Novel heat treated sinapates: antioxidant activity and structure-function relationship

新型热处理芥子类：抗氧化活性和结构功能关系

基本信息

批准号：
RGPIN-2015-03809
负责人：
ThiyamHollander, Usha
金额：
$ 1.75万
依托单位：
University of Manitoba
依托单位国家：
加拿大
项目类别：
Discovery Grants Program - Individual
财政年份：
2017
资助国家：
加拿大
起止时间：
2017-01-01 至 2018-12-31
项目状态：
已结题

来源：
https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=631035
关键词：
Novel heat treated sinapates antioxidant

项目摘要

Commercially used canola seeds as well as its associated by-products are rich sources of natural sinapic acid and diverse forms of sinapic acid containing polyphenols (referred as sinapates). The sinapates are known to exhibit antioxidative properties and the esterified sinapic acid, sinapine, is a component of many traditional Chinese medicines highlightingits interesting benefits to health. However, food processing can generate novel active compounds, in many cases more pronounced than their parent e.g., dimers and oligomers, decarboxylated forms, oxidized forms or other intermediate products. Some polyphenols are unstable and readily oxidized during extraction and processing, but the structural changes are not properly understood. A decarboxylated product of sinapic acid, known as canolol and its isomers are of interest due to their antioxidant, anti- inflammatory and antimutagenic effects. Thus, accelerated heat and pressurized extraction technique will be used to extract and investigate these novel bioactives. Sinapates will be efficiently extracted from canola seeds as they are readily available and unique to Canada. The proposed work will pursue a novel green accelerated “hazardous solvent-free” extraction technique to establish an individualized structure-function relation that is essential for explaining antioxidant behavior. Unique properties related to oxidative stress such as radical scavenging activity and inhibition of oxidation will be determined in order to provide fundamental information on structure-function relationships. The purified polyphenols will be tested in various food relevant systems such as oils and emulsions in order to determine novel uses in foods formulations. This is anticipated to result in new knowledge relating to

商业使用的芥花籽及其相关副产品是天然芥子酸和多种形式的含有芥子酸的多酚（称为芥子酸酯）的丰富来源，已知芥子酸酯具有抗氧化特性，而酯化芥子酸芥子碱是已知的。许多传统中药的成分凸显了其对健康的有趣益处。然而，食品加工可以产生新型活性化合物，在许多情况下比其母体更明显，例如二聚体和二聚体。低聚物、脱羧形式、氧化形式或其他中间产物在提取和加工过程中不稳定且容易氧化，但芥子酸的脱羧产物（称为芥子醇）及其异构体的结构变化尚未得到正确理解。因此，将使用加速加热和加压提取技术来提取和研究这些新型生物活性物质。从油菜籽中有效提取，因为它们易于获得并且是加拿大独有的。拟议的工作将寻求一种新型绿色加速“无危险溶剂”提取技术，以建立对于解释抗氧化行为至关重要的个性化结构-功能关系。将测定与氧化应激相关的活性，例如自由基清除活性和氧化抑制，以便提供结构-功能关系的基本信息。将在各种食品相关系统（例如油和乳液）中测试纯化的多酚，以确定。预计这将产生与食品配方相关的新知识。