Table 2.
Effects of three different pretreatments on the contents of various phenolic compounds in rapeseed (mg/kg)
| Pretreatment | Untreated | Roasted | Microwave | Steam explosion |
|---|---|---|---|---|
| SP | 275.51 ± 6.68a | 258.24 ± 7.62b | 256.39 ± 6.08b | 243.42 ± 5.95b |
| SA | 41.34 ± 3.12a | 29.16 ± 2.06b | 18.95 ± 1.62c | 4.02 ± 0.44b |
| SG | 75.25 ± 2.94a | 43.69 ± 3.52b | 18.24 ± 1.82c | 3.96 ± 0.36d |
| SPTG | 46.14 ± 2.45a | 37.18 ± 3.84b | 28.39 ± 3.02c | 16.25 ± 1.14d |
| SM | 65.41 ± 3.21a | 52.39 ± 2.25a | 37.42 ± 2.16b | 7.26 ± 1.27a |
| DSGG | 84.64 ± 6.88a | 62.19 ± 4.98b | 24.26 ± 2.96c | 9.21 ± 0.88d |
| Canolol | 18.16 ± 1.75c | 86.50 ± 4.82b | 90.93 ± 5.97b | 185.26 ± 8.04a |
Different letters in a row mean significant difference at the 5% level.
Roasted, microwave, steam explosion pretreatment methods, respectively, represented 180°C for 15 min, 800 W for 6 min at a frequency of 2,450 MHz and steam explosion pressure at 1.0 MPa.
SP, SA, SG, SPTG, SM, and DSGG, respectively, represented sinapine, sinapic acid, sinapoyl glucoside, sinapoylcholine thiocyanate glucoside, sinapoylmalic acid, and disinapoyl gentiobioside.