ArticleFoods (Basel, Switzerland)2024
Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 59 citations in OpenAlex.
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- Advances in Sunflower Seed Oil: Intelligent Quality Evaluation, Processing Innovations, and Component Analysis.Comprehensive reviews in food science and food safety · 2026Review
- Review
- Digestibility and microbiota modulation by nuts and sunflower seeds in cystic fibrosis: an in vitro approach.European journal of nutrition · 2026Article
- Stage-specific ultrasound during pH-shifting modulated the structural and functional properties of sunflower seed protein.Ultrasonics sonochemistry · 2026Article
- Conjugation of sunflower meal protein hydrolysates with chlorogenic acid: Structural changes and functional properties.Food chemistry: X · 2026Article
- Immobilized Aspergillus niger lipase over hydrogen titanate nanotubes as a biocatalyst for biodiesel production.Biotechnology letters · 2026Article
- Effect of boiling on quality, microstructure and flavor of fresh peanuts.Food chemistry: X · 2026Article
- Therapeutic Activities and Phytochemical Composition of Helianthus annuus L. Extracts.Chemistry & biodiversity · 2026Review
- Comparative analysis of the seed microbiome in four major oilseed crops (rapeseed, sunflower, soybean, sesame) reveals host-specific assembly and potential application of seed core microbes.Frontiers in plant science · 2026Article
- Tooth surface loss associated with unshelled sunflower seed consumption: a scoping review.Frontiers in oral health · 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 qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder.NPJ science of food · 2025Article
- Characterization of Bitter Off-Taste Stimuli in Sunflower Press Cake Using the Sensomics Approach.Journal of agricultural and food chemistry · 2025Article
- Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food.Food chemistry: X · 2025Review
- Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC-MS.Food chemistry: X · 2025Article
- Optimizing and Characterization of Soybean Oil Seed Cake Protein Hydrolysis: In Vitro Analysis.Food science & nutrition · 2025Article
- Optimizing cultivation practices to enhance growth and yield of Indian mustard.Scientific reports · 2025Article
- Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties.Food science & nutrition · 2025Article
- Effect of diverse crop establishment techniques and weed management approaches in rice-chickpea cropping systems on soil attributes.BMC plant biology · 2025Article
Corrections and comments
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Authors and funding
9 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sunflower seeds, oil, and protein powder are rich in nutritional value, but the quality of different varieties of sunflower seeds is quite different, and the comprehensive comparative analysis characteristics of edible and oil sunflower seeds are still unclear. The comprehensive analysis and comparison of the raw material indicators, physicochemical properties, and processing characteristics of four edible and four oil sunflower seed varieties were investigated. The results showed that the engineering properties, texture characteristics, single-cell structure, and oil, protein, and starch granule distribution were different between edible and oil sunflower seeds. The composition of fatty acids and amino acids was different among edible, oil sunflower seeds and different varieties. The oleic acid (18.72~79.30%) and linoleic acid (10.11~51.72%) were the main fatty acids in sunflower seed oil, and in amino acid composition, the highest content was glutamic acid (8.88~11.86 g/100 g), followed by aspartic acid (3.92~4.86 g/100 g) and arginine (4.03~4.80 g/100 g). Sunflower meal proteins were dominated by 11S globulin and 2S albumin, and the secondary structure was dominated by β-folding, with -SH and S-S varying greatly among different varieties. Sunflower meal proteins vary widely in terms of functional properties among different varieties, and specialized quality screening was necessary. This study provided a reference and theoretical support for understanding sunflower seeds to further promote the processing and utilization of sunflower seeds.
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