Sunflower Oil Waste Transformed into High-Protein Bread with Enhanced Antioxidant Properties

A by-product of sunflower oil production is being transformed into a nutritional powerhouse for bread, offering higher protein and antioxidants while reducing industrial waste.

Researchers replaced 10-60% of wheat flour with partially defatted sunflower seed flour (SF), increasing bread protein content from 8.27% to 27.16%. Sunflower seed flour contains 40-66% protein, dietary fiber, and chlorogenic acid, an antioxidant linked to anti-inflammatory and hypoglycemic effects.

Bread with 20% or more SF became smaller and firmer, but adding aqueous sunflower extract (SFE) preserved texture. SF inhibited α-amylase (92.81%) and pancreatic lipase (25.6%), suggesting potential to slow starch and fat digestion.

The authors described their aim as optimizing the reuse of sunflower seed flour considering its high protein and chlorogenic acid content. The study was funded by FAPESP through six projects and published in "ACS Food Science & Technology".

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