BRAN PRODUCED FROM SUNFLOWER SEEDS

Abstract: A substantially pure product, known as sunflower bran, constituted by the skin covering the kernel and having an insoluble dietetic fibre content greater than or equal to 60% by weight, and prepared by the sieving and subsequent air blowing of sunflower meal.

Description: This invention relates to the preparation and alimentary and dietetic use of a new product produced from sunflower seeds and having a high insoluble dietetic fibre content, which originates from the processing of meal and is called sunflower bran in the text. This new product, which is constituted by the skin covering the kernel, possesses chemical characteristics and functional properties which make it a very promising source of dietetic fibre. Recent years have seen a growing interest by various researchers in dietetic fibre (defined as all that vegetable material which is resistant to hydrolysis by digestive enzymes), and an important role in human nourishment is attributed to its constituents. New research on dietetic fibre chemistry (Cummings, J.H. Gut. 14, 69, 1973; McConnell, A.A. et 81. J. Sci. Fd. Agr. 25, 1457, 1974) together with epidemiological observations (Painter, N.S. and Burkitt, D.P. British Medical J. 2, 450, 1971; Trowell, H. C. Amer J. Clinical Nutrition, 25, 926, 1972) have reinforced the hypothesis that dietetic fibre possesses properties such as to make it a fundamental factor in the maintsining of health in man. By acting on the intestinal peristalsis with reduction of the feces transit time (Harvey, R.F. et al. Lancet, 6/9, 1278, 1973; Kirwan, W.O. British Medical J. 4, 187, 1974), the fibre represents an effective remedy ageinst constipation, and its use reduces the incidence of diverticulosis (Painter, N.S., Burkitt, D.P. British Medical J. 2, 450, 1971) and appendicitis (talker, A.X.F. et ale would Africa FostgPads Med. J. 49, 243, 1973). Experimental evidence also suggests the possibility that dietetic fibre acts as a hypocholesterolemic and antiatherosclerotic agent (moor, J.H. British J. Nutrition, 21, 207, 1967; Kritchevsky, D. et al. J. Food Sci. 40, 9, 1975), reduces the incidence of tumours of the colon (Burkitt, D .P., J. Roy. Coll. Phy. London, 9, 138, 1975) and performs a protective action against intestinal intoxicstion -(Er6hoff, Bott. J. Applied Nutrition, 26, 22, 1974). As about 80% of flour and cereal products originates from wheat, the initial attempts in increasing fibre consumption used wheat as the vehicle for introducing this product on to the market. Rajchel C.L., et al. (Baker's Dig. 49, 27, 1975) have shown that bran can satisfactorily replace flour or part thereof in the preparation of baked products. Pomeranz, Y. et al. (Cereal Chem. 54, 25, 1977) have observed that a loaf of good quality could be prepared from wheat flour by replacing 7 of it with microcrystalline cellulose or wheat bran. Whereas on the one hand the use of wheat bran in various formulations and the use of wholemeal bread are becoming increasingly widespread, on the other hand in order to attain improved utilisation and recovery of by-products of the foodstuffs industry, it would be desirable to use new sources of dietetic fibre which are often represented by the by-products of foodstuffs processing. Bylproducts of the processing of rice (Mod. R.B. et 81. J. Agaric. Food Chew. 26, 1031, 1978) and of soya (Dintzis, F.R. et al. Cereal Chew. 56, 123, 1979), peanut husks (Childs, B. and Abajian, A.J. Food Sci. 41, 1235, 1976) and others have been experimented with successfully as possible fibre integrators in the human diet. This invention proposes bran produced from sunflower seeds as a new source of insoluble dietetic fibre. Preparation of sunflower bran Sunflower bran, constituted by the ground skin covering the kernel, was prepared by processing the meal (decortication and oil extraction using a solvent) in a pilot plant. On sieving the meal, which was carried out with 0.8 mm sieves, a fibrous product was obtained having a psrticle size greater then o.8 mm and constituted by the skin covering the kernel (96-98%), fragments of husk (1.5-2.5%) and residual meal (0.5l.5%). This intermediate material is known as crude sunflower bran, and represents 5-6% by weight of the initial meal. A subsequent classification process carried out by air blowing in equipment which produces a cut at a terminal speed of 1.47 m/sec. separates the husk fragments and meal from the kernel covering skin on the basis of the different shape coefficients. This latter product, known as sunflower bran, represents 1% by weight of the initial meal, and has an insoluble dietetic fibre content