Abstract
Rapeseed oil is usually expelled from the seed at high temperatures. Refining removes most of the non-triacylglycerol components, including many sinapic acid derivatives typical for rapeseed. The effect of these phenolic constituents on the oxidative stability of the oil was studied using rapeseed and turnip rapeseed oil samples resulting from different expelling conditions and refinement steps. The polar fraction was isolated, analyzed and tested for antioxidative activity in various lipid oxidation models. The amount of phenols was greatest in the post-expelled crude rapeseed oil, decreasing with an increasing degree of refining. The polar phenol content correlated with oxidative stability. The most active antioxidant component of the polar fraction was identified as vinylsyringol, a decarboxylation product of sinapic acid. This is the first report of vinylsyringol in rapeseed oil. It was abundant in the post-expelled crude oils and apparently responsible for their high phenol content and oxidative stability. Some vinylsyringol was present in the superdegummed oil but not in the fully refined oils.
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Acknowledgements
Financial support by the Finnish national technology agency TEKES is gratefully acknowledged. The authors would also like to thank the Finnish rapeseed oil company Mildola Oy (Kirkkonummi, Finland) for the donation of the oil samples and Christina Anastasopoulou for her technical assistance.
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Koski, A., Pekkarinen, S., Hopia, A. et al. Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability. Eur Food Res Technol 217, 110–114 (2003). https://doi.org/10.1007/s00217-003-0721-4
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DOI: https://doi.org/10.1007/s00217-003-0721-4