Hull content and chemical composition of whole seeds, hulls and germs in cultivars of rapeseed (<i>Brassica napus</i>)

Carré, Patrick; Citeau, Morgane; Robin, Gaëlle; Estorges, Marie

doi:10.1051/ocl/2016013

Cited by 36 publications

(39 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The protein content obtained for all RSM and SFM samples were around 38% DDM and 32% DDM respectively (Tab. 1) and they were in good agreement with literature data (González-Pérez and Vereijken, 2007;Carré et al, 2016). Thus, these results clearly demonstrated that extreme temperatures used during the toasting step did not change the protein content of the meals.…”

Section: Proteins Simple Phenolic Compounds and Glucosinolate Contentssupporting

confidence: 91%

The PHENOLEO project or how to separate and add-value to phenolic compounds present in rapeseed and sunflower meals

Laguna

Guyot

et al. 2020

OCL

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Proteins Simple Phenolic Compounds and Glucosinolate Contentssupporting

confidence: 91%

The PHENOLEO project or how to separate and add-value to phenolic compounds present in rapeseed and sunflower meals

Laguna

Guyot

et al. 2020

OCL

Self Cite

View full text Add to dashboard Cite

show abstract

“…Rapeseed meal comes from the oilseed crushing industry, where it is the main co-product, accounting for around 55% of rapeseed mass. After oil extraction, the rapeseed meal contains around 35-40% proteins, plus carbohydrates (30-35%), crude fiber (10-15%), minerals (5-10%), and up to 10% secondary plant metabolites (von der Haal et al, 2014;Carré et al, 2016). However, the current rapeseed oil production-line configurations limit the production of a digestible protein-rich meal (Grala et al, 1994;Adem et al, 2014;Mosenthin et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Value of hydroalcoholic treatment of rapeseed for oil extraction and protein enrichment

Citeau

Regis²,

Carré

et al. 2018

OCL

Self Cite

View full text Add to dashboard Cite

This study investigated alternative solvents: ethanol and isopropanol, to replace hexane and enhance the quality and value of oil and meal. Rapeseed oil extraction was carried out using ethanol (92 wt.% or 96 wt.%), isopropanol (84 wt.% or 88 wt.%) or hexane (as reference). Results show that hydroalcoholic extraction increased meal protein content by 13% compared to hexane extraction, but without significant influence of alcohol and water content. However, increasing water content improved glucosinolate extractability. Isopropanol 84 wt.% eliminated most glucosinolates from the seeds, decreasing glucosinolate concentration by 49–73% compared to meals extracted by the other alcohols.

show abstract

“…The protein content of the hulls ranges from 17-18% (de-fatted dry basis), while the protein content in defatted kernels ranges from 46% up to 79%. Crude fiber contents range from 27.0 to 44.1% (dry basis) in de-fatted hulls and 3.0% to 12% in de-oiled kernels (Carré et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…An alternative may constitute rapeseed oil extraction from the hulled rapeseeds. Rapeseed dehulling prior to pressing allows for improving the sensory characteristic of the oil (removal of hull pigments, reduction in phenolic acid tannin content responsible for the bitter and astringent after-taste and the dark color of crude oil) as well as the quality of the meal (increase in protein content, reduction in fiber content) (Carré et al, 2016). Studies conducted by Yang et al (2011) investigated the effect of rapeseed hulling prior to cold-pressing on the composition and oxidative stability of oil.…”

Section: Introductionmentioning

confidence: 99%

Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

et al. 2017

View full text Add to dashboard Cite

SUMMARY:The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from dehulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits. KEYWORDS: Bioactive compounds; De-hulling; Oxidative stability; Radical scavenging activity; Rapeseed oil; RoastingRESUMEN: Influencia del tostado de colza descascarillada sobre la composición fisicoquímica y el estado oxidativo del aceite. Se estudió el efecto del tiempo de tostado sobre el contenido de compuestos bioactivos (tocoferoles, fitoesteroles, compuestos fenólicos), capacidad antioxidante y propiedades fisicoquímicas del aceite de prensado de semillas descascarilladas de colza. Las semillas descascarilladas se tostaron a una temperatura de 165 ºC durante 20, 40, 60, 80 y 100 min. Los resultados de este estudio muestran que el pretratamiento con tostado condujo a un aumento gradual del contenido de canolol (de 1,34 a 117,33 mg/100 g), fitosteroles totales (de 573,51 a 609,86 mg/100 g) y carotenoides totales (0,82 a 2,41 mg/ 100 g). Sólo se observaron ligeros cambios en el contenido de tocoferoles. Con el incremento del tiempo de tostado se observó un aumento gradual de la estabilidad oxidativa (de 4,27 a 6,85 h) y se encontró capacidad antioxidante, observada principalmente en la fracción hidrofílica de aceite (de 0,32 a 2,30 mmol TEAC/l). Aunque, el tostado produjo formación de productos de oxidación primaria y secundaria, los parámetros de calidad de los aceites estaban dentro de los límites del Codex Alimentarius.

show abstract

Hull content and chemical composition of whole seeds, hulls and germs in cultivars of rapeseed (Brassica napus)

Cited by 36 publications

References 8 publications

The PHENOLEO project or how to separate and add-value to phenolic compounds present in rapeseed and sunflower meals

The PHENOLEO project or how to separate and add-value to phenolic compounds present in rapeseed and sunflower meals

Value of hydroalcoholic treatment of rapeseed for oil extraction and protein enrichment

Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

Contact Info

Product

Resources

About