ArticlePlants (Basel, Switzerland)2021
Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient.
Article in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT05592509 (Evaluation of the Antioxidant Effect of a Mixture of Ozonated Vegetable Oil and Vitamin Complex), which is not on this map. Cited by 62 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Evaluation of the Antioxidant Effect of a Mixture of Ozonated Vegetable Oil and Vitamin Complex (Vitamin K2 and Vitamin B9) in Moderately Active Subjects With "Physical Activity Level" (LAF: 1.70-1.99): Pilot Study
Who cites it
62 citing papers in PubMed, 176 citations in OpenAlex.
- Physicochemical and structural properties of dough and cookies formulated withFood chemistry: X · 2026Article
- Active learning sequential surrogate-based optimization (AL-SSBO) versus response surface methodology in sunflower oil diacylglycerol synthesis: Performance and insight into AL-SSBO.Food chemistry: X · 2026Article
- Advances in Sunflower Seed Oil: Intelligent Quality Evaluation, Processing Innovations, and Component Analysis.Comprehensive reviews in food science and food safety · 2026Review
- Digestibility and microbiota modulation by nuts and sunflower seeds in cystic fibrosis: an in vitro approach.European journal of nutrition · 2026Article
- Conjugation of sunflower meal protein hydrolysates with chlorogenic acid: Structural changes and functional properties.Food chemistry: X · 2026Article
- Therapeutic Activities and Phytochemical Composition of Helianthus annuus L. Extracts.Chemistry & biodiversity · 2026Review
- 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
- Integrated Metabolomics and Flavor Profiling Provide Insights into the Metabolic Basis of Flavor and Nutritional Composition Differences Between Sunflower Varieties SH363 and SH361.Foods (Basel, Switzerland) · 2025Article
- Nutritional and Antioxidant Comparison of Oil Press Cakes and Wheat Flours.Molecules (Basel, Switzerland) · 2025Article
- Formulation, Characterization, and Lipolysis Properties of Lycopene-Loaded Self-Emulsifying Delivery Systems Based on Different Lipids.Foods (Basel, Switzerland) · 2025Article
- Extraction of Seed Oil fromFoods (Basel, Switzerland) · 2025Article
- Lipids from Oilcakes-High Quality Ingredients for Functional Food Products.Molecules (Basel, Switzerland) · 2025Review
- Potential of Plant-Based Oil Processing Wastes/By-Products as an Alternative Source of Bioactive Compounds in the Food Industry.Foods (Basel, Switzerland) · 2025Review
- Optimization of Protein Extraction from Sunflower Meal Using Taguchi Design and Regression Modeling for Human Nutrition Applications.Foods (Basel, Switzerland) · 2025Article
- Understanding genetic architecture overcomes tradeoffs between seed quality and insect resistance.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- Effect of partial replacement of whole milkJournal of food science and technology · 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
- Nutritional Value and Antinutritional Factors ofFood science & nutrition · 2025Review
- Black oil sunflower seed ingestion and suspected acute lipid toxicity in 4 alpacas.Veterinary and animal science · 2025Article
- Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds.Foods (Basel, Switzerland) · 2025Review
2 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.