Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Fadairo, Olamide S., Nandasiri, Ruchira, Nguyen, Thu, Eskin, N. A Michael, Aluko, Rotimi E., Scanlon, Martin G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9774657/
https://www.ncbi.nlm.nih.gov/pubmed/36552619
http://dx.doi.org/10.3390/antiox11122411
_version_ 1784855463250100224
author Fadairo, Olamide S.
Nandasiri, Ruchira
Nguyen, Thu
Eskin, N. A Michael
Aluko, Rotimi E.
Scanlon, Martin G.
author_facet Fadairo, Olamide S.
Nandasiri, Ruchira
Nguyen, Thu
Eskin, N. A Michael
Aluko, Rotimi E.
Scanlon, Martin G.
author_sort Fadairo, Olamide S.
collection PubMed
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% (v/v) 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.
format Online
Article
Text
id pubmed-9774657
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-97746572022-12-23 Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds Fadairo, Olamide S. Nandasiri, Ruchira Nguyen, Thu Eskin, N. A Michael Aluko, Rotimi E. Scanlon, Martin G. Antioxidants (Basel) Article 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% (v/v) 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. MDPI 2022-12-06 /pmc/articles/PMC9774657/ /pubmed/36552619 http://dx.doi.org/10.3390/antiox11122411 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Fadairo, Olamide S.
Nandasiri, Ruchira
Nguyen, Thu
Eskin, N. A Michael
Aluko, Rotimi E.
Scanlon, Martin G.
Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds
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 Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9774657/
https://www.ncbi.nlm.nih.gov/pubmed/36552619
http://dx.doi.org/10.3390/antiox11122411
work_keys_str_mv AT fadairoolamides improvedextractionefficiencyandantioxidantactivityofdefattedcanolamealextractphenoliccompoundsobtainedfromairfriedseeds
AT nandasiriruchira improvedextractionefficiencyandantioxidantactivityofdefattedcanolamealextractphenoliccompoundsobtainedfromairfriedseeds
AT nguyenthu improvedextractionefficiencyandantioxidantactivityofdefattedcanolamealextractphenoliccompoundsobtainedfromairfriedseeds
AT eskinnamichael improvedextractionefficiencyandantioxidantactivityofdefattedcanolamealextractphenoliccompoundsobtainedfromairfriedseeds
AT alukorotimie improvedextractionefficiencyandantioxidantactivityofdefattedcanolamealextractphenoliccompoundsobtainedfromairfriedseeds
AT scanlonmarting improvedextractionefficiencyandantioxidantactivityofdefattedcanolamealextractphenoliccompoundsobtainedfromairfriedseeds