English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study aimed in the identification and quantification of phenolic compounds in different four varieties of rapeseeds (Brassica napus L.) using LC-MS and HPLC. LC-MS analysis guided to identify 12 phenolic compounds including sinapine, sinapine(4-O-8')guaiacyl, feruloyl choline(4-O-8') guaiacyl, kaempferol-3-O-sinapoyl-sophoroside-7-O-glucoside, kaempferol-3-O-β-sophoroside, cyclic spermidine-alkaloid, feruloyl choline(5-8')guaiacyl, kaempferol-sinapoyl-trihexoside,1,2-di- O-sinapoyl-gentiobiose, 1,2-di-O-sinapoyl-glucose, feruloyl choline(4-O-8')guaiacyl-di-sinapoyl, and sinapine(4-O-8')guaiacyl-di-sinapoyl, respectively. Total phenolic compounds in rapeseed meals were ranged from 38.50 (2012 “Sunmang”) to 63.95 mg/g dry weight (DW) (2014 Jeju local cultivar). Main phenolic compositions were cyclic spermidine-alkaloid, kaempferol, feruloyl choline, and sinapine. Sinapine was predominant compound among all the samples ranged from 29.74 to 52.24 mg/g DW (mean 79% of total phenolic contents). This study provided the information for the variation of phenolic compounds between the varieties of rapeseeds and the cultivation periods. Furthermore, this information can be developed for bio-energy industry as a reducer of the cost of the bio-energy products.

Identification and Determination of Phenolic Compounds in Rapeseed Meals (Brassica napus L.)