Comparison of Canola Meals Obtained with Conventional Methods and Supercritical CO2 with and without Ethanol

Canola meal is a potentially valuable protein source. Canola meals extracted with supercritical CO2 (SC‐CO2) were compared to pressed meal and meals extracted with hexane. With regard to the chemical composition, the glucosinolate, phenolic acid, tannin and phosphorus contents were determined in addition to proximate analysis. As for functionality, color, nitrogen solubility index (NSI), water and fat absorption, emulsifying capacity and stability, and overrun were determined. Both hexane‐ and SC‐CO2‐extracted meals had a higher protein content than the pressed meal. The SC‐CO2‐extracted meal had lower glucosinolate and higher phosphorus contents than hexane‐extracted meal. The phenolic acid contents of hexane‐ and SC‐CO2‐extracted meals were similar, but were higher than those of meals extracted with SC‐CO2 + ethanol. The color values of SC‐CO2‐ and hexane‐extracted meals were similar and both were brighter than commercial meals (pressed and toasted). The NSI levels of SC‐CO2‐ and hexane‐extracted meals were similar, but three times that of the commercial meal. Both hexane‐ and SC‐CO2‐extracted meals had high water holding capacity, oil absorption, emulsifying capacity, emulsion stability and overrun. Canola meal extracted with SC‐CO2 was similar to hexane‐extracted meal in terms of both chemical composition and functionality, but was superior to commercial meals.