Rapeseed: Chemical Composition, Production and Health Benefits


Monica White (Editor)

Series: Plant Science Research and Practices
BISAC: NAT026000

Rapeseed is the traditional name of a large winter or spring annual oilseed crop from the Brassicaceae family, and is related to mustard, cabbage, broccoli, among others. As one of the leading oilseed crops, rapeseed is primarily grown for its oil content. This book presents research on the chemical composition, production and health benefits of rapeseed. The first chapter reviews the literature on rapeseed/canola derived bioactive peptides with emphasis on strategic production and processing methods as well as antihypertensive, antitumor, hypocholesterolemic, and multifunctional properties.

Chapter two summarizes recent advances on the extraction processes of rapeseed-derived protein and bioactive compounds and reviews the possibilities as well as the challenges that these ingredients face regarding skin care, food and nutraceutical applications. Chapter three examines physical properties of fat filling produced with oil industry by-products – sunflower and rapeseed lecithin in comparison with widely used emulsifier- soy lecithin. Chapter four provides a comprehensive summary about contribution of mass spectrometric methods to analysis of rapeseed, reflecting their irreplaceability to the field of “Food control.” The final chapter studies antioxidant activity in transgenic canola plants grown in vitro.
(Imprint: Nova)


Table of Contents

Table of Contents

pp. vii-xi

Chapter 1
Rapeseed Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits
(Anne Pihlanto and Sari Mäkinen, Natural Resources Institute Finland, Bio-based Business and Industry, Myllytie, Jokioinen, Finland)
pp. 1-32

Chapter 2
Enzyme-Aided Processing of Rapeseed Oil Industry By-Products into Added Value Ingredients for Food, Cosmetic and Pharmaceutical Applications
(Diana Rivera, Katariina Rommi, Margarida M. Fernandes, Raija Lantto, and Tzanko Tzanov, Grup de Biotecnologia Molecular i Industrial, Department d’Enginyeria Química, Universitat Politècnica de Catalunya, Rambla Sant Nebridi, Spain, and others)
pp. 33-48

Chapter 3
Influence of Sunflower and Rapeseed Lecithin on Physical Properties of Fat Filling
(Ivana Lončarević, Biljana Pajin and Jovana Petrović, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)
pp. 49-64

Chapter 4
Lipidomics, Proteomics and Profiling of Low Molecular Weight Components in Brassica Napus Plant by Mass Spectrometric based Analytical Methods
(Bojidarka Ivanova and Michael Spiteller, Lehrstuhl für Analytische Chemie, Institut für Umweltforschung, Fakultät für Chemie und Chemische Biologie, Universität Dortmund, Dortmund, Nordrhein-Westfalen, Deutschland)
pp. 65-132

Chapter 5
Antioxidant Activity in Transgenic Canola (Brassica napus L.) Plants Grown in vitro
(Liudmyla O. Sakhno, Kateryna V. Lystvan, Valeriia B. Belokurova and Mykola V. Кuchuk, Institute of Cell Biology and Genetic Engineering NAS of Ukraine, Ukraine)
pp. 133-152

pp. 153-163

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