Year: 2026
Type: article
Abstract: The oilseed processing industry generates significant nutrient-dense by-products that offer a sustainable way to valorize agricultural waste. This review synthesizes literature on Cannabis sativa L. and Helianthus annuus L. oilcakes, highlighting their potential as plant-based ingredients for food and feed. Hemp oilcakes are characterized by essential fatty acids and unique phytochemicals, while sunflower oilcakes are noted for high protein and tocopherol content. Whether used as crude meals or protein fractions, these by-products effectively enhance the nutritional density of staple foods. Despite their economic feasibility and functional benefits, further research is required to understand the impact of processing temperatures on long-term oxidative stability. Fully optimizing these factors is essential to ensure industrial shelf-life and maximize the potential of these oilcakes as high-value, sustainable "super-ingredients".
Authors: Klausz Ronald Balla, Silvia Mironeasa
Institution: Ştefan cel Mare University of Suceava
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: hybrid
OpenAlex ID: W7169871620
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