Grasas y Aceites, Vol 69, No 2 (2018)

Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation


https://doi.org/10.3989/gya.1114172

S. Turan
Department of Food Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, Turkey
orcid http://orcid.org/0000-0002-1005-3590

R. Solak
Department of Food Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, Turkey
orcid http://orcid.org/0000-0001-5171-7587

M. Kiralan
Department of Food Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, Turkey
orcid http://orcid.org/0000-0001-7401-8025

M. F. Ramadan
Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Egypt
orcid http://orcid.org/0000-0002-5431-8503

Abstract


In the present report, the fatty acids, tocopherols, and sterol profiles as well as the total phenolics and carotenoids of rosehip (Rosa canina) seed oil were determined. The major fatty acids in the oil were linoleic and linolenic acids, comprising 54.80% and 23.47% of the total fatty acids, respectively. Other bioactive lipids in the oil included total tocopherols (786.3 mg/kg), total phenolics (37.97 mg/kg) and total carotenoids (218.8 mg/kg). Rosehip oil was rich in γ-tocopherol (472.0 mg/kg) and β‑sitosterol (78.0% of total sterols). The DPPH· (2,2′-diphenyl-1-picrylhydrazyl) radical scavenging activity of the oil showed 1.08 mg α-tocopherol/g oil and 4.18 μmol TEAC (Trolox equivalent antioxidant capacity)/g oil, respectively. The ABTS+ (2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of the oil showed 1.00 mg α-tocopherol/g oil and 3.02 μmol TEAC/g oil, respectively. The induction period (IP) of the oil was 3.46 h for the Rancimat test (110 °C), while the IP of oil in differential scanning calorimetry (DSC) test (100-150 °C) ranged between 0.26 and 58.06 min. The oxidative stability of the oil was determined under thermal and photo oxidation conditions. The progression of oxidation at 30 °C (under UV light) and at 60 °C (in the dark) was followed by recording the ultraviolet absorption (K232 and K270) and degradation of total tocopherols, γ-tocopherol and total carotenoids. Rapid deterioration occurred in the oil stored under UV light conditions. The information provided in the present work is of importance for using rosehip seed oil in different food and non-food applications.

Keywords


Differential scanning calorimetry; Induction period; Oxidation; Rosa canina L.; UV light

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