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Mustard seeds have been used since ancient times contributing great economic value to global agriculture. Canada, one of the world’s top producers, grows three main mustard varieties, white /yellow, (Brassica hirta/ Sinapis alba), black (Brassica nigra) and Oriental (Brassica juncea). Besides their high protein and lipid content, mustard varieties are a rich source of phenolic compounds. This review will cover mustard seed components including lipids, glucosinolates, and sinapates. The latter are the main phenolic compounds in mustard and include sinapine, sinapic acid and its conversion to canolol. The important bioactivities associated with mustard phenolics, has led to efforts to improve the methods for their extraction. The use of green technology is crucial for producing these phenolics while minimizing any detrimental effects to the environment. The important antioxidant and anticancer activities of these phenolics will also be reviewed.

Brassica vegetables has demonstrated many health benefits over the years due to its composition of phenolic, flavonoid, and glucosinolate content. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method which improves the phenolic content and antioxidant activity is required at large for the processors and consumers. Thermal processing has demonstrated as a method to improve the phenolic content and antioxidant status of Brassica vegetables. In the current study four different thermal processing methods, including freeze drying, sauteing, steam and air frying, were employed for five different Brassica vegetables, including kale, broccoli sprout, brussels sprout, red cabbage, and green cabbage. Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were assessed using radical scavenging activity (DPPH and ABTS•+), reducing power (FRAP), and chelating ability of the metal ions. Among tested, air frying at 160oC for 10 minutes showed the highest TPC, TFC, and antioxidant activity of the Brassica vegetables, while sautéing showed the lowest. Steam treatment was preferred over the freeze-drying treatment. Within the vegetables tested, both kale and broccoli sprout contained higher antioxidants properties in most processing treatment employed. Results also indicated that there is a strong correlation between TPC, TFC, and the antioxidant activity (p

Canola is the major oilseed crop of Canada. The de-oiled material is an important by-product due to its rich phenolic profile and high protein content. This co-processing stream from canola is primarily utilized as animal feed but represents an invaluable source of nutraceuticals. Microwave-assisted solvent extraction (MAE), as a green extraction method, has received considerable attention in recent times. The ease of use and application of many solvents at the same time makes the MAE one of the best methods for studying multiple solvents at the same time. The formation of canolol, from sinapine and sinapic acid, is primarily dependant on temperature which favors the decarboxylation reaction. Hence, MAE using green extractants can be used to enhance the yield of canolol. This study examined the effects of different pre-treatment temperature-time combinations of 140, 150, 160, and 170℃ for 5, 10, 15, 20 and 30 minutes on the extraction of canolol and other canola endogenous phenolic compounds. Three antioxidant assays assessed the antioxidant activity of the different extracts obtained by MAE confirming the microwave as a novel and versatile instrument for enhancing the yield of canolol. Improvements in the antioxidant activity of the different extracts further established the efficacy of the current method for isolating important natural phenolic derivatives for utilization by the nutraceutical industry.

Roasting of mustard seeds prior to oil extraction is a well-documented unit operation essential to produce canolol and other lipophilic sinapates. This study investigated the effectiveness of air frying as a seed roasting treatment operation for enhancing the recovery of lipophilic sinapates from various mustard samples and fractions/products. Air frying of seeds, powder, cake, bran, and flour from different mustard varieties was carried out at temperature-time combinations of 160, 170, and 180°C for 5, 10, 15, and 20 min, respectively. Oil was extracted using the Soxtec method. Lipophilic sinapates were extracted from the oil using equal volumes of hexane to methanol 70% (v/v) and quantified by high performance liquid chromatography-diode array detection (HPLC-DAD). The total phenolic content (TPC) and antioxidant activity of the oils were also evaluated. The results showed a time-temperature dependency for the recovery of major oil-soluble sinapates in all mustard samples and fractions. The optimum air frying condition 180°C for 15 min produced the maximum yield of canolol as well as other unidentified oil-soluble sinapates (retention time (RT)-7.7, RT-11.50, RT-14.95, and RT-16.24 min). The oil from lower grade yellow mustard seeds (LGYMS) roasted at 180°C for 20 mins specifically had the highest TPC (3402.22 ± 58.79 mg GAE/g oil), while LGYMS oils generally showed better antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP), and inhibition of linoleic acid oxidation) but were lower in metal ion chelating capacity. This information would be beneficial to the oil industry because air frying generated valuable canolol and other antioxidant lipophilic sinapates from mustard varieties and their fractions. PRACTICAL APPLICATION: A major limitation in the application of natural extracts in vegetable oils is the poor lipophilic nature of phenolic compounds. This study employed a new thermal treatment (air frying) in the recovery of canolol and other lipophilic antioxidants. Such treatments can enrich mustard-based ingredients with canolol and other lipophilic antioxidants for domestic and industrial applications.

