Snamprogetti S.p.a.

E.n.i. Ente Nazionale Indrocarburi

E.n.i. Ente Nazionale Incorporated

Marco Canella

Giancarlo Sodini

Adriano Bernardi

Daniele Marghinotti

Alberto Patricelli

A new protein product, namely fermented sunflower meal, prepared by the lactic fermentation of de-oiled meal originating from sunflower seeds, and characterized, in comparison with the starting material, by better chemical, physical and nutritional properties, such as increased protein solubility, a lower level of chlorogenic acid, the phenolic pigment responsible for darkening the meal, the absence of fermentable sugars (raffinose), and a higher content of lysin, the main limiting amino acid of the sunflower. The lactic fermentation, which is not spontaneous for sunflower meal in water, as in the case of various cereals, is developed by suitably acidifying an aqueous suspension of meal and allowing it to incubate for some days.

Fermented sunflower meal and the method for its preparation

A method is disclosed for extracting mycotoxins from vegetable flours, wherein an organic solvent containing at least one polar group is used conjointly with an aqueous solution of an electrolyte.

Method for extracting mycotoxins from vegetable flours

A method id disclosed for extracting from vegetable substances, especially seeds and seed flour, toxic substances of a glucosidic nature, such as for example simmondsin from jojoba seed flour. An organic solvent (or more organic solvents) containing at least one polar group is combined with an acidic electrolyte in aqueous solution and the extraction is carried out at room temperature and can be repeated. The contents of simmondsin thus drops from about 3% to 750 parts per million approx.

Method for the extraction of undesirable and/or toxic glucosidic

A method for stripping phenols and fermentable oligosaccharides from vegetable materials is disclosed, which consists in using a mixed solvent composed of a polar organic solvent formed by an alcohol, a ketone or an ester combined with an aqueous solution of an acidic electrolyte, the electrolyte is preferably an organic or inorganic acid or an acidic salt of these. The extraction temperature is from 4.degree. C to the temperature which is safe enough as not to experience protein denaturation. Certain critical ranges for the pH and solute to solvent ratios are also indicated.

Growing community of inventors

Rome, Italy

Marco Canella