which is greater than or equal to 60% by weight. The various stages in the prepar ation of sunflower bran are summarised on the following process flow diagram. EMI4.1 <tb> <SEP> RAW <SEP> SUNFLOWER <tb> <SEP> NEBL <tb> <SEP> SIEVING <SEP> - <SEP> -- <SEP> 5 <SEP> SUNFIOWER <SEP> HELL <tb> <SEP> .I <tb> <SEP> CRUDE <SEP> BRAN <tb> <SEP> 4, <tb> RESIDUAL <SEP> HUSK <SEP> -AIR <SEP> it <SEP> BLOWING <tb> FRAGMENTS <tb> <SEP> 8 <SEP> t <tb> <SEP> SUNFLOWER <SEP> BRAN <tb> The sunflower bran leaving this process has the following particle size distribution: > 1 mm 86.5% 1 - 0.8 mm 3.5 0.8 - 0.63 mm 6.5% The sunflower bran prepared by the aforesaid process can be used for alimentary and/or dietetic purposes, alone or in combination with other substances, either in the form of meal prepared by grinding the bran, or in the form of flavoured tablets, of oven products (bread, crackers, biscuits, bread sticks) or snacks. Methods for chemically characterising sunflower bran Humidity, lipids, ash and raw fibre were determined by the standard methods of the A.O.A.C. (Association Official Analytical Chemists, 12th Ed. 1975). The protein content was expressed as macrokjeldahl nitrogen x 5.70. The dietetic fibre, celLulose, hemicellulose and lignin levels were determined by the method suggested by Anderson N.E. and Clydeadale F.M. (J. Food Sci. 45, 336, 1980). Total sugars were analysed by the method of Dubois M. et al. (Ansl. Chem. 28, 350, 1956). The constituent monosaccharides of the hemicellulose frsction were analysed by the method of Anderson N.E. and Clydesdale F.M. (J. Food Sci. 45, 336, 1980). The chlorogenic, caffeic and quinic acid contents and the contents of glucose, saccharose and raffinose were determined by gas chromatography in accordance with the method of Sabir, M.A. et al. (J. Agr. Food Chem. 22, 572, 1974; J. Agr. Food Chem. 23, 16, 1975), using a HP 5840 A gee chromatograph with automatic integrator. The phenols and oligosaccharides were extracted for the gas chromatography analysis by the method of Dubois M. et al. (Anal. Chew. 28, 350, 1956). The mineral constituents were analysed using a Varian Techtron mod. 1200 atomic absorption spectrophotometer. The metals were attacked with 8 sulphonitric mixture in the ratio of 1:5 (weight/solume) in order to totally eliminate the organic substance, while phosphates and sulphates were extracted with 1 volume of 60-62% perchloric acid and 4 volumes of 69-71% nitric acid in the ratio of 1:20 (weight/ volume) and measured at 350 me with the addition of barium chloride. The sminoscids were analysed by the method of Spackman, D.H. et a nal. Chem. 30, 1190, 1958) using a Beckman automatic analyser mod. 120 C. The cysteine and methionine were calculated by the method of Moore S. (J. Biol. Chem. 238, 235, 1963). The tryptophan was analysed by the method of Knox R. et al. (Anal. Biochem. 36, 136, 1970). Chemico-hvsica1 and functional properties The sunflower bran and wheat samples for functional property determination were ground to 35 mesh in a Buhler grinding mill mod. NLI-204. Water and oil absorption were determined using a method similar to that reported by Janicki N.A. and Walczak J. (Adv. Food Res. 10, 355, 1960). 10 ml of water or oil were added to 0.5-1.0 g samples in a centrifuging tube. After stirring with a glass rod, they were allowed to rest for 30 minutes and then centrifuged at 15000x g for 15 minutes. The decanted supernatant volume was measured in a graduated cylinder, and the volume of water and oil retained by 1 grem of sample was calculated by difference. MEasurements of apparent density, density of the sample mass and density of the hydrated sample were made by the methods proposed by Parrott M.E. and Thrall B.E. (J. Food Schiz 43, 759, 1978). The water retention capacity was measured by the method of McConnell A.A. et el. (J. Sci. Food Agr. 25, 1457t 1974). The cationic exchange capacity was determined by the method suggested by Robertson J.A. et al. (J. Sci. Food Agr. 31, 633, 1980). EppppL All operating details are apparent from reading the following examples, the purpose of which i8 only to illustrate the invention without limiting it. EXAMPLE 1 After sieving with a 0.8 mm sieve, 100 kg of sunflower meal provided 6 kg of crude bran. This product was subjected to an air blowing classification process carried out with a conical classifier of 750 mm diameter, and was fed at a throughput of 12 kg/h. On operating with an sir throughput of 1700 Nm3/h, corresponding to a cut at a terminal speed of 1.66 m/secy 2.2 kg of sunflower bran were obtained. This product was not suitable for alimentary or dietetic use because of the visual presence