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In the western diet there is an oversupply of n-6 fatty acids. This adverse trend can be balanced by the consumption of rapeseed and flaxseed oils rich in α-linolenic acid (n-3). However, the high share of this fatty acid contributes to low oxidative stability of oil. Oxidation decreases n-3 fatty
For the more efficient detoxification of phenolic compounds, a promising avenue would be to develop a multi-enzyme biocatalyst comprising peroxidase, laccase and other oxidases. However, the development of this multi-enzyme biocatalyst is limited by the vulnerability of fungal laccases and
Rapeseeds were treated with microwaves under 800 W for 0, 1, 2, 3, 4, 5, 6, 7, and 8 min at a frequency of 2450 MHz, and oil was extracted with a press to investigate the influence on phenolic compounds, including sinapine, the main free phenolic acids, and canolol content in the rapeseeds and oil
Rapeseed meal is valuable high-protein forage, but its nutritional value is significantly reduced by the presence of a number of antinutrients, including phenolic compounds. Solid-state fermentation with white-rot fungi was used to decrease the sinapic acid concentration of rapeseed meal. After 7
In this study, rapeseed was pretreated by steam explosion pretreatment technology and subsequently pressed to prepare rapeseed oil. GC, UPLC, and HPLC techniques were employed to analyze the quality characteristics of the rapeseed oil, including the canolol content and other quality characteristics.
The quality of rapeseed oil depends to a considerable degree on raw material quality. Negli- gence in maintaining the appropriate conditions during long-term rapeseed storage (excessively high humid- ity and temperature) may contribute to a deterioration of seed quality, as a result of Sinapic acid (SA) is a major free phenolic acid in rapeseed meal, with the majority found in the esterified form of sinapine. Two experiments were conducted to delineate the effect of dietary SA on broiler chickens, in terms of performance, toxicity, and nutrient digestibility. In the first
The antioxidant capacity of twenty nine rapeseed varieties was determined by using ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. Mean FRAP (3190-6326μmol Trolox/100g) and DPPH (3194-6346μmol Trolox/100g) values for methanolic extracts of rapeseed
The antioxidant capacity of 15 rapeseed varieties was determined by the proposed silver nanoparticle-based (AgNP) method and three modified assays: ferric reducing antioxidant power (FRAP), 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteu reducing capacity (FC). The average antioxidant
Rapeseed (RS) is an abundant and inexpensive source of energy and AA in diets for monogastrics and a sustainable alternative to soybean meal. It also contains diverse bioactive phytochemicals that could have antinutritional effects at high dose. When the RS-derived feed ingredients (RSF) are used in
The thermal pretreatment of oilseed prior to oil extraction could increase the oil yield and improve the oil quality. Phenolic compounds are important antioxidants in rapeseed oil. In this study, we investigated the impact of thermal pretreatment method on the rapeseed oil based on phenolic compound
Rapeseed meal is a cheap and abundant raw material, particularly rich in phenolic compounds of biotechnological interest. In this study, we developed a two-step bioconversion process of naturally occurring sinapic acid (4-hydroxy-3,5-dimethoxycinnamic acid) from rapeseed meal into canolol by
Combined fractions (H2 O and 30% and 50% ethanol) of crude rapeseed cake extracts with 80% ethanol were hydrolyzed with NaOH solution. The hydrolyzed extract showed significantly higher contents of total phenolics (41.8 mg SAE/g) and sinapic acid (425.8 mg/g), as well as higher
The profile and distribution of soluble and insoluble phenolics in 10 rapeseed (Brassica napus) varieties were studied in this work. Photometric results show that the soluble total phenolic content (TPC) and the total tannin content (TTC) of rapeseed dehulled flours are much higher than those of