Phenolic acids in rapeseed and mustard |
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Authors: | H Kozlowska D A Rotkiewicz R Zadernowski F W Sosulski |
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Affiliation: | 1. Institute of Engineering and Biotechnology, University of Agriculture, Olsztyn, Poland 2. Department of Crop Science, University of Saskatchewan, S7N 0W0, Saskatoon, Saskatchewan, Canada
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Abstract: | The compositions of free phenolic acids in rapeseed flours of diverse origin and white mustard were highly variable but represented less than 10% of the total phenolic acids. Phenolic acids released from hydrolysis of soluble esters constituted the major fraction, with Polish varieties having higher levels than a Canadian variety or white mustard. Yellow Sarson contained low levels of phenolic acids. Sinapic acid isomers constituted over 94% of the 13 phenolic acids found in the rapeseed varieties. Only traces of several phenolic acids appeared to be structurally bound to rapeseed and mustard proteins and carbohydrates. |
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