DOCSLIB.ORG

Effects of Air Frying and Enzymatic Oxidation on the Phenolic Content and Antioxidant

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effects of Air Frying and Enzymatic Oxidation on the Phenolic Content and Antioxidant Effects of Air Frying and Enzymatic Oxidation on the Phenolic Content and Antioxidant Properties of Lower Grade Yellow Mustard Seeds by Afra Imran A thesis submitted to the Faculty of Graduate Studies of The University of Manitoba In partial fulfillment of the requirements of the degree of MASTER OF SCIENCE Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Copyright © 2021 by Afra Imran i ACKNOWLEDGEMENTS First and foremost, I would like to offer my profound gratitude to my late supervisor, Dr. Usha Thiyam-Hollander, who passed away fighting cancer during the last months of my degree. She supported me throughout this research with her patience and thoughtful ideas. With her encouragement, guidance, and insightful thought, she made my experience productive and rewarding. I am also deeply grateful to my current supervisor, Dr. Rotimi Aluko, for taking me under his supervision and helping me throughout my program. Without his encouragement, guidance, and motivation, this work would not have been completed. I would also like to extend my gratitude to my committee members, Dr. N.A. Michael Eskin and Dr. Nandika Bandara for the insightful discussions and help that led to the completion of this work. I owe special thanks to the doctoral fellow in our research group, Ruchira Nandasiri, for his kind assistance, training, support and encouragement throughout my Master’s program. Also, my appreciation goes to the support provided by postdoctoral fellow Dr. Adeola Alashi who gave me training for the enzyme part and supported me through my hard times in the laboratory. I also would like to express my deep gratitude to all my colleagues and friends in the department of Food and Human Nutritional Sciences, for both assistances and friendship. I would also like to thank the Agriculture Development Fund (ADF) by Saskatchewan Government for funding this project, supported by G.S. Dunn, Ontario, Canada. Last but most important, my deepest love and gratitude go to my parents, husband, friends, and family members who gave their unwavering love and support throughout my life. This work would not have been accomplished without their sacrifice, unending support and encouragement. ii ABSTRACT Lower grade yellow mustard meal (LGYMM), a by-product of the mustard seed milling process has potential as a value added product in food, feed, and agro-allied industries. The under-utilized by-product of mustard can be used for the efficient release and extraction of bioactive phenolic compounds. Heat treatment and enzymatic assisted extraction have been reported to efficiently extract the bioactive compounds from oilseeds. This thesis was focused on the effect of air frying at different temperature/ time combinations (120 -180 °C from 5 to 20 min) and enzymatic oxidation using horseradish peroxidase (HRP) and tyrosinase at different incubation times (0, 1, 1.5, 2, 5 and 18 h) on the phenolic profile of LGYMM and its antioxidant activities. For air frying, sinapine was the major phenolic compound and its concentration decreased significantly (p<0.05) with prolonged time. The concentration of most of the phenolic compounds significantly (p<0.05) decreased with increased temperature-time with an exception at 180 °C where three thermogenerative compounds were detected. The highest total flavonoid content TFC (3.96 ± 0.19 QE µmol/g) and antioxidant activity (57.13 ± 8.81% for DPPH and 58.14 ± 7.91% for ABTS) for air frying was observed for the extracts at 180 °C for 15 and 20 min. For enzymatic oxidation, sinapine and SA were the major sinapates in untreated (UT) and alkaline treated (AT) mustard meal, which decreased significantly (p<0.05) with prolonged incubation time and generated some unknown end products. The maximum total phenolic content, TFC and antioxidant potential of both HRP and tyrosinase were evaluated at 1 and 2 h of incubation for UT and AT meal with HRP and tyrosinase, respectively. The results of this study found SA and sinapine were efficiently converted to enzymatic and thermogenerative end products that have high antioxidant activity. Enzymatic oxidation proved to be a better extraction technique for the extraction of polyphenolic iii compounds as the extracts possess higher antioxidant activity than the air fried extracts (an increase of 28- 30% for DPPH and 20- 22% for ABTS assay). iv TABLE OF CONTENTS ACKNOWLEDGEMENTS ......................................................................................................... ii ABSTRACT .................................................................................................................................. iii LIST OF TABLES ........................................................................................................................ x LIST OF FIGURES ..................................................................................................................... xi CHAPTER 1 .................................................................................................................................. 1 1. INTRODUCTION..................................................................................................................... 1 CHAPTER 2 .................................................................................................................................. 5 2 LITERATURE REVIEW ......................................................................................................... 5 2.1 Mustard seeds............................................................................................................................ 5 2.2 Processing of Mustard............................................................................................................... 6 2.3 Components of mustard ............................................................................................................ 8 2.4 Mustard allergy ......................................................................................................................... 9 2.5 Sinapates in mustard ................................................................................................................. 9 2.6 Application of heat (preheat treatment) before phenolic extraction ....................................... 10 2.6.1 Microwave pre-treatment ..................................................................................................... 11 2.6.2 Preheat treatment using the conventional oven ................................................................... 12 2.7 Extraction of phenolic compounds ......................................................................................... 13 2.7.1 Supercritical fluid extraction (SCFE) .................................................................................. 13 2.7.2 High voltage electric discharge (HVED) technology .......................................................... 14 v 2.7.3 Accelerated Solvent Extraction (ASE) ................................................................................ 14 2.7.4 Ultrasound assisted extraction (UAE) ................................................................................. 15 2.7.5 Enzyme assisted extraction (EAE)....................................................................................... 15 2.7.5.1 Classification of enzymes ................................................................................................. 16 2.7.5.2 Structure and substrate binding......................................................................................... 17 2.7.5.3 Enzyme kinetics ................................................................................................................ 18 2.7.5.4 Factors that influence enzyme activity.............................................................................. 20 2.7.5.5 Enzymatic oxidation ......................................................................................................... 21 2.7.5.6 Extraction of polyphenols using enzymes ........................................................................ 22 2.8 Effect of solvent in the extraction of phenolics ...................................................................... 24 2.9 Identification and quantification ............................................................................................. 25 2.10 Antioxidant potential of phenolic compounds ...................................................................... 25 2.10.1 Lipid oxidation ................................................................................................................... 25 2.10.2 Antioxidant mechanism of phenolic compounds............................................................... 26 2.11 Health benefits of sinapic acid (SA) derivatives................................................................... 27 2.11.1 Sinapic acid ........................................................................................................................ 27 2.11.2 Canolol ............................................................................................................................... 29 CHAPTER 3 ................................................................................................................................ 30 3. EFFECT OF AIR FRYING AS HEAT PRE-TREATMENT ON THE PHENOLIC COMPOUNDS OF DE-OILED LOWER-GRADE YELLOW MUSTARD SEEDS ........... 30 vi 3.1 Abstract ..................................................................................................................................
Load more

Recommended publications
  • Lavender- and Lavandin-Distilled Straws: an Untapped Feedstock With
    Lesage‑Meessen et al. Biotechnol Biofuels (2018) 11:217 https://doi.org/10.1186/s13068-018-1218-5 Biotechnology for Biofuels RESEARCH Open Access Lavender‑ and lavandin‑distilled straws: an untapped feedstock with great potential for the production of high‑added value compounds and fungal enzymes Laurence Lesage‑Meessen1, Marine Bou1, Christian Ginies2, Didier Chevret3, David Navarro1, Elodie Drula1,4, Estelle Bonnin5, José C. del Río6, Elise Odinot1, Alexandra Bisotto1, Jean‑Guy Berrin1, Jean‑Claude Sigoillot1, Craig B. Faulds1 and Anne Lomascolo1* Abstract Background: Lavender (Lavandula angustifolia) and lavandin (a sterile hybrid of L. angustifolia L. latifolia) essential oils are among those most commonly used in the world for various industrial purposes, including× perfumes, phar‑ maceuticals and cosmetics. The solid residues from aromatic plant distillation such as lavender- and lavandin-distilled straws are generally considered as wastes, and consequently either left in the felds or burnt. However, lavender- and lavandin-distilled straws are a potentially renewable plant biomass as they are cheap, non-food materials that can be used as raw feedstocks for green chemistry industry. The objective of this work was to assess diferent pathways of valorization of these straws as bio-based platform chemicals and fungal enzymes of interest in biorefnery. Results: Sugar and lignin composition analyses and saccharifcation potential of the straw fractions revealed that these industrial by-products could be suitable for second-generation bioethanol prospective. The solvent extrac‑ tion processes, developed specifcally for these straws, released terpene derivatives (e.g. τ-cadinol, β-caryophyllene), lactones (e.g. coumarin, herniarin) and phenolic compounds of industrial interest, including rosmarinic acid which contributed to the high antioxidant activity of the straw extracts.
    [Show full text]
  • The Analysis of Grapevine Response to Smoke Exposure
    The Analysis of Grapevine Response to Smoke Exposure A thesis presented in fulfilment of the requirements for the degree of Doctor of Philosophy Lieke van der Hulst BSc, MSc The University of Adelaide School of Agriculture, Food and Wine Thesis submitted for examination: November 2017 Thesis accepted and final submission: January 2018 Table of contents Abstract i Declaration iii Publications iv Symposia v Acknowledgements vii Chapter 1 Literature review and introduction • Literature review and introduction 1 • The occurrence of bushfires and prescribed 2 • Economic impact of bushfires 5 • Smoke derived volatile compounds 6 • Volatile compounds in wine 8 • Glycosylation of volatile phenols in grapes 9 • Previous smoke taint research 11 • Glycosyltransferases 14 • Research aims 18 Chapter 2 Detection and mitigation of smoke taint in the vineyard • Authorship statements 20 • Introduction 22 • Paper: Accumulation of volatile phenol glycoconjugates in grapes, 24 following the application of kaolin and/or smoke to grapevines (Vitis vinifera cv Sauvignon Blanc, Chardonnay and Merlot) • Further investigation into methods for the detection and mitigation of 54 smoke taint in the vineyard Material and Methods 55 Results and discussion part A 57 Results and discussion part B 61 Conclusion 68 Chapter 3 Expression of glycosyltransferases in grapevines following smoke exposure • Authorship statements 71 • Introduction 73 • Paper: Expression profiles of glycosyltransferases in 74 Vitis vinifera following smoke exposure Chapter 4 The effect of smoke exposure to apple • Authorship statements 122 • Introduction 124 • Paper: The effect of smoke exposure to apple (Malus domestica 125 Borkh cv ‘Sundowner’) Chapter 5 Conclusions and future directions • Conclusions 139 • Future directions 142 Appendix • Paper: Impact of bottle aging on smoke-tainted wines from 145 different grape cultivars References 152 Abstract Smoke taint is a fault found in wines made from grapes exposed to bushfire smoke.
    [Show full text]
  • CPY Document
    3. eHEMieAL eOMPOSITION OF ALeOHOLie BEVERAGES, ADDITIVES AND eONTAMINANTS 3.1 General aspects Ethanol and water are the main components of most alcoholIc beverages, although in some very sweet liqueurs the sugar content can be higher than the ethanol content. Ethanol (CAS Reg. No. 64-17-5) is present in alcoholic beverages as a consequence of the fermentation of carbohydrates with yeast. It can also be manufactured from ethylene obtained from cracked petroleum hydrocarbons. The a1coholic beverage industry has generally agreed not to use synthetic ethanol manufactured from ethylene for the production of alcoholic beverages, due to the presence of impurities. ln order to determine whether synthetic ethanol has been used to fortify products, the low 14C content of synthetic ethanol, as compared to fermentation ethanol produced from carbohydrates, can be used as a marker in control analyses (McWeeny & Bates, 1980). Some physical and chemical characteristics of anhydrous ethanol are as follows (Windholz, 1983): Description: Clear, colourless liquid Boilng-point: 78.5°C M elting-point: -114.1 °C Density: d¡O 0.789 It is widely used in the laboratory and in industry as a solvent for resins, fats and oils. It also finds use in the manufacture of denatured a1cohol, in pharmaceuticals and cosmetics (lotions, perfumes), as a chemica1 intermediate and as a fuel, either alone or in mixtures with gasolIne. Beer, wine and spirits also contain volatile and nonvolatile flavour compounds. Although the term 'volatile compound' is rather diffuse, most of the compounds that occur in alcoholIc beverages can be grouped according to whether they are distiled with a1cohol and steam, or not.
    [Show full text]
  • The Effects of Combining Guaiacol and Syringol on Their Pyrolysis
    Holzforschung, Vol. 66, pp. 323–330, 2012 • Copyright © by Walter de Gruyter • Berlin • Boston. DOI 10.1515/HF.2011.165 The effects of combining guaiacol and syringol on their pyrolysis Mohd Asmadi, Haruo Kawamoto * and Shiro Saka methods, lignin pyrolysis has been studied based on iso- Graduate School of Energy Science , Kyoto University, lated lignins (Martin et al. 1979 ; Obst 1983 ; Evans et al. Kyoto , Japan 1986 ; Saiz -Jimenez and De Leeuw 1986 ; Faix et al. 1987 ; Genuit et al. 1987 ; Meier and Faix 1992 ; Greenwood et al. * Corresponding author. 2002 ; Hosoya et al. 2007, 2008a,b ; Nakamura et al. 2008 ) Graduate School of Energy Science, Kyoto University, and model compounds (Domburg et al. 1974 ; Bre ž n ý et al. Yoshida-honmachi, Sakyo-ku, Kyoto 606-8501, Japan 1983 ; Saiz -Jimenez and De Leeuw 1986 ; Kawamoto et al. Phone/Fax: + 81-75-753-4737 E-mail: [email protected] 2006, 2007, 2008a,b ; Kawamoto and Saka 2007 ; Nakamura et al. 2007, 2008 ; Watanabe et al. 2009 ). Hardwood lignins are known to include both the syringyl (3,5-dimethoxy-4- Abstract hydroxyphenyl)-type (shortly S) and the guaiacyl (4-hydroxy- 3-methoxyphenyl)-type aromatic rings (shortly G), whereas Pyrolysis of guaiacol/syringol mixtures was studied in an softwood lignins contain mainly the G-type units. These dif- ° ferences infl uence the pyrolytic reactivity of hardwoods and ampoule reactor (N 2 /600 C/40 – 600 s) to understand the reactivities of the aromatic nuclei in hardwood lignins. By softwoods (Di Blasi et al. 2001a,b ; Gr ø nli et al.
    [Show full text]
  • Lignin for Sustainable Bioproducts and Biofuels
    Demirel, J Biochem Eng Bioprocess Technol 2017, 1:1 Journal of Biochemical Engineering & Bioprocess Technology Editorial a SciTechnol journal and substituted phenols as opposed to methoxy-phenols [7,8]. Type of Lignin for Sustainable particle size of biomass, pyrolysis temperature, reactor type (fluidized bed, ablative, vacuum, and auger), type of condensers (direct and Bioproducts and Biofuels indirect contact) can affect the composition of bio-oil [2,5]. Water Yaşar Demirel* soluble and organic phases are separated as two main streams out of condenser [9]. After condensing the vapor bio-oil is produced with a yield of up to 65 to 75% on a dry basis. Typical bio-oil consists of Keywords (wt% db, except water) acids (3-7), alcohols (1<), aldehydes, ketones, and furans (22-27), sugars (3-6), phenols (2-6), lignin derived fraction Lignin; Bioproducts; Biofuel; Sustainable energy (15-25), and extractives (4-6) [5]. Feedstocks with high extractives content and/or high ash content commonly produce an aqueous Introduction phase, an upper layer, and a decanted heavy oily phase. Bio-oil can be considered a micro emulsion in which the continuous phase is an To meet the goal of replacing 30% of fossil fuel by biofuels around aqueous solution of holocellulose decomposition products and small 2030, approximately 225 million tons of lignin will soon be produced molecules from lignin decomposition. The continuous liquid phase beside the current production of between 40 and 50 million tons per stabilizes a discontinuous phase that contains of pyrolytic lignin year in the paper and pulp industry in the U.S. Yet only about 2% of the macromolecules [2].
    [Show full text]
  • 191222 191222.Pdf (423.8Kb)
    1 A GC-MS based analytical method for detection of smoke taint associated phenols in 2 smoke affected wines. 3 4 Davinder Pal Singh†*, Ayalsew Zerihun #, David Kelly#, Nicole Marie Cain†, Peter 5 Nankervisŧ and Mark Oliver Downey† 6 † 7 Department of Primary Industries Victoria, Mildura, Victoria, 3502, Australia # 8 Department of Environment and Agriculture, Curtin University, Margaret River 9 Education Campus, Margaret River, WA, 6285, Australia 10 Ŧ Agilent Technologies Australia Pty Ltd, 347, Burwood Highway, Forest Hill 11 Victoria, 3131, Australia 12 13 * Corresponding author: Dr. Davinder Singh, Department of Primary Industries 14 Victoria Mildura Centre, PO Box 905 Mildura, Vic. 3502, Australia. Fax: +61 3 5051 15 4523; email: [email protected] 16 17 Email addresses: [email protected] 18 [email protected] 19 [email protected] 20 [email protected] 21 [email protected] 22 23 [email protected] 24 25 26 1 27 ABSTRACT 28 Guaiacol and 4-methylguaiacol are routinely used as markers to determine extent of 29 smoke impact on winegrapes and wines. However, smoke contains a complex group 30 of compounds which may contribute to smoke taint in winegrapes and wine. In this 31 study, a gas chromatography-mass spectrometry (GC-MS) based analytical method 32 was developed and validated for the profiling of various smoke taint compounds in 33 wines made from smoke affected fruit. A total of 22 analytes were separated and 34 identified in the GC-MS chromatogram, all of which were selected to evaluate the 35 samples and precision of the method.
    [Show full text]
  • Evaluation and Products Characterization of Mango Seed Shell and Kernel Conventional Pyrolysis
    EVALUATION AND PRODUCTS CHARACTERIZATION OF MANGO SEED SHELL AND KERNEL CONVENTIONAL PYROLYSIS Thesis By JUAN CAMILO MAHECHA RIVAS Presented in the Engineering Faculty of Universidad de los Andes In fulfillment of the requirements for the Degree of CHEMICAL ENGINEER Approved by: Advisor, Rocio Sierra Ramírez, Ph.D. Chemical Engineering Department Bogotá, Colombia January 2020 Evaluation and products characterization of mango seed shell and kernel conventional pyrolysis Juan C. Mahecha-Rivas Department of Chemical Engineering, University of Los Andes, Bogotá, Colombia GENERAL OBJECTIVE To characterize mango seed’s conventional pyrolysis products at optimal conditions for further valorization SPECIFICS OBJECTIVES - To evaluate the influence of temperature of conventional pyrolysis in bio-oil, biochar and biogas yields - To compare the pyrolysis’s yields from kernel, shell and kernel/shell mixture fed. - To characterize biochar, bio-oil, and biogas from mango seed’s kernel and shell pyrolysis - To determine the feasibility of mango seed bio-oil as a biodiesel precursor or additive i TABLE OF CONTENTS Abstract ................................................................................................................................... 1 1. Introduction .................................................................................................................... 1 2. Methods .......................................................................................................................... 4 2.1. Materials and sample preparation
    [Show full text]
  • Lignin from Bark As a Resource for Aromatics Production by Hydrothermal Liquefaction
    Received: 24 April 2018 | Revised: 25 July 2018 | Accepted: 3 August 2018 DOI: 10.1111/gcbb.12562 ORIGINAL RESEARCH Lignin from bark as a resource for aromatics production by hydrothermal liquefaction Julia Schuler1 | Ursel Hornung1 | Nicolaus Dahmen1 | Jörg Sauer1 Institute for Catalysis Research and Technology, Karlsruhe Institute of Abstract Technology (KIT), Eggenstein‐ Biorefineries, which are using mostly unused side streams of other existing pro- Leopoldshafen, Germany cesses like bark or lignin, have a huge potential to open new resources, for exam- Correspondence ple, chemicals. But with new resources new challenges will be met along the Julia Schuler, Institute for Catalysis way. These challenges must be addressed and discussed to build a solid and far‐ Research and Technology, Karlsruhe sighted process. This work focuses on the formation of monocyclic compounds Institute of Technology (KIT), Eggenstein‐ Leopoldshafen, Germany. like catechol as a valuable product during the hydrothermal liquefaction of beech Email: [email protected] wood bark as well as Kraft lignin from pine wood like Indulin AT. The focus is Funding information to get a better knowledge of the behavior of bark during hydrothermal liquefac- Ministry of Science, Research and the tion for depolymerization aiming at the production of aromatic building blocks Arts of Baden‐Württemberg, Grant/Award for chemicals. Therefore, the influence, for example, of temperature and reaction Number: 200007 time, the chemical reaction pathways, and the therefore necessary analytics need to be understood. Several limitations and challenges of common analytical meth- ods are discussed and compared for bark and Kraft lignin, which is relatively well investigated and can act as a reference material to build a common ground and make it possible to build standards for all bioeconomic processes.
    [Show full text]
  • Production of Phenol-Formaldehyde Adhesives from Catalytic Pyrolysis Oil
    Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-2017 Production of Phenol-formaldehyde Adhesives from Catalytic Pyrolysis Oil Angela M. Akude Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Biological Engineering Commons Recommended Citation Akude, Angela M., "Production of Phenol-formaldehyde Adhesives from Catalytic Pyrolysis Oil" (2017). All Graduate Theses and Dissertations. 5612. https://digitalcommons.usu.edu/etd/5612 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. PRODUCTION OF PHENOL-FORMALDEHYDE ADHESIVES FROM CATALYTIC PYROLYSIS OIL by Angela M. Akude A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Biological Engineering Approved: ______________________ ____________________ Foster Agblevor, Ph.D. Ronald Sims, Ph.D. Major Professor Committee Member ______________________ ____________________ Yujie Sun, Ph.D. Mark McLellan, Ph.D. Committee Member Vice President for Research and Dean of the School of Graduate Studies UTAH STATE UNIVERSITY Logan, Utah 2017 ii Copyright © Angela M. Akude 2017 All Rights Reserved iii ABSTRACT Production of Phenol-formaldehyde Adhesives from Catalytic Pyrolysis Oil by Angela M. Akude, Master of Science Utah State University, 2017 Major Professor: Dr. Foster Agblevor Department: Biological Engineering Phenol-formaldehyde adhesives are important adhesives known to have superior water resistance capacity and high mechanical strength when utilized in wood-based applications. Due to unsustainability and environmental issues associated with the use of fossil fuels, there is an urgent need to look for alternative raw materials, which are renewable in nature.
    [Show full text]
  • Title the Effects of Combining Guaiacol and Syringol on Their Pyrolysis
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Kyoto University Research Information Repository The effects of combining guaiacol and syringol on their Title pyrolysis Author(s) Asmadi, Mohd; Kawamoto, Haruo; Saka, Shiro Citation Holzforschung (2012), 66(3): 323-330 Issue Date 2012-01 URL http://hdl.handle.net/2433/240641 © by Walter de Gruyter • Berlin • Boston.; This is an open Right access article. Type Journal Article Textversion publisher Kyoto University Holzforschung, Vol. 66, pp. 323–330, 2012 • Copyright © by Walter de Gruyter • Berlin • Boston. DOI 10.1515/HF.2011.165 The effects of combining guaiacol and syringol on their pyrolysis Mohd Asmadi, Haruo Kawamoto * and Shiro Saka methods, lignin pyrolysis has been studied based on iso- Graduate School of Energy Science , Kyoto University, lated lignins (Martin et al. 1979 ; Obst 1983 ; Evans et al. Kyoto , Japan 1986 ; Saiz -Jimenez and De Leeuw 1986 ; Faix et al. 1987 ; Genuit et al. 1987 ; Meier and Faix 1992 ; Greenwood et al. * Corresponding author. 2002 ; Hosoya et al. 2007, 2008a,b ; Nakamura et al. 2008 ) Graduate School of Energy Science, Kyoto University, and model compounds (Domburg et al. 1974 ; Bre ž n ý et al. Yoshida-honmachi, Sakyo-ku, Kyoto 606-8501, Japan 1983 ; Saiz -Jimenez and De Leeuw 1986 ; Kawamoto et al. Phone/Fax: + 81-75-753-4737 E-mail: [email protected] 2006, 2007, 2008a,b ; Kawamoto and Saka 2007 ; Nakamura et al. 2007, 2008 ; Watanabe et al. 2009 ). Hardwood lignins are known to include both the syringyl (3,5-dimethoxy-4- Abstract hydroxyphenyl)-type (shortly S) and the guaiacyl (4-hydroxy- 3-methoxyphenyl)-type aromatic rings (shortly G), whereas Pyrolysis of guaiacol/syringol mixtures was studied in an softwood lignins contain mainly the G-type units.
    [Show full text]
  • Analysis, Isolation and Bioactives of Rapeseed Phenolics
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Helsingin yliopiston digitaalinen arkisto Analysis, isolation, and bioactivities of rapeseed phenolics Satu Vuorela ACADEMIC DISSERTATION To be presented, with the permission of the Faculty of Agriculture and Forestry of the University of Helsinki, for public criticism in lecture hall B2, Viikki, on October 21st, at 12 o’clock noon. University of Helsinki Department of Applied Chemistry and Microbiology Food Chemistry Helsinki 2005 Custos: Professor Vieno Piironen Department of Applied Chemistry and Microbiology University of Helsinki Helsinki, Finland Supervisor: Professor Marina Heinonen Department of Applied Chemistry and Microbiology University of Helsinki Helsinki, Finland Reviewers: Professor Karin Schwarz Institute of Human Nutrition and Food Science University of Kiel Kiel, Germany Professor KristiinaWähälä Department of Chemistry University of Helsinki Helsinki, Finland Opponent: Professor Rainer Huopalahti Department of Biochemistry and Food Chemistry University of Turku Turku, Finland ISBN 952-10-2721-5 (paperback) ISBN 952-10-2722-3 (PDF) ISSN 0355-1180 Yliopistopaino Helsinki 2005 Vuorela, S 2005. Analysis, isolation, and bioactivities of rapeseed phenolics (dissertation). EKT series 1343. University of Helsinki. Department of Applied Chemistry and Microbiology. ABSTRACT The main objective of the work was to investigate the antioxidant and various bioactivity properties of rapeseed phenolics. Rapeseed meal and oil phenolics were analyzed and hydrolyzed, and methods of isolating the phenolics suitable for food applications were evaluated. The bioactivity testing was focused on antioxidant activity. HPLC analysis of the phenolic extracts showed the main phenolics in rapeseed meal to be sinapine, the choline ester of sinapic acid, and sinapic acid, while those in crude post-expelled rapeseed oil were vinylsyringol and, in smaller amount, sinapine and sinapic acid.
    [Show full text]
  • Sinapic Acid and Its Derivatives As Medicine in Oxidative Stress-Induced Diseases and Aging
    Hindawi Publishing Corporation Oxidative Medicine and Cellular Longevity Volume 2016, Article ID 3571614, 10 pages http://dx.doi.org/10.1155/2016/3571614 Review Article Sinapic Acid and Its Derivatives as Medicine in Oxidative Stress-Induced Diseases and Aging Chunye Chen Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400030, China Correspondence should be addressed to Chunye Chen; [email protected] Received 29 October 2014; Revised 2 January 2015; Accepted 12 January 2015 Academic Editor: Mat´ıas Mosqueira Copyright © 2016 Chunye Chen. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Sinapic acid (3,5-dimethoxy-4-hydroxycinnamic acid) is an orally bioavailable phytochemical, extensively found in spices, citrus and berry fruits, vegetables, cereals, and oilseed crops and is known to exhibit antioxidant, anti-inflammatory, anticancer, antimutagenic, antiglycemic, neuroprotective, and antibacterial activities. The literature reveals that sinapic acid is a bioactive phenolic acid and has the potential to attenuate various chemically induced toxicities. This minireview is an effort to summarize the available literature about pharmacokinetic, therapeutic, and protective potential of this versatile molecule in health related areas. 1. Introduction Sinapicacidexistsinbothfreeandesterform;some esters are sinapoyl esters, sinapine (sinapoylcholine), and As a result of metabolic processes, there is continuous pro- sinapoyl malate [8, 9]. Sinapic acid is a phytochemical found duction of reactive oxygen species (ROS), such as hydroxyl in various edible plants such as spices, citrus and berry fruits, radicals [1], in human body.
    [Show full text]