文献类型： 外文期刊

作者： Pei Liu; Wei Ni; Jing Fu; Manman Sun; Duweina Liang; Wenchao Chen*

关键词： Antioxidation mechanism; Homologous phenolics; Phenolic-abundant rapeseed oil; Post-process or extensional strategy; Rapeseed meal

期刊名称： LWT-FOOD SCIENCE AND TECHNOLOGY

ISSN： 0023-6438

年卷期： 2025 年

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Oxidative-stability and nutritional-enhancement of rapeseed oil are positively related to phenolic content. This study developed a novel approach to improve oil quality by extracting phenolics from rapeseed meal (RSM) and incorporating them into the oil. Firstly, single-factor and response surface methodology were used to optimize the acidic-ethanol extraction condition. Through AB-8 resin puriffcation, the resulting solid extract (RSME) achieved a total phenolic content of 406.63 mg sinapic acid equivalents (SAE)/g. Then, the inffuences of RSME on the antioxidation capacity of rapeseed oil were explored by POV and TBARS during accelerated storage at 60 ◦C. RSME at concentrations ≥0.6 g/L demonstrated superior oxidative stabilization of rapeseed oil compared to 0.2 g/L BHT (butylated hydroxytoluene). Although the main component, sinapic acid, exhibited stronger DPPH• scavenging activity than RSME, RSME showed better performance at equivalent concentrations on oil stability. This suggests synergistic contributions from other RSME components, including melanin identiffed here. In conclusion, a post-process or extensional strategy for rapeseed processing by condensing homologous phenolics from meal into oil for improving oxidative stability was established in this study, as a complementation for improving the protein quality in meal by removing anti-nutritional phenolics. The approach represents a sustainable, value-added utilization of rapeseed processing byproducts.

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