Chlorogenic acid removal during aqueous processing of sunflower kernels

H. Domínguez; M. J. Núñez; J. M. Lema

doi:10.3989/gya.1993.v44.i4-5.1072

Chlorogenic acid removal during aqueous processing of sunflower kernels

Authors

H. Domínguez Departamento de Ingeniería Química. Universidad de Santiago de Compostela
M. J. Núñez Departamento de Ingeniería Química. Universidad de Santiago de Compostela
J. M. Lema Departamento de Ingeniería Química. Universidad de Santiago de Compostela

DOI:

https://doi.org/10.3989/gya.1993.v44.i4-5.1072

Keywords:

Aqueous extraction, Chlorogenic acid, Meal, Oil, Sunflower

Abstract

The effect of incorporating specific stages to remove phenolic compounds during aqueous processing of sunflower, to obtain oil of good quality and meal of light color was studied. The aqueous process removes 88 % of the chlorogenic acid initially present in the kernels; this value is overpassed with the two modifications proposed, being the diffusion of the deffated paste with hot water at short intervals the most efficient (98.6 %), although protein solubility is reduced in 9 %. If the diffusion step is performed from half kernels, the chlorogenic acid content is reduced in 93.7 %, without affecting protein solubility. Protein digestibility is enhanced after applying any of the two proposed diffusion steps.

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Published

1993-10-30

How to Cite

Domínguez H, Núñez MJ, Lema JM. Chlorogenic acid removal during aqueous processing of sunflower kernels. Grasas aceites [Internet]. 1993Oct.30 [cited 2024Apr.19];44(4-5):235-42. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1072

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Issue

Vol. 44 No. 4-5 (1993)

Section

Research

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