Table 1
Chemical composition of sunflower whole plant, optimal cake and cakes used for thermopressing, i.e. without or with a deoiling extrastep using a Soxhlet extraction apparatus and cyclohexane as extracting solvent (% of dry matter).
| Standard | Sunflower | Optimal | Cake used | Deoi led cake used | |
| whole plant | cake | for thermopressi ng | for thermopressi ng | ||
| Minerals | NF V 03-922 | 6.5 ± 0.2 | 4.4 ± 0.1 | 7.0 ± 0.0 | 8.0 ± 0.1 |
| Lipids | NF V 03-908 | 26.8 ± 0.4 | 13.1 ± 0.0 | 17.6 ± 0.1 | 0.9 ± 0.3 |
| Proteins | NF V 18-100 | 10.7 ± 0.2 | 6.7 ± 0.1 | 9.2 ± 0.2 | 11.3 ± 0.4 |
| Cellulose | Van Soest and Wine method | 23.9 ± 0.6 | 33.1 ± 0.5 | 31.0 ± 0.2 | 38.8 ± 0.9 |
| (1967, 1968) | |||||
| H emicel luloses | Van Soest and Wine method | 7.8 ± 0.1 | 13.1 ± 0.2 | 12.6 ± 0.2 | 5.9 ± 0.7 |
| (1967, 1968) | |||||
| Lignins | Van Soest and Wine method | 9.1 ± 0.0 | 12.5 ± 0.2 | 15.5 ± 0.0 | 19.4 ± 0.6 |
| (1967, 1968) | |||||
| Pectic substances | B l umenkrantz and A sboe- | 7.0 ± 0.2 | n.d. | n.d. | n.d. |
| Hansen method (1973) | |||||
| Water-soluble components | 1 h in boiling water | n.d. | n.d. | 12.4 ± 0.1 | 14.4 ± 0.3 |
Results in the table correspond to the mean values ± standard deviations. n.d., non determined.
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