September 10, 2025SustainabilityOpen Access

Upcycling of Sunflower and Sesame Press Cakes as Functional Ingredients in Cookies

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Authors

IJIwona Jasińska‐KuligowskaPoznań University of Economics and Business MKMaciej KuligowskiUniversity of Life Sciences in Poznań MWM. WyszyńskiNational Marine Fisheries Research Institute

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Implication

This analysis shows increased phenolic content and antioxidant activity in cookies using sunflower and sesame press cakes, suggesting health benefits.

Key Points

Cookies made with 50% sunflower press cake showed significantly higher antioxidant activity than those with wheat flour.
Addition of sunflower press cake increased total phenolic content to 8.6 mg GAE/g dm, indicating enhanced health benefits.
HPLC analysis revealed chlorogenic acid dominance in sunflower cookies, while sesame cookies contained beneficial lignans like sesamin.
The study supports upcycling by demonstrating that sunflower and sesame press cakes can improve cookie quality and promote a circular economy.

Cite This Study

Jasińska‐Kuligowska et al. (2025) studied this question.

synapsesocial.com/papers/68c2416eb210217d6479f4e4 https://doi.org/10.3390/su17157056

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Implication

This analysis shows increased phenolic content and antioxidant activity in cookies using sunflower and sesame press cakes, suggesting health benefits.

Upcycling of Sunflower and Sesame Press Cakes as Functional Ingredients in Cookies

Discussion

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Implication

Key Points

Cite This Study

Upcycling of Sunflower and Sesame Press Cakes as Functional Ingredients in Cookies

Discussion

Member takes

Implication

Key Points

Cite This Study

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Also Consider