Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Richardson Centre for Functional Foods & Nutraceuticals, Winnipeg, MB, Canada.
Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.
Adv Food Nutr Res. 2022;100:109-129. doi: 10.1016/bs.afnr.2022.03.003. Epub 2022 May 18.
The health and safety concerns associated with synthetic antioxidants has resulted in an urgent search for natural sources of antioxidants. Such antioxidants are not only convenient but may also have important therapeutic properties. Oilseed crops, for example, are rich in phenolic compounds some of which exhibit powerful antioxidant properties that have broad applications in both the food and feed industry. Often, the concentration of these phenolic compounds is affected by many processing conditions including temperature, pressure, pH, and extracting solvents. Hence it is important to optimize processing conditions to obtain maximum levels of those antioxidants with superior antioxidant activity. Oilseeds, such as canola and mustard, are rich sources of sinapates and kaempferol derivatives. When subjected to different processing conditions, including pressurized temperature, sinapates are converted to vinyl phenol derivatives, of which the major one is canolol. This chapter will focus on the nature of canolol and its applications in food and medicine.
与合成抗氧化剂相关的健康和安全问题，促使人们迫切地寻求天然抗氧化剂来源。这类抗氧化剂不仅使用方便，而且可能具有重要的治疗特性。例如，油籽作物富含酚类化合物，其中一些具有强大的抗氧化特性，在食品和饲料工业中有广泛的应用。通常，这些酚类化合物的浓度会受到许多加工条件的影响，包括温度、压力、pH 值和提取溶剂。因此，优化加工条件以获得具有卓越抗氧化活性的最大水平的抗氧化剂非常重要。油菜籽和芥菜等油籽是芥子酸酯和山柰酚衍生物的丰富来源。在经受不同的加工条件，包括加压温度时，芥子酸酯会转化为乙烯基酚衍生物，其中主要的是芥醇。本章将重点介绍芥醇的性质及其在食品和医药中的应用。
