Antioxidant properties of rapeseed can be modified by cultivation and biological stress
4th International Conference and Exhibition on Food Processing & Technology
August 10-12, 2015 London, UK

Ryszard Amarowicz1, Cwalina-AmbroziakB2 and Stepien M2

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Phenolic acids are the main group of phenolic compounds in rapeseed and canola seeds. Anti oxidative properties of extracts
of phenolic acids from rapeseed and Canola are significantly important from the nutritive and technological point of view.
Examination of these properties was a subject of many publications and scientific reports. However, the information of the influence of
cultivation condition on the antioxidant capacity of rapeseed is limited. Materials of the investigation were three cultivars of rapeseed:
California, Castilla and Nelson F1. The seeds were cultivated using normal (N), intensive (I) and economical (E) technology. In
addition, seeds of cultivar Hybryda I was infected by Alternaria brassice. From the defatted plant material, phenolic compounds were
extracted with 80% (v/v) methanol. Phenolic compounds present in the crude extracts showed antioxidant and radical scavenging
properties as revealed following studies using FRAP, ABTS and DPPH methods. The content of phenolic compounds in the extracts
was determined using the Folin & Ciocaltcu’s phenol reagent. The content of total phenolic in the crude extracts ranged from 48
mg/g (Castilla -I) to 61 mg/g (California-N). The weak effect of the cultivation condition on the content of total phenolics was
observed for California and Nelson F1. Intensification of agricultural technology decreased the FRAP of the extracts of Nelson F1
and the antiradical properties of California against ABTS cation radical. In the case of Nelson F1 the economic method of cultivation
increased the antiradical activity of the extract against DPPH radical. The infection by fungi decreased the content of total phenolics
in the rapeseed extract and changed the profile of individual phenolic compounds.

Biography :

Ryszard Amarowicz has completed his graduation of a Master of Science in Human Nutrition at the University of Warsaw (Poland) in 1979, followed by the attainment of a
PhD at the Faculty of Agriculture of the University of Olsztyn (Poland). Since 1989, he has developed his scientific career at the Institute of Animal Reproduction and Food
Research of the Polish Academy of Sciences, serving before the role of Assistant Professor (1989-2001), followed by that of Associate Professor (2001-2011) and finally
Professor (2011-now), where he currently also holds the position of Head of the Department of Chemical and Physical Properties of Food. He got his scientific skills by
means of numerous fellowships at leading foreign research institutes in Japan, Canada and USA.