ArticleFood science & nutrition2020
Preparation of rapeseed oil with superhigh canolol content and superior quality characteristics by steam explosion pretreatment technology.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 21 citations in OpenAlex.
- Steam explosion pretreatment enhances free/combined phytosterol extraction and utilization in rapeseed (Current research in food science · 2024Article
- Optimization of Canolol Production from Canola Meal Using Microwave Digestion as a Pre-Treatment Method.Foods (Basel, Switzerland) · 2023Article
- Simultaneous Analysis of Free/Combined Phytosterols in Rapeseed and Their Dynamic Changes during Microwave Pretreatment and Oil Processing.Foods (Basel, Switzerland) · 2022Article
- Comprehensive review of composition distribution and advances in profiling of phenolic compounds in oilseeds.Frontiers in nutrition · 2022Review
- Erucic acid concentration of rapeseed (Food science & nutrition · 2021Article
- Sinapic Acid and Sinapate Esters inFrontiers in chemistry · 2021Review
- Preparation of rapeseed oil with superhigh canolol content and superior quality characteristics by steam explosion pretreatment technology.Food science & nutrition · 2020Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
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Abstract
In this study, rapeseed was pretreated by steam explosion pretreatment technology and subsequently pressed to prepare rapeseed oil. GC, UPLC, and HPLC techniques were employed to analyze the quality characteristics of the rapeseed oil, including the canolol content and other quality characteristics. Additionally, the effect of steam explosion pretreatment technology on the canolol content of rapeseed oil was studied and the formation mechanism of canolol elucidated. The results revealed that when the steam explosion pressure reached 1.0 MPa, the canolol content of the tested oil increased from 41.21 to 2,168.69 mg/kg (52.63-fold increase) and that sinapic acid played a significant role in the conversion of canolol. Thus, the sinapine was converted into the intermediate (sinapic acid) by hydrolysis, which in turn was transformed into canolol through decarboxylation. The instantaneous high-energy environment generated by steam explosion pretreatment could intensify the hydrolysis and decarboxylation reactions of sinapine and sinapinic acid, thereby significantly increasing the canolol content of the oil. To prove the superiority of steam explosion pretreatment, we compared it with other pretreatment technologies, including traditional high-temperature roasting and popular microwave pretreatment. The results revealed that rapeseed oil prepared by steam explosion pretreatment displayed the best quality characteristics. This study can be a reference for the preparation process of rapeseed oil with superhigh canolol content and superior quality characteristics using steam explosion pretreatment.
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