Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: Effect of high voltage electrical discharges

Barba, Francisco J.; Boussetta, Nadia; Vorobiev, Eugène

doi:10.1016/j.ifset.2015.06.008

Cited by 65 publications

(35 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It should be pointed out that defatting of the press-cake was crucial, when extracts were prepared at room temperature: total amount of polyphenols increased more than 50% in comparison to extracts obtained from crude, non-defatted camelina meal. Total amount of polyphenols in camelina meal extracts was comparable or even about two times higher than in similar extracts of rapeseed (about 700 mg GAE/100 g (Barba et al, 2015) up to 1000 mg GAE/100 g (Teh and Birch, 2014)), flax or hempseed meal (for both last, about 400 mg GAE/100 g (Teh and Birch, 2014)). Thus, false flax press-cake is a potential source of polyphenols in comparison with other oil seed meals.…”

Section: Discussionmentioning

confidence: 68%

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Mieriņa

Adere

Krasauska

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

View full text Add to dashboard Cite

Camelina sativa is well known due to high content of polyunsaturated fatty acids in its oil. Till now this oil has been studied mainly for applications as raw material for synthesis of resins, biodiesel and hydrocarbon fuels. This study examines the oxidative stability of cold-pressed Camelina sativa (also known as camelina, false flax or gold-of-pleasure) oil and its extracts of spices. Despite the high content of polyunsaturated fatty acids, Camelina sativa oil appeared more rigid against oxidation than rapeseed or flax oil. Extracts of different spices were prepared by maceration in camelina oil at room temperature for 24 h. The stability of extracts was determined under accelerated oxidation conditions and monitored by peroxide values. Most of the tested additives (e.g., bay leaves, allspice, clove, barley sprouts, coriander, ginger) did not influence or even decreased oxidative stability of the oil. However, oil with thyme additive demonstrated remarkably higher stability then Camelina sativa oil alone. Press-cakes of camelina seeds were extracted with two polar solvents (ethanol or water) and their mixtures under variable conditions (room temperature or reflux). Prepared polar extracts of press-cakes were characterised by total polyphenol content (Folin–Ciocalteu method) and antiradical activity against 1,1-diphenyl-2-picryl hydrazyl and galvinoxyl.

show abstract

Section: Discussionmentioning

confidence: 68%

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Mieriņa

Adere

Krasauska

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

View full text Add to dashboard Cite

show abstract

“…Efficient, simpler and more economic methods of isolation allow for the utilisation of rapeseed by-products and ensure total utilisation of the crop, with no or limited waste generation (Chemat et al, 2012). Various novel methods to extract phenolic acids from various natural product sources have been carried out to date, including UAE, MAE, HVED and PEF extractions (Teh and Birch, 2014;Barba et al, 2015;Teh et al, 2015).…”

Section: Novel Extraction Processes For Recovering Phenolics From Rapmentioning

confidence: 99%

“…However, it was noted that higher energy inputs >80 kJ/kg in rapeseed cake led to a decrease in polyphenol content. The authors suggest that high-energy inputs result in the creation of radicals, which in turn decrease the polyphenol content (Barba et al, 2015). Crucially, it was found that the extracts from rapeseed cake had a significant increase in their antioxidant activity following HVED treatments.…”

Section: Novel Extraction Processes For Recovering Phenolics From Rapmentioning

confidence: 99%

“…This subsequently leads to the breakdown of cellular structures and the release of the cell contents. The use of HVED to isolate polyphenols from rapeseed cake was also investigated previously (Barba et al, 2015). The study found that when isolating polyphenols from rapeseed cake, the liquid-to-solid ratio was a key parameter.…”

Section: Hved Approachmentioning

confidence: 99%

“…Traditional methods of isolating phenolics from rapeseed meal include organic solvent and enzymatic extraction; however, this can require large volumes of solvent, while the associated toxicity of certain organic solvents such as methanol makes them unsuitable for use in final food applications. This has encouraged the development of novel isolation methods such as ultrasound-assisted (UAE), microwave-assisted (MAE), high-voltage electrical discharge (HVED) and pulsed electric field (PEF) extraction processes (Teh and Birch, 2014;Barba et al, 2015;Teh et al, 2015). In the first part of this review, existing and novel methods of isolating these phenolic compounds from rapeseed meal are examined.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sinapinic and protocatechuic acids found in rapeseed: isolation, characterisation and potential benefits for human health as functional food ingredients

Quinn

Gray

Meaney³

et al. 2017

Irish Journal of Agricultural and Food Research

View full text Add to dashboard Cite

Rapeseed is one of the world’s major oilseeds, and rapeseed oil is produced by pressing of the seeds. This process results in the production of a low-economic-value by-product, rapeseed meal, which is commonly used as animal feed. Rapeseed meal is rich in bioactive phenolic compounds, including sinapinic acid (SA) and protocatechuic acid (PCA). Isolation of these bioactive compounds from a by-product of rapeseed oil production is largely in agreement with the current concept of the circular economy and total utilisation of crop harvest using a biorefinery approach. In this review, current information concerning traditional and novel methods to isolate phenolic compounds – including SA and PCA – from rapeseed meal, along with in vitro and in vivo studies concerning the bioactivity of SA and PCA and their associated health effects, is collated. These health effects include anti-inflammatory, anti-cancer, anti-diabetes activities, along with histone deacetylase inhibition and protective cardiovascular, neurological and hepatic effects. The traditional extraction methods include use of solvents and/or enzymes. However, a need for simpler, more efficient methodologies has led to the development of novel extraction processes, including microwave-assisted, ultrasound-assisted, pulsed electric field and high-voltage electrical discharge extraction processes.

show abstract