Decrease of the chlorogenic acid content in commercial sunflower meal using a polyphenol oxidase preparation secreted by the white‐rot fungus Trametes versicolor ATCC 42530

Abstract

AbstractBACKGROUND: Sunflower meal (SFM) is a by‐product from the oil extraction process from sunflower seeds. The meal is used as a protein supplement in the livestock diet. However, relatively high levels of polyphenols, among which chlorogenic (CGA) and caffeic acids are in larger amounts, in the meal compromises its use for animal feed and human consumption. The aim of this work was to investigate an enzymatic process for upgrading the quality of SFM by decreasing its CGA content using an enzyme preparation from the white‐rot fungus Trametes versicolor.RESULTS: The effects of pH, temperature, enzyme and meal concentrations, and mass transfer on the decrease of the CGA content in SFM were investigated. It was found that: (1) the optimum pH and temperature were 3.4 and 45 °C, respectively. (2) The system was saturated with the enzyme when its concentration was 5 nkat/mL of liquid phase; (3) the agitation speed of the system influenced the extraction of CGA from the meal; and (4) the conversion of CGA in the SFM system increased in the presence of larger volumes of liquid phase.CONCLUSIONS: The enzyme preparation used in the experiments is able to decrease successfully the CGA content in SFM. Copyright © 2007 Society of Chemical Industry