Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Vlaicu, Petru Alexandru; Untea, Arabela Elena; Turcu, Raluca Paula; Panaite, Tatiana Dumitra; Sărăcilă, Mihaela

doi:10.3390/antiox11101948

Cited by 17 publications

(39 citation statements)

References 66 publications

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“…At the same time, it is known from the literature data that polyunsaturated fatty acids are easily susceptible to oxidation [ 15 ]. This disadvantage can be minimized by the addition of antioxidant substances that inhibit the unfavorable transformation of these acids [ 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed

Filipiak-Florkiewicz,

Dymińska-Czyż,

Szymczyk

et al. 2024

Molecules

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The aim of this study was to investigate and confirm the properties of eggs produced by laying hens fed a diet consisting of pomegranate seed oil as a source of CLnA and flaxseed oil as a source of α-linolenic acid. The study involved determining the chemical composition of the eggs, including their fatty acid profile. The results showed that modifying the laying hens’ feed composition resulted in eggs with high nutritional value, with a favorable change in their fatty acid profile. In most cases, the addition of linseed oil or pomegranate seed oil did not affect the physical and chemical properties of the eggs. However, the diet of laying hens had a positive effect on the fatty acid profile of the egg yolk. The presence of conjugated linolenic acid trienes in eggs produced by laying hens fed a modified diet makes them a potential source of these compounds for human consumption.

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Section: Introductionmentioning

confidence: 99%

Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed

Filipiak-Florkiewicz,

Dymińska-Czyż,

Szymczyk

et al. 2024

Molecules

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“…Eggs contain low levels of n-3 FA, but the FA profile of egg yolk fats could be improved by adding natural sources of n-3 FA to the diets of hens. Previous reports have shown that table eggs can be enriched with n-3 FA by adding flax seeds [ 2 , 6 , 7 ], hemp seeds [ 8 , 9 , 10 , 11 ], or hemp seed cake [ 11 ] to the diet.…”

Section: Introductionmentioning

confidence: 99%

“…Hemp seed fats are high in PUFAs (78.61% of total FAs), including linoleic acid (54.80%) and α-linolenic acid (18.63%) [ 15 ]. The main reason why hemp seeds could be used in hens’ feed is the relatively high level of ALA (18–19%) [ 15 ], surpassed only by flax seeds (55–57%) [ 6 ]. The introduction of 8% hemp seeds in the diets of laying hens led to enriched omega-3 FAs in egg yolks, specifically ALA, EPA, and DHA [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Incorporation of Hemp Seeds Alone or with Dried Fruit Pomace on Laying Hens’ Performance and on Lipid Composition and Oxidation Status of Egg Yolks

Mierlita,

Teușdea,

Matei

et al. 2024

Animals

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The present study was conducted to investigate the effects of introducing hemp seeds, as a source of PUFAs, into a standard diet with or without dried fruit pomace (dried blackcurrant (DB) or dried rosehip (DR)), as a source of natural antioxidants, on the laying performance of hens and the FA profile, cholesterol level, antioxidant content, and lipid oxidative status in the yolks of fresh eggs or eggs stored at 4 °C for 28 days. The experiment used 128 Tetra SL hens at 35 weeks of age, which were divided into four groups and randomly assigned to four dietary treatments: a standard corn–wheat–soybean meal diet (C), standard diet containing 8% ground hemp seed (H), hemp seed diet containing 3% dried blackcurrant pomace (HB), and hemp seed diet containing 3% dried rosehip pomace (HR). The laying rate, feed conversion ratio (FCR), egg weight, and yolk weight were improved by the use of hemp seeds. The yolks of the H, HB, and HR eggs had a lower cholesterol (p ˂ 0.01) and SFA content, while the concentration of total and individual PUFAs (n-6 and n-3 FAs) was significantly higher (p ˂ 0.01) compared to C. In addition, the introduction of hemp seeds into the diets alone or with dried fruit pomace (DB or DR) led to increased (p ˂ 0.001) content of α-linolenic acid (ALA, 18:3n-3), eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3) and hypo-/hypercholesterolemic FA ratio and decreased arachidonic acid (AA, 20:4n-6) content, n-6/n-3 ratio, and thrombogenicity index (TI) compared to the control eggs. The introduction of dried fruit pomace (DB or DR) into the diets had no effect on the laying performance of the hens or the cholesterol content and FA profile of the egg yolks, compared to the diet supplemented only with hemp seeds. The dried fruit pomace improved the color, accumulation of antioxidants, and oxidative stability of fats in the yolks of the fresh eggs and eggs stored at 4 °C for 28 days. The DR was found to have the most desirable effects, producing the most intense color of egg yolks, the highest content of natural antioxidants, and the best oxidative stability of yolk lipids.

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“…Linoleic, -linolenic, and oleic fatty acids were the most abundant unsaturated fatty acids in rosehip seed oil [ 14 ]. Due to these reasons, rosehips are used in developing new products in the food and pharmacy industries [ 4 , 15 , 16 , 17 ]. For example, the use of rosehip meal in eggs enriched with polyunsaturated fatty acids had a positive effect on the amino acid and fatty acid content, as well as the antioxidant capacity, and was very effective in extending the shelf-life of eggs [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…Due to these reasons, rosehips are used in developing new products in the food and pharmacy industries [ 4 , 15 , 16 , 17 ]. For example, the use of rosehip meal in eggs enriched with polyunsaturated fatty acids had a positive effect on the amino acid and fatty acid content, as well as the antioxidant capacity, and was very effective in extending the shelf-life of eggs [ 16 ]. The supplementation of Rosa canina rosehips may be recommended as a natural colourant in poultry diets in conventional or organic egg production [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Changes in Pomological and Physical Parameters in Rosehips during Ripening

Medveckienė

Levickienė

Vaitkevičienė

et al. 2023

Plants

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Rosehips of various Rosa spp. are well known for having human health-promoting compounds like mineral nutrients, vitamins, fatty acids, and phenolic compounds. However, little is known about rosehip characteristics which describe the fruit quality and may indicate appropriate harvest times. Our study evaluated the pomological (width, length, and weight of fruits, flesh weight, and seed weight), texture, and CIE colour parameters (L*, a*, and b*), chroma (C), and hue angle (h°) of rosehip fruits of Rosa canina, Rosa rugosa, and genotypes of Rosa rugosa ‘Rubra’ and ‘Alba’, harvested at five ripening stages (I–V). The main results revealed that genotype and ripening stage significantly affected parameters. The significantly longest (R. canina) and widest fruits (R. Rugosa) were measured at ripening stage V. Genotypes of R. rugosa ‘Rubra’ and ‘Alba’ had significantly higher fruit and flesh weights at ripening stage V. Rosehips of all investigated genotypes expressed darkness (lower L*) during ripening, and had the highest hue angle h° values at ripening stage I while the lowest was at stage V. The significantly lowest skin elasticity of rosehips was found at stage V. However, R. canina was distinguished by the highest fruit skin elasticity and strength. As our results show, the desired pomological, colour, and texture features of various species and cultivars rosehips can be optimised according to the harvest time.

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Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Cited by 17 publications

References 66 publications

Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed

Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed

Effect of Dietary Incorporation of Hemp Seeds Alone or with Dried Fruit Pomace on Laying Hens’ Performance and on Lipid Composition and Oxidation Status of Egg Yolks

Changes in Pomological and Physical Parameters in Rosehips during Ripening

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