Valorization of Edible Oil Industry By-Products Through Optimizing the Protein Recovery from Sunflower Press Cake via Different Novel Extraction Methods
Sunflower press cake (SPC), a by-product of the edible oil industry, represents a promising source of plant-based protein. This study aimed to investigate and optimize protein recovery from SPC using conventional (CE) and advanced extraction techniques, including Ultrasound and Microwave-Assisted Ex...
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MDPI AG
2025-05-01
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| author | Christoforos Vasileiou Maria Dimoula Christina Drosou Eleni Kavetsou Chrysanthos Stergiopoulos Eleni Gogou Christos Boukouvalas Magdalini Krokida |
| author_facet | Christoforos Vasileiou Maria Dimoula Christina Drosou Eleni Kavetsou Chrysanthos Stergiopoulos Eleni Gogou Christos Boukouvalas Magdalini Krokida |
| author_sort | Christoforos Vasileiou |
| collection | DOAJ |
| description | Sunflower press cake (SPC), a by-product of the edible oil industry, represents a promising source of plant-based protein. This study aimed to investigate and optimize protein recovery from SPC using conventional (CE) and advanced extraction techniques, including Ultrasound and Microwave-Assisted Extraction (UMAE), Pressurized Liquid Extraction (PLE) and Enzyme-Assisted Extraction (EAE). The protein content both in extracts and in the precipitated mass was measured through Lowry assay, while the amino acid profile of the extracted proteins under optimal conditions was analyzed via High-Performance Liquid Chromatography (HPLC). Extraction parameters were optimized using response surface methodology (RSM) for each method. Among the novel methods studied, UMAE and PLE demonstrated superior efficiency over CE, yielding higher protein recovery in significantly shorter extraction times. Optimal UMAE conditions (10 min, 0.03 g/mL, 450 W microwave power, and 500 W ultrasound power) yielded a precipitation yield (<i>PY</i>) of 21.2%, protein recovery in extract (<i>PR</i><sub>E</sub>) of 79.9%, and protein recovery in precipitated mass (<i>PR</i><sub>P</sub>) of 66.3%, with a protein content (<i>PC</i><sub>P</sub>) of 902.60 mg albumin eq./g. Similarly, optimal PLE conditions (6 min, 0.03 g/mL, and 50 °C) resulted in <i>PY</i>, <i>PR</i><sub>E</sub>, and <i>PR</i><sub>P</sub> of 17.7, 68.9, and 47.4%, respectively, with a <i>PC</i><sub>P</sub> of 932.45 mg albumin eq./g. EAE using <i>Aspergillus saitoi</i> protease was comparatively less effective. The amino acid profiling confirmed SPC as a valuable protein source, with glutamic acid, arginine, and aspartic acid being the most abundant. These results highlight the potential of UMAE and PLE as efficient strategies for valorizing edible oil industry by-products into high-quality protein ingredients for food and biotechnological applications. |
| format | Article |
| id | doaj-art-7a76ff88e7c1415d8c1acf28dd1eed0e |
| institution | Kabale University |
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| language | English |
| publishDate | 2025-05-01 |
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| series | AgriEngineering |
| spelling | doaj-art-7a76ff88e7c1415d8c1acf28dd1eed0e2025-08-20T03:47:52ZengMDPI AGAgriEngineering2624-74022025-05-017514610.3390/agriengineering7050146Valorization of Edible Oil Industry By-Products Through Optimizing the Protein Recovery from Sunflower Press Cake via Different Novel Extraction MethodsChristoforos Vasileiou0Maria Dimoula1Christina Drosou2Eleni Kavetsou3Chrysanthos Stergiopoulos4Eleni Gogou5Christos Boukouvalas6Magdalini Krokida7Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St. Zografou Campus, 15780 Athens, GreeceLaboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St. Zografou Campus, 15780 Athens, GreeceLaboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St. Zografou Campus, 15780 Athens, GreeceLaboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St. Zografou Campus, 15780 Athens, GreeceLaboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St. Zografou Campus, 15780 Athens, GreeceLaboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St. Zografou