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The Reduction of Glucosinolate and Sinapine Contents under Industrial Processing of Rapeseed

✍ Scribed by Dçbrowski, K. J. ;Rutkowski, A. ;Manimanna, S. G. ;Rowicka, A.

Publisher
John Wiley and Sons
Year
1989
Weight
363 KB
Volume
91
Category
Article
ISSN
0931-5985

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✦ Synopsis

w s k i , S . G. M a n i m a n n a a n d A . R o w i c k a +

The glucosinolate and sinapine contents in industrially processed samples including seed, conditioned flakes, expeller press cake, solvent extracted meal and toasted meal of high glucosinolate (HG) and double low (DL) rapeseed were determined. Technological unit processes including flaking, conditioning, expeller pressing and solvent extraction had a little effect on the content of glucosinolate (with exception of DL when one-fifth of glucosinolate was lost) and sinapine contents while toasting stage reduced contents of both compounds by 62 to 74 "lo of original level in the seeds. Overall industrial process reducedglucosinolate content by 64 to 79% of seed value in HG and DL rapeseed, respectively, whereas sinapine was decreased by 26Yo in both types of rapeseed.

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