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 journalArticle

9 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 languageEnglish
Pages (from-to)323-332
Number of pages10
JournalFood Chemistry
Volume239
Early online date23 Jun 2017
DOIs
Publication statusPublished - 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

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science
  • Medicine(all)

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