Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise

Abstract

The oxidation of food emulsions causes rancidity, which reduces their shelf life. To prevent rancidity, synthetic antioxidants are widely used in the food industry. However, due to their potential health risks, researchers are exploring natural alternatives. This study aimed to investigate whether Rosa canina fruit extract (RCFE) could be used as a natural antioxidant to extend the shelf life of mayonnaise. Mayonnaise containing varying concentrations of RCFE [0.125% (T1), 0.25% (T2), 0.50% (T3), 0.75% (T4)] was compared to a mayonnaise control sample (C1) and a mayonnaise sample containing 0.02% BHT (C2) for 60 days of storage at 4 °C. RCFE was found to have high levels of total phenols content (52.06 ± 1.14 mg GAE g−1), total flavonoids content (26.31 ± 1.03 mg QE g−1), and free radical scavenging activity. The GC–MS analysis of RCFE revealed 39 different peaks, whereas the HPLC analysis showed the presence of 13 polyphenolic compounds in RCFE. The pH values of T2, T3, and T4 mayonnaise samples substantially declined as storage progressed; however, the reduction was less than that of C1 and C2. After 60 days, mayonnaise samples T2, T3, and T4 had greatly reduced peroxide and free fatty acid levels compared to C1 and C2. The mayonnaise enriched with RCFE (T3 and T4) had the most potent antioxidative ability and the lowest value of lipid hydroperoxides (peroxide value, POV) and the lowest value of thiobarbituric-acid-reactive substances (TBARS). The sensory evaluation revealed that the T3 sample exhibited the highest overall acceptability. In conclusion, this study recommends that RCFE could be used as a natural preservative to enhance the shelf life of functional foods.

Chemical Profile and Antioxidant and Antimicrobial Activity of Rosa canina L. Dried Fruit Commercially Available in Serbia

“…The antioxidant activity of R. canina fruit ethanolic extract was higher than that of ascorbic acid and BHT, but lower than that of quercetin and Trolox [ 15 ]. Up to now, the value cited in the latest literature data on rose hip fruit extract antioxidant activity, determined by DPPH and expressed as EC 50 values, is 89.16 µg/mL [ 13 ], which is higher than the 428.84 µg/mL determined by Barros et al [ 37 ]. These results are not comparable with the ones obtained in this study because they are expressed differently, although the same method was used, and our results can be compared with the ones that will be obtained by the authors who decide to express them in the same way.…”

“…% formic acid, mutual compounds were rutin and quercetin-rhamnoside [ 10 ]. Unexpectedly, there was not a single common phenolic compound with the ones identified in R. canina extract obtained with 0.3% HCl ( v / v ) [ 13 ]. Compared to the latest research for R. canina fruit extract chemical composition, which dates from 2023, and HPLC with a C18 column and UV/Vis detector, mutual compounds were caffeic acid, chlorogenic acid, rutin and naringenin.…”

“…Compared to the latest research for R. canina fruit extract chemical composition, which dates from 2023, and HPLC with a C18 column and UV/Vis detector, mutual compounds were caffeic acid, chlorogenic acid, rutin and naringenin. In this study, ethanol (80%) was used as extraction solvent [ 13 ]. The difference in chemical composition is related to the extraction procedure, solvent used and instrumental method applied.…”

“…The application of plant extracts as natural antimicrobial agents in the food industry is a growing trend. So, it is R. canina fruit extract that found application as a natural antioxidant for mayonnaise [ 13 ]. The results of tests for microbial activity performed in this study for R. canina dried fruit extract are shown in Table 4 .…”

“…Such fruits can also be processed into jam [ 12 ]. The newest utilization of R. canina fruit extract is as a natural antioxidant for mayonnaise [ 13 ].…”