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

• 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: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=679893
• 关键词: Novel; heat; treated; sinapates; antioxidant

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 highlighting*its 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 ***1) production of novel antioxidant polyphenolic compounds using oilseed and vegetal by-products that contain sinapates and ***2) new uses of polyphenols as efficient antioxidant ingredients to formulate functional foods and nutraceuticals. ***Trainees will get specialized training in this area through a hypothesis-driven research program in order to prepare them for the food industry and academia. Knowledge linking these bioactive polyphenols to the associated health benefits and antioxidant effects will benefit the scientific community and the Canadian Canola and related food processing industry.

商业用作抗副产品是自然的辛纳氏菌和多种形式的辛纳氏酸酸酸的来源（称为sinapathes）。中国人对健康很有趣辛纳酸的产物（称为菜籽）和互联网是因为加速的热量和预萃取技术将最好地研究这些新型生物活性。免费的“提取技术建立个性化的结构功能关系，尤其是解释抗氧化剂行为。与氧化应激有关的eRTIE，例如激进。结构功能关系的关系。纯化的多酚将在各种食物中进行测试，例如油和油，例如油，乳液以确定新颖的知识。食品和泰式培训将通过假设驱动的研究计划在该领域进行专门的培训，以便为食品行业和学术界做好准备。科学界，加拿大的低芥酸菜籽和相关食品加工行业。