Data from the study "Enhancing lupin protein extraction and functionality through defatting: Impact of different solvents"

This dataset contains the experimental results of the study named "Enhancing lupin protein extraction and functionality through defatting: Impact of different solvents (https://doi.org/10.1016/j.foodchem.2025.146378)." This work was developed under the scope of the project LUPINSAFEFOOD - Strategies to promote the lupin proteins as a new and safe functional food ingredient: Assessment of oxidative and physical stability of food emulsions and allergenic potential, funded by European Commission, Programme HORIZON-MSCA-2022-PF-01-01, grant number: 101106463. The dataset contains the data for the extraction of the oil fraction from lupin seeds by using ethyl acetate, ethanol, supercritical CO₂, and scCO₂ followed by gas-expanded ethanol—for defatting lupin flour before protein extraction, compared to hexane-defatted and non-defatted flours (control).