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American Journal of Food Technology
Year: 2011  |  Volume: 6  |  Issue: 12  |  Page No.: 1002 - 1020

Optimization of the Extraction of Total Phenolic Compounds from Sunflower Meal and Evaluation of the Bioactivities of Chosen Extracts

F.S. Taha, G.F. Mohamed, S.H. Mohamed, S.S. Mohamed and M.M. Kamil    

Abstract: Sunflower seed defatted meal (SM) is an underutilized source of protein due to the presence of chlorogenic acid (CGA) which imparts a greenish color to sunflower meal protein products. The aim of the present study was to prepare a (CGA) extract from SM and evaluate its biological activity. The study included extraction of phenolic compounds from SM, using 80% methanol, 80% ethanol and 80% acetone. The methods of extraction used included conventional extraction (CE), microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE). Results proved that acetone achieved highest phenolic extraction, acetone-CE, acetone-MAE and acetone-UAE extracted 1802.76, 3668.81 and 3093.31 mg total phenolics/100 g meal. For safe nutritional reasons ethanol was chosen to continue the investigation. Ethanol concentrations 80, 70, 60, 50% were examined and results indicated 60% to be the most efficient. Using solvent mixtures with MAE-3 min and UAE-30 min proved effective. All phenolic extracts had a good antioxidant activity ranging between 86-95% as measured by free radical scavenging activity and between 74-93% as measured by the β-carotene bleaching method. Some of the above extracts were chosen for further investigation. The 60% ethanol-MAE-3 min and 60% ethanol-UAE-30 min extracts were effective for delaying oxidation of flaxseed oil. UV Spectroscopic analysis and HPLC analysis indicated that the chosen extracts contained between 687.22-1243.51 mg CGA/100 g as measured by UV-spectrophotometry and between 726.27-923.45 mg CGA/100 g as determined by HPLC. All chosen extracts showed potential as antimicrobial and anticarcinogenic agents. In conclusion the CGA extract was successfully prepared and proved to have antioxidant, antimicrobial and anticarcinogenic properties.

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