Effects of steam explosion pretreatment on the bioactive components and characteristics of rapeseed and rapeseed products

Abstract

The objectives of this study were to obtain the optimal technical parameters of steam explosion for rapeseed and investigate the effects of pretreatment on the bioactive components and characteristics of three diverse samples of Brassica seed (Brassica napus, B. juncea and B. rapa) and their products. Under the optimal conditions, Brassica napus formed the largest amount of canolol, namely, 1210.10 mg/kg; B. rapa formed the smallest amount, namely, 82.70 mg/kg; and the canolol content was 2110.00 mg/kg in Brassica napus oil. Meanwhile, compared to the traditional cold-pressed rapeseed oil, the total tocopherol and phytosterol contents in Brassica napus, B. rapa and B. juncea oil increased by 5.3%, 4.8%, and 7.4% and 2.1%, 3.2%, and 5.1%, respectively. Steam explosion pretreatment also significantly affected the total phenolic contents and antioxidant capacities of the three types of rapeseeds and their processed products (P < 0.05). In addition, by steam explosion pretreatment, the EAA contents of B. rapa and B. juncea rapeseed cakes increased by 2.22% and 4.49%, respectively. These findings will provide data support and a reference basis for the application and development of steam explosion technology to rapeseeds of various types.