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Phenolic acids in rapeseed and mustard
Author(s) -
Kozlowska H.,
Rotkiewicz D. A.,
Zadernowski R.,
Sosulski F. W.
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671339
Subject(s) - rapeseed , chemistry , white mustard , phenolic acid , hydrolysis , amino acid , phenols , composition (language) , fraction (chemistry) , brassica , food science , organic chemistry , biochemistry , botany , biology , antioxidant , linguistics , philosophy
Abstract The compositions of free phenolic acids in rapeseed flours of diverse origin and white mustard were highly variable but represented less than 10% of the total phenolic acids. Phenolic acids released from hydrolysis of soluble esters constituted the major fraction, with Polish varieties having higher levels than a Canadian variety or white mustard. Yellow Sarson contained low levels of phenolic acids. Sinapic acid isomers constituted over 94% of the 13 phenolic acids found in the rapeseed varieties. Only traces of several phenolic acids appeared to be structurally bound to rapeseed and mustard proteins and carbohydrates.