Endogenous Phenolics from Expeller-pressed Canola Oil Refining Byproducts: Evaluation of Antioxidant Activities in Cell Culture and Deep-fat Frying Models

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dc.contributor.authorChen, Yougui
dc.contributor.examiningcommitteeEskin, Michael (Human Nutritional Sciences) Barthet, Veronique (Human Nutritional Sciences) Levin, David (Biosystems Engineering)en_US
dc.contributor.supervisorThiyam-Hollander, Usha (Human Nutritional Sciences) Eck, Peter (Human Nutritional Sciences)en_US
dc.date.accessioned2015-04-08T13:45:58Z
dc.date.available2015-04-08T13:45:58Z
dc.date.issued2014en_US
dc.date.issued2014en_US
dc.date.issued2014en_US
dc.degree.disciplineHuman Nutritional Sciencesen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstractSinapic acid derivatives and tocopherols in refining byproducts of commercially produced expeller-pressed canola oils were characterized and isolated. Additionally, the antioxidant activities of the phenolics were examined by three systems including an in vitro non-biological related assay, a cellular assay and a deep-fat frying model. Sinapic acid (SA： 42.9 µg/g), Sinapine (SP: 199 µg/g), and Canolol (CAN: 344 µg/g) were found in different byproducts of canola oil refining, namely, soapstock, spent bleaching clay, and wash-water, respectively. Tocopherols (3.75 mg/g) and other non-identified phenolic compounds (2.7 mg /g) were found in deodistillates (DDL). CAN and DDL revealed significant protection effect (p<0.05) against hydrogen peroxide induced oxidation in two mammalian cell lines. The results of deep-fat frying studies indicated positive effects of CAN and DDL in preventing lipid oxidation. The canola oils fortified with DDL and CAN showed a considerable reduction (p < 0.05) in oxidation products of lipid after frying.en_US
dc.description.noteMay 2015en_US
dc.identifier.citationChen, Y., Thiyam-Hollander, U., Barthet, V. J., & Aachary, A. A. (2014). Value Added Potential of Expeller-Pressed Canola Oil Refining: Characterization of Sinapic Acid Derivatives and Tocopherols from By-Products. Journal of agricultural and food chemistry. 62(40), 9800-9807.en_US
dc.identifier.citationAachary, A. A., Chen, Y., Eskin, N. A.M., & Thiyam‐Hollander, U. (2014). Effect of crude canolol and canola distillate extracts on the stability of refined canola oil during deep-fat frying. European Journal of Lipid Science and Technology. 116 (11), 1467-1476.en_US
dc.identifier.citationMatthäus, B., Pudel, F., Chen, Y., Achary, A., & Thiyam-Holländer, U. (2014). Impact of Canolol-Enriched Extract from Heat-Treated Canola Meal to Enhance Oil Quality Parameters in Deep-Frying: a Comparison with Rosemary Extract and TBHQ-Fortified Oil Systems. Journal of the American Oil Chemists' Society, 91(12), 2065-2076.en_US
dc.identifier.urihttp://hdl.handle.net/1993/30357
dc.language.isoengen_US
dc.publisherJournal of agricultural and food chemistryen_US
dc.publisherEuropean Journal of Lipid Science and Technologyen_US
dc.publisherJournal of the American Oil Chemists' Societyen_US
dc.rightsopen accessen_US
dc.subjectcanola oilen_US
dc.subjectrefiningen_US
dc.subjectphenolicsen_US
dc.subjectantioxidant activitiesen_US
dc.subjectcell cultureen_US
dc.subjectdeep-fat fryingen_US
dc.titleEndogenous Phenolics from Expeller-pressed Canola Oil Refining Byproducts: Evaluation of Antioxidant Activities in Cell Culture and Deep-fat Frying Modelsen_US
dc.typemaster thesisen_US
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