Valorization of canola by-products: Concomitance of flavor-active bitter phenolics using pressurized heat treatments. (March 2021)

• Record Type: Journal Article
• Authors: Nandasiri, Ruchira; Eskin, N. A. Michael; Komatsu, Emy; Perreault, Helene; Thiyam-Holländer, Usha
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 138(2021)
• Publication Date: 2021-03
• Subjects: Canola by-products -- Kaempferol derivatives -- Thomasidioic acid -- Hydroxycinnamic acid -- Flavor-active phenolics; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110397
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Canola by-products have considerable potential as functional ingredients and antioxidants due to the presence of unique phenolic compounds. Thus, extraction of flavor-active phenolics present in canola by-products is important for their co-production and valorization. The quantity and quality of these unique phenolic compounds could affect the sensory and organoleptic properties of any product or ingredients derived post-processing of the canola by-products. This study evaluated, both quantitatively and qualitatively, the formation of these flavor-active compounds under pressurized temperature processing. Particle size, extraction temperature, type of solvent extractants (70%v/v methanol or ethanol), were factors examined for extracting the major flavor-active phenolic compounds including thomasidioic acid (TA), kaempferol 3- O - β -sophoroside (KS), kaempferol 3-O-(2‴-O-sinapoyl- β -sophoroside) (KSS). Two other kaempferol derivatives, kaempferol 3-(2″-hydroxypropionylglucoside)-4′-glucoside (K-4-G) and kaempferol 3-[2″-glucosyl-6″-acetyl-galactoside] 7-glucoside (K-7-G) were also tentatively identified in the extract. The results confirmed that extraction temperature and solvent type had a significant impact (p < 0.05) on the extraction of flavor-active compounds TA and KS. Thus, all parameters had a signifcant impact (p < 0.05) on the extractability of KSS. Particle size and concentration had a significant impact on extraction of K-7-G where as all other parameters excluding particle size had a significant impact (p < 0.05) on the extraction of K-4-G. Highlights: Canola by-products including meal contains unique flavor-active phenolic compounds. Pressurized temperature processing improves the phenolic composition of canola meal. Kaempferol derivatives attributes to the bitter flavor of the canola meal. Extractant concentration and temperature impacts the phenolic profile. Valorization of canola meal yields better quality varieties with improved flavor.