The effect of thermal pretreatments on the distribution of free (FP) and bound phenolic (BP) in virgin C. oleifera seed oil, via mixed materials by hot air at 90-150°C for 0-120min before pressing, was investigated, using ultra-performance-liquid-chromatography tandem quadrupole time-of-flight mass-spectrometry (UPLC Q-TOF MS). In total, 162 components were tentatively identified, consisting of 76 phenolic acids, 33 flavonols, 22 flavones, 12 flavan-3-ols, 11 flavanones, 5 stilbenes and 3 others. The contents of total phenolic profiles ranged from 84.8 to 154.5mg/kg, occupied 43.7-57.8%, 16.5-36.7% and 16.0-26.4% in FP, base-bound (BP-B) and acid-bound phenolic (BP-A), respectively. Gallic acid derivatives of phenolic acids, kaempferol derivatives of flavonols, and dimer of flavan-3-ols were the chief phenolic profiles, but presented dissimilarly in phenolic forms. The PCA suggested in comparison with the control, the distribution of BP-B had a remarkable variation as soon as the heating, and different behaviours occurred at 90°C after 60min and 150°C...

You do not currently have access to this content.