Canolol and Derivatives Chemistry, Extraction, Properties and Application in Food

Preface
About the editors
Contributors

Chapter 1 Canolol: Introduction
Michael N. A. Eskin and Bertrand Matthäus

Chapter 2 Extraction and production of canolol: Application of green technology
Ruchira Nandasiri, Olamide Fadairo, and Michael N. A. Eskin

Chapter 3 Analysis of canolol (4-vinylsyringol) and its derivatives in rapeseed oil and sidestreams
Karin Schwarz

Chapter 4 Canolol production from a renewable feedstock via an engineered sinapic acid decarboxylase
Krista L. Morley

Chapter 5 Antioxidant properties of canolol
Aleksander Siger, Krzysztof Dwiecki, and Ewa Bakowska

Chapter 6 Anti-cancer properties of canolol
Xia Xiang and Zhenxia Xu

Chapter 7 Application of canolol in foods
Bertrand Matthäus, Michael N. A. Eskin, Ruchira Nandasiri, Maryam Nikbakht Nasrabadi, and Supratim Ghosh

Index

Biography

Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 20 books, 80 chapters, and over 170 papers. Dr. Eskin is the recipient of many prestigious awards for his lipid research, including the Stephen S. Chang Award and the Lifetime Achievement Award in Honor of Nicolas Appert by the Institute of Food Technologists; the Supelco AOCS Research Award, Stephen S. Chang Award, Alton E. Bailey Medal, Herbert J. Dutton Award, Timothy L. Mounts Award and Distinguished Service Award by the American Oil Chemists’ Society; and the William J. Eva Award by the Canadian Institute of Food Science and Technology. In 2016, Dr. Eskin was awarded the Order of Canada for his significant contributions to the success of the Canadian canola oil industry and recently inducted into the Canadian Agricultural Hall of Fame.

Dr. Bertrand Matthäus, heads since 2021 the Department of Safety and Quality of Cereals at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food of the German Federal Ministry of Agriculture, Nutrition, and Regional Identity. During his career he has been responsible for research regarding improvements in the quality of fats and oils, especially canola oil. His work focused on the investigation of frying processes but included also contaminants such as 3-MCPD ester, acrylamide or 4-hydroxy-2-trans-nonenal, and the investigation of oxidation processes of edible oils and fats. He has published over 200 articles, scientific papers, and book chapters. In the last 25 years he has organized and co-organized several symposia and workshops on fats and oils given for official laboratories, private institutions, and industry. He is vice-president of the German Society for Fat Science, and he has been awarded the prestigious Wilhelm Normann Medal in 2019 for his work on edible fats and oils. In 2024, he was awarded the "Bianzhong Award" of the Hubei Provincial Government. He is the co-author with Dr. Michael N. A. Eskin and the late Dr. Usha Thiyam-Hollander of Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition.