Seeds, sunflower

Highly pure / -hexane is used to extract oils from oilseeds such as soybeans, peanuts, sunflower seed, cottonseed, and rapeseed. There has been some use of hydrocarbons and hydrocarbon-derived solvents such as methylene chloride to extract caffein from coffee beans, though this use is rapidly being supplanted by supercritical water and/or carbon dioxide, which are natural and therefore more acceptable to the pubHc. 

Fatty acids Soybean Rapeseed Sunflower-seed lecithin Egg lecithin... 

The nicotinic acid content of several nuts has been reported (in mg/kg) as follows chestnut, 200 ha2el nut, 600 almond, 1600 and sunflower seed, 5000 (40). The results of analyses for pantothenic acid are (in mg/kg) ha2el nut, 380 almond, 75 sunflower seed, 620 and walnut, 600. Nuts also contain more biotin than most fmits and vegetables. 

Seeds. The sunflower seed (achene) is four-sided and flattened, ca 9 mm long x 4-8 mm wide, having a black or striped gray and black seed coat (pericarp) enclosing a kernel. The kernel contains protein and Hpid bodies. 

Compositions of the four oilseeds are given in Table 2. All except soybeans have a high content of seed coat or hull. Because of the high hull content, the cmde fiber content of the other oilseeds is also high. Confectionery varieties of sunflower seed may contain up to 28% cmde fiber on a dry basis (8). Soybeans differ from the other oilseeds in their high protein and low oil content. AH these oilseeds, however, yield high protein meals when dehuUed and defatted. 

Average prices of the principal U.S. oilseeds and derived products for 1990—1994 are summarized in Table 9. The United States is the principal producer of soybeans China is the largest grower of cottonseed and peanuts Argentina leads in the production of sunflower seed (Table 10). 

U.S. exports of the other oilseeds are smaller and foUow different patterns (50). Exports accounted for only 2—3% of the cottonseed crop and 16—31% of the processed oil production for 1991—1994. Of the peanut crop ca one-half is consumed domestically as whole nut products and 15—20% is exported. Only about 10% of the sunflower seed crop is exported. From 1991 to 1994 an average of 70% of the oil was exported, but only about 11% of the meal was shipped overseas. 

Although soybeans contribute about one-half of the world production of oilseeds, they supply less than one-third of the total edible vegetable fats and oils (Table 11) because of their relatively low oil content. Nonetheless, production of soybean oil exceeds the combined production of cottonseed, peanut, and sunflower seed oils. 

Sundower Seed. Compared to the FAO/WHO/UNU recommendations for essential amino acids, sunflower proteins are low in lysine, leucine, and threonine for 2 to 5-year-olds but meet all the requirements for adults (see Table 3). There are no principal antinutritional factors known to exist in raw sunflower seed (35). However, moist heat treatment increases the growth rate of rats, thereby suggesting the presence of heat-sensitive material responsible for growth inhibitions in raw meal (72). Oxidation of chlorogenic acid may involve reaction with the S-amino group of lysine, thus further reducing the amount of available lysine. 

Oil. Most cmde oil obtained from oilseeds is processed further and converted into edible products. Only a small fraction of the total oil from soybeans, cottonseed, peanuts, and sunflower seed is used for industrial (nonedible) purposes. 

Use of some oilseed proteins in foods is limited by flavor, color, and flatus effects. Raw soybeans, for example, taste grassy, beany, and bitter. Even after processing, residues of these flavors may limit the amounts of soybean proteins that can be added to a given food (87). The use of cottonseed and sunflower seed flours is restricted by the color imparted by gossypol and phenoHc acids, respectively. Flatus production by defatted soy flours has been attributed to raffinose and stachyose, which are removed by processing the flours into concentrates and isolates (88). 

Food Products. Soybeans, peanuts, and sunflower seeds are consumed as such or are processed into edible products. 

A wide number of proteia sources are available for use ia dairy substitutes. These iaclude animal proteias, ie, skim milk ia Hquid, coadeased, or dry form (filled products) caseia, caseiaates, and coprecipitates whey proteias oil-seed proteias, fish proteias and blood proteias. Oil-seed proteia sources iaclude soybean proteia coaceatrates and isolates, groundnut proteia, cottoaseed proteia, and sunflower seed, rapeseed, coconut, and sesame seed proteias (see Soybeans AND other oil seed). Other sources are leaf and single-cell proteias (see Foods, nonconventional). Of these proteia sources, milk and soybean proteias are most widely used. Proteia usage is based oa economics, flavor, fuactioaahty, and availabiUty. 

Figure B shows the composition of various fats (solids) and oils (liquids). Now you know why sunflower seeds are better for you than coconuts.

Sulfonates, aliphatic la 388, 389 Sulfones lb 321,360 Sulfonic acids la 91 Sulfonylurea derivatives lb 204 Sulfoxides lb 321,358,360,372,373,374 Sulfur compounds lb 338 Sulfur-containing compounds lb 301,339 Sulfur dioxide vapor la 86 -, dipole moment la 97 Sulfur, divalent lb 302 Sulfuric acid la 87,195,333,411,426 Sulfur ions lb 302 Sulfutyl chloride vapor la 86 Sulpyrid lb 268 Sunflower seed oil lb 286 Surfactant-TLC plates la 89 Sweeteners la 44, 388-390 Swep la 108... 

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