Characteristics of rose hip (Rosa canina L.) cold-pressed oil and its oxidative stability studied by the differential scanning calorimetry method

Grajzer, Magdalena; Prescha, Anna; Korzonek, Katarzyna; Wojakowska, Anna; Dziadas, Mariusz; Kulma, Anna; Grajeta, Halina

doi:10.1016/j.foodchem.2015.05.034

Cited by 66 publications

(65 citation statements)

References 30 publications

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“…These fatty acid profiles are similar to previous reports (Ilyasoğlu et al, 2014;Prescha et al, 2014). Grajzer et al, (2015) found fatty acid profiles in cold-pressed rose hip oils that were similar to those reported by Ozcan (2002) and Szentmihályi et al, (2002) for oils extracted from rose hip seeds. They concluded that rose hip oil is a valuable source of PUFA in the human diet.…”

Section: Fatty Acids and Bioactive Lipids Of Rosehip Seed Oilsupporting

confidence: 91%

“…Although the oil content in rosehip seeds is low, the oil is rich in bioactive lipids including tocols and sterols that contribute to healthy traits (Fromm et al, 2012;Grajzer et al, 2015, Ramadan, 2015. The oil also contains high levels of carotenoids (i.e., lycopene, β-carotene and rubixanthin) (Franco et al, 2007;Silva et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…There is limited published research on rosehip seed oil. The tocopherols, phenolics and sterols of rosehip oil were investigated (Grajzer et al, 2015;Ilyasoğlu et al, 2014;Zlatanov, 1999). Recently, de Santana et al (2016) used mid-infrared (MIR) spectroscopy and partial least square discriminant analysis (PLS-DA) to discriminate authentic rosehip oil from adulterated rosehip oil containing soybean, corn and sunflower oils.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, de Santana et al (2016) used mid-infrared (MIR) spectroscopy and partial least square discriminant analysis (PLS-DA) to discriminate authentic rosehip oil from adulterated rosehip oil containing soybean, corn and sunflower oils. The oxidative stability of rosehip oil under accelerated oxidation conditions was investigated in one article (Grajzer et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

et al. 2018

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In the present report, the fatty acids, tocopherols, and sterol profiles as well as the total phenolics and carotenoids of rosehip (Rosa canina) seed oil were determined. The major fatty acids in the oil were linoleic and linolenic acids, comprising 54.80% and 23.47% of the total fatty acids, respectively. Other bioactive lipids in the oil included total tocopherols (786.3 mg/kg), total phenolics (37.97 mg/kg) and total carotenoids (218.8 mg/kg). Rosehip oil was rich in γ-tocopherol (472.0 mg/kg) and β‑sitosterol (78.0% of total sterols). The DPPH· (2,2′-diphenyl-1-picrylhydrazyl) radical scavenging activity of the oil showed 1.08 mg α-tocopherol/g oil and 4.18 μmol TEAC (Trolox equivalent antioxidant capacity)/g oil, respectively. The ABTS+ (2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of the oil showed 1.00 mg α-tocopherol/g oil and 3.02 μmol TEAC/g oil, respectively. The induction period (IP) of the oil was 3.46 h for the Rancimat test (110 °C), while the IP of oil in differential scanning calorimetry (DSC) test (100-150 °C) ranged between 0.26 and 58.06 min. The oxidative stability of the oil was determined under thermal and photo oxidation conditions. The progression of oxidation at 30 °C (under UV light) and at 60 °C (in the dark) was followed by recording the ultraviolet absorption (K232 and K270) and degradation of total tocopherols, γ-tocopherol and total carotenoids. Rapid deterioration occurred in the oil stored under UV light conditions. The information provided in the present work is of importance for using rosehip seed oil in different food and non-food applications.

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Section: Fatty Acids and Bioactive Lipids Of Rosehip Seed Oilsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

et al. 2018

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“…The autoxidation of fats is a complicated, multistep and exothermic process that may be studied using DSC technique. DSC analysis can be adopted as a method with several advantages, such as a shorter analysis time, small amounts of study samples required and the possibility of continuous monitoring of the total thermal effect of lipid oxidation [38]. It is also a good thermal method for determining kinetic parameters of non-inhibited and inhibited fats and oils oxidation.…”

Section: Discussionmentioning

confidence: 99%

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Żbikowska

Kozłowska

Półtorak

et al. 2018

J Therm Anal Calorim

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Fragile cookies are one of the most popular high-fat cereal products. Products of this type with added oat flakes may be labeled with a nutrition claim and may be included in functional foods. Fat from oat flakes and which is a recipe ingredient of cookies undergoes degradation during storage which leads to the formation of harmful oxidation products and sensory changes in products. The aim of this study was to determine the effect of green tea extracts (GT), blackcurrant (BC) seeds and nettles (N) on the rate of fat degradation in cookies with oat flakes and their sensory properties. In this work, the antioxidant effect of natural extracts antioxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC) and by peroxide value, anisidine value and specific UV extinctions (K value). Moreover, cookies were subjected to sensory analysis and to instrumental measurements of color changes. The extracts used in the study had an influence on the rate of fat oxidation changes in cookies after baking and also during 3 months of storage. The most effective fat degradation inhibitor was the extract with GT in 1% addition, while the most unfavorable change was observed in fat with the lowest addition of N extract (0.5%). It was observed that the applied plant extracts did not significantly reduce the sensory properties of the products. The most desirable products were the cookies with 1% GT extract and those with the highest proportion of blackcurrant seed extract (1.5%).

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Application of seed oils and its bioactive compounds in sunscreen formulations

Chu

Nyam

2021

J Americ Oil Chem Soc

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The photoprotective skincare products are in high demand to meet the consumer market with concern on skin health. Seed oils are commonly used as ingredients in many cosmetic products due to their natural antioxidants and now being increasingly recognized for their effects on skin health and photoprotection. This article briefly reviews the application of seed oils in sunscreen development focusing on the antioxidants that contribute to photoprotection, thus preventing UV-induced erythema and photoaging. The addition of seed oils that contain specific natural bioactive compounds was discussed in the review. Besides that, seed oils acting in molecular pathways that benefit photoprotection were also summarized. Seed oils (pomegranate seed oil, castor oil, cocoa butter, jojoba oil, rosehip oil, grapeseed oil, kenaf seed oil, and pumpkin seed oil) utilization have high potential to act as natural UV filters and at the same time help in skin repairing. The seed oils contributed beneficial properties to the sunscreen formulation due to their synergistic effect with antioxidants, antiaging properties, anti-inflammatory effect, and potential hormetic effect. The finding of specific bioactive compound from seed oils provides a better understanding of the contribution of seed oils in sunscreen formulation.

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Characteristics of rose hip (Rosa canina L.) cold-pressed oil and its oxidative stability studied by the differential scanning calorimetry method

Cited by 66 publications

References 30 publications

Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Application of seed oils and its bioactive compounds in sunscreen formulations

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