Intelligence detection of oil absorption in French fries by surface profiles.

Surface profiles are important evaluation indices for oil absorption behavior of fried foods. This research established two intelligent models of partial least-squares regression (PLSR) and back propagation artificial neural network (BP-ANN) for monitoring the oil absorption behavior of French fries based on the surface characteristics. Surface morphology and texture of French fries by rapeseed oil (RO) and high-oleic peanut oil (HOPO) at different temperatures were investigated. Results showed that oil content of samples increased with frying temperature, accounting for 37.7% and 41.4% of samples fried by RO and HOPO respectively. The increase of crust ratio, roughness and texture parameters (Fm, Nwr, fwr, Wc) and the decrease of uniformity were observed with the frying temperature. Coefficients of prediction set of PLSR and BP-ANN models were more than 0.93, which indicated that surface features combined with chemometrics were rapid and precise methods for determining the oil content of French fries.

Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsion.

Water-in-oil (W/O) emulsion holds great potential in designing fat-reduced foods. However, due to the lack of W/O-type surfactant, formation of all-natural W/O emulsion is challenged. This study aimed to investigate the effect of oil phase on interfacial adsorption of soybean phosphatidylethanolamine (SP) and stability of W/O emulsion. Five oils, including medium chain triglycerides oil (MO), coconut oil (CO), palm kernel oil (PKO), sunflower oil (SO) and rapeseed oil (RO), were selected. Results showed that diffusion rate of SP to the interface ranked as MO > CO > PKO > SO ≈ RO, increasing interfacial adsorption from 50.2 % to 85.3 %. Higher interfacial adsorption improved the deformation resistance of interfacial layer, causing more significant decrease in interfacial tension (3.54 mN/m). So, the largest water fraction (65 %) was stabilized by SP with MO and CO, and exhibited smaller droplet sizes and better stability. Consequently, shorter-chain oil was more suitable for preparing W/O emulsions.

Network pharmacology and molecular docking analyses of the potential target proteins and molecular mechanisms underlying the anti-arrhythmic effects of Sophora Flavescens.

The objective was to investigate the potential cardiac arrhythmia-related target proteins and molecular mechanisms underlying the anti-arrhythmic effects of Sophora flavescens using network pharmacology and molecular docking. The bioactive ingredients and related target proteins of S flavescens obtained from the Traditional Chinese medicine systems pharmacology data platform, and gene names for target proteins were obtained from the UniProt database. Arrhythmia-related genes were identified by screening GeneCards and Online Mendelian inheritance in man databases. A Venn diagram was used to identify the key arrhythmia-related genes that are potentially targeted by the bioactive ingredients of S flavescens. Furthermore, CytoScape 3.7.2 software was used to construct an "ingredient-target" network diagram and the "drug-ingredient-target-disease" network diagram. We performed gene ontology and Kyoto encyclopedia of genes and genomes enrichment analysis in the Metascape database and performed the docking analysis using CB-Dock software. We identified 45 main bioactive ingredients, from S flavescens and 66 arrhythmia-related target proteins. Gene ontology and Kyoto encyclopedia of genes and genomes pathway enrichment analysis showed that these targets were related to the chemical carcinogenesis-receptor activation signaling pathway, lipid and atherosclerosis signaling pathway, and fluid shear stress and atherosclerosis signaling pathway. Molecular docking showed that the target protein had good binding power with the main active components of the compound of S flavescens. Our study demonstrated the synergistic effects of multiple bioactive components of S flavescens on multiple arrhythmia-related target proteins and identified potential therapeutic mechanisms underlying the anti-arrhythmic effects of S flavescens, providing new clinical ideas for arrhythmia treatment.

Physical activity mitigates the influence of blood cadmium on memory function: a cross-sectional analysis in US elderly population.

