ArticleFood chemistry: X2025
Comprehensive analysis of phenolic profile, their antioxidant activities, and physicochemical characteristics of rapeseed oil under various microwave and storage conditions.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Effect of Short-Term Static Magnetic Field Pretreatment on Cold-Storage Quality and Phenolic Metabolism of Blueberries.Foods (Basel, Switzerland) · 2026Article
- Modulation of nutritional and aroma qualities of rapeseed oil by microwave and dehulling treatments: Based on insights from metabolomics, volatile compound analysis, and molecular docking studies.Food chemistry: X · 2026Article
- Modification of chitooligosaccharide with phenolic acids for extended cherry tomato preservation and quality retention.iScience · 2026Article
- Amazon fig (Food chemistry: X · 2025Article
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Authors and funding
8 authors.
Funding
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Abstract
Rapeseed oil (RO) is a widely consumed edible oil in China, valued for its nutritional benefits and oxidative stability. Phenolic compounds in RO function as natural antioxidants, enhancing both its health-promoting properties and shelf life. In this study, a targeted metabolomics method was developed and validated for the quantification of 24 phenolic compounds. The method demonstrated high accuracy, with determination coefficients exceeding 0.99. Chemometric analysis revealed that microwave power exerted a greater impact on phenolic profile of RO than storage duration. Specifically, higher microwave powers and shorter storage periods associated with increased content of most phenolics. Sinapic acid emerged as a key marker distinguishing microwave-pretreated ROs. The most significant pathway associated with phenolics was flavone and flavonol biosynthesis. Changes in antioxidant capacity, color, oxidation indicators, and fatty acid composition of RO following various microwave and storage conditions were anatomized. Strong relationships were observed between phenolic profile and antioxidant activity, color, and oxidation indicators. These findings provide valuable insights into the nutritional evaluation and shelf-life prediction of RO, providing a foundation for optimizing processing and storage conditions to preserve its quality and functionality.
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