Antioxidative capacity of hydrolyzed rapeseed cake extract and oxidative stability of fish oil-in-water emulsion added with the extract

Abstract

Rapeseed cake was extracted with 80% ethanol and then fractionated with H2O (fraction I) as well as with 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant potential, and Trolox equivalent antioxidant capacity were in the order of fractions II > III > I > IV > V. The three fractions with high antioxidant activities and TPC (I, II, and III) were pooled and hydrolyzed by NaOH solution, resulting in 18.97 mg sinapic acid/g hydrolyzed extract and 21-and 2.2-fold increases in TPC and DPPH radical scavenging activity, respectively. Hydrolyzed rapeseed cake extracts (200, 500, and 1,000 ppm) and catechin (200 ppm) as a comparison were added to 10% fish oil-in-water emulsion, and their effects on oxidative stability were investigated by measuring hydroperoxide values (PV) during refrigerated storage. PVs were significantly lower in the emulsions with added hydrolyzed extract as compared to the control (p<0.05) and significantly decreased with increasing extract concentration (p<0.05) over a period of 29 days. The emulsion added with hydrolyzed extract showed higher PV than that added catechin at the same concentration (200 ppm) during 13-22 days (p<0.05), but after then, the PV was not significantly different (p>0.05). This study indicates that hydrolyzed rapeseed cake extract rich in sinapic acid may inhibit oxidation in a fish oil-in-water emulsion in a concentration-dependent manner.

Effects of Hydrolyzed Rapeseed Cake Extract on the Quality Characteristics of Mayonnaise Dressing

“…In a prior study, hydrolysate of rapeseed cake extract (200, 500, and 1000 ppm) was added to a 10% fish oil‐in‐water emulsion to compare oxidative stability. The results showed that the POV significantly decreased with a higher concentration of hydrolysate ( P < 0.05; Lee and Lee ). This finding is consistent with those of this study.…”

“…To increase phenolic and sinapic acid contents of crude extract of rapeseed cake, 80% ethanol was used. And then fractionation was performed consecutively with H 2 O, 30% ethanol, and 50% ethanol, and the resulting fractions were collected (Lee and Lee ). The 3 combined fractions were hydrolyzed with NaOH solution and then concentrated.…”

“…Rapeseed cake crude extract was loaded onto the column packed with Diaion HP‐20 (Sigma‐Aldrich), and consecutive fractionations were performed with H 2 O, 30% ethanol, and 50% ethanol (v/v; Lee and Lee ). Hydrolysis of the combined crude extract was performed according to the method of Vuorela and others () with slight modification.…”