Current evidence showed that heavy metal exposure including cadmium (Cd) exposure might contribute to memory function impairment in youth, while this association has not been extensively explored in senior groups. Complementary therapy like physical activity (PA) is proved to enhance memory; however, the combined effects of Cd exposure and PA are interesting issues worth investigating. Cross-sectional data from the National Health and Nutrition Examination Survey (NHANES) 2011-2014 were analyzed. Multivariable weighted linear regression model and restricted cubic splines analysis were used to examine the association between blood Cd, PA, and memory function. Ultimately, 1884 samples were analyzed, and the weighted participants were 98,350,183. Results showed that in the immediate and delayed recall tests, a negative association was found between blood Cd and scores for the fully adjusted model, while a positive association was detected with PA on memory test scores. In subgroup analysis, for the delayed recall test, in lower Cd exposure (Cd = Q1), stronger effect size was found in the moderate level PA group than the higher level PA group (moderate level PA group, ß = 1.133, 95% CI: 0.330, 1.936; high level PA group, ß = 0.203, 95% CI: - 0.314, 0.719), and this finding also existed in higher (Cd = Q4) exposure (moderate level PA group, ß = 0.988, 95% CI: 0.267, 1.708; high level PA group, ß = 0.830, 95% CI: 0.261, 1.400). Moreover, the non-linear relationship between Cd exposure and performance of CERAD test under different levels of PA was reported, and the moderate level PA group performed best from lower to higher blood Cd. According to our research, the benefit of PA did not always expand with the PA intensity increment under different Cd exposure. Performing an appropriate level of physical exercise could alleviate the memory decline under Cd exposure in the elder groups. Further biological investigations are warranted to verify these findings.

Dietary strategies with anti-aging potential: Dietary patterns and supplements.

Dietary intervention is a safe, broad-spectrum, and low-cost preventive strategy for slow aging. The Okinawan, Mediterranean, and Dietary approaches to stop hypertension (DASH) diets, as well as caloric restriction (CR) and intermittent fasting (IF), are classic and reliable dietary patterns that slow aging by regulating nutrient-sensing pathways, gut microbiota, metabolism, and immunity. Moreover, the proportion of the three macronutrients (carbohydrate, protein and fat) is also vital for slowing aging, but the debates about the appropriate proportion, especially the ratio of carbohydrates and proteins, remain unknown. Strict and lifelong adherence to these regimens is difficult, thereby promoting the emergence of various dietary supplements, including natural CR mimics, probiotics, natural senolytics, vitamins and essential minerals. Combinations of different dietary patterns and supplements with distinct pathways may have additive effects. Individuals' aging speed and dietary response are highly variable, thus highlighting the need for precise anti-aging dietary intervention. Nutrigenomics plays an important role in personalized dietary strategies. Therefore, this review critically compares the anti-aging effects of various dietary patterns and supplements, analyzes their mechanisms and combined use, and proposes future research directions to achieve personalized dietary strategies for slowing aging.

In vitro inhibitory effects of polyphenols from Tartary buckwheat on xanthine oxidase: Identification, inhibitory activity, and action mechanism.

The xanthine oxidase (XO) inhibitory activity is an important way to evaluate the anti-hyperuricemia effect of natural products. In the present work, the XO inhibitory effect of Tartary buckwheat was elucidated by polyphenols determination, omission experiment, interaction assay, inhibition types, fluorescence spectroscopy, and molecular docking. The results revealed that eight primary polyphenols were identified, including rutin (544 mg/100 g) and quercetin (261 mg/100 g). Quercetin (IC50 = 0.03 mg/mL) was a mixed-type inhibitor and exhibited the strongest inhibitory effect, followed by kaempferol (IC50 = 0.11 mg/mL). Moreover, a sub-additive effect was exhibited in the complex of quercetin-kaempferol, but the combination of quercetin and other polyphenols caused interference or antagonism effects. Furthermore, quercetin and kaempferol showed an obvious fluorescence quenching effect on XO, and the bindings were mainly driven by hydrophobic forces and hydrogen bonds. This study shows that Tartary buckwheat may be a potential functional food to inhibit XO activity.

Study on the antioxidative mechanism of tocopherol loaded ethyl cellulose particles in thermal-oxidized soybean oil.

Our previous study proposed preparation method of tocopherol (Toc) loaded ethyl cellulose (EC) particles as antioxidant due to instability of Toc under high temperature. The present study aimed to explore the antioxidant mechanism of loaded particles. Results showed that loaded particles prepared by EC of different viscosities (EC9, EC70, EC200) had antioxidative effect, and the antioxidant activity increased with EC viscosity. Fourier transform infrared analysis demonstrated that the interaction between EC and tocopherol was mainly hydrogen bond. Loaded particles retained effectively the thermal degradation of Toc and thus enhanced the antioxidant activity. Further investigation into thermal oxidation of EC inferred the possible antioxidative mechanism included two aspects. One was that Toc was fixed in the network structure of loaded particles formed by EC to provide a barrier for avoiding degradation. Another was that EC and Toc acted on different stages of lipid oxidation, playing the antioxidative effect together.

