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Removal of polyphenols from sunflower meal by various solvents: effects on functional properties.

Rahma, E. H. and Narasinga Rao, M. S. (1981) Removal of polyphenols from sunflower meal by various solvents: effects on functional properties. Journal of Food Science, 46 (5). 1521-1522, 1526.

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Abstract

The protein and chlorogenic acid (CGA) content, N solubility index (NSI), water and at absorption, emulsification capacity, 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. Organic solvents caused a decrease in NSI whereas water, 0.002 N HCl, 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; other solvents used decreased it.

Item Type: Article
Uncontrolled Keywords: POLYPHENOLS-; sunflower meal, polyphenols solvents extraction from; SOLVENTS-; EXTRACTION-; MEAL-; SUNFLOWERS-; polyphenols solvents extraction from sunflower meal
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 19 Lipids-oils/fats > Sunflower Seed
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 06:19
Last Modified: 25 May 2016 06:19
URI: http://ir.cftri.com/id/eprint/6825

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