Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 110951 10.21603/2074-9414-2025-4-2612 IOKLAY ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Extracting Phenolic Compounds from Products of Mechanically Fractionated Sunflower Meal Экстракция фенольных соединений из продуктов механического фракционирования подсолнечного шрота https://orcid.org/0000-0002-0132-2189 Крылова Ирина Владимировна Krylova Irina V. irinakrylova1987@gmail.com ВНИИЖиров Санкт-Петербург Россия All-Russian Research Institute of Fats VNIIZhirov St. Petersburg Russian Federation Национальный исследовательский университет ИТМО Санкт-Петербург Россия ITMO University St. Petersburg Russian Federation 25 12 2025 25 12 2025 55 4 833 844 27 01 2025 05 08 2025 https://fptt.ru/en/issues/24078/24107/

Подсолнечник – масличная культура мирового значения, широко перерабатываемая и являющаяся ценным источником белка (содержание сырого протеина до 40 %). Для повышения содержания сырого протеина в растительном сырье применяют механическое фракционирование, но для продуктов переработки подсолнечника оно изучено недостаточно. Фенольные соединения, составляющие до 4 % подсолнечного шрота, придают ему выраженные антиоксидантные свойства, но способны вызывать нежелательное окрашивание. Целью данной работы являлось получение белковых препаратов подсолнечника со сниженным содержанием фенольных соединений. Объектами исследования послужили фракции подсолнечного шрота, полученные при механическом фракционировании и отличающиеся повышенным содержанием сырого протеина. Для снижения содержания фенольных соединений фракции обрабатывали растворами этилового спирта. В полученных белковых препаратах определяли антиоксидантные свойства методом поглощения радикалов DPPH. Содержание фенольных соединений в продуктах фракционирования подсолнечного шрота варьировалось от 2,81 до 3,31 % и коррелировало с содержанием сырого протеина (от 41,98 до 43,87 %). Во фракциях с одинаковым размером частиц (до 0,25 мм) содержание сырого протеина и фенольных соединений было схожим, независимо от состава исходного образца (до измельчения) и способа его измельчения. Кроме того, полученные фракции отличались повышенными антиоксидантными свойствами (от 51,08 до 54,52 % DPPH). Максимальный выход фенольных соединений (73 %) достигнут при однократной экстракции 80 % этиловым спиртом при температуре 60 °С и гидромодуле 1:10. Эти результаты сопоставимы с выходом фенольных соединений 76 % при трехкратной экстракции. Полученные белковые препараты, благодаря повышенному содержанию сырого протеина и пониженному содержанию фенольных соединений, могут использоваться в пищевой промышленности, в частности, для обогащения белком и антиоксидантами мучных изделий.

Sunflower is an oilseed crop of global significance. It is a valuable source of protein with a crude protein content of up to 40%. Mechanical fractionation increases the yield of crude protein content from plant raw materials, but it remains understudied for sunflower meal. Sunflower meal contains up to 4% phenolics, which renders it with strong antioxidant properties. However, phenolics may cause coloration. This article describes sunflower protein preparations with low phenolic content. The study featured sunflower meal fractions obtained by mechanical fractionation with high crude protein content. To reduce the phenolic content, the fractions were treated with ethyl solutions. The antioxidant properties of the resulting protein preparations were determined using the DPPH radical scavenging method. The phenolic content of sunflower meal fractionation products ranged from 2.81 to 3.31% and correlated with the crude protein content (41.98–43.87%). Fractions with the same particle size (≤ 0.25 mm) had similar crude protein and phenolic contents, regardless of the original sample composition and the grinding method. The obtained fractions demonstrated enhanced antioxidant properties (51.08–54.52% DPPH). The highest phenolic yield (73%) belonged to the procedure that involved a single extraction with 80% ethanol at 60°C and a hydromodulus of 1:10. This result was comparable to the yield (76%) obtained by three extractions. The resulting protein preparations were rich in crude protein but low in phenolics. The method could be used to fortify flour products with proteins and antioxidants.

 Подсолнечный шрот механическое фракционирование сырой протеин фенольные соединения антиоксидантные свойства водно-спиртовая экстракция Sunflower meal mechanical fractionation crude protein phenolic compounds antioxidant properties water-ethanol extraction

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