Influence of Microwaves Treatment of Rapeseed on Phenolic Compounds and Canolol Content

文献类型： 外文期刊

第一作者： Yang, Mei

作者： Yang, Mei;Zheng, Chang;Zhou, Qi;Liu, Changsheng;Li, Wenlin;Huang, Fenghong;Yang, Mei;Zheng, Chang;Zhou, Qi;Liu, Changsheng;Li, Wenlin

作者机构：

关键词： phenolic compounds;sinapine;sinapic acid;canolol microwave;rapeseed;rapeseed oil

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

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年卷期：

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收录情况： SCI

摘要： Rapeseeds were treated with microwaves under 800 Wfor 0, 1, 2, 3, 4, 5, 6, 7, and 8 min at a frequency of 2450 MHz, and oil was extracted with a press to investigate the influence on phenolic compounds, including sinapine, the main free phenolic acids, and canolol content in the rapeseeds and oil from them. The results indicated that sinapine and sinapic acid was the main phenolic compound and free phenolic acid in the rapeseed, respectively, and canolol was the main phenolic compound in the oil from rapeseed by cold press. Microwave treatment significantly influenced phenolic compounds content in the rapeseeds and oil from them. The sinapine, sinapic acid, and canolol content in rapeseed first increased and then decreased depending on the period of microwave radiation (p < 0.05). The canolol content of 7 min microwave pretreatment rapeseed increased to the maximum and was approximately six times greater than that of the unroasted rapeseed. The amount of canolol formed was significantly correlated with the content of sinapic acid and sinapine (for sinapic acid, r = —0.950, p < 0.001, for sinapine, r= -0.828, p < 0.05) and also the loss of sinapic acid and sinapine. (for sinapic acid, r = 0.997, p < 0.001, for sinapine, r = 0.952, p < 0.05) during roasting. There were differences in the transfer rate of difference phenolic compounds to the oil extracted by press. Almost all of the sinapine remained in the cold-pressed cake and only 1.4—2.7% of the sinapic acid, whereas approximately 56—83% of the canolol was transferred to the oil. The transfer ratio of canolol significantly increased with microwave radiation time (p < 0.001). Microwave pretreatment of rapeseed benefited improving the oxidative stability of oil.

分类号： R15`S

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