Isolation and purification of plastochromanol‐8 for HPLC quantitative determinations

Siger, Aleksander; Kachlicki, P.; Czubiński, Jarosław; Polcyn, Dominika; Dwiecki, Krzysztof; Nogala‐Kałucka, Małgorzata

doi:10.1002/ejlt.201300297

Cited by 43 publications

(47 citation statements)

References 23 publications

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“…Quantification of tocochromanols and canolol was conducted using data from the FLD with excitation/ emission wavelengths of 295/330 nm and 280/325 nm, respectively. The plastochromanol-8 contents were assayed and calculated following the method described by Siger et al (2014).…”

Section: Hplc Analysis Of Tocopherols Plastochromanol-8 and Canololmentioning

confidence: 99%

Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds

et al. 2018

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SUMMARY:The influence of a microwave (MV) pre-treatment (3, 6, 9 min, 800W) on the physicochemical properties of high-oleic rapeseed oil prepared from intact (HORO) and de-hulled seeds (DHORO) was investigated in this study. A control DHORO contained higher levels of total tocopherols and carotenoids, while higher concentrations of total phenolic compounds and chlorophylls were detected in the HORO. The MV pre-treatment caused a decrease in the unsaturated fatty acids content that was more evident for the DHOROs. The microwaving time significantly affected phytochemical contents and the color of both types of oils. A vast increase in canolol concentration was noticeable following 9 min of microwaving, which increased 506-and 155-fold in the HORO and DHORO, respectively. At the same time, the antioxidant capacity of oil produced from MV pre-treated seeds for 9 min was nearly 4 times higher than that of the control oil for both types of oils. KEYWORDS: Fatty acids; High-oleic rapeseed oil; Hulling; Microwaving; Oxidative stability; Phytochemicals RESUMEN:Composición química y resistencia a la oxidación de aceite de colza alto oleico prensado de semillas intactas y descascarilladas pre-tratadas con microondas. En este estudio se investigó la influencia del pretratamiento con microondas (MV) en las propiedades fisicoquímicas del aceite de colza alto oleico preparado a partir de semillas húmedas (HORO) y descascarilladas (DHORO) (3, 6, 9 min, 800W). El control DHORO contenía un nivel más alto de tocoferoles totales y carotenoides, mientras que se detectó una mayor concentración de compuestos fenólicos totales y clorofilas en el HORO. El pretratamiento de MV provocó una disminución en el contenido de ácidos grasos insaturados que fue más evidente para los DHOROs. El tiempo de microondas afectó significativamente al contenido fitoquímico y al color de ambos tipos de aceites. Se observó un gran aumento de la concentración de canolol después de 9 min de microondas, que aumentó 506 y 155 veces en el HORO y DHORO, respectivamente. Al mismo tiempo, la capacidad antioxidante del aceite producido a partir de semillas pretratadas de MV durante 9 min fue casi 4 veces mayor que la del aceite de control para ambos tipos de aceites.

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Section: Hplc Analysis Of Tocopherols Plastochromanol-8 and Canololmentioning

confidence: 99%

Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds

et al. 2018

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“…Quantification of tocochromanols was conducted using data from the FLD with excitation/ emission wavelengths of 295/330 nm, respectively. The plastochromanol-8 contents were assayed and calculated following method described by Siger et al (2014).…”

Section: Oil Extraction By Cold-pressingmentioning

confidence: 99%

Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil

et al. 2017

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The effect of microwave heating (800 W) of whole and dehulled rapeseeds for 2 to 8 min was investigated in order to evaluate the impact of dehulling in conjunction with microwaving on the nutritional value, antioxidant activity and physicochemical properties of virgin rapeseed oil. Control oil produced from dehulled seeds (DRO) had higher amounts of bioactive compounds, such as tocochromanols and phytosterols, lower content of pigments, and higher content of primary and secondary oxidation products compared to oil pressed from whole seeds (WRO). Oils pressed from seeds that had previously undergone thermal treatment demonstrated gradual increase of oxidative stability, radical scavenging activity, moreover microwave treatment to caused darkening of oil, assessed in terms of changes in L*a*b* coordinates as well as browning index. Thermally-induced compositional changes were seen mainly in canolol, phytosterols, and carotenoids content, while only slight increase of tocopherols and phenolics was observed. The most pronounced effect of microwave pretreatment was noted for canolol formation-for 8-min MV exposure canolol quantity was approximately 7-and 23-fold higher, in comparison with control WRO and DRO samples, respectively (increase from 61.39 to 456.04 lg/g, and from 13.39 to 320.44 lg/ g).

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“…Quantification of tocochromanols was conducted using data from the FLD with excitation/emission wavelengths of 295/330 nm, respectively. The plastochromanol-8 content was assayed and calculated according to the method described by Siger et al (2014).…”

Section: Analysis Of Biochemical Composition Of Oilsmentioning

confidence: 99%

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

et al. 2017

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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.

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Isolation and purification of plastochromanol‐8 for HPLC quantitative determinations

Cited by 43 publications

References 23 publications

Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds

Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds

Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil

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

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