Phenolic acids in rapeseed and mustard

Kozłowska, H.; Rotkiewicz, D.; Zadernowski, R.; Sosulski, F. W.

doi:10.1007/bf02671339

Cited by 80 publications

(64 citation statements)

References 12 publications

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“…Phenolic acids present in the crude extract were fractionated into free and bound forms according to the procedure described by Koz / lowska et al (10) and Zadernowski (11). A 0.5-g sample of dried crude phenolic extract was suspended in 50 mL of triply distilled water, acidified to pH = 2 using 6 N HCl, and extracted five times with diethyl ether (1:1, vol/vol) at room temperature.…”

Section: Methodsmentioning

confidence: 99%

Phenolic acids of borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.)

Zadernowski

Naczk²,

Nowak‐Polakowska

2002

J Americ Oil Chem Soc

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The composition of phenolic acids, both free and liberated from esters and glycosides, was determined in evening primrose and borage seeds by GC and MS. The free phenolic acid fraction was predominant in these seeds. Protocatechuic acid was the principal phenolic acid of the free and esterified phenolic acids in evening primrose seeds. Ferulic acid represented a high proportion of the free phenolic acids, but hydroxycaffeic acid was the major constituent of phenolic acids liberated from esters of borage seeds.There is a growing interest in substituting synthetic food antioxidants such as BHA, BHT, propyl gallate (PG), and TBHQ with natural alternatives. Fruits, vegetables, leaves, seeds, roots, and barks have been targeted as potential sources of natural antioxidants (1,2).The seeds of borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.) plants are good sources of the EFA γ-linolenic acid (18:3n-6). Evening primrose seeds contain from 10 to 17% oil, and γ-linolenic acid may constitute up to 10% of the FA (3). On the other hand, the content of oil in borage seeds, containing up to 25% γ-linolenic acid, ranges from 17 to 25% (4). Although this FA is quite prone to oxidation, the oil in these seeds resists oxidation. This suggests that these oleaginous seeds must contain some potent antioxidants (5). Lu and Foo (6) and Shahidi et al. (7) demonstrated that the antioxidative activity in evening primrose may be due to the presence of phenolic compounds. Balasinska and Troszynska (8) reported that phenolics extracted from evening primrose seeds may protect lipids from oxidation caused by free radicals. Therefore, the meals after extraction of oils may be potential sources of natural food antioxidants.The available information on phenolic compounds of evening primrose and borage seeds is diverse and fragmentary. Lu and Foo (6) reported the presence of a procyanidin gallate oligomer in evening primrose seeds. Later, Shahidi et al. (7) demonstrated that evening primrose seeds contain catechins as well as dimers and trimers of proanthocyanidins. Subsequently, Balasinska and Troszynska (8) reported the presence of a phenolic acid in an acetone/water extract of evening primrose seeds. However, the authors did not attempt to identify the phenolic acid. Recently, Wettasinghe et al. (9) identified rosmarinic, syringic, and sinapic acids in ethanolic extracts of borage meals.In this study we shall report the composition of free, soluble ester and soluble glycoside phenolic acids present in defatted borage and primrose seeds. MATERIALS AND METHODSMaterials. Seeds of borage (B. officinalis L.) and evening primrose (O. biennis L.), obtained from the Institute of Horticulture of the University of Warmia and Mazury (Olsztyn, Poland) were ground, extracted with hexane for 12 h using a Soxhlet apparatus, and then dried at room temperature.Preparation of crude phenolic extract. Soluble phenolics were extracted six times from defatted ground seed into aqueous 80% (vol/vol) methanol (at a ratio of 1:1, wt/vol) at room...

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Section: Methodsmentioning

confidence: 99%

Phenolic acids of borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.)

