Understanding of the Role of Pretreatment Methods on Rapeseed Oil from the Perspective of Phenolic Compounds
Xu YJ, Jiang F, Song J, Yang X, Shu N, Yuan L, Tan CP, Liu Y
Journal of agricultural and food chemistry · 18 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- Mechanisms only
Who paid for it
- Funding
- Independent funding
- Government
- National Natural Science Foundation of China
- Government
- Ministry of Science and Technology of the People's Republic of China
- Government
- Ministry of Science and Technology of the People's Republic of China
- Grants
- Ministry of Science and Technology of the People's Republic of China (2017YFD0400200); Ministry of Science and Technology of the People's Republic of China (2016YFD0401404); National Natural Science Foundation of China (31671786)
Based on 3 listed funder(s).
Publication
- Published
- 2020-07-27 · J Agric Food Chem · vol. 68 · issue 33 · pp. 8847–8854
- Publisher
- American Chemical Society
- Cited
- 34 citations · more than 77% of similar papers · 1.3× the field average
- References
- 29 works
- Access
- Paywalled
- Research areas
- Edible Oils Quality and Analysis · Free Radicals and Antioxidants · Phytochemicals and Antioxidant Activities
- Keywords
- Rapeseed, Chemistry, Antioxidant, DPPH, Food science, Oleic acid, Chromatography, Superoxide dismutase, Organic chemistry, Biochemistry
- MeSH
- humans, brassica napus, seeds, phenols, antioxidants, chromatography, liquid, chromatography, high pressure liquid, microwaves, tandem mass spectrometry, hot temperature, hep g2 cells, rapeseed oil
8 authors
From CN, MY
- Yong‐Jiang Xu · correspondingJiangnan University; State Key Laboratory of Food Science and Technology
- Fan JiangJiangnan University; State Key Laboratory of Food Science and Technology
- Jun-Ge SongJiangnan University; State Key Laboratory of Food Science and Technology
- Xiaoyu YangJiangnan University; State Key Laboratory of Food Science and Technology
- Nanxi ShuJiangnan University; State Key Laboratory of Food Science and Technology
- Liyang YuanJiangnan University; State Key Laboratory of Food Science and Technology
Abstract
The thermal pretreatment of oilseed prior to oil extraction could increase the oil yield and improve the oil quality. Phenolic compounds are important antioxidants in rapeseed oil. In this study, we investigated the impact of thermal pretreatment method on the rapeseed oil based on phenolic compound levels. Liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) analysis showed that the phenolic compound contents in the microwave-pretreated oil were higher than those in the oven- and infrared-treated oils. Sinapic acid (SA) and canolol (CA), which are the top two phenolic compounds in rapeseed oil, exerted well 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with IC50 values of 8.45 and 8.80 μmol/L. The cell experiment uncovered that SA and CA have significant biological activities related to rapeseed oil quality, including increase of antioxidant enzymes superoxide dismutase (SOD), alleviation of reactive oxygen species (ROS), and cytotoxicity of HepG2 cells after the intake of excessive oleic acid. Further investigation indicated that SA and CA reduced cell apoptosis rate through Bax-Bcl-2-caspase-3 and p53-Bax-Bcl-2-caspase-3, respectively. Taken together, our findings suggest that microwave pretreatment is the best method to improve the content of phenolic compounds in rapeseed oil compared with oven and infrared pretreatments.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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