Application of Artificial Neural Network Based on Traditional Detection and GC-MS in Prediction of Free Radicals in Thermal Oxidation of Vegetable Oil.

In this study, electron paramagnetic resonance (EPR) and gas chromatography-mass spectrometry (GC-MS) techniques were applied to reveal the variation of lipid free radicals and oxidized volatile products of four oils in the thermal process. The EPR results showed the signal intensities of linseed oil (LO) were the highest, followed by sunflower oil (SO), rapeseed oil (RO), and palm oil (PO). Moreover, the signal intensities of the four oils increased with heating time. GC-MS results showed that (E)-2-decenal, (E,E)-2,4-decadienal, and 2-undecenal were the main volatile compounds of oxidized oil. Besides, the oxidized PO and LO contained the highest and lowest contents of volatiles, respectively. According to the oil characteristics, an artificial neural network (ANN) intelligent evaluation model of free radicals was established. The coefficients of determination (R2) of ANN models were more than 0.97, and the difference between the true and predicted values was small, which indicated that oil profiles combined with chemometrics can accurately predict the free radical of thermal oxidized oil.

Effect of oil surface activity on oil absorption behavior of potato strips during frying process.

Oil absorption behavior of fried foods is affected by oil property during frying process. The present study investigated the effect of oil viscosity and surface activity on the oil uptake of fried potato strips with frying temperature. Results showed that oil content of palm oil (PO) and soybean oil (SBO) in fried strips increased with the frying temperature between 140 °C and 180 °C, while deceased at 200 °C. Oil distribution determined by LF-NMR and CLSM confirmed the changes of oil content of fried potato strips. Interfacial tension and surfactant content (monoglycerides, diglycerides, total polar compounds) of PO and SBO increased with frying temperature and affected the oil absorption of fried strips. Frying temperature and oil type showed no effect on surface tension. Besides, the higher level of viscosity, interfacial tension and surfactants of SBO than those of PO facilitated the more SO and TO of fried potato strips.

Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils.

Effects of infrared ray roasting (IRR) on the oxidation stability and flavors of virgin rapeseed oil (VROs) at 110-170°C were investigated and compared with traditional roller roasting (TRR). Results showed that IRR samples showed lower acid and peroxides values, higher oxidation stability index, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity than TRR ones. IRR samples displayed better thermal expansion of rapeseed for internal fragmentation from microstructures, which facilitated the release of tocophenols (652.63-748.78 mg/kg) and 4-vinylsyringol (7.54-678.19 mg/kg), compared with TRR ones with tocophenols (652.63-689.28 mg/kg) and 4-vinylsyringol (7.54-524.18 mg/kg) contributing to better oxidation stability. Moreover, important volatile compounds, including pyrazines, isothiocyanates, nitriles and aldehydes, were formed quantitatively more in IRR than TRR samples, which was attributed to better heat transfer efficiency and internal fragmentation promoting complex reactions inside rapeseed. Therefore, IRR has more positive roasting effects on VROs than TRR. PRACTICAL APPLICATION: Virgin rapeseed oil is a massively consumed flavor vegetable oil, but the traditional high-temperature roller seed roasting process can cause serious quality problems. Our work applied a novel roasting technology, infrared ray roasting to rapeseed pretreatment. The results show that this new type of roasting technology is more efficient and stable and has important applications in the production of virgin rapeseed oil with better oxidative stability and flavor.

Identification of the phytobioactive Polygonum cuspidatum as an antiviral source for restricting dengue virus entry.

