09/06/2022
The perspective of Using Sunflower Seeds
as a Functional Ingredient.
The findings showed that seeds contain on average 33.85% proteins, 65.42% lipids, and 2.73% ash, most of which are found in the kernels.
In comparison with other species, the seeds are rich in crude fat, due probably to the breeding techniques (induced mutation, hybridization, molecular breeding) used to increase the oil content. Various studies about the chemical composition of high-oleic sunflower seeds showed that the fat content varies in the range of 37.47−54.06% [49,50,51].
The ash content found in various high-oleic seeds ranged between 2.68–4.87%. The findings were lower than those reported, differences being attributed to genetic factors and geographical conditions [52,53].
Compared to the other nutrients moisture content is the most important factor in the prevention of insect infestation and diseases. Moreover, moisture content affects the physical properties of sunflower seeds. With the increase, the spatial and gravimetric also increased [39,54,55]. Moisture values found in the literature ranged between 2.5−6.32% and 3–3.2% in whole and dehulled seeds, respectively [35,56]. The higher values were found in hulls because they have a higher water absorption. Further, low moisture in kernels can be explained by the content in oil because the two liquids are immiscible [40].
Plants (Basel). 2021 Nov; 10(11): 2487.
Published online 2021 Nov 17. doi: 10.3390/plants10112487
PMCID: PMC8619027
PMID: 34834848
Nutritional Characteristics Assessment of Sunflower Seeds, Oil, and Cake. The perspective of Using Sunflower Oilcakes as a Functional Ingredient
Ancuţa Petraru, Florin Ursachi, and Sonia Amariei*
Ivo Vaz de Oliveira, Academic Editor
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619027/
