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Acute Oral Toxicity and Genotoxicity Test and Evaluation of Cinnamomum camphora Seed Kernel Oil. Foods 2023; 12:foods12020293. [PMID: 36673385 PMCID: PMC9857420 DOI: 10.3390/foods12020293] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Cinnamomum camphora seed kernel oil (CCSKO) is one of the important natural medium chain triglycerides (MCT) resources, with more than 95.00% of medium chain fatty acids found in the world, and has various physiological effects. However, CCSKO has not been generally recognized as a safe oil or new food resource yet. The acute oral toxicity test and a standard battery of genotoxicity tests (mammalian erythrocyte micronucleus test, Ames test, and in vitro mammalian cell TK gene mutation test) of CCSKO as a new edible plant oil were used in the study. The results of the acute oral toxicity test showed that CCSKO was preliminary non-toxic, with an LD50 value higher than 21.5 g/kg body weight. In the mammalian erythrocyte micronucleus test, there was no concentration-response relationship between the dose of CCSKO and micronucleus value in polychromatic erythrocytes compared to the negative control group. No genotoxicity was observed in the Ames test in the presence or absence of S9 at 5000 μg/mL. In vitro mammalian cell TK gene mutation test showed that CCSKO did not induce in vitro mammalian cell TK gene mutation in the presence or absence of S9 at 5000 μg/mL. These results indicated that CCSKO is a non-toxic natural medium-chain oil.
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2
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Ye Z, Liu Y. Polyphenolic compounds from rapeseeds (Brassica napus L.): The major types, biofunctional roles, bioavailability, and the influences of rapeseed oil processing technologies on the content. Food Res Int 2023; 163:112282. [PMID: 36596189 DOI: 10.1016/j.foodres.2022.112282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/09/2022]
Abstract
The rapeseed (Brassica napus L.) are the important oil bearing material worldwide, which contain wide variety of bioactive components with polyphenolic compounds considered the most typical. The rapeseed polyphenols encompass different structural variants, and have been considered to have many bioactive functions, which are beneficial for the human health. Whereas, the rapeseed oil processing technologies affect their content and the biofunctional activities. The present review of the literature highlighted the major types of the rapeseed polyphenols, and summarized their biofunctional roles. The influences of rapeseed oil processing technologies on these polyphenols were also elucidated. Furthermore, the directions of the future studies for producing nutritional rapeseed oils preserved higher level of polyphenols were prospected. The rapeseed polyphenols are divided into the phenolic acids and polyphenolic tannins, both of which contained different subtypes. They are reported to have multiple biofunctional roles, thus showing outstanding health improvement effects. The rapeseed oil processing technologies have significant effects on both of the polyphenol content and activity. Some novel processing technologies, such as aqueous enzymatic extraction (AEE), subcritical or supercritical extraction showed advantages for producing rapeseed oil with higher level of polyphenols. The oil refining process involved heat or strong acid and alkali conditions affected their stability and activity, leading to the loss of polyphenols of the final products. Future efforts are encouraged to provide more clinic evidence for the practical applications of the rapeseed polyphenols, as well as optimizing the processing technologies for the green manufacturing of rapeseed oils.
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Affiliation(s)
- Zhan Ye
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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3
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Fadairo OS, Nandasiri R, Eskin NAM, Aluko RE, Scanlon MG. Air Frying as a Heat Pre-treatment Method for Improving the Extraction and Yield of Canolol from Canola Seed Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02961-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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4
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Zago E, Nandasiri R, Thiyam-Holländer U, Michael Eskin NA. Influence of thermal treatments on the antioxidant activity of hemp cake polar extracts. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3256-3265. [PMID: 35872714 PMCID: PMC9304524 DOI: 10.1007/s13197-021-05325-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2021] [Accepted: 11/09/2021] [Indexed: 06/15/2023]
Abstract
UNLABELLED The effect of preheating temperature (X1), preheating time (X2) and the nature of the extracting solvents (X3) on the antioxidant activity of ultrasonic extracts of hemp cake was evaluated using a factorial design with a general linear multiple regression method using the three variables (X1, X2, and X3) and three levels including low (-1), intermediate (0) and high (+ 1). The results indicated that the extracting solvent and the preheating temperature levels were the principal effects influencing the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP). The highest level of preheating temperature (+ 1 = 180 °C) and extracting solvent (+ 1 = Ac80) were the optimal conditions for enhancing the extraction of the total phenolics and providing the highest antioxidant activity in hemp cake extracts. The interaction between temperature (X1), and the type of solvent (X3) significantly (p < 0.05) affected all the dependent variables examined. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05325-9.
