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THE ESTIMATION OF SUBSTITUTED THIOOXAZOLIDONES IN RAPESEED MEALS [PDF]
Canadian Journal of Biochemistry and Physiology, 1957 A quantitative method is described for the separate determination of thiooxazolidone and isothiocyanate in a single sample of rapeseed. The procedure involves first the estimation of the isothiocyanate, which is removed from the macerated meal by steam distillation.
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Cyano Compounds and Goitrin in Rapeseed Meal
Canadian Journal of Physiology and Pharmacology, 1972Raw rapeseed meals of Brassica campestris and cultivar Bronowski were analyzed for cyano compounds and goitrin following autolysis at 37 °C. Urine excreted from 4 to 36 h by rats dosed with the raw or heated meals (dry heat for 15 min at 110 °C) was also examined for these compounds. Unsaturated nitrile level in raw B.
D. C. Hill, M. T. Lo
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Thiocyanate Ion Formation in Rapeseed Meals
Canadian Journal of Biochemistry, 1975Meal prepared from unheated rapeseed (Brassica napus cv. Zephyr) showed the presence of thiocyanate ion, while meal from heated seed of the same cultivar did not show detectable amounts. Unheated seed meal on autolysis, and heated seed meal on incubation with thioglucosidase, yielded increased amounts of thiocyanate ion.
V. K. Srivastava, D. C. Hill
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British Poultry Science, 1975
1. Certain rapeseed meals in the diet of hens laying brown eggs result in the production, from some birds, of eggs which have a “ fishy ” or “ crabby ” odour because of the presence of trimethylamine. 2. Such susceptible birds have been used to demonstrate that the activity can be extracted from rapeseed meal with appropriate solvents.
D. G. Land +4 more
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1. Certain rapeseed meals in the diet of hens laying brown eggs result in the production, from some birds, of eggs which have a “ fishy ” or “ crabby ” odour because of the presence of trimethylamine. 2. Such susceptible birds have been used to demonstrate that the activity can be extracted from rapeseed meal with appropriate solvents.
D. G. Land +4 more
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The tannin content of rapeseed meals
British Poultry Science, 19761. The presence of varying amounts of sinapine, a hydroxylated cinnamic acid derivative, in rapeseed meals has been shown to interfere with the usual methods of tannin estimation. 2. When correction was made for such sinapine contribution the corrected tannin levels were from 18 to 45% lower than those previously reported.
Shelagh A. Hoggan, R. G. Fenwick
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CONDENSED TANNINS OF RAPESEED MEAL
Journal of Food Science, 1979ABSTRACTThe 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 ...
M. M. Mueller +3 more
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PHENOLIC COMPONENTS OF RAPESEED MEAL
Journal of Food Science, 1980ABSTRACTThe 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.
J. Leung, T. W. Fenton, D. R. Clandinin
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Anaerobic treatment of rapeseed meal
Chemical Papers, 2013AbstractRapeseed meal is a solid by-product obtained from rapeseed after oil extraction. This contribution summarises experiences from batch experiments as well as the long-term processing of this substrate in a laboratory stirred anaerobic reactor (continuous stirred-tank reactor).
Miroslav Hutňan +3 more
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Composition of the aqueous extracts of rapeseed meals
Journal of the Science of Food and Agriculture, 1972AbstractAqueous extracts of rapeseed meals were separated into four fractions by Sephadex (G25) column chromatography. Fraction I was found to be rich in protein as judged by nitrogen and amino‐acid content and u.v. absorbance at 280 nm. Fraction II contained glucosinolates and peptide‐like materials.
M. T. Lo, D. C. Hill
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THE DETERMINATION OF MUSTARD OILS IN RAPESEED MEAL
Canadian Journal of Biochemistry and Physiology, 1955A modified method for the determination of mustard oils (isothiocyanates) in rapeseed meal is described. The reproducibility of duplicate analyses is good. A considerable variation in mustard oil content was found in the nine rapeseed meals tested.
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