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Extraction and identification by mass spectrometry of phenolic compounds from canola seed cake
Author(s) -
Zardo Ivanor,
Rodrigues Naira Poerner,
Sarkis Júlia R,
Marczak Ligia DF
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10051
Subject(s) - canola , chemistry , extraction (chemistry) , solvent , food science , antioxidant , acid value , chromatography , organic chemistry , biochemistry
BACKGROUND Canola oil processing generates as by‐products cakes rich in proteins, which have high nutritional value. These cakes contain an expressive amount of phenolic compounds which are important as antioxidants, but can interfere in proteins nutritional value. The aim of this work was to identify the phenolic compounds present in canola seed cake and to maximize their extraction by investigating the factors: temperature (20–70 °C), ethanol concentration in water (0–85%) and sample/solvent ratio (1:5–1:20). RESULTS The maximum phenolic compounds amount was obtained at 65 °C, ethanol concentration of 35% and sample/solvent ratio of 1:20. At this condition, more than 95% of these compounds were extracted from the canola seed cake. It was observed that the solvent could be re‐used for additional extractions, reducing the solvent consumption. A large number of phenolic compounds were identified (24 compounds) and quantified, including sinapic acid derivatives, flavonoid glycosides derivatives and major and minor sinapoyl choline derivatives. CONCLUSION The phenolic compounds can be easily extracted from the canola seed cake, resulting in a cake with low antinutrients content and, in contrast, an extract rich in antioxidant compounds with possible use as a natural source of antioxidants. © 2019 Society of Chemical Industry