Dengue virus (DENV) is a mosquito-borne pathogen that is becoming a serious global threat, owing to its rising incidence in inter-tropical regions that yield over 50 million annual infections. There are currently no approved antiviral agents for the management of dengue, and recent shortcomings in its immunization called for immediate action to develop effective drugs with prophylactic ability to better manage its infection. In an attempt to discover novel antiviral sources, we identified the medicinal herb Polygonum cuspidatum (PC) as a bioactive botanical material against DENV infectivity. Specifically, the methanolic extract from PC rhizomes (PCME) potently inhibited DENV infection without causing significant cytotoxicity. Further examination on the viral life cycle demonstrated that PCME particularly targeted the initial stages of DENV infection, while pre- and post-infection treatments had no effect. More importantly, the PCME could efficiently inactivate DENV free virus particles and block the viral attachment and entry/fusion events without apparently influencing viral replication, egress, and cell-to-cell spread. The antiviral effect of PCME was also recapitulated in infection analysis using DENV pseudoparticles displaying viral structural proteins that mediate DENV particle entry. Besides, PCME treatment also inhibited direct DENV entry into several cell types relevant to its infection and reduced viral infectivity of other members of the Flaviviridae family, including the hepatitis C virus (HCV) and Zika virus (ZIKV). Due to its potency against DENV entry, we suggest that the phytobioactive extract from PC is an excellent starting point as an antiviral source material for further development of therapeutic strategies in the prophylactic management of DENV infection.

Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment.

For the controversy still existed about the oxidation stability of the high oleic oils compared with palm oil (PO), this study was aimed to explore the possible reason causing the controversies. Total polar compounds (TPC) was used to evaluate the oxidation stability of oils. Results showed there exist two kinds of lineal changes about the content of total polar compounds (TPC) in each oil, which were closely linked with the fatty acid composition and the tocochromanols content. The possible influence of the initial quality of oils also should be considered. The TPC of high oleic peanut oil (HOPO), high oleic sunflower oil (HOSO), high oleic rapeseed oil (HORO) and PO increased slowly at the initial period mainly owing to the antioxidation of tocochromanols, then sharply after 24, 48, 36 and 72 h respectively, when tocochromanols in each oil almost reduced below the detection limit. After that, the major factor would be fatty acids, particularly PUFA. It showed that the major tocochromanols in different oils (e.g. α, γ-tocotrienols in PO, α, γ-tocopherols in HORO and HOPO, and α-tocopherols in HOSO), could impose the main effects of inhibiting the TPC generation in the initial thermal treatment. The TPC in HORO significantly increased after 84 hours of heat process, which might be caused by the higher content of the polyunsaturated fatty acids (PUFA) (i.e. C18:2 and C18:3). However, the content of the saturated fatty acid (SFA) did not show statistically significant change during the thermal treatment.

Effects of polar compounds in fried palm oil on liver lipid metabolism in C57 mice.

Polar components (PCs) are produced during the frying of oil, affecting the quality of edible oil and posing a hazard to human health. In this study, C57 mice were fed a high-fat (HF) diet containing purified PCs for nine weeks. Their effects on lipid metabolism and liver function in animals were analyzed. Our results indicated that the contents of total PCs and saturated fatty acid increased from 6.07 ± 0.6% and 58.27 ± 0.35% to 19.17 ± 1.8% and 69.91 ± 0.51%, respectively (P < 0.01). PC intake resulted an 18.56% higher liver index in mice than that in the HF group. The PC group had the highest malondialdehyde (MDA) content (1.94 ± 0.11 nmol/mg protein) and the liver nonalcoholic fatty liver disease (NAFLD) activity score (NAS) was 4, which already showed NAFLD characteristics. In addition, the expression levels of lipid metabolism-related genes, including sterol regulatory element binding protein-1c (SREBP-1c), fatty acid synthetase (FAS), peroxisome proliferator-activated receptor-alpha, and peroxisome acyl-CoA oxidase 1, indicated that PC increased hepatic lipid accumulation by upregulating the transcriptional level of fat synthesis genes and further leads to liver damage by affecting mitochondrial function. Our results provided important information about the effects of PCs produced in the frying process of PO on animal health, which is critical for assessing the biosafety of fried products. PRACTICAL APPLICATION: The research will help promote the industrial upgrading of fried foods and help consumers build healthy lifestyles.

Production of nanocellulose with different length from ginkgo seed shells and applications for oil in water Pickering emulsions.

