# 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}{*}{**Sterol**} & \multicolumn{8}{c}{**Sample**} \\ \cline{2-10}  & **2 RT** & **4 RT** & **8 RT** & **12 RT** & **2 CC** & **4 CC** & **SCC** & **12 CC** \\ \hline Brasicasterol [5.6] & \(11.0\pm 0.0\) c & \(11.4\pm 0.5\) bc & \(11.8\pm 0.2\) ab & \(11.7\pm 0.0\) ab & \(11.5\pm 0.3\) bc & \(12.1\pm 0.2\) a & \(11.4\pm 0.2\) bc & \(11.6\pm 0.4\) ab \\ Campesterol [5.8] & \(27.2\pm 0.4\) c & \(28.9\pm 1.4\) ab & \(30.0\pm 0.2\) a & \(29.1\pm 0.0\) ab & \(28.7\pm 0.5\) ab & \(28.6\pm 0.7\) ab & \(28.8\pm 1.1\) bc & \(28.2\pm 0.9\) bc \\ Campestanol [5.6] & \(11.1\pm 0.0\) & \(1.1\pm 0.1\) & \(1.1\pm 0.0\) & \(1.1\pm 0.0\) & \(1.1\pm 0.0\) & \(1.1\pm 0.0\) & \(1.1\pm 0.1\) & \(1.1\pm 0.0\) \\ Stigmasterol [5.6] & \(0.7\pm 0.0\) ab & \(0.7\pm 0.0\) ab & \(0.5\pm 0.4\) b & \(0.7\pm 0.0\) ab & \(0.7\pm 0.0\) ab & \(0.7\pm 0.0\) ab & \(0.8\pm 0.1\) a & \(0.9\pm 0.0\) a \\ B-sitsotel [5.1] & \(51.8\pm 0.6\) b & \(51.2\pm 0.9\) ab & \(52.3\pm 0.4\) a & \(51.3\pm 0.4\) b & \(51.8\pm 0.7\) ab & \(52.8\pm 1.8\) a & \(51.1\pm 0.0\) & \(51.7\pm 0.6\) ab \\ \(\Delta\)5-suesvarest [5.6] & \(5.8\pm 1.1\) a & \(4.7\pm 2.2\) ab & \(2.2\pm 0.0\) bc & \(3.2\pm 0.1\) bc & \(3.5\pm 1.0\) bc & \(1.1\pm 0.2\) c & \(4.7\pm 2.3\) ab & \(3.6\pm 1.8\) bc \\ \(\Delta\)7-aversnected & \(0.6\pm 0.1\) & \(0.7\pm 0.6\) & \(0.8\pm 0.2\) & \(1.0\pm 0.0\) & \(0.9\pm 0.4\) & \(1.2\pm 1.5\) & \(0.8\pm 0.4\) & \(1.1\pm 0.1\) \\ \(\Delta\)7-stigmasterol [5.3] & \(0.3\pm 0.1\) & \(0.4\)* & \(0.4\)* & \(0.1\pm 0.1\) & \(0.7\pm 0.2\) & \(0.1\pm 0.1\) & \(0.2\pm 0.1\) \\ \(\Delta\)5.24-stigmasterol [5.6] & \(14.1\pm 0.1\) ab & \(1.2\pm 0.0\) b & \(1.2\pm 0.1\) ab & \(1.4\pm 0.0\) ab & \(1.3\pm 0.1\) ab & \(1.2\pm 0.0\) ab & \(1.4\pm 0.2\) a & \(1.3\pm 0.1\) ab \\ \hline Total sterols (mg/100 g) [5.6] & \(138\pm 6\) b & \(143\pm 3\) b & \(149\pm 8\) ab & \(147\pm 2\) ab & \(149\pm 3\) ab & \(140\pm 7\) c & \(145\pm 8\) b & \(157\pm 5\) a \\ \hline \hline \end{tabular}
* Not detected; $\$ grinding time had significant influence (\(p\leq 0.05\)); $\$ grinding temperature had significant influence (\(p\leq 0.05\)); $\$ interaction of the grinding time and 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 5: Content and composition of sterols determined in rapeseed cake additionally grinded at room temperature (RT) and with cryogenic cooling (CC). the total amount of free phenolics were significantly higher in the RT samples than in the CC samples. The total amount of bound phenols was also significantly affected by the grinding conditions applied, but an opposite trend to the free phenolics was observed (Table 7). The Tukey test showed that the concentration of bound phenolics was significantly higher in the cryogenically ground samples. Interestingly, a very small scatter is observed between the results of total phenolics, and free and bound phenols combined (2783 \(\pm\) 127 mg/100 g). This suggests that the increase in free phenolics is due to the damage to the cell walls caused by grinding and the release of phenolic compounds bound to the cell wall material, and that the heat generated during grinding at room temperature favours this process.