Chemical Engineering Department, Federal University of Rio Grande do Sul, Porto Alegre, Brazil.
J Sci Food Agric. 2020 Jan 30;100(2):578-586. doi: 10.1002/jsfa.10051. Epub 2019 Nov 25.
Canola oil processing generates as by-products cakes rich in proteins, which have high nutritional value. These cakes contain an expressive amount of phenolic compounds which are important as antioxidants, but can interfere in proteins nutritional value. The aim of this work was to identify the phenolic compounds present in canola seed cake and to maximize their extraction by investigating the factors: temperature (20-70 °C), ethanol concentration in water (0-85%) and sample/solvent ratio (1:5-1:20).
The maximum phenolic compounds amount was obtained at 65 °C, ethanol concentration of 35% and sample/solvent ratio of 1:20. At this condition, more than 95% of these compounds were extracted from the canola seed cake. It was observed that the solvent could be re-used for additional extractions, reducing the solvent consumption. A large number of phenolic compounds were identified (24 compounds) and quantified, including sinapic acid derivatives, flavonoid glycosides derivatives and major and minor sinapoyl choline derivatives.
The phenolic compounds can be easily extracted from the canola seed cake, resulting in a cake with low antinutrients content and, in contrast, an extract rich in antioxidant compounds with possible use as a natural source of antioxidants. © 2019 Society of Chemical Industry.
菜籽油加工会产生富含蛋白质的副产物饼，具有很高的营养价值。这些饼含有大量酚类化合物，作为抗氧化剂很重要，但会干扰蛋白质的营养价值。这项工作的目的是鉴定菜籽油饼中存在的酚类化合物，并通过研究以下因素最大限度地提取它们：温度（20-70°C）、水（0-85%）中的乙醇浓度和样品/溶剂比（1:5-1:20）。
在 65°C、乙醇浓度 35%和样品/溶剂比 1:20 的条件下，可从菜籽油饼中提取出最大量的酚类化合物。结果表明，溶剂可重复使用进行额外提取，从而减少溶剂消耗。鉴定并定量了大量的酚类化合物，包括芥子酸衍生物、类黄酮糖苷衍生物以及主要和次要的芥子酰胆碱衍生物。
可以从菜籽油饼中轻松提取酚类化合物，得到一种低抗营养物质含量的饼，而相反，提取物富含抗氧化化合物，可作为天然抗氧化剂的来源。© 2019 化学工业协会。
