Recent Progress in Preparation of Sunflower Seed Oil and Meal Utilization

doi:10.7506/spkx1002-6630-20250126-197

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (17): 358-372.doi: 10.7506/spkx1002-6630-20250126-197

• Reviews • Previous Articles Next Articles

Recent Progress in Preparation of Sunflower Seed Oil and Meal Utilization

HUANG Ying, YU Xiao, LIU Changsheng, HUANG Chongbo, LI Wenlin, ZHOU Qi, WAN Chuyun,ZHENG Chang, DENG Qianchun

(1. Key Laboratory of Oil Processing of Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; 2. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)

Online:2025-09-15 Published:2025-08-18

Abstract

Abstract: Sunflower oil is known as “healthy edible oil”, rich in linoleic acid, vitamin E, sterols, squalene and other bioactive substances, and it has a variety of physiological functions such as anti-inflammatory, anti-aging, anti-cholesterol, and antioxidant. Sunflower seed meal is a by-product of the production of sunflower seed oil, containing various high value-added components such as protein, chlorogenic acid and carbohydrate, so that it has great application potential in the food field. In this review, we elaborate on recent significant progress in the sunflower seed processing industry, focusing on the new technologies and methods used for sunflower seed pretreatment, oil extraction, and comprehensive utilization of meal, in order to provide a reference for the quality improvement of sunflower oil and the high-value development of sunflower meal.

Key words: sunflower seed oil, pretreatment, extraction technology, sunflower seed meal, protein, chlorogenic acid, carbohydrate

CLC Number:

TS224
TS229

HUANG Ying, YU Xiao, LIU Changsheng, HUANG Chongbo, LI Wenlin, ZHOU Qi, WAN Chuyun, ZHENG Chang, DENG Qianchun. Recent Progress in Preparation of Sunflower Seed Oil and Meal Utilization[J]. FOOD SCIENCE, 2025, 46(17): 358-372.

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Recent Progress in Preparation of Sunflower Seed Oil and Meal Utilization

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