Abstract
Canola seeds were subjected to conventional and microwave heat treatments to investigate changes in the phenolic profile of defatted meal and oil obtained from the toasted seeds. Different temperature (120–200 °C) and time (5–20 min) combinations were applied for toasting the seeds in a conventional oven. The seeds were also toasted using a microwave oven at 300 Watt power level with and without steaming. Phenolics were extracted from the defatted meal and oil of raw and toasted seeds. The main phenolic compounds namely sinapine (SP), sinapoyl glucose (SG), sinapic acid (SA) and canolol were identified and quantified by HPLC-DAD. Total phenolics and SA derivatives in the meal were found to decrease in both toasting treatments. Canolol was formed in the oil and subsequently increased with increasing toasting temperature up to 200 °C. The optimum toasting conditions under which the canolol content of the oil showed the highest increment rate (more than 2200 folds) were found to be 200 °C for 15 min in the conventional oven. However, the optimum microwave toasting conditions were 20 min with steam which increased canolol content by more than 1700 folds.
Keywords: Canola, canolol, sinapic acid derivatives, toasting.
Call for Papers in Thematic Issues
Bioactive Compounds, Functional Foods, Metabolism, and Health
Nutrition, metabolism, and their intervention strategies have become focal points of interest in the study of metabolic syndrome and health. Bioactive compounds, phytochemicals, and functional foods play crucial roles in modulating metabolic processes and improving human health. Moreover, the composition of the gut microbiome is also believed to be closely ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
The Core Linkage Between Probiotics Encapsulation by the Natural Phytochemicals as Health and nutritional-related Functional Products: Recent Applications
The exploration of probiotics encapsulation through natural phytochemicals has emerged as a pivotal area of research, particularly in the context of health and nutrition. Probiotics, defined as live microorganisms that confer health benefits to the host, have gained considerable attention for their role in enhancing gut health, boosting the immune ...read more
Related Books
Vitamin D - A Novel Therapy for Chronic Diseases?
Bio-Based Antimicrobial Agents to Improve Agricultural and Food Safety
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
24