The high-pressure homogenization (HPH) was used as a post-treatment after acid hydrolysis to alter the morphology and physical properties of ginkgo seed shells cellulose and the resulting nanocellulose were applied to stabilize O/W Pickering emulsions. The length of nanocellulose decreased from 1500 nm to 406 nm with the increasing of homogenization pressure from 10 to 70 MPa. The shorter nanocellulose exhibited higher hydrophobicity and was beneficial for reducing interfacial tension between oil and water. The suspension of longer nanocellulose exhibited a fluid gel behavior. The length of nanocellulose affected the surface coverage ratio of emulsions, which long nanocellulose leaded to a low coverage ratio and short nanocellulose caused a high coverage ratio. Emulsions containing oil phase ranging from 10 to 70% (v/v) could be prepared by only small amounts of nanocellulose treated by 50 MPa (C-50). In addition, the emulsions showed benign stability against a wide range of temperature, pH, and ionic strength environments. The results indicated C-50 not only has the similar amphipathic properties as the cellulose nanocrystals, but also has a relatively long size, showing the property of being as entangled with each other as cellulose nanofibers to form a network structure.

A novel process for asparagus polyphenols utilization by ultrasound assisted adsorption and desorption using resins.

The ultrasound assisted purification of asparagus polyphenols by adsorption and desorption on the macroporous resins was investigated. The ultrasound within the selected intensities (12-120 W) and temperatures (25-35 °C) increased the adsorption and desorption capacities of asparagus polyphenols on D101 resins. Higher ultrasound intensity (120 W) and lower temperature (25 °C) benefited the adsorption process and the adsorption capacity of total polyphenols after ultrasound was 3.95 mg/g, which was 2 times than that obtained after shaking at 120 rpm. Meanwhile, ultrasound can significantly shorten the equilibrium time and the adsorption process of asparagus polyphenols could be well described by Pseudo-second order model and Freundlich model. Stereoscopic microscope was first used to investigate the microstructure characterization of resins, indicating that ultrasound mainly enhanced the surface roughness of resins. Interestingly, rutin possessed the highest adsorption capacities and ferulic acid had the highest the desorption capacities among the studied individual polyphenols. The obtained results evidenced on a progressive insight of application of ultrasound assisted resins for purification of asparagus polyphenols.

Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates.

Two commercial plant proteases namely ficin and bromelain, were acquired to hydrolyze mung bean protein over 300 min hydrolysis, and the physicochemical and antioxidative properties of the obtained hydrolysates were investigated. Bromelain-treated mung bean protein hydrolysates presented a higher degree of hydrolysis in comparison with ficin-treated hydrolysates, further modifying their physicochemical and emulsifying properties. All mung bean protein hydrolysates exhibited 50% scavenging of DPPH radical (IC50) in the concentration range from 8.67 to 16.22 µg mL-1. Our results also showed that strong metal ion-chelating activity was found in the ficin- (higher activity) and bromelain-treated protein hydrolysates. In addition, oxidative stability of linoleic acid was significantly enhanced by two selected protein hydrolysates, particularly the bromelain-treated hydrolysate with the highest inhibition effect of linoleic acid oxidation (94.55 ± 0.10%). Interestingly, both of these two hydrolysates could effectively retard lipid oxidation of sunflower oil and sunflower oil-in-water emulsion, while the ficin-treated hydrolysate showed slightly better performance. Therefore, mung bean protein hydrolysates showed potential to inhibit lipid oxidation, which could be advantageous in the food industry for producing fortified food.

25-Hydroxyvitamin D level, vitamin D intake, and risk of stroke: A dose-response meta-analysis.

BACKGROUND & AIMS: A growing number of studies have shown that vitamin D are related to the risk of stroke, however, the dose-response association between vitamin D and the risk of stroke is still unclear. Accordingly, we conducted a dose-response meta-analysis to evaluate the relationships between 25-hydroxyvitamin D [25(OH)D] level, vitamin D intake, and the risk of stroke by summarizing cohort studies. METHODS: PubMed, Embase, Cochrane and the Web of Science database were searched for related studies. Cohort studies examining the influence of 25(OH)D level and vitamin D intake on stroke risk were summarized. Dose-response relationships were determined using a random-effect model. RESULTS: Twenty cohort studies involving 217,235 participants were included. The pooled relative risk for the high-versus-low categories was 0.74 (95% CI: 0.66-0.83) for 25(OH)D level, and 0.75 (95% CI: 0.57-0.98) for vitamin D intake. In addition, there were non-linear relationships between 25(OH)D level, vitamin D intake, and stroke risk. The incidence of stroke was reduced to its lowest point, with a reduction of about 20%, when 25(OH)D level was about 50 nmol/L or vitamin D intake was about 12 µg/day. CONCLUSION: 25(OH)D level and vitamin D intake were both inversely related to stroke risk, with a non-linear dose-response relationship.

