De-oiled rapeseed and a protein isolate: characterization of sinapic acid derivatives by HPLC-DAD and LC-MS

De-oiled rapeseed is a rich source of proteins and phenolic compounds. The phenolic compounds, namely sinapic acid derivatives (SAD), could occur as free sinapic acid, esterified (as sinapine, the choline ester of sinapic acid) and decarboxylated (as canolol) forms. Rapeseed protein preparations con...

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Veröffentlicht in:	European food research & technology 2009-09, Vol.229 (5), p.825-831
Hauptverfasser:	Thiyam, Usha, Claudia, Pickardt, Jan, Ungewiss, Alfred, Baumert
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Analytical Chemistry Biological and medical sciences Biotechnology Chemistry Chemistry and Materials Science Fat industries Food Food engineering Food industries Food Science Forestry Fundamental and applied biological sciences. Psychology General aspects Investigations Laboratories Liquid chromatography Nitrogen Oilseeds Original Paper Oxidation Phenols Proteins Seeds Solvents Studies
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