Structural changes of sinapic acid and sinapine bisulfate during autoclaving with respect to the development of colored substances

JAOCS, Journal of the American Oil Chemists' Society

Volumn 76, Issue 4, 1999, Pages 433-441

  Cai, R ^a   Arntfield, S D ^a   Charlton, J L ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ALDEHYDES; COLOR; FILTRATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT TRANSMISSION; MASS SPECTROMETRY; MOLECULAR STRUCTURE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHENOLS; SULFUR COMPOUNDS; THIN LAYER CHROMATOGRAPHY;

AUTOCLAVING; SINAPIC ACID; SINAPINE BISULFATE; SYRINGALDEHYDE;

CARBOXYLIC ACIDS;

EID: 0033106637     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-999-0021-7     Document Type: Article

References (30)

1. Ackman, R.G., Canola Fatty Acids - An Ideal Mixture for Health, Nutrition, and Food Use, in Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology, edited by F. Shahidi, Van Nostrand Reinhold, New York, 1990, pp. 81-98.
2. Eskin, N.A.M., B.E. McDonald, R. Przybylski, L.J. Malcolmson, R. Scarth, T. Mag, K. Ward, and D. Adolph, Canola Oil. Offprints from Bailey's Industrial Oil and Fat Products, Vol. 2, edited by Y.H. Hui, John Wiley & Sons, Inc., New York, 1996, pp. 1-95.
3. Shahidi, F., Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology, Van Nostrand Reinhold, New York, 1990, pp. 3-13.
4. Liu, R.F.K., L.U. Thompson, and J.D. Jones, Yield and Nutritive Value of Rapeseed Protein Concentrate, J. Food Sci. 47:977-981 (1982).
5. Ohlson, R., and K. Anjou, Rapeseed Protein Products, J. Am. Oil Chem. Soc. 56:431-437 (1976).
6. Ismond, M.A.H., and W.D. Welsh, Application of New Methodology to Canola Protein Isolation, Food Chem. 45:125-127 (1992).
7. Gillberg, L., and B. Tornell, Preparation of Rapeseed Protein Isolate. Dissolution and Precipitation Behavior of Rapeseed Proteins, J. Food Sci. 41:1063-1069 (1976).
8. Owen, D.F., C.O. Chichester, J. Granadino, and F. Monckeberg, A Process for Producing Nontoxic Rapeseed Protein Isolate and an Acceptable Feed By-Product, Cereal Chem. 48:91-96 (1971).
9. Shahidi, F., and M. Naczk, An Overview of Phenolics of Canola and Rapeseed: Chemical, Sensory and Nutritional Significance, J. Am. Oil Chem. Soc. 69:917-924 (1992).
10. Shahidi, F., and M. Naczk, Food Phenolics: Sources, Chemistry, Effects and Applications, Technomic Publishing Company, Inc., Lancaster, Pa., 1995.
11. Youngs, C.G., Technical Status Assessment of Food Protein from Canola, in Research on Canola Seed, Oil and Meal, 9th Project Report, Canola Council of Canada, Winnipeg, Canada, 1991, pp. 309-341.
12. Rubino, M.I., S.D. Arntfield, C.A. Nadon, and A. Bernatsky, Phenolic Protein Interactions in Relation to the Gelation Properties of Canola Protein, Food Res. Int. 29:653-659 (1996).
13. Hamilton, R.J., and A. Bahail, Fats and Oils: Chemistry and Technology, Elsevier Applied Science, London, 1987.
14. Buhr, N., Basic Principles and Modern Practices, in Edible Fats and Oils Processing, edited by D.R. Erickson, American Oil Chemists' Society, Champaign, 1989, pp. 43-48.
15. Ribereau-Gayon, P., Plant Phenolics, Oliver & Boyd, Edinburgh, 1972, pp. 81-105.
16. Harborne, J.B., Ultraviolet Spectroscopy of Polyphenols, in Methods in Polyphenolics, edited by J.B. Pridham, The Macmillan Company, New York, 1964, pp. 13-36.
17. Austin, F.L., and I.A. Wolff, Sinapine and Related Esters in Seed Meal of Crambe Abyssinica, J. Agric. Food Chem. 16:132-135 (1968).
18. Keshavarz, E., R.K.M. Cheung, R.C.M. Liu, and S. Nakai, Adaptation of the Three Stage Extraction Process to Rapeseed Meal for Preparation of Colorless Protein Extracts, Can. Inst. Food Sci. Technol. J. 10:73-77 (1977).
19. Sastry, M.C.S., and N. Subramanian, Effect of Heat Processing on Phenolic Constituents and Nutritional Quality of Sunflower Flours, J. Am. Oil Chem. Soc. 62:1131-1134 (1985).
20. Jensen, S.K, H.S. Olsen, And H. Sorensen, Aqueous Enzymatic Processing of Rapeseed for Production of High Quality Products, in Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology, edited by F. Shahidi, Van Nostrand Reinhold, New York, 1990, pp. 331-343.
21. Blair, R., and R.D. Reichert, Carbohydrate and Phenolic Constituents in a Comprehensive Range of Rapeseed and Canola Fractions: Nutritional Significance for Animals, J. Sci. Food Agric. 35:29-35 (1984).
22. Sosulski, W.F., and K.J. Dabrowski, Composition of Free and Hydrolyzable Phenolic Acids in the Flours and Hulls of Ten Legume Species, J. Agric. Food Chem. 32:131-133 (1984).
23. Krygier, K., F. Sosulski, and L. Hogge, Free, Esterified and Insoluble Phenolic Acids. II. Composition of Phenolic Acids in Rapeseed Flour and Hulls, Ibid 30:334-336 (1982).
24. Fenton, T.W., T. Leung, and D.R. Clandinin, Phenolic Components of Rapeseed Meal, J. Food Sci. 45:1702-1705 (1980).
25. Clandinin, D.R., Rapeseed Oil Meal Studied. 4. Effect of Sinapine, the Bitter Substance in Rapeseed Oil Meal, on the Growth of Chickens, Poult. Sci. J. 40:484-487 (1961).
26. Ahmed, R., M. Leherer, and R. Stevenson, Synthesis of Thomasic Acid, Tetrahedron 29:3753-3759 (1973).
27. Rubino, M.I., S.D. Arntfield, and J.L. Charlton, Conversion of Phenolics to Lignans: Sinapic Acid to Thomasidioic Acid, J. Am. Oil Chem. Soc. 72:1465-1470 (1995).
28. Judd, D. B., and G. Wyzecki, Color in Business, Science and Industry, 3rd edn., John Wiley & Sons, New York, 1975, pp. 144, 318.
29. Hagerman, A.E., and R.L. Nicholson, High Performance Liquid Chromatographic Determination of Hydroxycinnamic Acids in the Maize Mesocotyl, J. Agric. Food Chem. 30:1098-1102 (1982).
30. Lee, K.S. Oxidative Coupling of Sinapic Acid. MSc. Thesis, University of Manitoba, Winnipeg, Manitoba, Canada, 1997.