Antioxidant activity and water-holding capacity of canola protein hydrolysates.

Canola protein hydrolysates were prepared using commercial enzymes, namely Alcalase, an endo-peptidase and Flavourzyme with both endo- and exo-peptidase activities. The hydrolysates so prepared were effective as antioxidants in model systems, mainly by scavenging of free radicals and acting as reducing agents. This effect was concentration-dependent and also influenced by the type of enzyme employed in the process.

Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.

Consumption of plant foods, particularly fruits, vegetables and cereal grains is encouraged because they render beneficial health effects. Phenolics and polyphenolics are among the most desirable food bioactives because of their antioxidant activity, brought about by a number of pathways, or due to other mechanisms. The analysis of phenolics and polyphenolics requires their extraction possible purification and structure elucidation.

Phenolic acid profiles in some small berries.

The composition of phenolic acids in several small berries grown in Northeastern Poland, namely, low-bush blueberries, black mulberries, European juneberries, black currants, fruits of blue-berried honeysuckle, and blackberries, was determined by gas chromatography (GC) and mass spectrometry (MS). The total content of phenolic acids, identified by GC-MS, ranged from 2845.8 +/- 141.

Extraction and analysis of phenolics in food.

Phenolics are ubiquitous compounds found in all plants as their secondary metabolites. These include simple phenols, hydroxybenzoic acid and cinnamic acid derivatives, flavonoids, coumarines and tannins, among others. The extraction of phenolics from source materials is the first step involved in their analysis.

A Novel Processing Approach for Rapeseed and Mustard Seed-Removal of Undesirable Constituents by Methanol-Ammonia.

An overview of a novel two-phase solvent-extraction system developed for treatment of rapeseed and mustard seed in our laboratories will be presented. In this process, the polar phase consisted of a lower alkanol containing 5% water (v/v) and 10% ammonia (w/w). The non-polar phase was hexane.