Research Progress on the Bioactive Substances of Sunflower Seeds and the Flavor Compounds after Cooking

As one of the important oil crops in China,sunflower seeds are rich in chlorogenic acid,linoleic acid,sterol and other bioactive substances. Studies have shown that sunflower seeds have the beneficial effects of anti-oxidation and immunity enhancement,as well as many other properties. Fine extraction not only makes it possible to extend the range of application,but also improves bioavailability. After cooking,sunflower seeds can increase appetite by the unique flavor,and its component plays an important role in the formation of flavor substances. The characteristic flavors are produced by carbonyls and pyrazine compounds,which have been widely recognized scholars in the industry. This paper reviewes the bioactive substances of sunflower seeds and the research status of extraction technologies,the flavor compounds after cooking and key flavor substances,which provides reference for the efficient and comprehensive utilization of sunflower seed resources,even achieves the good prospects of sunflower seeds industry.