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Vol. 38 No. 4 (2026): Vol 38 Issue 4, 2026

Copyright (c) 2026 Pooja Vartiya, Piyush Kashyap

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Impact of Phenolic Removal on the Molecular and Functional Properties of Sunflower Seed Cake Proteins

https://doi.org/10.14233/ajchem.2026.35348
Pooja Vartiya
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar-Delhi GT Road, Phagwara-144411, India
Piyush Kashyap
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar-Delhi GT Road, Phagwara-144411, India
https://orcid.org/0000-0003-1650-082X

Corresponding Author(s) : Piyush Kashyap

p18.kashyap@gmail.com

Asian Journal of Chemistry, Vol. 38 No. 4 (2026): Vol 38 Issue 4, 2026

Abstract

Sunflower seed cake (SSC), the major by-product of oil extraction, is considered an under utilised protein resource due to its abundance. The nutritional quality and functionality of protein fractions in SSC are negatively affected by phenolic compounds. This study compared the functional and nutritional properties of phenolised and dephenolised protein fractions. Dephenolisation using ethanol extraction reduced the total phenolic content significantly and improved the purity and yield of proteins. Significant improvements were recorded in functional traits: water-holding capacity, oil-holding capacity, emulsifying activity and foaming capacity, after the removal of phenolics. Nutritionally, dephenolised fractions had higher purities and yields due to exposure of active sites that were being held internally within phenolic complexes. Of all fractions, globulin and albumin elicited better functional and nutritional performance upon dephenolisation. Overall, these findings confirm dephenolisation as an appropriate pretreatment to enhance protein functionality in SSC, supporting its application in sustainable food formulation and protein-enriched products.

Keywords

Sunflower seed cake Protein fractions Dephenolisation Phenolic compounds Functional properties Nutritional quality
(1)
Vartiya, P.; Kashyap, P. Impact of Phenolic Removal on the Molecular and Functional Properties of Sunflower Seed Cake Proteins. ajc 2026, 38, 871-880.
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