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: $ 1.7万
• 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: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=708450
• 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。许多中药的组成部分 它对健康有有趣的好处。然而，食品加工可以产生新的活性化合物，在许多情况下比其母体更明显，例如二聚体和低聚物、脱羧形式、氧化形式或其他中间产物，一些多酚在提取和提取过程中不稳定且容易氧化。芥子酸的脱羧产物（芥子醇）及其异构体因其抗氧化、抗炎和抗氧化作用而引起人们的关注。因此，加速加热和加压提取技术将用于提取和研究这些新型生物活性物质，因为它们易于获得并且是加拿大独有的。 “无危险溶剂”提取技术，建立个性化的结构-功能关系，这对于解释抗氧化行为至关重要。将确定与氧化应激相关的独特性质，例如自由基清除活性和氧化抑制，以便提供纯化的多酚将在各种食品相关系统（例如油和乳液）中进行测试，以确定在食品配方中的新用途。 1) 使用含有芥子酸和芥子酸的油籽和蔬菜副产品生产新型抗氧化剂多酚化合物 2）多酚作为高效抗氧化成分的新用途，用于配制功能性食品和营养保健品。 学员将通过假设驱动的研究计划获得该领域的专门培训，以便为食品工业和学术界做好准备。将这些生物活性多酚与相关的健康益处和抗氧化作用联系起来的知识将使科学界和加拿大油菜籽和油菜籽受益。相关食品加工业。