Next Article in Journal
Comparative Transcriptomic Analysis Provides Novel Insights into the Blanched Stem of Oenanthe javanica
Next Article in Special Issue
Undervalued Spiny Monkey Orange (Strychnos spinosa Lam.): An Indigenous Fruit for Sustainable Food-Nutrition and Economic Prosperity
Previous Article in Journal
Avenanthramides: Unique Bioactive Substances of Oat Grain in the Context of Cultivar, Cropping System, Weather Conditions and Other Grain Parameters
Previous Article in Special Issue
Breeding Canola (Brassica napus L.) for Protein in Feed and Food
 
 
Article

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
*
Author to whom correspondence should be addressed.
Academic Editor: Ivo Vaz de Oliveira
Plants 2021, 10(11), 2487; https://doi.org/10.3390/plants10112487
Received: 23 October 2021 / Revised: 12 November 2021 / Accepted: 16 November 2021 / Published: 17 November 2021
(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods Ⅱ)
Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects. View Full-Text
Keywords: sustainability; sunflower seeds; sunflower oil; sunflower oilcakes; nutritive parameters; classification; amino acids profile; fatty acids composition sustainability; sunflower seeds; sunflower oil; sunflower oilcakes; nutritive parameters; classification; amino acids profile; fatty acids composition
Show Figures

Graphical abstract

MDPI and ACS Style

Petraru, A.; Ursachi, F.; Amariei, S. Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient. Plants 2021, 10, 2487. https://doi.org/10.3390/plants10112487

AMA Style

Petraru A, Ursachi F, Amariei S. Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient. Plants. 2021; 10(11):2487. https://doi.org/10.3390/plants10112487

Chicago/Turabian Style

Petraru, Ancuţa, Florin Ursachi, and Sonia Amariei. 2021. "Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient" Plants 10, no. 11: 2487. https://doi.org/10.3390/plants10112487

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop