Influence of rapeseed meal treatments on its total phenolic content and composition in sinapine, sinapic acid and canolol

Zago Erika, Lecomte Jérôme, Barouh Nathalie, Aouf Chabinez, Carré Patrick, Fine Frédéric, Villeneuve Pierre. 2015. Influence of rapeseed meal treatments on its total phenolic content and composition in sinapine, sinapic acid and canolol. Industrial Crops and Products, 76 : 1061-1070.

https://doi.org/10.1016/j.indcrop.2015.08.022

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
Industrial Crops and Products_2015_76_1061-1070.pdf
Télécharger (1MB) | Demander une copie

Quartile : Outlier, Sujet : AGRONOMY / Quartile : Q1, Sujet : AGRICULTURAL ENGINEERING

Résumé : Rapeseed meal is the co-product of the pressing and de-oiling process of rapeseed seeds and is used as animal feed. Most of phenolic compounds remain in the meal after processing the seeds. While sinapine (sinapoyl choline), sinapoyl glucose and sinapic acid are naturally present in the seed, canolol (4-vinylsyringol) is formed during processes of pressing, oil extraction and roasting treatments via decarboxylation of sinapic acid. Canolol was recently described as a free-radical scavenger with various biological activities. One of the objectives of this work was the valorization of rapeseed meal as a source of canolol, this latter being produced through the transformation of sinapine and sinapic acid under hydration and roasting processes applicable at industrial scale. The parameters studied for the rapeseed meal processing were: (i) time of incubation after hydration: 0, 2 and 18 h and, (ii) thermal treatment: high-temperature steam (105°–160 °C) or microwave roasting (160°–180 °C). It was concluded that temperature, and exposure time in case of microwaves, were the most important factors in increasing concentrations of canolol in rapeseed meal. Incubation time after hydration did not influence the total phenolic compounds content suggesting the absence of endogenous enzymatic hydrolysis. However, it showed a particular contribution in sinapine, sinapic acid and canolol transformation during the microwave treatment. Finally, whatever the treatment, only a part of the sinapic acid initially present or generated during the processes, was converted into canolol.

Mots-clés Agrovoc : Glycine max, technologie alimentaire, composé phénolique, sinapine, acide sinapique, aliment pour animaux, tourteau de colza

Mots-clés libres : Rapeseed processing, Rapeseed meal, Canolol, Phenolic compounds

Classification Agris : Q51 - Technologie des aliments pour animaux
Q54 - Composition des aliments pour animaux

Champ stratégique Cirad : Axe 1 (2014-2018) - Agriculture écologiquement intensive

Auteurs et affiliations