of residual husk fragments which showed up as black spots in the sample. EXAMPLE 2 6 kg of crude sunflower bran obtained from 100 kg of meal by sieving as described in example 1 were subjected to air blowing using a conical classifier of 750 mm diameter, the product being fed at a throughput of 12 kg/h. On reducing the air throughput to 1500 Nm3/h, corresponding to a cut at a terminal speed of 1.47 mJsec., 1.8 kg of sunflower bran were obtained. The separation of the covering skin of the kernel from the other components of the seed was considered satisfactory in that the product was practically free from dark husk fragments. The chemical and chemico-physical characteristics of this sample of sunflower bran were studied, and its functional properties determined0 This investigation is reported in the following paragraphs. Chemical characterisation of the sunflower bran The composition of the sunflower bran prepared as described in example 2 is shown in table 1. The analytical data of the sunflower bran are compared with a sample of wheat bran taken as the reference product. TABLE L - Chemical comBosition of the sunflower bran (g/100 g of dry substance) SUNFLOkBER BRAN AT BRAN C, Moisture 7.5 12.3 Proteins (N x 5.70) 16.8 16.2 Lipids 1.2 3.2 Ash 5.6 Soluble sugars 5.2 8.1 Raw fibre 26.8 10.6 Non-nitro genat ed extracts (difference 100%) 46.4 55.8 Table 2 shows the constituents of the fibre in the sunflower bran. TABLE 2 - Composition of the sunflower bran fibre (g/100 g of dry substance) SUNFLOWER BRAN SWEAT BRAN Dietetic fibre 66.4 52.9 Cellulose 24.7 13.1 Hemicellulose 36.9 34.9 Lignin 4.8 4.9 Sunflower bran is proposed as a new interesting source of insoluble alimentary fibre in that it shows a dietetic fibre content (66.4%) and a cellulose content (24.7%) exceeding the corresponding values of wheat bran (52.9 and 13.1 /ó respectively), while its hemicellulose and lignin contents are similar. The constituent monosaccharides of the hemicellulose fraction of the sunflower bran, determined by gas chromatography, are given in table 3. TABLE 3 - Percentage compo ition of the constituent mono saccharides of the sunflower bran hemicellulose fraction SUNFLOWER BRAN WHEAT BRAN % % Arebinose 53.7 25.2 close 9.3 38.3 Mannose 15.0 0.2 Galactose 20.2 2.2 Glucose 1.8 34.1 A high arabinose content (53.7%) is noted in the sunflower bran, and mannose and galactoae values higher than the corresponding values for the wheat bran are also seen, whereas the xylose and glucose are the monosacchrides most representative of the hemicellulose fraction of the wheat bran. Table 4 shows data relative to the gas chromatograph determination of the phenols and oligoseccharides in the sunflower bran. TABLE 4 - Chemical analysis of phenols and oligosaccharides in the sunflower bran (gglOOgof dry substance) Chlorogenic acid 0.65 Caffeic acid 0.17 Runic acid 0.08 Glucose 0.05 Saccharose 2.73 Raffinose 0.64 The sunflower bran contains part of the polyphenol pigments present in the seed, and of these the chlorogenic acid is the main constituent (o.6%). The chlorogenic acid content of the skin is about one third, the saccharose one half and the raffinose one fifth of the phenols and oligosaccharides in the meal (Canella M. et al. Riv. It. Sost. Grasse, 53, 156, 1976). Table 5 shows the levels of the mineral constituents of the sunflower bran compared with the corresponding values for the wheat bran. TABLE 5 - Determination of mineral constituents in the sunflower bran g(/100 g of dry substance) SUNFLOWER BRAN WHEAT BRAN 4/0 Lead absent absent Copper absent absent Manganese absent 0.01 Iron 0.04 0.06 Magnesium 0.56 0.83 Potassium 1.63 1.27 Sodium 0.03 0.04 Calcium 0.22 0.11 Phosphates 0.38 0.36 Sulphates 0.92 0.35 Nitrat-es 0.06 0.55 The content of the various elements is comparable for the two products. With regard to the s-sits, sulphates (0.92%o) predominate in the sunflower bran, whereas nitrates (0.559o') predominate in the wheat bran. The aminoacid composition of the sunflower bran and wheat bran is given in table 6. TABLE 6 - Aminoacid comDosition of the sunflower bran and wheat bran (g/16 g of nitrogen) Aminoacid SUNFLOWER BRAN WHEAT BRAN Lysine 4.2 4.0 Histidine 1.9 2.2 Arginine 5.2 6.o Aspartic 6.2 7.1 Tryptophan 1.4 1.9 Threonine 3.2 3.1 Serine 4.1 5.0 Glutamic 12.0 25.7 Proline 3.6 5.9 Glycine 7.0 6.1 Alanine 3.6 5.4 Valine 3.7 5.2 Isoleucine 3.3 3.5 L.ucine 5.1 6.8 Tyrosine 2.7 3.2 Phenylalanine 3.3 4.3 Methionine + cystine 3.6 3.3 ammonia 1.0 1.2 The aminoacid distribution in the sunflower seed skin is not very dissimilar to the aminoacid pattern of the meal (Canella M. et al. Rit. It. Sost. Grave, 53, 156, 1976). The