Valorization of waste by-products of rose oil production as feedstuff phytonutrients.

Dragoev, Stefan; Vlahova-Vangelova, Desislava; Balev, Desislav; Bozhilov, Dimitar G.; Dagnon, Soleya Z.

doi:10.31220/osf.io/cdf9b

Cited by 8 publications

(16 citation statements)

References 25 publications

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“…This is the case with the waste rose (Rosa Damascena) petals from the rose oil production. Analysis of their composition shows a rich spectrum of more than 30 bioactive compounds with antioxidant properties [11][12][13]. Previous studies report a that the dried distilled rose petals extract (DDRP extract) exhibit and inhibitory effect against oxidation in relatively low concentrations [11,14].…”

Section: Regulation (Ec)mentioning

confidence: 99%

Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

et al. 2022

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The aim of this study was to evaluate the influence of triplicate blend of natural antioxidants on the sensorial, physicochemical and microbiological characteristics of cooked sausage. Three antioxidants: sodium L-ascorbate (x1), dihydroquercetin isolate from Larix sibirica Ledeb (x2) and lyophilized ethanol (30%) extract of dry distilled rose (Rosa damascena Mill) petals (x3) were studied in doses 0, 0.05 and 0.1 g/kg. The sensory characteristics, pH, primary products of lipid oxidation expressed by peroxide value and total viable count of the concentration of microorganisms were analysed. The studied parameters were measured on the first and the seventh day of the storage at 0-4°C. After 7 days of storage at 0-4°C it was found that the panel evaluated the highest sensory scores in design point 9 with addition of 0.05 g/kg of the three antioxidants and no difference was found compared to the control (without antioxidants). On the contrary, a minimum peroxide value of 2.88 ± 0.03 µeqO2/kg is achieved by the addition of 0.1 g/kg of the three antioxidants. The total viable count of microorganisms and pH values of the control samples were lower than those with the addition of antioxidants. Additional experiments are needed to optimize the three-component antioxidant blend.

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Section: Regulation (Ec)mentioning

confidence: 99%

Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

et al. 2022

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“…Bulambaeva et al (2014) reported a similar trend in cooked sausages with reduced nitrite content. This phenomenon can be explained by the inhibitory effect of the dihydroquercetin against the free radicals (Vlahova-Vangelova et al, 2014), and the chelate effect of the extract of distilled rose petals (Dragoev et al, 2021) manifested in the conditions of thermally initiated lipolysis during the heat treatment of sausages. Thus, in the control sample free fatty acids appear to be reduced (Table 2).…”

Section: Changes In the Lipid Fractionmentioning

confidence: 99%

“…Distilled rose (Rosa damascena Mill.) petals are a waste product of the rose oil industry -the ethanol extract contains more than 20 quercetin and kaempferol glycosides (Dragoev et al, 2021). A combination of extracts as blends of antioxidants has been an area of interest in the last 10 years (Sharma et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages

Kolev¹,

Vlahova-Vangelova²,

Balev³

et al. 2022

Acta Sci Pol Technol Aliment

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Background. There is a growing interest in the so-called "clean label" meat products and those with a reduced synthetic additives content. The utilization of rose oil by-products is another motive underlying this study. Therefore, the aim of the study is to evaluate the effect of the incorporation of the three-component antioxidant blend on the oxidative stability and antioxidant activity of functional cooked sausages with nitrite reduction. Materials and methods. The three-component antioxidant blend was formulated after a mathematical optimization according to four target functions and consists of: 0.100 g/kg freeze-dried extract from dry distilled rose petals, 0.091 g/kg dihydroquercetin and 0.100 g/kg sodium L-ascorbate. Six different cooked sausage samples were produced: control -C without antioxidant blend and 100% nitrite, AN100, AN75, AN50, AN25 and AN0 with three-component antioxidant blend and the respective percentage of nitrite. The changes in the residual nitrites, antioxidant activity as well as the hydrolysis and oxidation in lipid and protein fractions were evaluated at days 1, 7 and 14 of chilled storage (0-4°C). Results. A proportional reduction of the residual nitrites in the final cooked sausages was found. The radical-scavenging activity (DPPH) and iron-reducing activity potential (FRAP) increased with the incorporation of three--component antioxidant blend. Its inclusion promoted inhibition of lipolysis and lipid oxidation in the cooked sausages with up to 50% of a reduction in nitrites. A similar stabilizing effect on the protein oxidation was observed. Conclusion.The incorporation of three-component antioxidant blend containing X 1 -0.100 g/kg freeze-dried extract of dried distilled rose (Rosa damascena Mill.) petals; X 2 -0.091 g/kg dihydroquercetin isolate from Larix sibirica Ledeb and X 3 -0.100 g/kg sodium L-ascorbate can successfully stabilize the oxidative processes in functional cooked sausages with a 50% reduction in nitrite content.

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“…Another natural source of polyphenols is dry distilled rose petals (DDRP): a by-product of the rose oil industry. They contain more than 30 polyphenolic compounds (Dragoev et al 2021) and are characterized by antioxidant and antibacterial properties (Baydar & Baydar 2013). Therefore, the aim of this study was to identify the quality changes during frozen storage of m. Longissimus dorsi, m. Semimembranosus and perirenal adipose tissue from lambs fed a diet supplemented by dihydroquercetin or dry distilled rose petals.…”

Section: Introductionmentioning

confidence: 99%

Quality changes of Longissimus dorsi and Semimembranosus muscles and perirenal adipose tissue during frozen storage of lambs fed dihydroquercetin or dry distilled rose petals supplemented diet

Vlahova-Vangelova

Balev

Kolev

et al. 2022

FSAB

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The aim of study was to determine the changes of frozen stored of Longissimus dorsi and Semimembranosus muscles and perirenal adipose tissue from Bulgarian Dairy Synthetic population lambs, fed a diet supplemented by 7.5 mg dihydroquercetin (DQ) or 545 mg dry distilled rose petals (DDRP)/kg life weight/d. Three groups of 10 male lambs aged 65 days were fed 50 days ad libitum: a control (ground alfalfa + granular compound feed) and two experimental groups (the same diet + the addition of phytonutrients). Samples were collected 1 d post mortem. A half of them were analyzed immediately. Another half was vacuum-packed, quickly frozen at -40°C and stored for 365 d at -18°C. Supplementing of the lamb’s diet with polyphenol-rich phytonutrients reduces with 6.9 -12.9% the aerobic plate count, 9.3 - 25.3% the α-aminoacidic nitrogen, 31.8 - 45.9% the protein carbonyls and 38.9 - 63.4% TBARS (p ≤ 0.05) more pronounced in the m. Longissimus dorsi from lambs fed with 545 mg DDRP/kg/d. Further studies are needed to understand whether the use of higher doses of DDRP or DQ as supplements in the small ruminant’s diet will be able to provide a more pronounced inhibitory effect on oxidation processes in frozen lamb.

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Valorization of waste by-products of rose oil production as feedstuff phytonutrients.

Cited by 8 publications

References 25 publications

Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages

Quality changes of Longissimus dorsi and Semimembranosus muscles and perirenal adipose tissue during frozen storage of lambs fed dihydroquercetin or dry distilled rose petals supplemented diet

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