Evaluation of Means of Reducing Glucosinolate in Canola Meal
| Main Author: | Widharna, Ratna Megawati; Widya Mandala Surabaya Catholic University |
|---|---|
| Format: | application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Medika Planta
, 2013
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| Subjects: | |
| Online Access: |
http://majour.maranatha.edu/index.php/jmp/article/view/837 |
Daftar Isi:
- Introduction:Canola oil is the healthiest oil. However, processing canola oil resulted in the by-product, canola meal. Canola meal is a comparable animal feed to soybean meal provided that the glucosinolate is removed. Methods: Soaking and heating was selected as the method of reducing glucosinolates in canola meal, as this technique is can be easily adapted. The total glucosinolates were determined based on the reaction with thymol and sulfuric acid. It was applicable to industry as it was fast and did not require myrosinase purification. The quantity of glucosinolates in untreated canola meal was 17.25 μmol/g (<30 μmol/g). The treatments consist of soaking and heating. The soaking times were 4,8 and 12 hours, followed by heating (using oven) for an hour at 40, 60 and 80°C. The treated canola meals showed reduction in glucosinolates. Result: There was a significant reduction in glucosinolates in treated meal compared to untreated. However, there was no significant difference in glucosinolates content between different soaking and heating treatments. Conclusion: Therefore, 4 hours soaking followed by heating for 1 hour at 40°C was considered satisfactory to reduce glucosinolates from canola meal.