首页|Valorization of canola by-products: Concomitance of flavor-active bitter phenolics using pressurized heat treatments
Valorization of canola by-products: Concomitance of flavor-active bitter phenolics using pressurized heat treatments
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NSTL
Elsevier
Canola by-products have considerable potential as functional ingredients and antioxidants due to the presence of unique phenolic compounds. Thus, extraction of flavor-active phenolics present in canola by-products is important for their co-production and valorization. The quantity and quality of these unique phenolic compounds could affect the sensory and organoleptic properties of any product or ingredients derived postprocessing of the canola by-products. This study evaluated, both quantitatively and qualitatively, the formation of these flavor-active compounds under pressurized temperature processing. Particle size, extraction temperature, type of solvent extractants (70%v/v methanol or ethanol), were factors examined for extracting the major flavor-active phenolic compounds including thomasidioic acid (TA), kaempferol 3-O-beta-sophoroside (KS), kaempferol 3-O-(2'"-O-sinapoyl-beta-sophoroside) (KSS). Two other kaempferol derivatives, kaempferol 3-(2"-hydroxypropionylglucoside)-4'-glucoside (K-4-G) and kaempferol 3[2"-glucosyl-6"-acetyl-galactosidel 7-glucoside (K-7-G) were also tentatively identified in the extract. The results confirmed that extraction temperature and solvent type had a significant impact (p < 0.05) on the extraction of flavor-active compounds TA and KS. Thus, all parameters had a signifcant impact (p < 0.05) on the extractability of KSS. Particle size and concentration had a significant impact on extraction of K-7-G where as all other parameters excluding particle size had a significant impact (p < 0.05) on the extraction of K-4-G.
NSTL
Elsevier