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Affiliation(s)
- Erika Zago
- BioMatter Unit - École Polytechnique de Bruxelles, Université libre de Bruxelles (ULB), Avenue F.D. Roosevelt, 50 - CP 165/61, 1050 Brussels, Belgium
| | - Ruchira Nandasiri
- Department of Foods and Human Nutritional Sciences, University of Manitoba, W383 Duff Robin Building, Winnipeg, MB R3T 2N2 Canada
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, 196 Innovation Drive, Winnipeg, MB R3T 6C5 Canada
| | - Usha Thiyam-Holländer
- Department of Foods and Human Nutritional Sciences, University of Manitoba, W383 Duff Robin Building, Winnipeg, MB R3T 2N2 Canada
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, 196 Innovation Drive, Winnipeg, MB R3T 6C5 Canada
| | - N A Michael Eskin
- Department of Foods and Human Nutritional Sciences, University of Manitoba, W383 Duff Robin Building, Winnipeg, MB R3T 2N2 Canada
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Özkılıç S, Arslan D. Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.0324211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Oil yield and the properties of oil can be improved with various enzymatic pre-treatments before obtaining oil from oilseeds by cold-press extraction. A commercial mixture of pectolytic enzymes was used in this study. In addition, apple seed meal as a source of β-glucosidase enzyme and citric acid were applied to oilseeds (pumpkin, terebinth and flaxseed) as pre-treatments. The results were evaluated by comparing the effects of the pre-treatments on oil yield and properties. Enzyme preparate could increase the oil yield of pumpkin seeds (~300%) and flaxseed (151%). Significant increases in the phenolic contents of terebinth (from 91.67 to 319.33 mg GAE/kg) and flaxseed oils (from 12.03 to 40.47 mg GAE/kg) were achieved by citric acid and enzymatic pre-treatments. These two pre-treatments were also effective in terms of peroxide formation and oxidative stability in terebinth oil. With the help of the pre-treatments applied to oilseeds it was possible to increase the transition of phenolics from seeds to oil for terebinth oil with increase ratios of 245% for citric acid, 248% for the enzymatic process compared to the control.
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Nandasiri R, Zago E, Thiyam‐Holländer U, Eskin NAM. Attenuation of sinapic acid and
sinapine‐derived flavor‐active
compounds using a
factorial‐based
pressurized
high‐temperature
processing. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ruchira Nandasiri
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
- Richardson Centre for Functional Foods & Nutraceuticals Winnipeg Manitoba Canada
| | - Erika Zago
- BioMatter Unit—École Polytechnique de Bruxelles Université Libre de Bruxelles Brussels Belgium
| | - Usha Thiyam‐Holländer
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
- Richardson Centre for Functional Foods & Nutraceuticals Winnipeg Manitoba Canada
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7
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Zeb A. A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Res Int 2021; 143:110312. [PMID: 33992331 DOI: 10.1016/j.foodres.2021.110312] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 02/25/2021] [Accepted: 03/11/2021] [Indexed: 12/14/2022]
Abstract
Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food products. In addition to other antioxidants, the desired thermal stability of edible is achieved by either fortification or mixing of edible oils. This comprehensive review was therefore aimed to review the different classes of polyphenolic compounds present in commonly consumed edible oils. The edible oils reviewed include soybean, olive, rapeseed, canola, sunflower, flaxseed, sesame, cottonseed, palm, almond, peanut, chestnut, coconut, and hazelnut oils. The identified classes of polyphenolic compounds such as simple phenols, hydroxybenzoic acids, phenylethanoids, hydroxycinnamic acid, esters of hydroxycinnamic acids, coumarins & chromans, stilbenes, flavonoids, anthocyanins, and lignans were discussed. It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds. Among the oils, soybean, sunflower, olive, and brassica oils received higher attention in terms of polyphenol composition. Some classes of phenolic compounds were either not reported or absent in one edible oil, while present in others. Among the different classes of phenolics, hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds. Phenolic compounds in edible oils possess several health benefits such as antioxidant, antibacterial, anti-viral, anti-inflammatory, anti-tumour, antioxidants, cardioprotective, neuroprotective, anti-diabetic properties and anti-obesity.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Khyber Pakhtunkhwa, Pakistan.
