Steam explosion pretreatment enhances free/combined phytosterol extraction and utilization in rapeseed (Brassica napus L.) and its processed products: Insights from SPE-GC approach

文献类型： 外文期刊

第一作者： Wang, Dan

作者： Wang, Dan;Li, Dong;Xu, Qiuhui;Lv, Xin;Chen, Hong;Wei, Fang;Wei, Fang

作者机构：

关键词： Steam explosion pretreatment; Phytosterol; SPE-GC analysis; Rapeseed oil processing; Dynamic change

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：7.0； 五年影响因子：7.7 ）

ISSN：

年卷期： 2024 年 9 卷

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收录情况： SCI

摘要： The study investigates the impact of steam explosion pretreatment on the distribution of free and combined phytosterols within rapeseed and its derived products. Utilizing solid phase extraction-gas chromatography (SPEGC) analysis, we elucidated the composition and distribution of phytosterols in five rapeseed varieties and their corresponding processed oils and cakes. The results indicated that Zhongyou 516 and Xiwang 988 are richer in combined phytosterols, whereas Dadi 199, Zhongyouza 501, and Xiwang 291 have a greater concentration of free phytosterols. Steam explosion pretreatment significantly increased the extraction proportion of combined phytosterols in rapeseeds. Throughout the oil process, more than half of the total phytosterol content, specifically 57.0%, was transferred from the steam explosion-treated rapeseed into the rapeseed oil. The variety Xiwang 291 showed the highest efficiency in this transfer, achieving a rate of 61.7%. The study provides crucial data for the enhancement of rapeseed processing techniques and the efficient utilization of phytosterols. Moreover, the study highlights the potential use of the ratio of free to combined phytosterols as a discriminator for different rapeseed oil varieties, offering valuable insights for quality assurance and product differentiation in the industry.

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