Canola meal phenolic compounds electrosprayed into capsules to increase the oxidative stability of canola oil

Chemical and Biological Technologies in Agriculture

Table 1 Polyphenols content of the canola meal

Temperature (^oC)	TPC (mg gallic acid/g)	TFC (μmol QE/g)	DPPH (%)	FRAP (μmol TE/g)
Control	15.45 ± 1.63^b	1.58 ± 0.33^c	45.47 ± 1.82^d	378.32 ± 0.03^c
30	10.26 ± 1.87^d	1.95 ± 0.30^a	47.43 ± 1.55^a	102.99 ± 0.04^d
40	12.86 ± 1.52^c	1.47 ± 0.28^d	46.22 ± 1.38^b	382.50 ± 0.01^b
50	19.06 ± 2.16^a	1.85 ± 0.34^b	45.13 ± 1.72^c	925.44 ± 0.06^a

All the experiments were performed in triplicates and reported as mean ± standard deviations
^aTPC, total phenolic content: results expressed as mg gallic acid per g of dry matter
^bTFC, total flavonoid content: results expressed as μmol quercetin equivalents per g of dry matter
^cDPPH, the radical activity in %
^dFRAP, ferric antioxidant power assay: results expressed as μmol Trolox equivalents per g of dry matter