Zadernowski

Naczk²,

Nowak‐Polakowska

2002

J Americ Oil Chem Soc

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“…On the other hand, Kozlowska et al (1983) have shown that the total content of insoluble-bound phenolics in rapeseed flours, in mg per 100 g meal, ranged from 3.2 in Yellow Sarson to 5.0 in Gorczanski, a Polish rapeseed variety. They also identified nine phenolic acids in this fraction.…”

Section: Insoluble-bound Phenolic Acidsmentioning

confidence: 99%

“…Minor phenolic acids were p-hydroxybenzoic, vanillic, gentisic, protocatechuic, syringic, pcoumaric, ferulic, and caffeic acids. In addition, chlorogenic acid was found in trace amounts (Lo and Hill 1972;Kozlowska et al 1975Kozlowska et al , 1983Krygier et al 1982).…”

Section: Ph Enolic Aci Ds General Considerationsmentioning

confidence: 99%

“…The total contents of phenolic acids liberated from soluble esters of flours obtained from Polish rapeseed varieties-namely Start, Gorczanski, and Bronowski-as well as Candle and white mustard ranged from 520 mg to 700 mg per 100 g meal (Kozlowska et al 1983). Tower and Candle flours contained 982.0 mg and 1,196.4 mg of esterified phenolics per 100 g meal, respectively (Krygier et al 1982).…”

Section: Phenolic Acids and Tannins In Rapeseed Andmentioning

confidence: 99%

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Phenolic Acids and Tannins in Rapeseed and Canola

Kozłowska¹,

Naczk²,

Shahidi³

et al. 1990

Canola and Rapeseed

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“…[20, 671, dehulled [7 1, 721, myrosinase-icactive and myrosinase-active seeds [I%, 1721; the mode of solvent employment: 0.01 N NaOH solution [71, 72, 1581 or 0.01 N ethanolic NaOH solution [67], water and sodium chloride solution [172].…”

Section: Oil Exfracfion I T Tmentioning

confidence: 99%

Rapeseed: Constituents and protein products Part 2: Preparation and properties of protein‐enriched products

Mieth¹,

Brückner²,

Kröll³

et al. 1983

Nahrung

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literature is reviewed about the preparation and functional properties$nd application of defatted meals, protein concentrates and isolates of Brassica seeds. Especially the influence of physico-chemical, microbiological and enzymatical treatments is represented on antinutritional compounds, glucosinolates, their splitting products and phytic acid. General classification of processes and productsAs protein-enriched manufactured products from Brassica seed are recognised seed meals, protein concentrates and isolates, which differ from one another in their composition, properties and possible applications [22, 30, 77, 82, 85, 90, 93, 104, 107, 109, 113a, 131, 132, 136, 152, 163, 1641. Seed-meals are extracted from seeds and their manufactured products, so called "industrial meals", if necessary in connection with dehulling by non-extractive pre-or posttreatment.Hull-rich products with low raw protein content (< 45 %) are used exclusively as components of mixed fodder in animal feeding. Dehulled products with high raw protein content (>45 %) have importance mainly as components for human nourishment.Protein concentrates are obtained by extracting anti-nutritive constituents of seeds or seed meal with aqueous and/or non-aqueous solvents. Concentrates from dehulled raw materials (raw protein content > 60 %) are potentially useful for the food industry, those from hull-rich raw materials (raw protein content < 60 %) for fodder.Protein isolates are obtained by extraction the proteins from seeds or seed meals and precipitation or ultra-filtration. Isolates (raw protein content > 90 %) are of prospective importance for human nourishment.For economic reasons industrial processes of the detoxification of Brassica seed meal is impractical at present, with the exception of thermal pre-treatment (toasting, steaming) of industrial meals. Protein-enriched products have been produced under large-scale re-' Physical TreatmentPhysical treatments either lead to myrosinase inactivation and thus work against the formation of toxic autolysis products or cause a volatilisation or a transformation into biologically more passive compounds. The effects of such treatments are summarised in Tables 1 and 2.The main possibilities for inactivating myrosinase are treating the seeds by heating, cooking or dipping in hot water or diluted soda-lye and micro-wave radiation. It is worth to remark in this connection, that various Brassica species and varieties exhibit different thermal stabilities of myrosinase [88]. The degree of enzyme inactivation depends on the time and temperature of the heating, as well as on the humidity regime. In this a short time treatment of intact seeds at temperatures of 100 "C and high humidity generally proves to be more effective than longer time (30 min) heating at temperatures below 100 "C and limited water content [37, P24, P30).In closed systems, i.e. with constant water content, the efficiency of thermal inactivation is higher than in open systems. A 15 min heating of intact seeds at 90 "C and 8% water conten...

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Phenolic acids in rapeseed and mustard

Cited by 80 publications

References 12 publications

Phenolic acids of borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.)

Phenolic acids of borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.)

Phenolic Acids and Tannins in Rapeseed and Canola

Rapeseed: Constituents and protein products Part 2: Preparation and properties of protein‐enriched products

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