ArticleFoods (Basel, Switzerland)2021
Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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Who cites it
33 citing papers in PubMed.
- Valorization of Rapeseed Meal: Production, Fractionation, and Utilization Routes.Foods (Basel, Switzerland) · 2026Review
- From Oilseed Waste to High-Value Bioactives: Deep Eutectic Solvents as Sustainable Refining Media.International journal of molecular sciences · 2026Review
- Chemical Composition and Functional Effects of Oilseed Cakes on Redox Balance, Immune Function, Growth Performance, and Carcass Characteristics in Swine Production: A Review.Animals : an open access journal from MDPI · 2026Review
- Genome-Wide Identification ofPlants (Basel, Switzerland) · 2026Article
- Power from the press cake: a scoping and compositional review of defatted nut and seed powders with regards to sports nutrition.Frontiers in nutrition · 2026Review
- Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread.Molecules (Basel, Switzerland) · 2025Article
- Nutritional and Antioxidant Comparison of Oil Press Cakes and Wheat Flours.Molecules (Basel, Switzerland) · 2025Article
- Valorization of Camelina Cake by Fractionation: Characterization of Nutritional and Functional Properties.Foods (Basel, Switzerland) · 2025Article
- Characterization of Bitter Off-Taste Stimuli in Sunflower Press Cake Using the Sensomics Approach.Journal of agricultural and food chemistry · 2025Article
- Extraction and Valorization of Oilseed Cakes for Value-Added Food Components-A Review for a Sustainable Foodstuff Production in a Case Process Approach.Foods (Basel, Switzerland) · 2025Review
- Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products.Foods (Basel, Switzerland) · 2025Article
- Harnessing Hemp (Foods (Basel, Switzerland) · 2025Article
- A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products.Food chemistry: X · 2025Review
- Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients.Current research in food science · 2025Review
- Rapeseed-An Important Oleaginous Plant in the Oil Industry and the Resulting Meal a Valuable Source of Bioactive Compounds.Plants (Basel, Switzerland) · 2024Article
- Oilseed Cakes: A Promising Source of Antioxidant, and Anti-Inflammatory Agents-Insights fromInternational journal of molecular sciences · 2024Article
- Article
- Upgrading the Bioactive Potential of Hazelnut Oil Cake byMolecules (Basel, Switzerland) · 2024Article
- Physico-functional properties, structural, and nutritional characterizations of Hodgsonia heteroclita oilseed cakes.Scientific reports · 2024Article
- Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
12 authors.
Funding
Abstract
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.
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