Evaluation of the functional quality of rapeseed oil obtained by different extraction processes in a Sprague-Dawley rat model.

The nutritional function of vegetable oil is influenced by different oil extraction methods. In this study, the effects of different processing techniques on the quality of rapeseed oil and animal lipid metabolism were evaluated. Results showed that rapeseed oil obtained by the aqueous enzymatic extraction (AEE) method had the highest polyphenol (152.08 ± 11.44 mg GAE per kg), α-tocopherol (208.97 ± 15.84 mg kg-1), and ß-carotene (5.40 mg kg-1) contents and a better oxidation resistance. It was noted in an experiment on rats fed with diets containing rapeseed oils that AEE rapeseed oil reduces total cholesterol (TC), triacylglycerol (TG), low-density lipoprotein cholesterol (LDL-C), aspartate transaminase (ALT) and alanine transaminase (AST) in high-fat diet rats by 27.09%, 11.81%, 35.52%, 31.02% and 27.61%, respectively, and the body and liver weights of rats were decreased. mRNA expression indicated that AEE could significantly down-regulate fatty acid synthase (FAS) and up-regulate acyl-CoA oxidase 1 (ACOX1) gene expression levels (P < 0.05). These results suggested that the AEE method can increase the content of trace active substances in rapeseed oil and ameliorate chronic diseases induced by a high-fat diet.

Sinapine reduces non-alcoholic fatty liver disease in mice by modulating the composition of the gut microbiota.

Non-alcoholic fatty liver disease (NAFLD) is associated with low-grade chronic inflammation and intestinal dysbiosis. In this study, we investigated the potential benefits of sinapine, a rapeseed polyphenol known to exert anti-inflammatory and anti-oxidant effects, on high-fat diet (HFD)-induced NAFLD in C57BL/6 J mice and the underlying mechanisms. Four week-old mice were randomly divided into four groups and fed a low-fat diet (LFD), a HFD, a HFD with common rapeseed oil (HFD + CRO) and a HFD with sinapine in rapeseed oil (HFD + SRO) for 12 weeks. Supplementation with sinapine reduced the body weight of HFD mice by 10.99%, and decreased the levels of TG and LDL-C by 15.67% and 73.62%, respectively. In addition, sinapine also suppressed the intestinal NF-κB and TNF-α expressions and enhanced the adipose tissue IRS-1 expression in the HFD mice (P < 0.05). In terms of effects on the gut microbiota, sinapine induced a decrease in the ratio of Firmicutes to Bacteroidetes and increased the abundance of probiotics, such as Lactobacillaceae, Akkermansiaceae and Blautia, along with metabolite short-chain fatty acid (SCFA)-mediated upregulation of G protein-coupled receptor 43 (GPR43) to inhibit expression of inflammatory factors. Our collective results strongly supported the fact that the utility of sinapine as a prebiotic agent could prevent gut dysbiosis and obesity-related chronic diseases, such as insulin resistance (IR) and NAFLD.

Development and Validation of a QuEChERS-LC-MS/MS Method for the Analysis of Phenolic Compounds in Rapeseed Oil.

In recent years, the determination of phenolic compounds in vegetable oil has aroused broad attention because these compounds have beneficial effects on health. In this work, a novel method based on the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and LC-MS/MS was developed for the analysis of phenolic compounds. A total of 18 mL of acetonitrile, 3 mL of water, and 270 mg of C18 sorbent were utilized in the optimized QuEChERS procedure. The LC-MS/MS analysis was performed in a C18 column under gradient-elution conditions with eluent of acetonitrile and water with 0.1% acetic acid. The QuEChERS approach achieved decent extraction recoveries (75.32-103.93%) for most phenolic compounds. The QuEChERS-LC-MS/MS method was validated in terms of accuracy, precision, sensitivity, and linearity. The proposed method was further evaluated using different prepared rapeseed oils. The result demonstrated that QuEChERS-LC-MS/MS is a rapid and reliable method for determining phenolic compounds in rapeseed oils.