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Canolol (2,6-dimethoxy-4-vinylphenol, 4-vinylsyringol), which is formed by thermallyinitiated CO2splitting off from sinapic acid, possesses a high antioxidantpotential. Furthermore different positive physiological properties are described. Due torapeseed’s high content of phenolic acids, particularly sinapic acid, it is obvious toproduce canolol as by-product of rapeseed processing. Roasting of rapeseed meal or cake ina fluidized bed followed by extraction with supercritical carbon dioxide of the formedcanolol represents a production procedure which not impairs the commercial oil millprocess. This article summarizes results from the roasting process with rapeseed meal andcake in fluidized bed equipments of different design and size showing that it is asuitable technique to transform sinapic acid into canolol. The achieved canolol contentsare at 500 mg/kg in minimum, if the material is rapidly cooled-down after reaching theoptimal temperature of 165 °C. Further roasting leads to a fast reduction of the canololcontent. In addition it could be observed, that the sinapic acid content is not decreasingin the same amount as the canolol content increases. Sinapic acid seems to be “reproduced”during roasting. The reaction mechanisms of the described phenomena are not known

Fluidized bed treatment of rapeseed meal and cake as possibility for the production of canolol