Valorization of canola by-products: Concomitance of flavor-active bitter phenolics using pressurized heat treatments

Canola by-products have considerable potential as functional ingredients and antioxidants due to the presence of unique phenolic compounds. Thus, extraction of flavor-active phenolics present in canola by-products is important for their co-production and valorization. The quantity and quality of these unique phenolic compounds could affect the sensory and organoleptic properties of any product or ingredients derived post-processing of the canola by-products. This study evaluated, both quantitatively and qualitatively, the formation of these flavor-active compounds under pressurized temperature processing. Particle size, extraction temperature, type of solvent extractants (70%v/v methanol or ethanol), were factors examined for extracting the major flavor-active phenolic compounds including thomasidioic acid (TA), kaempferol 3-O-β-sophoroside (KS), kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside) (KSS). Two other kaempferol derivatives, kaempferol 3-(2″-hydroxypropionylglucoside)-4′-glucoside (K-4-G) and kaempferol 3-[2″-glucosyl-6″-acetyl-galactoside] 7-glucoside (K-7-G) were also tentatively identified in the extract. The results confirmed that extraction temperature and solvent type had a significant impact (p