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Xu YJ, Jiang F, Song J, Yang X, Shu N, Yuan L, Tan CP, Liu Y. Understanding of the Role of Pretreatment Methods on Rapeseed Oil from the Perspective of Phenolic Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8847-8854. [PMID: 32806128 DOI: 10.1021/acs.jafc.0c03539] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The thermal pretreatment of oilseed prior to oil extraction could increase the oil yield and improve the oil quality. Phenolic compounds are important antioxidants in rapeseed oil. In this study, we investigated the impact of thermal pretreatment method on the rapeseed oil based on phenolic compound levels. Liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) analysis showed that the phenolic compound contents in the microwave-pretreated oil were higher than those in the oven- and infrared-treated oils. Sinapic acid (SA) and canolol (CA), which are the top two phenolic compounds in rapeseed oil, exerted well 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with IC50 values of 8.45 and 8.80 μmol/L. The cell experiment uncovered that SA and CA have significant biological activities related to rapeseed oil quality, including increase of antioxidant enzymes superoxide dismutase (SOD), alleviation of reactive oxygen species (ROS), and cytotoxicity of HepG2 cells after the intake of excessive oleic acid. Further investigation indicated that SA and CA reduced cell apoptosis rate through Bax-Bcl-2-caspase-3 and p53-Bax-Bcl-2-caspase-3, respectively. Taken together, our findings suggest that microwave pretreatment is the best method to improve the content of phenolic compounds in rapeseed oil compared with oven and infrared pretreatments.
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Affiliation(s)
- Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, P. R. China
| | - Fan Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, P. R. China
| | - Junge Song
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, P. R. China
| | - Xiaoyu Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, P. R. China
| | - Nanxi Shu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, P. R. China
| | - Liyang Yuan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, P. R. China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Seri Kembangan, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, P. R. China
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Zhou Q, Jia X, Deng Q, Chen H, Tang H, Huang F. Quality evaluation of rapeseed oil in Chinese traditional stir-frying. Food Sci Nutr 2019; 7:3731-3741. [PMID: 31763022 PMCID: PMC6848836 DOI: 10.1002/fsn3.1232] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 08/09/2019] [Accepted: 08/12/2019] [Indexed: 01/24/2023] Open
Abstract
Canolol is a potential antioxidation ingredient in rapeseed oil. Rapeseed oil with two levels of canolol (528.9 vs. 250.5 mg/kg) was used for stir-frying different foods (potatoes, tofu, and vegetables). Comprehensive evaluations indicated that the canolol content in high canolol rapeseed oil (HCR) and low canolol rapeseed oil (LCR) after stir-frying were in the range of 187.8-237.7 and 45.6-96.4 mg/kg, respectively. The degradation rate of total phenol was 58.4% and 80.3% in HCR and LCR, respectively. The loss rates of α- and γ-tocopherol were 24.5% and 47.6%, respectively. Phytosterol concentration decreased by 20% and trans-fatty acid was not detected in either rapeseed oil. In addition, the peroxide value, anisidine value, and malondialdehyde content in HCR were lower than those in LCR. The oxidative stability index in HCR was longer, showing lower extent of deterioration. Rapeseed oil with high canolol content displayed good oxidation resistance due to significant positive correlation with oxidation induction time (p < .01).
