Determination of biologically active substances in plant-based waste materials by chromatographic methods
DOI:
https://doi.org/10.17308/sorpchrom.2026.26/14174Abstract
Currently, several dozen oilseed crops are available, serving not only as raw materials for the production of vegetable oils but also as a source of biologically active substances. Flax, coriander, and sunflower are well known for their nutritional value and are widely cultivated for oil production. The production process generates significant amounts of byproducts, the disposal of which is costly, including from an environmental perspective. One such byproduct of vegetable oil production is press cake. Press cake contains proteins, residual oil (rich in fatty acids), and phenolic compounds. This study aimed to determine biologically active substances and nutrients in press cakes of flax, coriander, and sunflower. Lipid composition was analyzed using an Agilent Technologies 7890B GC System gas chromatograph. The amino acid composition of the studied samples was determined by two‑dimensional chromatography on Sorbfil PTSKh‑AF‑UV plates (Sorbpolymer, Krasnodar). Chlorogenic acids were quantified using reversed‑phase chromatography on a Kromasil 100‑5C18 stationary phase. The objects of the study were press cakes of brown flax, sunflower, and coriander grown in the Belgorod region.
The lipids of the analyzed byproduct samples contain three types of fatty acids: saturated, polyunsaturated, and monounsaturated. The main fatty acids in the press cakes analyzed in this work are oleic (20.9-28.8%), linoleic (58.4-69.2%), palmitic (5.1–6.9%), and stearic (1.5–2.9%) acids. Flax and sunflower samples grown under the conditions of the Belgorod region contain amino acids such as lysine, threonine, methionine, and phenylalanine, while coriander contains lysine, methionine, and valine. In the studied sunflower, flax, and coriander samples, three isomeric chlorogenic acids (3‑caffeoylquinic acid, 4‑caffeoylquinic acid, and 5‑caffeoylquinic acid) were found in various ratios.
Thus, press cakes of flax, coriander, and sunflower can be used as a functional ingredient or for the extraction of biologically active compounds, which may subsequently be incorporated into food products due to their nutritional and economic benefits.
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