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  • 1
    Electronic Resource
    Electronic Resource
    PHENOLIC COMPONENTS OF RAPESEED MEAL (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The phenolic components of several rapeseed meals were studied in base hydrolyzed extracts as free acids and in 70% aqueous acetone extracts as intact compounds. Thin-layer chromatography, gas chromatography, and mass spectroscopy were used for compound purification and identification. The free acids in the hydrolyzed extracts in order of concentration were: sinapic 〉〉 protocatechuic 〉 ferulic 〉 p-hydroxybenzoic 〉 vanillic 〉 syringic. Sinapic acid was the only free phenolic acid detected in the 70% aqueous acetone extracts although there was at least seven other compounds that upon hydrolysis yielded Sinapic acid. Neither chlorogenic acid or caffeic acid were detected in any of the meals although they had previously been reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07592.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    CONDENSED TANNINS OF RAPESEED MEAL (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The study was undertaken to determine the amount and nature of condensed tannins in rapeseed meal. No condensed tannins were found in rapeseed meats (endosperm plus germ). The hulls, however, yielded 0.1% condensed tannins by 70% aqueous acetone extraction, the bulk of the condensed tannins in the hulls being unextractable by the extractants used. The basic unit of the isolated polymeric flavanols appeared to be leucocyanidin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06427.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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