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Air Frying as a Heat Pre-treatment Method for Improving the Extraction and Yield of Canolol from Canola Seed Oil

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Abstract

Roasting of canola seeds before oil extraction is essential for producing unique flavors and heat-induced formation of novel phenolic compounds. The current study assessed the efficacy of roasting by air frying as a pre-treatment technique to improve the extraction of canolol and other oil-soluble sinapic acidic derivatives (SADs) from canola seeds. Air frying of canola seeds was performed at temperature and time regimens of 160, 170, 180, or 190 °C for 5, 10, 15, or 20 min, respectively. Soxhlet method was used for oil extraction 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 property of the oils were also evaluated. The results indicated a time–temperature association for canolol formation. The optimum air frying condition at 190 °C for 15 min generated the highest canolol concentration (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 °C, 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.

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Data Availability

The data obtained during the study are available from the corresponding author upon reasonable request. 

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Acknowledgements

Financial support was provided by Canola Council of Canada, Alberta Canola, SaskCanola and Manitoba Canola Growers Association through the Agri-Science Program (Canola Research Cluster) under the Canadian Agricultural Partnership and Agriculture Development Fund (ADF) Saskatchewan. The authors are grateful for the in-kind supply of canola seeds by Pitura Farms Limited (Domain, Canada). The research expertise on canolol led by Late Usha Thiyam-Hollander, who sadly passed away on 24 December 2020 is acknowledged.

Funding

Canola Agri-Science Cluster funded through Agriculture and Agri-Food Canada’s (AAFC) Canadian Agricultural Partnership (CAP) and the canola industry.

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Authors and Affiliations

  1. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

    Olamide S. Fadairo, Ruchira Nandasiri, N. A. Michael Eskin, Rotimi E. Aluko & Martin G. Scanlon

  2. Richardson Centre for Food Technology and Research, 196, Innovation Drive, Winnipeg, MB, R3T 6C5, Canada

    Olamide S. Fadairo, Ruchira Nandasiri & Rotimi E. Aluko

  3. St. Boniface Hospital Albrechtsen Research Centre, Tache Avenue, Winnipeg, MB, 351R2H 2A6, Canada

    Ruchira Nandasiri

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  1. Olamide S. Fadairo
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Contributions

Olamide Fadairo conceived the research idea, conducted the experiments, analyzed the results, and wrote the manuscript. Ruchira Nandasiri assisted in running the HPLC analysis and manuscript proofreading. N.A Michael Eskin and Rotimi E. Aluko helped in the review and editing the manuscript. Martin G. Scanlon supervised the study, acquired funding, reviewed, and edited the manuscript.

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Correspondence to Olamide S. Fadairo.

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Fadairo, O.S., Nandasiri, R., Eskin, N.A.M. et al. Air Frying as a Heat Pre-treatment Method for Improving the Extraction and Yield of Canolol from Canola Seed Oil. Food Bioprocess Technol 16, 639–651 (2023). https://doi.org/10.1007/s11947-022-02961-7

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