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Peer-reviewedCC BYFoods (Basel, Switzerland)

Effects of Multi-Frequency Ultrasound-Enhanced Subcritical Water on the Extraction of Phenolic Compounds from Rapeseed Meal.

  • Xiaoai Wang1
  • Sheeza Rasheed1
  • Jingyu Wei1
  • Chenchen Yao1
  • Yuqing Duan1,2
  • Kai Hu1
  • Dongyan Chen1
  • Wenlin Li3
  • Haihui Zhang1
  1. 1School of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.
  2. 2Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
  3. 3Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
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Abstract

Conventional extraction methods for rapeseed meal polyphenols are limited by low yields and co-extraction of anti-nutritional factors. This study systematically evaluated the effects of subcritical water extraction (SWE), single-, dual-, and triple-frequency ultrasound-assisted extraction (SUE, DUE, TUE), and their combinations (SUSWE, DUSWE, TUSWE) on dry-extract yield, the composition and in vitro antioxidant capacity of the purified extracts, and the microstructure of the solid residues. Among all methods, DUSWE demonstrated superior performance. DUSWE achieved the highest dry-extract yield (4.60%), a 33.54% increase relative to conventional hot water extraction (HWE). Compared with the purified HWE extract, the purified DUSWE extract showed significantly higher total phenolic, total flavonoid, and anthocyanin contents but lower measured phytic acid and glucosinolate contents (p < 0.05). Scanning electron microscopy (SEM) showed DUSWE induced a porous microstructure favoring polyphenol release. Furthermore, it exhibited markedly higher in vitro antioxidant capacity. In summary, dual-frequency ultrasound (20/40 kHz) combined with subcritical water extraction significantly improves the yield and in vitro antioxidant capacity of rapeseed polyphenols, offering an effective strategy for high-value utilization of rapeseed meal.

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Cite

BibTeXRIS
BibTeX
@article{wang2026effects,
  title = {{Effects of Multi-Frequency Ultrasound-Enhanced Subcritical Water on the Extraction of Phenolic Compounds from Rapeseed Meal.}},
  author = {Xiaoai Wang and Sheeza Rasheed and Jingyu Wei and Chenchen Yao and Yuqing Duan and Kai Hu and Dongyan Chen and Wenlin Li and Haihui Zhang},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  doi = {10.3390/foods15203687},
  url = {https://europepmc.org/article/MED/42940324},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Effects of Multi-Frequency Ultrasound-Enhanced Subcritical Water on the Extraction of Phenolic Compounds from Rapeseed Meal.
AU  - Xiaoai Wang
AU  - Sheeza Rasheed
AU  - Jingyu Wei
AU  - Chenchen Yao
AU  - Yuqing Duan
AU  - Kai Hu
AU  - Dongyan Chen
AU  - Wenlin Li
AU  - Haihui Zhang
PY  - 2026
DA  - 2026/10/16
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15203687
UR  - https://europepmc.org/article/MED/42940324
AB  - Conventional extraction methods for rapeseed meal polyphenols are limited by low yields and co-extraction of anti-nutritional factors. This study systematically evaluated the effects of subcritical water extraction (SWE), single-, dual-, and triple-frequency ultrasound-assisted extraction (SUE, DUE, TUE), and their combinations (SUSWE, DUSWE, TUSWE) on dry-extract yield, the composition and in vitro antioxidant capacity of the purified extracts, and the microstructure of the solid residues. Among all methods, DUSWE demonstrated superior performance. DUSWE achieved the highest dry-extract yield (4.60%), a 33.54% increase relative to conventional hot water extraction (HWE). Compared with the purified HWE extract, the purified DUSWE extract showed significantly higher total phenolic, total flavonoid, and anthocyanin contents but lower measured phytic acid and glucosinolate contents (p < 0.05). Scanning electron microscopy (SEM) showed DUSWE induced a porous microstructure favoring polyphenol release. Furthermore, it exhibited markedly higher in vitro antioxidant capacity. In summary, dual-frequency ultrasound (20/40 kHz) combined with subcritical water extraction significantly improves the yield and in vitro antioxidant capacity of rapeseed polyphenols, offering an effective strategy for high-value utilization of rapeseed meal.
SN  - 2304-8158
ER  -