IR spectroscopic analysis of protein-containing products obtained during the processing of sunflower seeds

The article presents the results of an IR spectrometric study of sunflower cake and obtained based on its treatment with concentrated ethyl alcohol under conditions of ultrasonic activation of meal. It is shown that characteristic peaks for carbohydrates and proteins are present on the spectra. This type of treatment does not lead to the appearance of any new chemical bonds, but only makes the existing ones more distinct. This means that no new, including oxidized or potentially dangerous oxidized or aromatic compounds are formed.