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Removal of Polyphenols from Sunflower Meal by Various Solvents: Effects on Functional Properties
Author(s) -
RAHMA E. H.,
RAO M. S. NARASINGA
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04211.x
Subject(s) - chemistry , solubility , solvent , polyphenol , food science , ethanol , butanol , chromatography , chlorogenic acid , aqueous solution , sunflower , absorption (acoustics) , organic chemistry , antioxidant , materials science , agronomy , composite material , biology
The protein and chlorogenic acid (CGA) content, nitrogen solubility index (NSI), water and fat absorption, emulsification capacity (EC), foaming capacity, and foam stability of dehulled, defatted sunflower meal treated by various solvent systems to remove polyphenols were determined. All solvent treatments resulted in increased protein content, markedly reduced the CGA content, and increased water absorption capacity (WAC). Organic solvents caused a decrease in NSI whereas water, 0.002N HCI, or 2% NaCl solution caused an increase. Aqueous ethanol extraction decreased fat absorption, emulsification, and foaming capacity. Acidic n‐butanol increased foaming capacity, multiple solvent system did not affect it and other solvents used decreased it.