Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity

SALGADO PABLO; MOLINA ORTIZ SARA; PETRUCCELLI SILVANA; MAURI ADRIANA

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Año: 2010

0003-021X

Increasing the applications of industrial by-products is of interest. Therefore in the present study sunflower oil cake from a local oil manufacturing company was used to obtain soluble protein concentrates and isolates with different content of phenolic compounds. All the extraction procedures evaluated resulted in concentrates and isolates with water solubility higher than 75% but with different chemical composition, color and physicochemical properties (i.e. surface hydrophobicity, thermal stability, and polypeptide composition). Since no extraction process led to a complete extraction of phenolic compounds -because of their strong interaction with proteins- all the products exhibited antioxidant properties, which depended on the concentration of such compounds. Phenolic compounds give a dark color to sunflower protein concentrates and isolates, nevertheless their final color tone is more dependent on the conditions used in the preparation process than on the amount of phenolic compounds in the product. The results here presented demonstrate the value of sunflower industrial oil cake as a source of proteins with high solubility, good physicochemical and antioxidant properties.