An investigation of different methods for chlorogenic acid extraction from sunflower protein kernel and their influence on the properties dechlorogenized protein concentrates
1994
Levic, J.
13 compounds from the group of polyphenolic acids were identified in the sunflower seed kernel flour. The share of chlorogenic plus caffeic acid was over 75. Five polyphenolic compounds were identified in the sunflower hull, chlorogenic acid being represented by 53 from the total amount of these compounds. The following solvent systems aceton : 0.5M HCl = 9 : 1, l-butanol : 0.005M HCl 92 : 8 and methanol : water = 60 : 40 are very effective for extraction of the polyphenolic matters. The most efficient solvent system for the removal of the polyphenolic acids is acetone - HCl. Protein content is higher in protein concentrates than in the initial sunflower flour, and protein solubility is somewhat lower. Water and fat absorption capacity is increased and oil emulsification capacity is decreased in protein concentrates compared to the sunflower flour.
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