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 citas
Etiquetas de revisión
Solo mecanismosDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio in vitro o de mecanismos (clasificado por nuestro filtro de IA)
- Estudiado en
- Células o muestras de laboratorio
- Resultado principal
- Solo mecanismos
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Natural Science Foundation of China
- Gobierno
- Ministry of Science and Technology of the People's Republic of China
- Gobierno
- Ministry of Science and Technology of the People's Republic of China
- Subvenciones
- 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)
Según 3 financiadores declarados.
Publicación
- Publicado
- 2020-07-27 · J Agric Food Chem · vol. 68 · número 33 · págs. 8847–8854
- Editorial
- American Chemical Society
- Citado
- 34 citas · más que el 77% de estudios similares · 1.3× el promedio de su campo
- Referencias
- 29 trabajos
- Acceso
- De pago
- Áreas de investigación
- Edible Oils Quality and Analysis · Free Radicals and Antioxidants · Phytochemicals and Antioxidant Activities
- Palabras clave
- 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 autores
- Yong‐Jiang Xu🇨🇳 · autor de correspondenciaJiangnan University; State Key Laboratory of Food Science and Technology
- Fan Jiang🇨🇳Jiangnan University; State Key Laboratory of Food Science and Technology
- Jun-Ge Song🇨🇳Jiangnan University; State Key Laboratory of Food Science and Technology
- Xiaoyu Yang🇨🇳Jiangnan University; State Key Laboratory of Food Science and Technology
- Nanxi Shu🇨🇳Jiangnan University; State Key Laboratory of Food Science and Technology
- Liyang Yuan🇨🇳Jiangnan University; State Key Laboratory of Food Science and Technology
- Chin Ping Tan🇲🇾Universiti Putra Malaysia
- Yuanfa Liu🇨🇳 · autor de correspondenciaJiangnan University; State Key Laboratory of Food Science and Technology
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
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