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- Jurčević, Ivana, et al. Show all 6 Authors
- Food chemistry 2015 v.187 pp. 236-242
- bleaching; catalysts; neutralization; nuclear magnetic resonance spectroscopy; oil refining; phenolic compounds; phospholipids; phosphoric acid; rapeseed oil
- ... The aim of the present study was to examine changes in phenolic compounds during refining of rapeseed oil. In crude rapeseed oil, 4-vinylsyringol (canolol) is the dominant phenolic compound, accounting for 85% of total phenolics. Refining decreased the total amount of phenolic compounds by 90%. NMR and MS analyses of edible rapeseed oil phenolic extracts identified 4-vinylsyringol dimer as the dom ...