Antioxidant properties of canolol

Canolol (4-vinylsyringol) is a phenolic compound derived from sinapic acid, mainly found in rapeseed oil, especially after thermal processing. Its formation is enhanced by roasting, microwaving, or steaming seeds, with optimal seed moisture and temperature significantly influencing content and extraction yield. Canolol content can increase up to 100-fold with roasting and over 50-fold through steam explosion compared to untreated seeds. It shows strong antioxidant properties, often comparable or superior to α-tocopherol, and functions primarily via hydrogen atom transfer (HAT) mechanisms. Canolol scavenges reactive oxygen species effectively and prevents lipid oxidation in both aqueous and lipid environments. It also exhibits potential health benefits, including antimutagenic, anticancer, and anti-inflammatory effects. While sinapic acid is more reactive in aqueous media, canolol is more potent in lipid systems due to its fat solubility. Studies show synergistic antioxidant effects when canolol is combined with α-tocopherol, especially in the presence of association colloids. Canolol contributes significantly to the oxidative stability of oils during frying and long-term storage. The compound can transform into dimers and trimers with even greater antioxidant activity. Canolol also enhances the shelf-life and quality of cold-pressed oils and helps retain other valuable components like carotenoids and sterols. In emulsions, oleogels, and liposomes, its antioxidant efficiency depends on polarity, molecular structure, and interaction with other components. Association colloids in oil systems affect canolol’s antioxidant performance and its localization within oil phases. Canolol shows promising results for use as a natural food preservative and functional ingredient. Its thermal sensitivity and interaction with micelle-like structures make it a key subject for further antioxidant research in lipid-based systems.