Roasting of canola seeds prior to oil extraction is essential for producing unique flavors and heat-induced formation of novel phenolic compounds. This study investigated the efficacy of air frying as a seed roasting pre-treatment technique to improve the recovery of canolol and other oil-soluble sinapic acidic derivatives (SADs) from canola seeds. Air frying of canola seeds was carried out at temperature-time regimens of 160, 170, 180 or 190 ◦C for 5, 10, 15, or 20 min, respectively. Oil was extracted by the Soxtec method and the soluble SADs were extracted from the oil by addition of an equal volume of hexane/70% methanol mixture followed by quantification using high performance liquid chromatography-diode array detection (HPLC-DAD). The total phenolic content (TPC) and antioxidative activity of the oils were also evaluated. The results indicated a time-temperature association for the recovery of canolol. The optimum air frying condition at 190 oC for 15 min produced the maximum yield of canolol (1439 ± 45.6 μg/100 g roasted seed) in addition to other unidentified SADs. The oil extracts obtained from canola seed roasted at 180, 15 min, 190 oC, 15 and 20 min showed the highest TPC (0.387 ± 0.015, 0.413 ± 0.002 and 0.419 ± 0.002 mg GAE/g oil), respectively, and the strongest antioxidant activities (DPPH radical scavenging and iron reducing), but exhibited weak metal ion chelating activity. There was a strong positive correlation of canolol content to the antioxidant activities (DPPH, FRAP) and TPC value for the canola oil extracts (r=0.85, r=0.93 and 0.88), respectively.

Fruits are commonly used, fresh or processed, to prepare different industrial products with superior nutritional and health-promoting properties. Currently, the demand for processed fruit products has motivated the rapid growth of the fruit processing industries, persuading them to produce an enormous amount of by-products with less utilization. Furthermore, people's shifting dietary habits and lack of awareness of nutritional properties result in an avoidable load of fruit by-products. The knowledge of the value of by-products urges exploration with proper documentation, emphasizing the health benefits of some such products. Hence, this review is prepared by carefully analyzing the recent literature on industrial applications of fruit by-products and their nutritional and health-promoting properties. The use of fruit by-products in food industries for various purposes has been reported in the past and has been reviewed and described here. Fruit by-products are a good source of nutrients and bioactive components, including polyphenols, dietary fibers, and vitamins, implying that they could have an important role for novel, value-added functional food properties. Furthermore, fruit by-products are used as the substrate for the production of organic acids, essential oils, enzymes, fuel, biodegradable packaging materials, and preservatives.

The health and safety concerns associated with synthetic antioxidants has resulted in an urgent search for natural sources of antioxidants. Such antioxidants are not only convenient but may also have important therapeutic properties. Oilseed crops, for example, are rich in phenolic compounds some of which exhibit powerful antioxidant properties that have broad applications in both the food and feed industry. Often, the concentration of these phenolic compounds is affected by many processing conditions including temperature, pressure, pH, and extracting solvents. Hence it is important to optimize processing conditions to obtain maximum levels of those antioxidants with superior antioxidant activity. Oilseeds, such as canola and mustard, are rich sources of sinapates and kaempferol derivatives. When subjected to different processing conditions, including pressurized temperature, sinapates are converted to vinyl phenol derivatives, of which the major one is canolol. This chapter will focus on the nature of canolol and its applications in food and medicine.

The effect of preheating temperature (XThe online version contains supplementary material available at 10.1007/s13197-021-05325-9.

De-oiled canola meals are sources of protein-containing flavor-active phenolic compounds. Conventional canola oil processing utilizes an excess amount of solvents and is associated with the release of high-intensity bitter flavor-active phenolic compounds, limiting the use of the canola meal. Recent advances in the extraction and isolation of the bitter favor-active phenolic compounds from canola by-products produce protein isolates, however, would benefit the industry by producing a side-stream ingredient rich in phenolics. High temperature and pressure-aided processing, namely the accelerated solvent extraction (ASE) was investigated to extract the flavor-active bitter molecules from the canola meal. The extractability of flavor-active phenolic compounds including the major sinapates, kaempferol derivatives, and other thermo-generative compounds including thomasidioc acid (TA) was evaluated. The effects of temperature, solvent extractant and concentration, and the particle size of the meal, were examined on the extraction efficiency of these phenolic compounds. Extraction temperature (180oC) was the primary determinant (p

The majority of the bioactive compounds present in canola seeds are phenolic compounds. They are present as aglycones, glycosides, monomers, polymerized structures, or as free or matrix-bound compounds. Conventional methods of extraction utilize an excessive amount of organic solvents and require high energy input. Current environmental issues associated with organic solvent disposal demand alternative methods for the extraction of phenolic compounds that are environmentally friendly and energy-efficient. Green technology has identified a number of alternative methods suitable for the extraction of phenolic compounds. This chapter will review those alternative green methods suitable for the extraction of phenolic compounds from canola and rapeseed. Such methods include ultrasonic extraction, microwave extraction, accelerated solvent extraction, subcritical water extraction, and supercritical fluid extraction.

Canola meal, a by-product of oil pressing, is a rich source of phenolic antioxidants. However, its use in the food and feed sector is still limited by the need for greener, sustainable, and more cost-effective extraction methods. This study used accelerated solvent extraction (ASE) to enhance the extraction efficiency of the phenolic antioxidants. The high selectivity and short extraction time associated with ASE were ideal for obtaining high yields of these antioxidants. The structure-based activity of phenolic compounds may be influenced by the high pressure and temperature of the greener ASE process. The present study evaluated the effect of temperature (140, 160, and 180 °C) and pressure (1,500 psi) on the extraction and yield of phenolic compounds from canola meal as well as the solvent type (ethanol and methanol) and concentration (30%, 40%, 60%, and 70% v/v). Antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl, ferric reducing/antioxidant power assay, and ion-chelating activity. The highest yield of phenolic compounds was obtained with 70% methanol (20.72 ± 1.47 mg SAE/g DM [milligrams of sinapic acid equivalents per gram of dry matter]) and 70% ethanol (24.71 ± 2.77 mg SAE/g DM) at 180 °C temperature. A similar trend was observed for the antioxidant activity of the extracts and their total flavonoid content. The structure-based antioxidant activity of the extracts examined increased with the increase in the percentage of the extracting solvent (P > 0.05). This study established ASE as an efficient green method for extracting phenolic compounds from canola meal, with potential application for the production of natural bioactive compounds from underutilized agricultural by-products. PRACTICAL APPLICATION: ASE is an efficient eco-friendly method for extracting phenolic compounds from agricultural by-products such canola meal. Under the conditions of high pressure and temperature, ASE significantly improved the yields of phenolic compounds, sinapine, sinapic acid, and canolol. Under these conditions, water, as an extractant, was not effective in extracting sianpine. Moreover, it was much less effective than both 70% ethanol and 70% methanol in extracting sinapine or canolol. These phenolic compounds are of great interest as natural antioxidants for enhancing the shelf life of food products. They also represent new sources of neutraceuticals for improving human health.

Canola by-products have considerable potential as functional ingredients and antioxidants due to the presence of unique phenolic compounds. Thus, extraction of flavor-active phenolics present in canola by-products is important for their co-production and valorization. The quantity and quality of these unique phenolic compounds could affect the sensory and organoleptic properties of any product or ingredients derived post-processing of the canola by-products. This study evaluated, both quantitatively and qualitatively, the formation of these flavor-active compounds under pressurized temperature processing. Particle size, extraction temperature, type of solvent extractants (70%v/v methanol or ethanol), were factors examined for extracting the major flavor-active phenolic compounds including thomasidioic acid (TA), kaempferol 3-O-β-sophoroside (KS), kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside) (KSS). Two other kaempferol derivatives, kaempferol 3-(2″-hydroxypropionylglucoside)-4′-glucoside (K-4-G) and kaempferol 3-[2″-glucosyl-6″-acetyl-galactoside] 7-glucoside (K-7-G) were also tentatively identified in the extract. The results confirmed that extraction temperature and solvent type had a significant impact (p