Extraction and identification by mass spectrometry of phenolic compounds from canola seed cake

摘要: Background Canola oil processing generates as by-products cakes rich in proteins, which have high nutritional value. These contain an expressive amount of phenolic compounds are important antioxidants, but can interfere proteins The aim this work was to identify the present canola seed cake and maximize their extraction by investigating factors: temperature (20-70 °C), ethanol concentration water (0-85%) sample/solvent ratio (1:5-1:20). Results maximum obtained at 65 °C, 35% 1:20. At condition, more than 95% these were extracted from cake. It observed that solvent could be re-used for additional extractions, reducing consumption. A large number identified (24 compounds) quantified, including sinapic acid derivatives, flavonoid glycosides derivatives major minor sinapoyl choline derivatives. Conclusion easily cake, resulting a with low antinutrients content and, contrast, extract antioxidant possible use natural source antioxidants. © 2019 Society Chemical Industry.