# Influence of Cryogenic Grinding on the Nutritional and Antinutritional Components of Rapeseed Cake
## 3 Results and Discussion
### Influence of the Grinding on the Rapeseed Cake Quality
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Phenolic Compound**} & \multicolumn{6}{c}{**Sample**} \\ \cline{2-9}  & **2 RT** & **4 RT** & **8 RT** & **12 RT** & **2 CC** & **4 CC** & **SCC** & **12 CC** \\ \hline Gallic acid \({}^{\text{S.c}}\) & \(58\pm 11\) ab & \(47\pm 15\) abc & \(68\pm 11\) a & \(59\pm 1\) ab & \(43\pm 6\) bc & \(38\pm 13\) bc & \(62\pm 11\) ab & \(32\pm 8\) c \\ Chlorogenic acid \({}^{\text{S.c}}\) & \(84\pm 4\) a & \(84\pm 4\) a & \(84\pm 4\) a & \(77\pm 3\) ab & \(75\pm 5\) ab & \(76\pm 1\) ab & \(79\pm 6\) ab & \(72\pm 2\) b \\ Ferink acid \({}^{\text{S.c}}\) & \(76\pm 3\) a & \(69\pm 4\) ab & \(74\pm 3\) a & \(69\pm 3\) ab & \(70\pm 5\) ab & \(67\pm 2\) ab & \(71\pm 5\) ab & \(62\pm 5\) b \\ Simple acid \({}^{\text{S.c}}\) & \(97\pm 3\) a & \(93\pm 7\) a & \(98\pm 7\) a & \(91\pm 3\) a & \(90\pm 5\) ab & \(87\pm 0\) ab & \(92\pm 6\) a & \(78\pm 8\) b \\ \(p\)-comamic acid \({}^{\text{S.c}}\) & \(112\pm 6\) a & \(106\pm 4\) ab & \(108\pm 6\) ab & \(100\pm 4\) ab & \(100\pm 8\) ab & \(102\pm 5\) ab & \(105\pm 8\) ab & \(95\pm 8\) b \\ Springaldehyde \({}^{\text{S.c}}\) & \(18\pm 1\) & \(19\pm 2\) & \(19\pm 2\) & \(18\pm 1\) & \(15\pm 4\) & \(16\pm 3\) & \(19\pm 1\) & \(16\pm 1\) \\ Canolololol & \(9\pm 2\) & \(9\pm 0\) & \(8\pm 1\) & \(8\pm 1\) & \(8\pm 1\) & \(8\pm 2\) & \(7\pm 1\) & \(8\pm 1\) & \(9\pm 1\) \\ Singping \({}^{\text{S.c}}\) & \(913\pm 49\) a & \(809\pm 44\) ab & \(882\pm 25\) a & \(798\pm 55\) ab & \(826\pm 52\) ab & \(816\pm 31\) ab & \(80\pm 73\) ab & \(710\pm 78\) b \\ Non identified \({}^{\text{S.c}}\) & \(954\pm 23\) a & \(791\pm 6\) bc & \(974\pm 2\) a & \(827\pm 30\) bc & \(876\pm 70\) ab & \(816\pm 12\) bc & \(690\pm 26\) d & \(731\pm 56\) d \\ Total \({}^{\text{S.c}}\) & \(232\pm 70\) a & \(2027\pm 145\) bc & \(2225\pm 53\) ab & \(2047\pm 92\) abc & \(2102\pm 145\) ab & \(2025\pm 35\) bc & \(2115\pm 142\) ab & \(1804\pm 167\) c \\ \hline \hline \end{tabular} \({}^{\text{S}}\) grinding time had significant influence (\(p\leq 0.05\)); \({}^{\text{S.c}}\) grinding temperature had significant influence (\(p\leq 0.05\)); values with different letters in each row are statistically different (\(p\leq 0.05\)) according to [PERSON]’s multiple comparison tests.  
\end{table} 
Table 6: Content and composition of free phenolics determined in defatted and dry rapeseed cake (RC) and cakes ground at room temperature (RT) and with cryogenic cooling (CC). Figure 1: Dietary fiber content and composition of rapeseed cake ground at room temperature (RT) and with cryogenic cooling (CC) expressed as % of defatted and dried cake (IDF—insoluble dietary fiber; SDFP—soluble in water but precipitated in 78% ethanol; SDFS soluble in water and not precipitated in 78% ethanol; \({}^{\text{S}}\) grinding time had significant influence (\(p\leq 0.05\)); \({}^{\text{E}}\) grinding temperature had significant influence (\(p\leq 0.05\)); \({}^{\text{S}}\) interaction of the grinding time and temperature had significant influence (\(p\leq 0.05\)); values with different letters are statistically different (\(p\leq 0.05\)) according to [PERSON]’s multiple comparison tests. The changes in tannin concentration in ground rapeseed cakes are shown in Figure 2. According to the results, the initial rapeseed cake contained lower amounts of tannins (Table 2) than all other samples. The results show that a longer grinding time improves the extractability of tannins (\(p\leq 0.05\)). It is observed that better extraction is obtained at higher temperatures, but the grinding temperature was not found to be significant. Tukey test also showed that there was no significant difference in tannin concentration between samples. Similar to phenolic compounds, tannins are also released from their complexes by cell disruption. As mentioned above, glucosinolates are considered the major antinutritive constituents of rapeseed cake.