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 | |
| Publication status | Published - 15 Jan 2018 |
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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)
Cite this
Revalorisation of rapeseed pomace extracts : An in vitro study into its anti-oxidant and DNA protective properties. / Pohl, Franziska; Goua, Marie; Bermano, Giovanna; Russell, Wendy R.; Scobbie, Lorraine; Maciel, Patrícia; Kong Thoo Lin, Paul.
In: Food Chemistry, Vol. 239, 15.01.2018, p. 323-332.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Revalorisation of rapeseed pomace extracts
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.
KW - Ferric iron reducing antioxidant power (FRAP)
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
UR - http://www.scopus.com/inward/record.url?scp=85021311127&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2017.06.129
DO - 10.1016/j.foodchem.2017.06.129
M3 - Article
VL - 239
SP - 323
EP - 332
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -