Determination of caffeic and chlorogenic acids and their derivatives in different sunflower seeds

Pedrosa, Mercedes M.; Múzquiz, M.; García-Vallejo, C.; Burbano, Carmen; Cuadrado, Carmen; Ayet, G.; Robredo, L. M.

doi:10.1002/(sici)1097-0010(200003)80:4<459::aid-jsfa549>3.0.co;2-o

Cited by 93 publications

(78 citation statements)

References 19 publications

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“…The antioxidant potential of defatted sunflower meal and sunflower seed shells is determined mainly by the content of phenolic compounds [5,6]. However, it has to be mentioned that shells contain only 0.7-5.4 % of sunflower seed phenolics, whereas the rest is located in kernels [8]. It has been estimated that sunflower cake, by-product of oil extraction, contains as much as 2-4 % of phenolic compounds [9,10].…”

Section: Introductionmentioning

confidence: 99%

“…This compound comprises 43-73 % of phenolic compounds extracted from kernels [8,10]. The attempts to identify the other phenolic compounds present in sunflower seeds were made in the 1970s [9]; however, the techniques used at that time did not allow the identification of those compounds.…”

Section: Introductionmentioning

confidence: 99%

“…The most commonly used approach involved liberation of individual compounds from ester and glycosidic bonds and then their analysis [13]. The identification of native forms of phenolic compounds present in sunflower seeds became possible in the recent years, especially after popularization of LC/MS methods [8,10,12]. Until now, researchers using this technique analyzed sunflower seed phenolic compounds directly in aqueous methanolic, aqueous ethanolic or acetonitrile crude extract.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity of phenolic compounds identified in sunflower seeds

Karamać

Kosińska

Estrella

et al. 2012

Eur Food Res Technol

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The antioxidant activity and phenolic compound profiles of six fractions (I-VI) obtained from sunflower seed extract were studied. HPLC-MS(ESI) analysis was applied for quantitative and qualitative determination of phenolic compounds of the fractions. The antioxidant activity of the fractions was studied in terms of their ability to scavenge DPPH Á and ABTS Á? and to reduce Fe 3? /ferricyanide complex to the ferrous form and was expressed as EC 50 , TEAC and reducing power values, respectively. The results of all antioxidant activity tests showed good correlations among each other and with the phenolic contents for the individual fractions. The fractions IV-VI were characterized by high antioxidant activity. 5-O-Caffeoylquinic acid was a predominant compound of fractions IV and V, while dicaffeoylquinic acid isomers and caffeoyldimethoxycinnamoylquinic acid isomers accounted for 76.6 % of phenolic compounds of fraction VI. Ferulic acid, p-coumaroylquinic acid isomers, ferulic acid dehydrotrimer isomers and some quercetin derivatives were also identified. The highest content of those compounds was noted in fraction III.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity of phenolic compounds identified in sunflower seeds

Karamać

Kosińska

Estrella

et al. 2012

Eur Food Res Technol

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“…The sunflower seed has varying amounts of this acid in the composition (PEDROSA et al, 2000), and second Farag (1999) this variation is due to cultivar, showing an average seed the full content of 2%. Chlorogenic acid inhibits enzymes such as trypsin and lipase, and can hinder the use of nutrients and energy (MUSZYNSKA; REIFER, 1970).…”

Section: Resultsmentioning

confidence: 96%

“…The presence of CGA in sunflower cake is associated with the development and dark green or brown aqueous workup under basic conditions. The browning reaction occurs by the action of polyphenol oxidase that oxidizes the CGA and the resulting substances react with the protein, reducing the amount of essential amino acids, digestibility and nutritional quality, in addition to changing the functionality and acceptability of proteins (PEDROSA et al, 2000;MARTINEZ;DUVNjAK, 2006), so may have interfered in the coefficient of true digestibility of amino acids of sunflower cake.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and energy values of sunflower cake for broilers

et al. 2014

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The study aimed to determine the nutritional and energy values of sunflower cake for broilers through two experiments. The first study evaluated the energy values by the method of total excreta collection, using 100 broiler chicks 21-31 days old, divided into five treatments of 0%, 10%, 20%, 30% and 40% inclusion sunflower cake will reference a diet. The second experiment evaluated the influence of the period and the quantity supplied of sunflower cake on digestibility of amino acids by a forcedfeeding technique. Eighteen cockerels were used, divided into three treatments, which consisted of supplying 15 g of sunflower cake, 30 g of sunflower cake (15 g at intervals of 12 hours) and 30 g of sunflower cake (15 g at intervals of 24 hours), and an additional six roosters were fasted for correction of metabolic and endogenous losses. The samples were sent for amino acid analysis by HPLC in the Evonik Laboratory (Germany), and chemical and energy analysis to Unioeste Laboratory. The values of apparent metabolizable energy (AME), metabolization coefficient (AMC), apparent metabolizable energy corrected for nitrogen balance (AMEn), metabolization coefficient corrected for nitrogen balance (AMCn) for sunflower cake were 2211.68 kcal.kg -1 , 2150.54 kcal.kg -1 , 45.47% and 44.73%, respectively. The amount of food provided in the feeding method changed the assessment of true digestibility of amino acids (TDCA), and when only 15 g was used, the values of true digestibility coefficients were underestimated. The lysine, histidine and threonine amino acids were at lower TDCA, and arginine and methionine showed the highest TDCA for sunflower cake.

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Interfacial and emulsion properties of albumin‐rich fractions from sunflower seeds

Diekmann,

Drusch,

Brückner‐Gühmann

2024

J Americ Oil Chem Soc

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The interfacial and emulsion properties of mixed albumin‐rich fractions extracted from sunflower seeds at pH 3 and pH 5 were analyzed. SDS‐PAGE under reducing and non‐reducing conditions was used to visualize differences between the protein fractions. The interfacial activity of the albumin‐rich fractions was analyzed via drop contour measurement. The viscoelasticity of the protein film the interactions between the protein molecules, and the network forming within the protein film were measured by interfacial shear rheology. Besides being both surface active, albumin‐rich fractions extracted at pH 5 were found to form interfacial films that exhibited a greater stability against deformation. In consequence, emulsions prepared with pH 5 extracts showed better properties represented by a smaller oil droplet size and a lower creaming index. The results proof that mixed albumin‐rich fractions can stabilize emulsions. Moreover, the presence of co‐extracted phenolic compounds seems to be important to generate systems with increased elastic properties of the interfacial film.

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Determination of caffeic and chlorogenic acids and their derivatives in different sunflower seeds

Cited by 93 publications

References 19 publications

Antioxidant activity of phenolic compounds identified in sunflower seeds

Antioxidant activity of phenolic compounds identified in sunflower seeds

Nutritional and energy values of sunflower cake for broilers

Interfacial and emulsion properties of albumin‐rich fractions from sunflower seeds

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