Nutritional and Antioxidant Comparison of Oil Press Cakes and Wheat Flours
Olina Dudasova Petrovicova, Nevena Dabetic, Milica Zrnic Ciric, Brizita Djordjevic, Vanja Todorovic · 2025
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Description
Olina Dudasova Petrovicova and co-authors present a 2025 study comparing flours made from oil press leftovers with wheat flours. When seeds are pressed for oil, the leftover cake is often treated as waste. The team milled cakes from pumpkin, sunflower, and apricot seeds and measured their nutrition against white and whole wheat flour.
The seed flours carried far more protein and fiber, while wheat flours held more carbohydrate. Pumpkin and apricot flours led on potassium, and sunflower flour led on calcium. Wheat flours had more total phenolics, yet apricot flour showed the strongest antioxidant action, likely from its mix of water- and fat-loving compounds. The authors pitch press cakes as ingredients for richer foods and less waste.
Catalog record
| CREATOR | Olina Dudasova Petrovicova, Nevena Dabetic, Milica Zrnic Ciric, Brizita Djordjevic, Vanja Todorovic |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 42 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |