Journal
FOOD CHEMISTRY
Volume 131, Issue 2, Pages 580-589Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.09.033
Keywords
Camelina seed; Cake; Oil; Phenolic compounds; Sinapine; Antioxidant activity; Solid phase extraction
Funding
- Slovenian Research Agency [P4-0121]
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In this study, the antioxidant activities of Camelina sativa methanolic extracts were evaluated by different chemical assays: reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH.) assay, the beta-carotene bleaching method and the metal chelating activity assay. An LC-MS profiling method was used for a comprehensive study of the phenolic compounds and their representation in camelina seeds, cake and oil. For this purpose, 4-vinyl derivatives of hydroxycinnamic acids were synthesized by thermal decarboxylation of the corresponding phenolic acids and sinapine was isolated from kale (Brassica oleracea) applying a new method and confirmed by NMR. The results revealed that besides the total phenolic content and antioxidant activity, seeds and cake also possess a similar phenolic profile. In addition to sinapine and 4-vinyl derivatives, other antioxidants were successfully identified: ellagic acid, protocatechuic acid, p-hydroxybenzoic acid, sinapic acid, salicylic acid, catechin, rutin, quercetin and quercetin glucoside. Since after oil pressing most of the phenolic compounds remain in the seed residues, only a few compounds were identified in the oil. Camelina cake was found to have the best reducing power and radical scavenging activity, whereas camelina oil, with a relatively low phenolic content, exhibited the highest iron-chelating capacity and the best inhibitory action against beta-carotene discolouration in an emulsified system. (C) 2011 Published by Elsevier Ltd.
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