Campus, 15780 Athens, GreeceLaboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St. Zografou Campus, 15780 Athens, GreeceLaboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St. Zografou Campus, 15780 Athens, GreeceSunflower press cake (SPC), a by-product of the edible oil industry, represents a promising source of plant-based protein. This study aimed to investigate and optimize protein recovery from SPC using conventional (CE) and advanced extraction techniques, including Ultrasound and Microwave-Assisted Extraction (UMAE), Pressurized Liquid Extraction (PLE) and Enzyme-Assisted Extraction (EAE). The protein content both in extracts and in the precipitated mass was measured through Lowry assay, while the amino acid profile of the extracted proteins under optimal conditions was analyzed via High-Performance Liquid Chromatography (HPLC). Extraction parameters were optimized using response surface methodology (RSM) for each method. Among the novel methods studied, UMAE and PLE demonstrated superior efficiency over CE, yielding higher protein recovery in significantly shorter extraction times. Optimal UMAE conditions (10 min, 0.03 g/mL, 450 W microwave power, and 500 W ultrasound power) yielded a precipitation yield (<i>PY</i>) of 21.2%, protein recovery in extract (<i>PR</i><sub>E</sub>) of 79.9%, and protein recovery in precipitated mass (<i>PR</i><sub>P</sub>) of 66.3%, with a protein content (<i>PC</i><sub>P</sub>) of 902.60 mg albumin eq./g. Similarly, optimal PLE conditions (6 min, 0.03 g/mL, and 50 °C) resulted in <i>PY</i>, <i>PR</i><sub>E</sub>, and <i>PR</i><sub>P</sub> of 17.7, 68.9, and 47.4%, respectively, with a <i>PC</i><sub>P</sub> of 932.45 mg albumin eq./g. EAE using <i>Aspergillus saitoi</i> protease was comparatively less effective. The amino acid profiling confirmed SPC as a valuable protein source, with glutamic acid, arginine, and aspartic acid being the most abundant. These results highlight the potential of UMAE and PLE as efficient strategies for valorizing edible oil industry by-products into high-quality protein ingredients for food and biotechnological applications.https://www.mdpi.com/2624-7402/7/5/146amino acid profileEnzyme-Assisted Extractionplant-based proteinsPressurized Liquid Extractionsunflower press cakeUltrasound and Microwave-Assisted Extraction |
| spellingShingle | Christoforos Vasileiou Maria Dimoula Christina Drosou Eleni Kavetsou Chrysanthos Stergiopoulos Eleni Gogou Christos Boukouvalas Magdalini Krokida Valorization of Edible Oil Industry By-Products Through Optimizing the Protein Recovery from Sunflower Press Cake via Different Novel Extraction Methods AgriEngineering amino acid profile Enzyme-Assisted Extraction plant-based proteins Pressurized Liquid Extraction sunflower press cake Ultrasound and Microwave-Assisted Extraction |
| title | Valorization of Edible Oil Industry By-Products Through Optimizing the Protein Recovery from Sunflower Press Cake via Different Novel Extraction Methods |
| title_full | Valorization of Edible Oil Industry By-Products Through Optimizing the Protein Recovery from Sunflower Press Cake via Different Novel Extraction Methods |
| title_fullStr | Valorization of Edible Oil Industry By-Products Through Optimizing the Protein Recovery from Sunflower Press Cake via Different Novel Extraction Methods |
| title_full_unstemmed | Valorization of Edible Oil Industry By-Products Through Optimizing the Protein Recovery from Sunflower Press Cake via Different Novel Extraction Methods |
| title_short | Valorization of Edible Oil Industry By-Products Through Optimizing the Protein Recovery from Sunflower Press Cake via Different Novel Extraction Methods |
| title_sort | valorization of edible oil industry by products through optimizing the protein recovery from sunflower press cake via different novel extraction methods |
| topic | amino acid profile Enzyme-Assisted Extraction plant-based proteins Pressurized Liquid Extraction sunflower press cake Ultrasound and Microwave-Assisted Extraction |
| url | https://www.mdpi.com/2624-7402/7/5/146 |
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