Abstract
A high-performance liquid chromatographic (HPLC) method with diode array detection (DAD) was used to determine the total phenolics, including sinapic acid derivatives in canola. Ten Western Canadian canola seeds, six other commodity canola seeds, their corresponding press cakes and meals were analyzed. Seeds of European 00 rapeseed and Brassica Juncea (Indian mustard) were included for comparison. Phenolic compounds were separated using a gradient elution system of water–methanol-ο-phosphoric acid solution with a flow rate of 0.8 ml/min. In addition to sinapine (SP) and sinapic acid (SA), sinapoyl glucose (SG) is reported in the methanolic extracts. The detection and quantification limits of these compounds were 0.20–0.40 and 0.50–0.80 μg/ml, respectively with recovery values over 98.0%. The content of total phenolics, SP, SA and SG in canola extracts ranged from 9.16 to 16.13, 6.39 to 12.28, 0.11 to 0.59 and 1.36 to 7.50 mg/g, respectively with significant differences among varieties.
Highlights
Canola seeds are much richer in phenolic compounds compared to other oilseeds [1]
In addition to the identification of sinapic acid and sinapine, this paper reports the presence of sinapoyl glucose
All substrates showed the content of high amounts of sinapine, sinapoyl glucose and sinapic acid
Summary
Canola seeds are much richer in phenolic compounds compared to other oilseeds [1]. Most of these phenolics remain in the meal after pressing [2]. The most significant phenolic compounds in canola seed are sinapic acid derivatives (Fig. 1). The most active antioxidative component of canola meal was identified as 1-O-b-D-glucopyranosyl sinapate, a sinapic acid derivative [5]. The main compound responsible for the antioxidant activity in the polar fraction in canola oil was shown to be vinylsyringol (Fig. 1) with concentrations from 0.25 to 0.70 mg/g [2]. Other minor phenolics in the canola and rapeseed may include p-hydroxybenzoic, vanillic, gentisic, protocatechuic, syringic, p-coumaric, ferulic, caffeic and chlorogenic acids [7]
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