Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds
This study investigated the efficacy of roasting pre-treatment by air frying to enhance the extraction and recovery of the predominant sinapic acid derivatives (SADs) from roasted canola meal and the antioxidant potential of the methanolic extracts. Canola meal was obtained by air frying canola seed...
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| Format: | Article |
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MDPI AG
2022-12-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/12/2411 |
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| author | Olamide S. Fadairo Ruchira Nandasiri Thu Nguyen N. A Michael Eskin Rotimi E. Aluko Martin G. Scanlon |
| author_facet | Olamide S. Fadairo Ruchira Nandasiri Thu Nguyen N. A Michael Eskin Rotimi E. Aluko Martin G. Scanlon |
| author_sort | Olamide S. Fadairo |
| collection | DOAJ |
| description | This study investigated the efficacy of roasting pre-treatment by air frying to enhance the extraction and recovery of the predominant sinapic acid derivatives (SADs) from roasted canola meal and the antioxidant potential of the methanolic extracts. Canola meal was obtained by air frying canola seed at 160, 170, 180 or 190 °C for 5, 10, 15 or 20 min. Oil was extracted using the Soxhlet method, and the de-oiled meal fraction was air-dried. Phenolic compounds were isolated using ultrasound-assisted extraction with 70% (<i>v</i>/<i>v</i>) methanol and then quantified by high-performance liquid chromatography-diode array detection. The antioxidant potential of the defatted meal methanolic extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and metal ion-chelating activity (MIC) assays. The highest total phenolic content of 3.15 mg gallic acid equivalent/g dry weight was recorded in the defatted meal extract from seeds pre-treated with air frying at 190 °C for 15 min. Sinapine, sinapic acid and an unknown compound at a retention time (RT) of 26.6 min were the major sinapates identified in the defatted meal with the highest concentrations of 7572 ± 479.2 µg/g DW, 727 ± 43.45 µg/g DW and 1763 ± 73.5 µg/g DW, respectively, obtained at 160 °C for 5 min. Canolol (151.35 ± 7.65 µg/g DW) was detected after air frying at a temperature of 170 °C for 20 min. The FRAP and MIC correlated positively (r = 0.85) and generally decreased with increased air frying temperature-time conditions. The highest FRAP and MIC values of 0.53 mM and 80% were obtained at 160 °C for 5 and 20 min, respectively. The outcome of this study will contribute new knowledge that could improve the value addition and by-product utilization of canola seeds. |
| first_indexed | 2024-03-09T17:23:00Z |
| format | Article |
| id | doaj.art-5fca91037f1141ccaec026d70496cbdf |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T17:23:00Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-5fca91037f1141ccaec026d70496cbdf2023-11-24T12:57:37ZengMDPI AGAntioxidants2076-39212022-12-011112241110.3390/antiox11122411Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried SeedsOlamide S. Fadairo0Ruchira Nandasiri1Thu Nguyen2N. A Michael Eskin3Rotimi E. Aluko4Martin G. Scanlon5Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaFood and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaFood and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaFood and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaFood and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaFood and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaThis study investigated the efficacy of roasting pre-treatment by air frying to enhance the extraction and recovery of the predominant sinapic acid derivatives (SADs) from roasted canola meal and the antioxidant potential of the methanolic extracts. Canola meal was obtained by air frying canola seed at 160, 170, 180 or 190 °C for 5, 10, 15 or 20 min. Oil was extracted using the Soxhlet method, and the de-oiled meal fraction was air-dried. Phenolic compounds were isolated using ultrasound-assisted extraction with 70% (<i>v</i>/<i>v</i>) methanol and then quantified by high-performance liquid chromatography-diode array detection. The antioxidant potential of the defatted meal methanolic extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and metal ion-chelating activity (MIC) assays. The highest total phenolic content of 3.15 mg gallic acid equivalent/g dry weight was recorded in the defatted meal extract from seeds pre-treated with air frying at 190 °C for 15 min. Sinapine, sinapic acid and an unknown compound at a retention time (RT) of 26.6 min were the major sinapates identified in the defatted meal with the highest concentrations of 7572 ± 479.2 µg/g DW, 727 ± 43.45 µg/g DW and 1763 ± 73.5 µg/g DW, respectively, obtained at 160 °C for 5 min. Canolol (151.35 ± 7.65 µg/g DW) was detected after air frying at a temperature of 170 °C for 20 min. The FRAP and MIC correlated positively (r = 0.85) and generally decreased with increased air frying temperature-time conditions. The highest FRAP and MIC values of 0.53 mM and 80% were obtained at 160 °C for 5 and 20 min, respectively. The outcome of this study will contribute new knowledge that could improve the value addition and by-product utilization of canola seeds.https://www.mdpi.com/2076-3921/11/12/2411canola mealair fryingphenolic compoundsantioxidant potentialpre-treatment |
| spellingShingle | Olamide S. Fadairo Ruchira Nandasiri Thu Nguyen N. A Michael Eskin Rotimi E. Aluko Martin G. Scanlon Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds Antioxidants canola meal air frying phenolic compounds antioxidant potential pre-treatment |
| title | Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds |
| title_full | Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds |
| title_fullStr | Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds |
| title_full_unstemmed | Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds |
| title_short | Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds |
| title_sort | improved extraction efficiency and antioxidant activity of defatted canola meal extract phenolic compounds obtained from air fried seeds |
| topic | canola meal air frying phenolic compounds antioxidant potential pre-treatment |
| url | https://www.mdpi.com/2076-3921/11/12/2411 |
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