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

As the demand for natural and sustainable solutions grows, Canolol and Derivatives: Chemistry, Extraction, Properties and Application in Food explores the science and potential of canolol, a powerful antioxidant derived from oilseed products like canola and mustard.

As the demand for natural and sustainable solutions grows, Canolol and Derivatives: Chemistry, Extraction, Properties and Application in Food explores the science and potential of canolol, a powerful antioxidant derived from oilseed products like canola and mustard. With antioxidant activity surpassing compounds like vitamin C and quercetin, canolol offers exceptional promise for food preservation and health applications, including anti-inflammatory, anticancer, and antimutagenic benefits.

KEY FEATURES:

• Canolol’s unique chemistry and formation during oilseed processing
• Advanced extraction technologies, including green and sustainable methods
• Its role as a natural alternative to synthetic antioxidants like BHA and BHT
• Applications in food preservation, nutraceuticals, and therapeutic uses

Essential for researchers, food scientists, and industry professionals, this book provides the knowledge to unlock canolol’s potential as a transformative natural antioxidant and health-promoting agent.