Optimization of Canolol Production from Canola Meal Using Microwave Digestion as a Pre-Treatment Method

Green Extraction of Wheat Phenolic Acids Using Microwave-Assisted Extraction

Phenolic acids are important secondary metabolites in wheat, existing in free, conjugated, and bound forms. Traditional extraction methods use organic solvents like ethanol and acetone and are labor-intensive procedures. This study examined the extraction of phenolic acids from wheat using microwave-assisted extraction (MAE) with water as the green extractant. The extraction of phenolic acids was performed on whole grain flour and on wheat kernels. MAE conditions were solvent type (water vs. 80% (v/v) ethanol), temperature (140, 160, 170, and 180°C), and extraction time (2, 5, 10, and 15 min). MAE with 80% (v/v) ethanol effectively extracted phenolic acids directly from wheat kernels, although the amount (0.96 ± 0.03 mg/g DW) was much lower than that obtained from the flour (3.52 ± 0.24 mg/g DW). Water, however, proved to be the most efficient solvent for extracting phenolic compounds (5.41 ± 0.25 mg/g flour DW) compared with 80% (v/v) ethanol (3.52 ± 0.24 mg/g flour DW) at 170°C for 10 min. Kernel extracts extracted with water or 80% (v/v) ethanol at 170°C for 15 min yielded 2.21 ± 0.22 mg/g DW and 0.96 ± 0.03 mg/g DW, respectively. The analysis of the phenolic acids revealed that gallic acid was the most abundant acid, ranging from 1802.56 to 92.02 µg/g DW, depending on the extraction conditions. Overall, an efficient extraction of the phenolic acids, even from wheat kernels, was achieved using MAE with water as the green extractant.

Upcycled canola meal extract mitigates UVB-induced skin wrinkling by regulating photoaging-related biomarkers in hairless mice

Canola meal, a by-product of processing canola into oil, reportedly contains high amounts of phenolic compounds and proteins. However, as canola meal is primarily used as feed for livestock, advances in multiple research fields are required to broaden its potential applications. Photoaging is caused by continuous exposure to ultraviolet (UV) radiation from sunlight. UV radiation generates reactive oxygen species and destroys collagen in the skin, thickening the epidermis, reducing elasticity, and causing wrinkles. We hypothesized that canola meal extract (CME) can mitigate the damage to skin associated with wrinkles induced by exposure to UVB radiation. To evaluate the anti-wrinkle effect, we administered CME orally to 40 female Hos:HR-1 hairless mice divided into 5 groups: (1) control mice, (2) a UVB group, and (3-5) CME-treated groups (CME-250, 500, and 1000 mg/kg body weight/day, respectively). All groups except the controls were irradiated with UVB 3 times a week to create wrinkles due to photoaging. CME administration inhibited the increase of the number, mean length, and mean depth of wrinkles induced by UVB radiation as assessed using a skin replica. Histopathological image analysis revealed that CME administration resulted in a decrease in epidermal thickness and an increase in collagen content, while increasing catalase activity and hydroxyproline content in skin tissues. CME administration inhibited the phosphorylation of mitogen-activated protein kinase and decreased the production of collagenase and gelatinase. These results suggest that CME, an upcycled material, has the potential to develop into a healthful and functional food ingredient with anti-wrinkling effects.

Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil

Pulsed electric field (PEF) is an innovative technique used to assist in the extraction of vegetable oils. There has been no research on the effects of PEF on virgin olive oil (VOO) quality and antioxidant activity to date. The present study aimed to analyze the effects of PEF on oil yield, quality, and in vitro antioxidant activity of "Koroneiki" extra virgin olive oil. The results show that the PEF treatment increased the oil yield by 5.6%, but had no significant effect on the saponification value, K232, K270, and ∆K value of the VOO. PEF treatment reduced the oleic acid content by 3.12%, but had no significant effect on the content of palmitic acid, linoleic acid, linolenic acid, arachidonic acid, stearic acid, oleic acid, and palmitic acid. After PEF treatment, the levels of total phenolics, total flavonoids, and oleuropein increased by 7.6%, 18.3% and 76%, respectively. There was no significant effect on the levels of 4 phenolic acids (vanillic acid, p-coumaric acid, ferulic acid and cinnamic acid), 2 lignans (lignans and apigenin), hydroxytyrosol, and 3 pigments (lutein, demagnetized chlorophyll, and carotenoids). In addition, PEF treatment significantly increased the content of tocopherols, with α, β, γ, and δ tocopherols increasing by 9.8%, 10.7%, 13.6% and 38.4%, respectively. The free radical scavenging ability of DPPH and ABTS was also improved. In conclusion, the use of PEF significantly increased the yield of VOO oil as well as the levels of total phenolics, total flavonoids, oleuropein, tocopherol, and in vitro antioxidant activity.

Anti-photoaging effects of canola meal extract on human dermal fibroblasts against UVB-induced oxidative stress

Canola meal, a by-product of canola oil processing, is a source of bioactive compounds that show antioxidant and skin anti-aging effects through upcycling (i.e., creative reuse). Here we describe the antioxidant and skin anti-aging effects of canola meal extract (CME) obtained by upcycling canola meal. The antioxidant capacity of CME is due in part to its antioxidative phenolics. Seven phenolics, including sinapine and sinapic acid, in CME were identified using ultra-high-performance liquid chromatography-Orbitrap mass spectrometry. Addition of CME (1000 μg/mL) to human dermal fibroblast neonatal cells  significantly (p < 0.05) reduced matrix metalloproteinase-12 production and increased pro-collagen Ι alpha 1 content in response to ultraviolet B-induced oxidative stress compared with cells without CME. These results suggest that CME can serve as a functional food ingredient with antioxidant capacity and anti-aging effects on the skin.