Sunflower seed cake as a potential bioresource for isolation of flavonoids
2018
Преузимање 🢃
Аутори
Stojanović, Z.Kravić, S.
Đurović, A.
Grahovac, Nada
Romanić, R
Hladni, Nada
Marjanović-Jeromela, Ana
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Sunflower seed cake is remaining after isolation of oil from sunflower seeds and practically
represents a waste from production of cold pressed sunflower oils. This waste product is
consider as a viable potential source of various natural compounds and can be exploited for
the production of new products and isolation of valuable substances such as biologically
active compounds and nutraceuticals. In addition, isolation of biologically active substances
from food waste represents the way for recycling and may be economically attractive as well.
Flavonoids represent a group of polyphenol compounds with a high antioxidant power. These
phytochemicals are known to reduce many chronic diseases such as cardiovascular diseases,
heart diseases, diabetes, obesity and certain cancer [1]. In this work we investigated the
flavonoids content in seven sunflower seed cakes coming from cold pressed oil production.
Flavonoids are extracted by using 80% ethanol and ultrasound-assisted extractio...n at 30°C for
10 minutes. Total flavonoid content is determined by a colorimetric method [2]. The results
showed that sunflower seed cakes contained significant amounts of total flavonoids. The total
flavonoids content is found to be in the range from 12.3 to 24.6 mg of catechin equivalent/g.
The results proved that sunflower seed cakes obtained from cold pressed oil production
represent valuable by-product and can be used as a raw material for isolation of bioactive
flavonoids which could be further applied for development of various functional foods.
Извор:
24th International Symposium on Analytical and Environmental Problems, Szeged, Hungary, 2018, 213-213Издавач:
- University of Szeged, H-6720 Szeged, Dugonics tér 13, Hungary
Финансирање / пројекти:
- Развој нових функционалних кондиторских производа на бази уљарица (RS-MESTD-Technological Development (TD or TR)-31014)
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
Колекције
Институција/група
FiVeRTY - CONF AU - Stojanović, Z. AU - Kravić, S. AU - Đurović, A. AU - Grahovac, Nada AU - Romanić, R AU - Hladni, Nada AU - Marjanović-Jeromela, Ana PY - 2018 UR - http://fiver.ifvcns.rs/handle/123456789/3679 AB - Sunflower seed cake is remaining after isolation of oil from sunflower seeds and practically represents a waste from production of cold pressed sunflower oils. This waste product is consider as a viable potential source of various natural compounds and can be exploited for the production of new products and isolation of valuable substances such as biologically active compounds and nutraceuticals. In addition, isolation of biologically active substances from food waste represents the way for recycling and may be economically attractive as well. Flavonoids represent a group of polyphenol compounds with a high antioxidant power. These phytochemicals are known to reduce many chronic diseases such as cardiovascular diseases, heart diseases, diabetes, obesity and certain cancer [1]. In this work we investigated the flavonoids content in seven sunflower seed cakes coming from cold pressed oil production. Flavonoids are extracted by using 80% ethanol and ultrasound-assisted extraction at 30°C for 10 minutes. Total flavonoid content is determined by a colorimetric method [2]. The results showed that sunflower seed cakes contained significant amounts of total flavonoids. The total flavonoids content is found to be in the range from 12.3 to 24.6 mg of catechin equivalent/g. The results proved that sunflower seed cakes obtained from cold pressed oil production represent valuable by-product and can be used as a raw material for isolation of bioactive flavonoids which could be further applied for development of various functional foods. PB - University of Szeged, H-6720 Szeged, Dugonics tér 13, Hungary C3 - 24th International Symposium on Analytical and Environmental Problems, Szeged, Hungary T1 - Sunflower seed cake as a potential bioresource for isolation of flavonoids EP - 213 SP - 213 UR - https://hdl.handle.net/21.15107/rcub_fiver_3679 ER -
@conference{ author = "Stojanović, Z. and Kravić, S. and Đurović, A. and Grahovac, Nada and Romanić, R and Hladni, Nada and Marjanović-Jeromela, Ana", year = "2018", abstract = "Sunflower seed cake is remaining after isolation of oil from sunflower seeds and practically represents a waste from production of cold pressed sunflower oils. This waste product is consider as a viable potential source of various natural compounds and can be exploited for the production of new products and isolation of valuable substances such as biologically active compounds and nutraceuticals. In addition, isolation of biologically active substances from food waste represents the way for recycling and may be economically attractive as well. Flavonoids represent a group of polyphenol compounds with a high antioxidant power. These phytochemicals are known to reduce many chronic diseases such as cardiovascular diseases, heart diseases, diabetes, obesity and certain cancer [1]. In this work we investigated the flavonoids content in seven sunflower seed cakes coming from cold pressed oil production. Flavonoids are extracted by using 80% ethanol and ultrasound-assisted extraction at 30°C for 10 minutes. Total flavonoid content is determined by a colorimetric method [2]. The results showed that sunflower seed cakes contained significant amounts of total flavonoids. The total flavonoids content is found to be in the range from 12.3 to 24.6 mg of catechin equivalent/g. The results proved that sunflower seed cakes obtained from cold pressed oil production represent valuable by-product and can be used as a raw material for isolation of bioactive flavonoids which could be further applied for development of various functional foods.", publisher = "University of Szeged, H-6720 Szeged, Dugonics tér 13, Hungary", journal = "24th International Symposium on Analytical and Environmental Problems, Szeged, Hungary", title = "Sunflower seed cake as a potential bioresource for isolation of flavonoids", pages = "213-213", url = "https://hdl.handle.net/21.15107/rcub_fiver_3679" }
Stojanović, Z., Kravić, S., Đurović, A., Grahovac, N., Romanić, R., Hladni, N.,& Marjanović-Jeromela, A.. (2018). Sunflower seed cake as a potential bioresource for isolation of flavonoids. in 24th International Symposium on Analytical and Environmental Problems, Szeged, Hungary University of Szeged, H-6720 Szeged, Dugonics tér 13, Hungary., 213-213. https://hdl.handle.net/21.15107/rcub_fiver_3679
Stojanović Z, Kravić S, Đurović A, Grahovac N, Romanić R, Hladni N, Marjanović-Jeromela A. Sunflower seed cake as a potential bioresource for isolation of flavonoids. in 24th International Symposium on Analytical and Environmental Problems, Szeged, Hungary. 2018;:213-213. https://hdl.handle.net/21.15107/rcub_fiver_3679 .
Stojanović, Z., Kravić, S., Đurović, A., Grahovac, Nada, Romanić, R, Hladni, Nada, Marjanović-Jeromela, Ana, "Sunflower seed cake as a potential bioresource for isolation of flavonoids" in 24th International Symposium on Analytical and Environmental Problems, Szeged, Hungary (2018):213-213, https://hdl.handle.net/21.15107/rcub_fiver_3679 .