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Production of Canolol from Canola Meal Phenolics via Hydrolysis and Microwave‐Induced Decarboxylation
Author(s) -
Khattab Rabie Y.,
Eskin Michael N. A.,
ThiyamHollander Usha
Publication year - 2014
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/s11746-013-2345-6
Subject(s) - canola , hydrolysis , chemistry , decarboxylation , enzymatic hydrolysis , esterase , meal , food science , organic chemistry , nuclear chemistry , enzyme , catalysis
A potent antioxidant, anti‐inflammatory and anti‐mutagenic agent; 4‐vinyl‐2,6‐dimethoxyphenol (canolol) was obtained from canola meal in a significant yield via alkaline (NaOH)/enzymatic (ferulic acid esterase) hydrolysis followed by microwave‐assisted decarboxylation. The hydrolysis was carried out either through using canola meal directly as a substrate or by using the 70 % aqueous methanolic extract filtrates. The hydrolyzed extracts underwent RP‐HPLC analysis which showed that 81.0 and 94.8 % of the total phenolics were hydrolyzed to sinapic acid after the alkaline hydrolysis of the meal and the methanolic extracts, respectively. The enzymatic hydrolysis showed lower conversion rates (49.5 and 58.3 %). The hydrolyzed extracts were consequently decarboxylated using 8‐diazabicyclo[5.4.0]undec‐7‐ene under microwave irradiation at different conditions. The HPLC profiling of decarboxylated extracts showed that using microwave at 300 W of microwave power for 12 min brought the highest sinapic acid conversion to canolol (58.3 %) yielding 4.2 mg canolol from each gram of canola meal suggesting that the process could be commercially economical.