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Affiliation(s)
- Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Xiao Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Hong Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
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10
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Nandasiri R, Eskin NAM, Thiyam-Höllander U. Antioxidative Polyphenols of Canola Meal Extracted by High Pressure: Impact of Temperature and Solvents. J Food Sci 2019; 84:3117-3128. [PMID: 31663155 DOI: 10.1111/1750-3841.14799] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 07/12/2019] [Accepted: 08/06/2019] [Indexed: 11/28/2022]
Abstract
Canola meal, a by-product of oil pressing, is a rich source of phenolic antioxidants. However, its use in the food and feed sector is still limited by the need for greener, sustainable, and more cost-effective extraction methods. This study used accelerated solvent extraction (ASE) to enhance the extraction efficiency of the phenolic antioxidants. The high selectivity and short extraction time associated with ASE were ideal for obtaining high yields of these antioxidants. The structure-based activity of phenolic compounds may be influenced by the high pressure and temperature of the greener ASE process. The present study evaluated the effect of temperature (140, 160, and 180 °C) and pressure (1,500 psi) on the extraction and yield of phenolic compounds from canola meal as well as the solvent type (ethanol and methanol) and concentration (30%, 40%, 60%, and 70% v/v). Antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl, ferric reducing/antioxidant power assay, and ion-chelating activity. The highest yield of phenolic compounds was obtained with 70% methanol (20.72 ± 1.47 mg SAE/g DM [milligrams of sinapic acid equivalents per gram of dry matter]) and 70% ethanol (24.71 ± 2.77 mg SAE/g DM) at 180 °C temperature. A similar trend was observed for the antioxidant activity of the extracts and their total flavonoid content. The structure-based antioxidant activity of the extracts examined increased with the increase in the percentage of the extracting solvent (P > 0.05). This study established ASE as an efficient green method for extracting phenolic compounds from canola meal, with potential application for the production of natural bioactive compounds from underutilized agricultural by-products. PRACTICAL APPLICATION: ASE is an efficient eco-friendly method for extracting phenolic compounds from agricultural by-products such canola meal. Under the conditions of high pressure and temperature, ASE significantly improved the yields of phenolic compounds, sinapine, sinapic acid, and canolol. Under these conditions, water, as an extractant, was not effective in extracting sianpine. Moreover, it was much less effective than both 70% ethanol and 70% methanol in extracting sinapine or canolol. These phenolic compounds are of great interest as natural antioxidants for enhancing the shelf life of food products. They also represent new sources of neutraceuticals for improving human health.
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Affiliation(s)
- Ruchira Nandasiri
- Dept. of Food & Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada.,Richardson Centre for Functional Foods & Nutraceuticals, 196, Innovation Drive, Winnipeg, Manitoba, R3T 6C5, Canada
| | - N A Michael Eskin
- Dept. of Food & Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Usha Thiyam-Höllander
- Dept. of Food & Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada.,Richardson Centre for Functional Foods & Nutraceuticals, 196, Innovation Drive, Winnipeg, Manitoba, R3T 6C5, Canada
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11
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Gao P, Cao Y, Liu R, Jin Q, Wang X. Phytochemical Content, Minor-Constituent Compositions, and Antioxidant Capacity of Screw-Pressed Walnut Oil Obtained from Roasted Kernels. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800292] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Pan Gao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Yi Cao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Ruijie Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
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12
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Rękas A, Ścibisz I, Siger A, Wroniak M. The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage. Food Chem 2017; 222:43-52. [DOI: 10.1016/j.foodchem.2016.12.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 11/07/2016] [Accepted: 12/04/2016] [Indexed: 12/20/2022]
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13
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Rękas A, Wroniak M, Siger A, Ścibisz I, Derewiaka D, Anders A. Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds. Int J Food Sci Nutr 2017; 68:788-799. [PMID: 28276903 DOI: 10.1080/09637486.2017.1290054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
In this study, the effect of rapeseed mechanical hulling and thermal pre-treatment by microwaves (from 2 to 10 min with 2-min intervals, 800 W) and roasting (from 20 to 100 min with 20-min intervals, 165 °C) on the content of phytochemicals in the oil was investigated. Results showed that both pre-treatments applied differentiated the oils in terms of the content of bioactive compounds. In general, oils pressed from hulled and thermally pre-treated seeds contained higher content of tocopherols, PC-8 and phytosterols, while oils pressed from non-hulled and pre-processed seeds had significantly higher concentration of polyphenols. Both microwaving and roasting contributed to an increase of antioxidant capacity of studied oils. The increase of radical scavenging activity of oils was seen mainly in hydrophilic fraction of oil, which was highly positively correlated with the amount of canolol formed during seeds heating.
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Affiliation(s)
- Agnieszka Rękas
- a Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Małgorzata Wroniak
- a Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Aleksander Siger
- b Department of Food Biochemistry and Analysis, Faculty of Food Sciences and Nutrition , Poznań University of Life Sciences , Poznań , Poland
| | - Iwona Ścibisz
- a Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Dorota Derewiaka
- c Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Andrzej Anders
- d Department of Machines and Research Methodology, Faculty of Technical Sciences , University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
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