Quantitative analysis and free-radical-scavenging activity of chlorophyll, phytic acid, and condensed tannins in canola

Seeds, meals and cakes of 27 canola (Brassica napus L.) varieties and one Indian mustard (Brassica juncea L.) sample were investigated for chlorophyll, phytic acid and condensed tannin content. The DPPH free-radical-scavenging potential of minor components was also investigated. Chlorophyll contents ranged from 2.57 to 16.95, 5.38 to 8.52 and 1.15 to 6.19 mg/kg for canola seeds, cakes and meals, respectively. A positive correlation (R2 = 0.99) was found between the oil and chlorophyll contents. Phytic acid contents were 2.16–3.75, 3.15–3.28 and 2.07–3.62 g/100 g for canola seeds, cakes and meals, respectively. The corresponding values for condensed tannins were 0.46–1.53, 1.12–1.32 and 0.59–1.19 g/100 g. These components showed good DPPH-scavenging activity with phytic acid having the highest effect followed by condensed tannins and chlorophyll. This information will be helpful in selecting varieties with appropriate content of these components for further application.