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Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roasting

Kshitij Shrestha UGent, Chris Stevens UGent and Bruno De Meulenaer UGent (2012) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 60(30). p.7506-7512
abstract
Roasting of high erucic mustard (HEM) seed has been reported to give a typical flavor and increase the oxidative stability of the extracted oil. A potent radical scavenging compound was successfully isolated from roasted HEM seed oil in a single-step chromatographic separation using an amino solid-phase extraction column. Nuclear magnetic resonance and mass spectrometry spectra revealed the compound as 2,6-dimethoxy-4-vinylphenol (generally known as canolol), and its identity was fully confirmed by chemical synthesis. The formation of canolol during roasting was compared among HEM varieties (Brassica juncea, B. juncea var. oriental, Brassica nigra, and Sinapis alba) together with a low enicic rapeseed variety. HEM varieties were shown to produce less than one-third of canolol compared to rapeseed at similar roasting conditions. This observation was linked to a lower free sinapic acid content together with a lower loss of sinapic acid derivatives in the HEM varieties compared to rapeseed. Around 50% of the canolol formed in the roasted seed was shown to be extracted in the oil. Roasting of HEM seed before oil extraction was found to be a beneficial step to obtain canolol-enriched oil, which could improve the oxidative stability.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
RAPESEED, mustard seed, sinapic acid, rapeseed, SINAPIC ACID-DERIVATIVES, OXIDATIVE STABILITY, Canolol, roasting, Brassica juncea, Sinapis alba, B. nigra, antioxidant, B. juncea var. oriental
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
60
issue
30
pages
7506 - 7512
Web of Science type
Article
Web of Science id
000306941600024
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.906 (2012)
JCR rank
1/56 (2012)
JCR quartile
1 (2012)
ISSN
0021-8561
DOI
10.1021/jf301738y
project
Biotechnology for a sustainable economy (Bio-Economy)
project
BOF
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2955199
handle
http://hdl.handle.net/1854/LU-2955199
date created
2012-07-04 13:39:51
date last changed
2014-05-26 10:03:42
@article{2955199,
  abstract     = {Roasting of high erucic mustard (HEM) seed has been reported to give a typical flavor and increase the oxidative stability of the extracted oil. A potent radical scavenging compound was successfully isolated from roasted HEM seed oil in a single-step chromatographic separation using an amino solid-phase extraction column. Nuclear magnetic resonance and mass spectrometry spectra revealed the compound as 2,6-dimethoxy-4-vinylphenol (generally known as canolol), and its identity was fully confirmed by chemical synthesis. The formation of canolol during roasting was compared among HEM varieties (Brassica juncea, B. juncea var. oriental, Brassica nigra, and Sinapis alba) together with a low enicic rapeseed variety. HEM varieties were shown to produce less than one-third of canolol compared to rapeseed at similar roasting conditions. This observation was linked to a lower free sinapic acid content together with a lower loss of sinapic acid derivatives in the HEM varieties compared to rapeseed. Around 50\% of the canolol formed in the roasted seed was shown to be extracted in the oil. Roasting of HEM seed before oil extraction was found to be a beneficial step to obtain canolol-enriched oil, which could improve the oxidative stability.},
  author       = {Shrestha, Kshitij and Stevens, Chris and De Meulenaer, Bruno},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {RAPESEED,mustard seed,sinapic acid,rapeseed,SINAPIC ACID-DERIVATIVES,OXIDATIVE STABILITY,Canolol,roasting,Brassica juncea,Sinapis alba,B. nigra,antioxidant,B. juncea var. oriental},
  language     = {eng},
  number       = {30},
  pages        = {7506--7512},
  title        = {Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roasting},
  url          = {http://dx.doi.org/10.1021/jf301738y},
  volume       = {60},
  year         = {2012},
}

Chicago
Shrestha, Kshitij, Chris Stevens, and Bruno De Meulenaer. 2012. “Isolation and Identification of a Potent Radical Scavenger (canolol) from Roasted High Erucic Mustard Seed Oil from Nepal and Its Formation During Roasting.” Journal of Agricultural and Food Chemistry 60 (30): 7506–7512.
APA
Shrestha, K., Stevens, C., & De Meulenaer, B. (2012). Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60(30), 7506–7512.
Vancouver
1.
Shrestha K, Stevens C, De Meulenaer B. Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2012;60(30):7506–12.
MLA
Shrestha, Kshitij, Chris Stevens, and Bruno De Meulenaer. “Isolation and Identification of a Potent Radical Scavenger (canolol) from Roasted High Erucic Mustard Seed Oil from Nepal and Its Formation During Roasting.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 60.30 (2012): 7506–7512. Print.