PHENOLIC COMPONENTS OF RAPESEED MEAL
T.W. Fenton, Juliana Y. Leung, D.R. Clandinin
Journal of Food Science
Abstract
ABSTRACT The phenolic components of several rapeseed meals were studied in base hydrolyzed extracts as free acids and in 70% aqueous acetone extracts as intact compounds. Thin‐layer chromatography, gas chromatography, and mass spectroscopy were used for compound purification and identification. The free acids in the hydrolyzed extracts in order of concentration were: sinapic >> protocatechuic > ferulic > p‐hydroxybenzoic > vanillic > syringic. Sinapic acid was the only free phenolic acid detected in the 70% aqueous acetone extracts although there was at least seven other compounds that upon hydrolysis yielded Sinapic acid. Neither chlorogenic acid or caffeic acid were detected in any of the meals although they had previously been reported.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
sinapic acid is the only free phenolic acid detected in 70% aqueous acetone extracts of rapeseed meals
“Sinapic acid was the only free phenolic acid detected in the 70% aqueous acetone extracts”
hydrolyzed extracts of rapeseed meals yield at least seven other compounds that upon hydrolysis yielded Sinapic acid
“there was at least seven other compounds that upon hydrolysis yielded Sinapic acid”
sinapic acid is the most concentrated free phenolic acid in hydrolyzed extracts of rapeseed meals
“The free acids in the hydrolyzed extracts in order of concentration were: sinapic >> protocatechuic > ferulic > p‐hydroxybenzoic > vanillic > syringic”