Valorisation of sunflower press cake from cold-pressed oil production

Jakab, Ivett and Homolya, Szabolcs and Mardani, Mohsen and Tormási, Judit and Kóczán, Györgyné and Badakné Kerti, Katalin (2026) Valorisation of sunflower press cake from cold-pressed oil production. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (3). pp. 582-591. ISSN 0139-3006

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Abstract

Sunflower press cake is an abundant by-product of cold-pressed oil production and is increasingly considered a promising source of ingredients for food applications. This study characterised cold-pressed sunflower press cake from a Hungarian small-scale producer, with the cold-pressed oil analysed in parallel. The press cake contained 41.1% crude protein, 24.5% dietary fibre, 8.67% residual oil, and 5.56% moisture. Glutamic acid, arginine, and aspartic acid were the most abundant amino acids, while lysine was the limiting essential amino acid. The presence of sulphur-containing amino acids (methionine, cystine), often deficient in legume proteins, suggests complementarity in plant-protein blends. A light colour (L* = 67.0; b* = 29.4) is favourable for fortification applications. Cold-pressing of the seeds (total oil content 53.67%) gave an oil yield of 83.85%. The oil was dominated by linoleic (56.32%) and oleic (31.36%) acids; the acylglycerol distribution (TAG 94.54%, DAG 2.51%, FFA 2.95%) and an oxidative induction time of 11.87 h at 110 °C indicated limited hydrolysis and adequate stability for a linoleic-rich oil. These data suggest that sunflower press cake from gentle solvent-free extraction is a promising candidate for development as a plant-protein and dietary-fibre ingredient.

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