lysine and glycine levels in the bran are higher than in the mesl, whereas there is a reduction in glutamic acid and in arginine, histidine and aspartic acid. In comparing the aminoacid values for the sunflower bran and wheat bran (see table 6), this latter product shows greater contents of glutamic acid, proline, alanine and valine. Cherico¯ hysical and functional properties of sunflower bran Because of the recent importance attributed to the role of dietetic fibre in nutrition, its advantages in the prevention and cure of various illnesses and the increased interest in the scientific field, it was necessary for purposes of research in the foodstuffs sector to develop methods which would allow a more accurate investigation of the use of fibre-based products in commercial formulations. At the present time, a wide range of potential dietetic fibre sources is available, however the identification of a particular physiological effect of a given product is made difficult by the various chemical constituents of dietetic fibre not yet completely defined and by the interactions, particularly of a physical nature, which these substances undergo during their gastrointestinal transit. Thus in addition to the chemical characterisation of a fibrous material, it is also necessary to examine certain chemicophysical and functional parameters which represent a valid basis for predicting the metabolic effects of the sample under study. The main chemico-physical characteristics involved in investigating fibre-rich products comprise water and oil absorption properties, density measurements, cationic exchange capacity and particle size distribution of the sample. Table 7 shows the main functional characteristics of sunflower bran and of the wheat bran used ass the reference sample. TABLE 7 - Functional properties of sunflower bran and wheat bren SUNFLOWER BRAN WHEAT BRAN Water absorption (m1/g of dry substance) 5.3 4.5 Oil absorption (mlfg of dry substance) 6.3 3.8 Direct density 0.13 0.26 Bulk density (g/cc) 0.40 0.66 Water displacement measurement (g sample/ ml water displaced) 2.7 1.3 Water retention capacity (ml/g of dry substance) 7.1 5.9 Cat ionic exchange capacity (meq/g of dry fibre) 0.37 0.16 The sunflower bran proves to be a lighter material than wheat bran, and has an apparent density and bulk density which are less than the wheat bran sample. The water and oil absorption properties are higher in the sunflower bran (5.3 and 6.3 ml/g of dry substance) than in the wheat bran (4.5 and 3.8 ml/g of dry substance respectfully). However, the difference in the fat absorption capacity is considerable. This characteristic, which is very marked in the sunflower bran sample, could also depend on the contribution of the high number of hydrophobic groups present in the sunflower proteins, with consequent greater affinity for the hydrocarbon chains in fats (Canella M. et al. Riv. It. Sost. Grasse, 54, 73, 1977). The higher cellulose content of the sunflower bran than of the wheat bran (see table 2) is reflected in the greater water retention capacity (7.1 ml/g of dry substance) of this former product (5.9 ml/g of dry substance in the case of the wheat bran), i.e. in improved hydrophilic properties attributed largely to the cellulose. A further chemico-physical property which can indicate possible biological effects of the fibre is its cationic exchange capacity. Whereas the water retention capacity reflects the property of the fibre to swell and thus increase the weight and volume of the feces, the cationic exchange capacity probably influences the electrolyte metabolism in the organism. The sunflower bran shows a good apitude for -l cationic exchange (0.37 meq g 1 of dry fibre), which is greater than for the sample of wheat bran (0.16 meq g of dry fibre).

Claims: 1. A substantially pure product, namely sunflower brsn, constituted by the skin covering the kernel and having an insoluble dietetic fibre content equal to or greater than 60%. 2. A substantially pure product as claimed in claim 1, characterised by being prepared by a process consisting of subjecting the raw sunflower meal to a first sieving treatment and to a subsequent air blowing treatment. 3. A process as claimed in claim 2, characterised in that the sieving is carried out with an 0.8 mm sieve. 4. A process as claimed in claim 2, characterised in that the air blowing for classification purposes is carried out with apparatus which performs a cut at a terminal speed of 1.47 m/ Sec.

Inventors: CANELLA, MARCO, GRILLO, FRANCO, SODINI, GIANCARLO, ZOANI-SCHIMBERNI, MAGDA
Applicants: ANIC S.P.A.
Application year: 1982
Main classification: A23L1
IPC codes: A23L1