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Revalorisation of rapeseed pomace extracts: an in vitro study into its anti-oxidant and DNA protective properties.

Pohl, Franziska; Goua, Marie; Bermano, Giovanna; Russell, Wendy R.; Scobbie, Lorraine; Maciel, Patrícia; Lin, Paul Kong Thoo

Authors

Franziska Pohl

Marie Goua

Giovanna Bermano

Wendy R. Russell

Lorraine Scobbie

Patrícia Maciel

Paul Kong Thoo Lin



Abstract

Rapeseed pomace (RSP) is a waste product obtained after edible oil production from Brassica napus. Analysis of ubiquitous secondary metabolites in RSP samples (two breeds, harvested in 2012/2014 respectively from North East of Scotland) and their ethanol/water (95:5) Soxhlet extracts were carried out. Soxhlet extraction of the RSP (petroleum ether followed by 95% ethanol) gave a solid extract. LC-MS/MS data of the extracts revealed several secondary metabolites, with Sinapic acid being the most abundant. Strong antioxidant activities of the Soxhlet extracts were confirmed from the results obtained in the FRAP, DPPH and ORAC assays. Furthermore, for the very first time, RSP extracts (13.9 {aelig}g/ml) provided complete DNA protection, from oxidative stress induced by AAPH (3.5 mM). Therefore the strong antioxidant and DNA protecting properties demonstrated by the RSP extracts in this study warrants further investigation for their revalorisation and potential use as reliable source of antioxidants in different food applications.

Journal Article Type Article
Publication Date Jan 15, 2018
Journal Food chemistry
Print ISSN 0308-8146
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 239
Pages 323-332
Institution Citation POHL, F., GOUA, M., BERMANO, G., RUSSELL, W.R., SCOBBIE, L., MACIEL, P. and KONG THOO LIN, P. 2018. Revalorisation of rapeseed pomace extracts: an in vitro study into its anti-oxidant and DNA protective properties. Food chemistry [online], 239, pages 323-332. Available from: https://doi.org/10.1016/j.foodchem.2017.06.129
DOI https://doi.org/10.1016/j.foodchem.2017.06.129
Keywords Rapeseed pomace; Soxhlet extraction; Reducing capacity (FC); Phenolics; Radical scavenging activity (DPPH); Ferric iron reducing antioxidant power (FRAP); Oxygenradical absorbance capacity assay (ORAC); pBR322 plasmid DNA

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