Phenolic extract from wild rose hip with seed: Composition, antioxidant activity, and performance in canola oil

Abstract

In this study, the effectiveness of phenolic extracts from Rosa woodsii hip with seed (Rosae pseudofructus cum fructibus) in protecting vegetable oils against oxidative and thermal deterioration was assessed during accelerated storage of canola oil at 65°C, Rancimat at 120°C, and frying at 180°C. At the end of the 7-day storage, formation of lipid hydroperoxides was 2.5 times higher in control canola oil compared to the fortified sample. Accumulation of polar components, polymerized TAGs and other secondary degradation products during frying was reduced by up to 30% in the presence of the applied phenolic extracts. Similarly, the oxidative stability of canola oil significantly increased in the presence of extract as measured by Rancimat induction period (IP). HPLC-MS analysis indicated that quercetin, catechin, and gallic acid were the major phenolic constituents of Rosa woodsii fruit extract, and are possibly the active antioxidant compounds of the extract.Practical applications: Oxidation of fats and oils or fatty fractions of foods is one of the major reasons for the deterioration of food. Therefore the search for highly effective antioxidants from natural sources to stabilize frying oils or food preparations is an ongoing story. The present paper demonstrates that phenolic extracts from Rosa woodsii Lindl (Rosaceae) can improve the frying and storage stability of edible oils. The findings can help food processors to improve quality and safety of food.

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product

“…Unlike PV and AnV which provide static measures of oils stability, the determination of induction time is dynamic and thus gives an insight on the fate of oil during storage and heating 26 . The results showed in Table 4 exhibit a clear distinct for oil samples collected throughout the two frying protocols.…”

Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage

“…The effectiveness of different natural antioxidants present in plants, fruits, vegetables, cereals, seaweeds, macroalgae, essential oils, and by-products for the stabilization of rapeseed oils had been recently estimated [4][5][6][7][8][9][10][11][12][13][14][15]. The protective effect of these natural antioxidants in stabilizing rapeseed oils was evaluated by determining their peroxide values (PV), p-anisidine values (AV), carbonyl values, thiobarbituric acid-reactive substances (TBARS value), conjugated dienes (CD) and conjugated trienes (CT) amounts, TOTOX index, oxidative stability (Rancimat test), antioxidant activity (AA), total phenolic content (TPC), and amounts of volatile compounds during practical and accelerated storage conditions [4][5][6][7][8][9][10][11][12][13][14][15]. The addition of different plant extracts to rapeseed oils revealed efficacy in delaying both primary and secondary oxidative changes (PV = 0-450 and 0-350 meq O 2 kg −1 , CD = 0.3-22.5 and 0.…”

“…The addition of different plant extracts to rapeseed oils revealed efficacy in delaying both primary and secondary oxidative changes (PV = 0-450 and 0-350 meq O 2 kg −1 , CD = 0.3-22.5 and 0. [3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20].0, AV = 3.4-216.9 and 3.4-160.3, CT = 1.1-4.8 and 1.1-4.5, TOTOX = 8.6-1049.6 and 8.6-924.7, induction period = 3.8-53.9 and 4.3-135.0 h for control and enriched oils, respectively) during storage under oxidation conditions [5,[8][9][10][11][12]14].…”

Synthesis of novel octyl sinapate to enhance antioxidant capacity of rapeseed–linseed oil mixture

“…Therefore, natural plant‐based antioxidants were used as effective protectors of the commercial vegetable oils against lipid oxidation. Antioxidant extracts from natural sources, such as potato peel, celery, rosemary, thyme, bay, sage, sweet grass, sea buckthorn leaves, costmary, Roman chamomile, tansy, wild rose hip, rice bran and rapeseed meal offered antioxidant protection of rapeseed oils during storage . In these studies, peroxide, anisidine, acid and carbonyl values, polar compounds, conjugated dienes and colour index of the enriched rapeseed oils with plant extracts were determined as parameters of stabilisation efficacy.…”