Antioxidant Activities of Various Solvent Extracts from Canola Meal

추출용매별 canola meal의 항산화 활성

  • Received : 2010.09.16
  • Accepted : 2011.01.07
  • Published : 2011.02.28


This study was performed to investigate antioxidant activity of various solvent extracts (methanol, ethanol, acetone and water) from canola meal. As the concentration of all extracts increased, antioxidant activities increased gradually. Among solvent extracts from canola meal, methanol extract showed the highest antioxidant activities with $EC_{50}$ values of 0.9, 3.5, 1.3, and 8.5 mg/mL for DPPH radical scavenging ability, ABTS radical scavenging ability, reducing power, and chelating ability, respectively, and it had the highest total phenolics and total flavonoids contents. Furthermore, methanol extract was fractionated into three fractions (MF 1, MF 2, and MF 3) using Sephadex LH-20 column. The highest antioxidant activity was found on MF 2 for DPPH radical scavenging ability, on MF 3 for ABTS radical scavenging ability and reducing power, and on MF 1 for chelating ability at the same concentration of 1.5 mg/mL. The results indicated that each fraction containing various antioxidant materials seemed to have different influence at each antioxidant activity.


antioxidant activity;canola meal;solvent extracts;total phenolics;total flavonoids


  1. Cevallos-Casals BA, Cisneros-Zevallos LCZ (2010) Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chem, 119, 1485-1490
  2. Siddhuraju P (2007) Antioxidant activity of polyphenolic compounds extracted from defatted raw and dry heated Tamarindus indica seed coat. Lebensmittel Wissenscaft und Technologie, 40, 982-990
  3. Siddhuraju P, Manian S (2007) The antioxidant activity and free radical-scavenging capacity of dietary phenolic extracts from horse gram (Macrotyloma uniflorum (Lam.) Verdc.) seeds. Food Chem, 105, 950-958
  4. Chung TY (1989) Nutritive values of canola meal and full-fat canola seed. Kor J Anim Feed, 13, 271-284
  5. Roh KH, Park JS (2007) Biodiesel; oil-crops and biotechnology. J Korean Soc Appl Biol Chem, 50, 137-146
  6. Khattab RY, Arntfield SD (2009) Functional properties of raw and processed canola meal. Lebensmittel Wissenscaft und Technologie, 42, 1119-1124
  7. Naczk M, Amarowicz R, Sullivan A, Shahidi F (1998) Current research developments on polyphenolics of rapeseed/canola: a review. Food Chem, 62, 489-502
  8. Thiyam U, Kuhlmann A, StOckmann H, Schwarz K (2004) Prospects of fapeseed oil by-products with respect to antioxidative potential. C R Chimie, 7, 611-616
  9. Shahidi F, Wanasundara U (1995) Effect of natural antioxidant on the stability of canol oil. Developments in Food Sci, 37, 469-479
  10. Brettonnet A, Hewavitarana A, Dejong S, Lanari MC (2010) Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork. Food Chem, 927-933
  11. Dewanto V, Wu X, Adonm KK, Liu, RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014
  12. Jia Z, Tang M, Wu J (1999) The determination of flavonoid contents in mulberry and they scavenging effects on superoxide radicals. Food Chem, 64, 555-559
  13. Williams WB, Cuvelier ME, Berset, C (1995) Use of a free radical method to evaluate antioxidant activity. Lebensmittel Wissenscaft und Technologie, 28, 25-30
  14. Arts MJTJ, Haenen GRMM, Voss HP, Bast A (2004) Antioxidant capacity of reaction products limits the applicability of the trolox equivalent antioxidant capacity (TEAC) assay. Food Chem Toxicol, 42, 45-49
  15. Oyaizu M (1986) Studies on products of browning reaction-antioxidant activities of products of browning reaction prepared from glucoamin. Japanese J Nutr, 44, 307-315
  16. Decker EA, Welch B (1990) Role of ferritin as a lipid oxidation catalyst in muscle food. J Agric Food Chem, 38, 674-677
  17. Naczk M, Pegg RB, Zadernowski R, Shahidi F (2005) Radical scavenging activity of canola hull phenolics. J Am Oil Chem Soc, 82, 255-260
  18. Hass-Roudsari M, Chang PR, Pegg RB, Tyler RT (2009) Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction. Food Chem, 114, 717-726
  19. Amarowicz R, RAAB B, Shahidi F (2003) Antioxidant activity of phenolic fractions of rapeseed. J Food Lipids, 10, 51-62
  20. Amarowicz R, Naczk M, Shahidi F (2000) Antioxidant activity of various fractions of non-tannin phenolics of cannola hulls. J Agric Food Chem, 48, 2755-2759
  21. Wanasundara UN, Amarowicz R. Shahidi F (1996) Partial characterization of natural antioxidants in canola meal. Food Res International, 28, 525-530

Cited by

  1. Comparison of Antioxidant Activities of Radish Bud (Raphanus sativus L.) According to Extraction Solvents and Sprouting Period vol.42, pp.11, 2013,
  2. Extraction of Genistein from Sophora flavescens with Supercritical Carbon Dioxide vol.53, pp.4, 2015,
  3. Antioxidant activity of phenolic compounds from canola (Brassica napus) seed vol.23, pp.6, 2014,
  4. Biological Activities of Mesembryanthemum crystallinum (Ice plant) Extract vol.25, pp.6, 2015,
  5. Physiological Activity of Acai Berry (Euterpe oleracea Mart.) Extracted with Different Solvents vol.27, pp.1, 2012,


Supported by : 전북대학교