Pre-treatment and extraction techniques for improving the recovery of canolol and related phenolics in mustard and canola co-products

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dc.contributor.authorFadairo, Olamide
dc.contributor.examiningcommitteeHouse, James (Food and Human Nutritional Sciences)
dc.contributor.examiningcommitteeRempel, Curtis (Food and Human Nutritional Sciences)
dc.contributor.examiningcommitteeAluko, Rotimi (Food and Human Nutritional Sciences)
dc.contributor.examiningcommitteeTsopmo, Apollinaire (Carleton University)
dc.contributor.supervisorScanlon, Martin
dc.contributor.supervisorEskin, Michael
dc.date.accessioned2024-04-16T16:45:32Z
dc.date.available2024-04-16T16:45:32Z
dc.date.issued2024-02-16
dc.date.submitted2024-03-13T21:22:54Zen_US
dc.date.submitted2024-04-14T15:44:49Zen_US
dc.degree.disciplineFood and Human Nutritional Sciences
dc.degree.levelDoctor of Philosophy (Ph.D.)
dc.description.abstractThe objectives of the thesis were to study convective heating (air frying) for improving the extraction of phenolics from mustard and canola co-products, and to assess how micro-emulsion (ME) and supercritical CO2 (SC-CO2) processing techniques affect phenolics contents in canola co-products. Mustard and canola seeds were air-fried at temperature-time combinations of 160, 170, 180, or 190 °C for 5, 10, 15 or 20 min. Oil was extracted using the Soxhlet method and the de-oiled meal was air-dried at room temperature. Oil-soluble phenolics were extracted from the oil by hexane/70% methanol mixture, while meal-derived phenolics were isolated using ultrasound-assisted extraction (UAE) with 70% (v/v) methanol. Phenolics were quantified by high-performance liquid chromatography-diode array detection (HPLC-DAD). The antioxidant potential of both the oil and defatted meal extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and metal ion-chelation (MIC) assays. The extraction of major oil-soluble and meal-derived phenolics in all the mustard and canola co-products showed a temperature-time dependency. The highest canolol content in the oil was obtained after air frying the seeds at 170 and 190 °C for 15 min, for mustard and canola oil, respectively. Oil extracts from both mustard and canola showed improved antioxidant activities (DPPH and FRAP) but poor MIC. On the other hand, canola meal extracts showed better MIC. Canola press cake (CPC) from two different sources was treated with different SC-CO2 and ME protocols to remove varying levels of oil. The partially de-oiled meals were extracted using UAE-70% (v/v) methanol. The phenolic-rich extracts were analyzed and quantified by HPLC-DAD. The results were compared with phenolic extracts from canola meal de-oiled using standard industrial hexane extraction (HE). ME was effective in sinapine removal, while SC-CO2 showed better TPC values than HE and ME. Also, ME extracts showed better MIC while SC-CO2 extracts exhibited better DPPH and FRAP values. The outcomes of the thesis will contribute to value-added processing strategies for canola and mustard to generate antioxidants and produce functional canola meal proteins with potential applications in the food and agro-allied industries.
dc.description.noteMay 2024
dc.description.sponsorshipAgriculture Development Funds, Saskatchewan Natural Sciences and Engineering Research Council of Canada
dc.identifier.urihttp://hdl.handle.net/1993/38174
dc.language.isoeng
dc.subjectCanola
dc.subjectMustard
dc.subjectGreen processing
dc.subjectPhenolic compound
dc.subjectSinapine
dc.subjectCanolol
dc.subjectAir frying
dc.subjectCanola meal
dc.subjectPretreatment
dc.titlePre-treatment and extraction techniques for improving the recovery of canolol and related phenolics in mustard and canola co-products
local.subject.manitobayes
oaire.awardTitleGreen Extraction of Oil and Antioxidants from Canola (Brassica Napus L.) Seeds, & Functional Evaluation of Oil, Meal Protein & Antioxidants from Green Extraction In Comparison to Current Commercial Oil & Meal.
project.funder.nameCanola Agri-Science Cluster funded through Agriculture and Agri-Food Canada’s (AAFC) Canadian Agricultural Partnership (CAP) and the canola industry.
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