Abstract
Rapeseed and sunflower meal are mainly used as animal feed but they can also be considered as a potential source of bioactive phenolic compounds. However, the desolventization/toasting processes that are needed to produce these meals might influence concentration and chemical structure of phenolic compounds, and change their bioactive properties. Moreover, the recovery processes of these molecules from meals are based on the use of solvent that generates effluents and might affect the integrity of the other constituents of the meals. Knowing this, the PHENOLEO project, funded by the SAS PIVERT, was a research program based on the biorefinery of rapeseed and sunflower meals that aimed to develop new routes of valorization of these materials mostly by the separation and valorization of their simple phenolic compounds. Thus, we decided to focus this study on the impact of the desolventization process on the biochemical composition of meals, the separation process of their simple phenolic compounds, the production of phenolic acids from meals and the potential valorization routes of the phenolic fraction.
Highlights
Rapeseed (Brassica napus L.) and sunflower (Helianthus annuus L.) are two oleaginous plants grown primarily to produce vegetable oil which is mainly used for human consumption or for biofuel production (Borredon et al, 2011; Fine et al, 2015)
In the case of U-rapeseed meal (RSM) samples, we noticed that protein and total simple phenolic compound (TSPC) content were similar in the different Fine fraction (FF) obtained, indicating that there was no qualitative influence of the particle size and the speed of the classifier wheel on the purity of protein/phenolics (Figs. 4A and 4B)
Nowadays, rapeseed and sunflower meals are mainly used as animal feed because of their high concentration in protein but they can be used as a potential source of bioactive natural phenolic compounds
Summary
Rapeseed (Brassica napus L.) and sunflower (Helianthus annuus L.) are two oleaginous plants grown primarily to produce vegetable oil which is mainly used for human consumption or for biofuel production (Borredon et al, 2011; Fine et al, 2015). (i) Conventionally, toasting process using live steam allows the removal of the residual solvent in meals after the solvent assisted oil extraction and induced the deactivation or elimination of some antinutritional factors such as endogenous enzymes and glucosinolates (Salazar-Villanea et al, 2016; Wildermuth et al, 2016) These thermal treatments can reduce the nutritional qualities of proteins (Salazar-Villanea et al, 2016, 2017) and modified the bioactive properties and concentration of simple phenolic compounds (Zago et al, 2015b). During this project, we produced different rapeseed and sunflower samples (meals, kernels, hulls) under different desolventization/toasting conditions to study the impact of the process on different biochemical parameters (protein content, protein solubility, total simple phenolic compounds content (TSPC), complex polyphenolic content). Proteins, simple phenolic compounds and GSL (only for RSM samples) were more concentrated in kernels and these results were in good agreement with literature data (González-Pérez and Vereijken, 2007; Weisz et al, 2009; Fang et al, 2012; Carré et al, 2016)
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