Effect of initial quality and bioactive compounds content in cold-pressed flaxseed oils on oxidative stability and oxidation products formation during one-month storage with light exposure

Mikołajczak, Natalia; Tańska, Małgorzata

doi:10.1016/j.nfs.2022.02.001

Cited by 15 publications

(13 citation statements)

References 36 publications

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“…The pomace and grape seed oils studied show COX values similar to those previously reported by other authors for grape seed oils [ 39 , 47 ]. These values are higher than those of other vegetable oils, such as olive oil or palm oil, similar to those of sunflower oil [ 48 ] or soybean oil [ 49 ], and lower than those of flaxseeds oil [ 50 ].…”

Section: Resultssupporting

confidence: 89%

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Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

et al. 2022

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Grape pomace and seeds are important winemaking by-products. Their oils are rich in bioactive compounds such as fatty acids and tocopherols. We have characterized oils from both by-products from five Spanish grape varieties (Palomino Fino, Pedro Ximénez, Muscat of Alexandria, Tempranillo and Tintilla de Rota). A high content of UFAs was found in all the analyzed samples. Grape pomace oils generally had the same oleic acid (PUFAω-6) content as seed oils, and lower PUFA contents; they also had a markedly higher linolenic acid (PUFAω-3) content, improving the PUFAω-6/PUFAω-3 ratio. All the oil studied show good indicators of nutritional quality: low values of the atherogenicity (0.112–0.157 for pomace, 0.097–0.112 for seed) and thrombogenicity indices (0.30–0.35 for pomace, 0.28–0.31 for seed) and high values of the relationship between hypo- and hypercholesterolemic fatty acids (6.93–9.45 for pomace, 9.11–10.54 for seed). Three tocopherols were determined: α-, γ- and δ-tocopherol. Pomace oils have higher relative contents of α- and δ-tocopherol, whereas seed oils have higher relative contents of γ-tocopherol. A significantly higher content of total tocopherols has been found in pomace oil; it is higher in the oils from red varieties of pomace (628.2 and 706.6 mg/kg by-product), and in the oils from pomace containing stems (1686.4 mg/kg by-product). All the oils obtained can be considered as a source of vitamin E, and their consumption is beneficial for health.

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Section: Resultssupporting

confidence: 89%

“…Calculated oxidizability (COX) values were determined as the percentage of UFAs (C18) [ 47 , 59 ] (Equation (1)).

…”

Section: Methodsmentioning

confidence: 99%

Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

et al. 2022

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“…Our previous works focused on the influence of individual quality parameters on the stability of different cold-pressed oils [ 4 , 8 ]. This issue was raised by other authors; Mikołajczyk and Tańska [ 9 ] investigated the influence of the composition on oxidative stability for linseed oil, and Nederal et al [ 10 ] for pumpkin oil. Despite there being scientific reports aimed at assessing the influence of the chemical composition of the oil on its stability, there is no clear statement of what has the greatest impact on the stability of cold-pressed oils.…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils and Oils Mixtures

Symoniuk

Wroniak

Napiórkowska

et al. 2022

Foods

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The aim of the study was to analyse the chemical composition and oxidation stability of selected cold-pressed oils and oil mixtures. The oils were tested for their initial quality, fatty acid composition, total phenolic compounds, DPPH, and ABTS free radical scavenging activity. The Rancimat method was used to assess oxidative stability. The obtained results were subjected to principal component analysis (PCA) to determine the influence of selected chemical properties on the oxidative stability of the oil. It has been found that different factors of oil quality influence the stability of cold-pressed oils. The highest correlation coefficient was noted between the induction time, peroxide value, and TOTOX indicator (r = 0.89). Fatty acid composition, including the percentage of SFA, MUFA, PUFA, and the ability to scavenge ABTS captions radicals, did not significantly affect the oxidative stability of the oils. Black cumin seed oil was the most resistant to the oxidation processes in the Rancimat apparatus, mainly due to the high content of phenolic compounds (384.66 mg GAE/100 g). On the other hand, linseed oil and its mixtures were the least stable. Their fatty acid composition was dominated by a polyunsaturated α-linolenic fatty acid, significantly reducing the antioxidant resistance.

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“…42 Therefore, to ensure the pH level does not change during storage for 30 days, it is essential to check for any free fatty acids in the R. Damascena extract or other bioactive compounds that could oxidize when exposed to light or temperatures. 43,44 However, the pH of the peel-off mask did not change %RSA = (Absorbance of control − Absorbance of sample)∕Absorbance of control × 100.…”

Section: Ph Testmentioning

confidence: 96%

Formulation and evaluation of antioxidant and antibacterial activity of a peel‐off facial masks moisturizer containing curcumin andRosa Damascenaextract

Nemati,

Abedi,

Ghasemi

et al. 2024

J of Cosmetic Dermatology

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BackgroundAcne is a common skin issue that typically occurs during adolescence. It causes long‐lasting redness and swelling in the skin. An alternative approach to treating acne could involve using a cosmetic facial mask containing herbal ingredients such as Curcumin and Rosa Damascena extract for its antibacterial properties.AimsThis study aims to create and try out a peel‐off mask gel made from Curcumin and R. Damascena extract. This gel is intended to have the ability to kill bacteria such as Staphylococcus aureus, Escherichia coli, and Propionibacterium acnes and remove dead cells from the skin surface.MethodsThe peel‐off mask was made using polyvinyl alcohol (PVA) in 8% and 10% as solidifier. The evaluation of peel‐off masks comprises the examination of physiochemical and mechanical aspects. Furthermore, their longevity, effectiveness, and antibacterial properties are also considered.ResultsThe white color, pleasant smell, and soft texture were the defining features of the peel‐off gel mask. The changes in PVA affect the pH level, thickness, and how quickly the peel‐off mask dries. The stability test found that the peel‐off mask had no significant physical changes when exposed to freezing and thawing. However, there were some differences in color and separation when using the real‐time method. A prepared peel‐off mask containing 10% PVA and curcumin works best against P. acne. The amount of PVA in the formula affected the physical and chemical qualities, but it did not impact on the antibacterial abilities of the peel‐off mask gel. The best formula that gives the best results uses 10% PVA + curcumin.ConclusionsUsing the Curcumin and R. Damascena extract in the creation of the peel‐off mask gel ensures its efficacy and safety for skin application.

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Effect of initial quality and bioactive compounds content in cold-pressed flaxseed oils on oxidative stability and oxidation products formation during one-month storage with light exposure

Cited by 15 publications

References 36 publications

Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils and Oils Mixtures

Formulation and evaluation of antioxidant and antibacterial activity of a peel‐off facial masks moisturizer containing curcumin andRosa Damascenaextract

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