventizing at 105-107°C, and (ii) non-industrial meals (NI-meals) obtained at pilot-scale with much milder heat treatment, that offer a higher total phenolic content. CA release through hydrolysis of sunflower meal (SFM) was successfully achieved with A. niger type-B feruloyl esterase (AnFaeB) and chlorogenic acid esterase (ChlE). Maximal amount of free CA released was of 54.0 ± 1.1 to 59.8 ± 2.1 µmol/g defatted dry matter (DDM) from I-SFM (94-100% hydrolysis yield) against 42.0 ± 1.1 to 52.3 ± 0.2 µmol/g DDM (59-73% hydrolysis yield) from NI-SFM in which CA release was hampered by a phenolic oxidation side-reaction, seemingly due to meal endogenous polyphenol oxidase activities. AnFaeB and ChlE hydrolysis of phenolic extracts from NI-SFM increased the CA amount obtained to 55.0-68.1 µmol/g DDM (77-95% hydrolysis yield). In all cases, AnFaeB showed broader specificity towards SFM caffeoyl quinic acid isomers than ChlE. In particular, ChlE did not hydrolyze 3-O-caffeoylquinic acid. The maximal amount of free SA released by AnFaeA hydrolysis was 41.3 ± 0.3 µmol/g DDM from NI-SFM (50% hydrolysis yield) and 32.3 ± 0.4 µmol/g DDM from the phenolic extract (64% hydrolysis yield), with AnFaeA also having sinapine transesterification activity that led to the synthesis of 1,2-di-Osinapoyl-β-D-glucose. Finally, of all the substrates tested for enzymatic hydrolysis in our conditions, I-RSM and NI-SFM extract showed the best compromise between initial total phenolic content, hydrolysis yields and amounts of CA/SA released.

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confidence: 99%

Release of phenolic acids from sunflower and rapeseed meals using different carboxylic esters hydrolases from Aspergillus niger

Laguna

Odinot

Bisotto

et al. 2019

Industrial Crops and Products

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“…Sunflower remains a source of nutritional food for humans. Studies have revealed that sunflower seeds are rich nutrients and certain different phytochemicals such as antioxidants, flavonols, phenolic acids, procyanidins, phytosterols, amino acids, dietary fiber, potassium, arginine monounsaturated, and polyunsaturated fatty acids which contribute to the improvement of human health (Alagawany, Farag, Abd El‐Hack, & Dhama, 2015; Guo, Ge, & Jom, 2017; Islam, Hossain, Majumder, & Tipu, 2016). According to literature, the antioxidant activity of phenolic compounds in sunflower seed has been reported (Menzel, González‐Martínez, Chiralt, & Vilaplana, 2019; Ye, Liang, Li, & Zhao, 2015).…”

Section: Introductionmentioning

confidence: 99%

Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits

Adeleke

Babalola

2020

Food Science & Nutrition

251

114

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The use of biofertilizers in developing environmentally friendly agriculture as an alternative to chemical‐based fertilizers in enhancing food production is promising in sustainable agriculture for the improvement in the yield of some commercial crops such as sunflowers and other oilseed crops in terms of quality and quantity. Sunflower is an important oilseed crop native to South America and currently cultivated throughout the world. Generally, the sunflower is considered important based on its nutritional and medicinal value. Due to its beneficial health effects, sunflower has been recognized as functional foods or nutraceutical, although not yet fully harnessed. Sunflower contains mineral elements and phytochemicals such as dietary fiber, manganese, vitamins, tocopherols, phytosterols, triterpene glycosides, α‐tocopherol, glutathione reductase, flavonoids, phenolic acids, carotenoids, peptides, chlorogenic acid, caffeic acid, alkaloids, tannins, and saponins; and these compounds contribute to their functional and nutraceutical development. The extract from sunflower is known to be a potential source of antimicrobial, anti‐inflammatory, antitumor, and antioxidants agents that protect human cells against harmful reactive oxygen molecules and pathogenic microorganisms. Also, the pharmacological survey on sunflower had revealed its curative power to different kinds of diseases. The health benefits of sunflower include blood pressure and diabetic control, skin protection, and lowering cholesterol and other functions. This review is written with appropriate referencing to previously published work and provides updated information regarding the new method of organic farming for sunflower production, nutritional and health benefits, and its by‐products as human diet and livestock feed. Also, the constraints of sunflower production are elucidated.

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“…Sunflower seeds are the fruit of the sunflower which are grown worldwide and contains amazing health benefits owing to include valuable nutritional components ( Figure 1) [1]. Sunflower seeds are healthy snake when hunger.…”

Section: Introductionmentioning

confidence: 99%

The Ease of Sunflower Seeds

Habibzadeh¹

2019

Act Scie Nutr

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A review of phytochemistry, metabolite changes, and medicinal uses of the common sunflower seed and sprouts (Helianthus annuus L.)

Cited by 142 publications

References 79 publications

Release of phenolic acids from sunflower and rapeseed meals using different carboxylic esters hydrolases from Aspergillus niger

Release of phenolic acids from sunflower and rapeseed meals using different carboxylic esters hydrolases from Aspergillus niger

Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits

The Ease of Sunflower Seeds

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