Revalorisation of rapeseed pomace extracts: An in vitro study into its anti-oxidant and DNA protective properties

Franziska Pohl; Marie Goua; Giovanna Bermano; Wendy R. Russell; Lorraine Scobbie; Patrícia Maciel; Paul Kong Thoo Lin

doi:10.1016/j.foodchem.2017.06.129

Revalorisation of rapeseed pomace extracts: An in vitro study into its anti-oxidant and DNA protective properties

Franziska Pohl, Marie Goua, Giovanna Bermano, Wendy R. Russell, Lorraine Scobbie, Patrícia Maciel, Paul Kong Thoo Lin^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

Abstract

Rapeseed pomace (RSP) is a waste product obtained after edible oil production from Brassica napus. Analysis of ubiquitous secondary metabolites in RSP samples (two breeds, harvested in 2012/2014 respectively from North East of Scotland) and their ethanol/water (95:5) Soxhlet extracts were carried out. Soxhlet extraction of the RSP (petroleum ether followed by 95% ethanol) gave a solid extract. LC-MS/MS data of the extracts revealed several secondary metabolites, with Sinapic acid being the most abundant. Strong antioxidant activities of the Soxhlet extracts were confirmed from the results obtained in the FRAP, DPPH and ORAC assays. Furthermore, for the very first time, RSP extracts (13.9 µg/ml) provided complete DNA protection, from oxidative stress induced by AAPH (3.5 mM). Therefore the strong antioxidant and DNA protecting properties demonstrated by the RSP extracts in this study warrants further investigation for their revalorisation and potential use as reliable source of antioxidants in different food applications.

Original language	English
Pages (from-to)	323-332
Number of pages	10
Journal	Food Chemistry
Volume	239
Early online date	23 Jun 2017
DOIs	https://doi.org/10.1016/j.foodchem.2017.06.129
Publication status	Published - 15 Jan 2018

Keywords

Ferric iron reducing antioxidant power (FRAP)
Oxygen-radical absorbance capacity assay (ORAC)
pBR322 plasmid DNA
Phenolics
Radical scavenging activity (DPPH)
Rapeseed pomace
Reducing capacity (FC)
Soxhlet extraction

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title = "Revalorisation of rapeseed pomace extracts: An in vitro study into its anti-oxidant and DNA protective properties",

abstract = "Rapeseed pomace (RSP) is a waste product obtained after edible oil production from Brassica napus. Analysis of ubiquitous secondary metabolites in RSP samples (two breeds, harvested in 2012/2014 respectively from North East of Scotland) and their ethanol/water (95:5) Soxhlet extracts were carried out. Soxhlet extraction of the RSP (petroleum ether followed by 95% ethanol) gave a solid extract. LC-MS/MS data of the extracts revealed several secondary metabolites, with Sinapic acid being the most abundant. Strong antioxidant activities of the Soxhlet extracts were confirmed from the results obtained in the FRAP, DPPH and ORAC assays. Furthermore, for the very first time, RSP extracts (13.9 µg/ml) provided complete DNA protection, from oxidative stress induced by AAPH (3.5 mM). Therefore the strong antioxidant and DNA protecting properties demonstrated by the RSP extracts in this study warrants further investigation for their revalorisation and potential use as reliable source of antioxidants in different food applications.",

keywords = "Ferric iron reducing antioxidant power (FRAP), Oxygen-radical absorbance capacity assay (ORAC), pBR322 plasmid DNA, Phenolics, Radical scavenging activity (DPPH), Rapeseed pomace, Reducing capacity (FC), Soxhlet extraction",

author = "Franziska Pohl and Marie Goua and Giovanna Bermano and Russell, {Wendy R.} and Lorraine Scobbie and Patr{\'i}cia Maciel and {Kong Thoo Lin}, Paul",

note = "We would like to acknowledge Macintosh of Glendaveny for providing the rapeseed pomace samples for this study, Gary Duncan for the LC-MS/MS analysis and financial support from Tenovus Scotland – Grampian. ",

year = "2018",

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doi = "10.1016/j.foodchem.2017.06.129",

language = "English",

volume = "239",

pages = "323--332",

journal = "Food Chemistry",

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T2 - An in vitro study into its anti-oxidant and DNA protective properties

AU - Pohl, Franziska

AU - Goua, Marie

AU - Bermano, Giovanna

AU - Russell, Wendy R.

AU - Scobbie, Lorraine

AU - Maciel, Patrícia

AU - Kong Thoo Lin, Paul

N1 - We would like to acknowledge Macintosh of Glendaveny for providing the rapeseed pomace samples for this study, Gary Duncan for the LC-MS/MS analysis and financial support from Tenovus Scotland – Grampian.

PY - 2018/1/15

Y1 - 2018/1/15

N2 - Rapeseed pomace (RSP) is a waste product obtained after edible oil production from Brassica napus. Analysis of ubiquitous secondary metabolites in RSP samples (two breeds, harvested in 2012/2014 respectively from North East of Scotland) and their ethanol/water (95:5) Soxhlet extracts were carried out. Soxhlet extraction of the RSP (petroleum ether followed by 95% ethanol) gave a solid extract. LC-MS/MS data of the extracts revealed several secondary metabolites, with Sinapic acid being the most abundant. Strong antioxidant activities of the Soxhlet extracts were confirmed from the results obtained in the FRAP, DPPH and ORAC assays. Furthermore, for the very first time, RSP extracts (13.9 µg/ml) provided complete DNA protection, from oxidative stress induced by AAPH (3.5 mM). Therefore the strong antioxidant and DNA protecting properties demonstrated by the RSP extracts in this study warrants further investigation for their revalorisation and potential use as reliable source of antioxidants in different food applications.

AB - Rapeseed pomace (RSP) is a waste product obtained after edible oil production from Brassica napus. Analysis of ubiquitous secondary metabolites in RSP samples (two breeds, harvested in 2012/2014 respectively from North East of Scotland) and their ethanol/water (95:5) Soxhlet extracts were carried out. Soxhlet extraction of the RSP (petroleum ether followed by 95% ethanol) gave a solid extract. LC-MS/MS data of the extracts revealed several secondary metabolites, with Sinapic acid being the most abundant. Strong antioxidant activities of the Soxhlet extracts were confirmed from the results obtained in the FRAP, DPPH and ORAC assays. Furthermore, for the very first time, RSP extracts (13.9 µg/ml) provided complete DNA protection, from oxidative stress induced by AAPH (3.5 mM). Therefore the strong antioxidant and DNA protecting properties demonstrated by the RSP extracts in this study warrants further investigation for their revalorisation and potential use as reliable source of antioxidants in different food applications.

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KW - Oxygen-radical absorbance capacity assay (ORAC)

KW - pBR322 plasmid DNA

KW - Phenolics

KW - Radical scavenging activity (DPPH)

KW - Rapeseed pomace

KW - Reducing capacity (FC)

KW - Soxhlet extraction

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DO - 10.1016/j.foodchem.2017.06.129

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VL - 239

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JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

Revalorisation of rapeseed pomace extracts: An in vitro study into its anti-oxidant and DNA protective properties

Abstract

Keywords

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