Lípidos bioactivos, actividad antirradical y estabilidad de aceites de semillas de rosa mosqueta bajo oxidación térmica y fotoinducida
DOI:
https://doi.org/10.3989/gya.1114172Palabras clave:
Calorimetría diferencial de barrido, Oxidación, Periodo de inducción, Rosa canina L., UltravioletaResumen
En este trabajo se determinaron los ácidos grasos, tocoferoles, el perfil de esteroles, así como los fenoles totales y los carotenoides de aceites de semillas de rosa mosqueta (Rosa canina). Los principales ácidos grasos fueron linoleico y linolénico, que representan el 54,80% y 23,47% de los ácidos grasos totales, respectivamente. Otros lípidos bioactivos incluyen tocoferoles totales (786,3 mg/kg), fenoles (37,97 mg/kg) y carotenoides (218,8 mg/kg). El aceite de rosa mosqueta es rico en γ-tocoferol (472,0 mg/kg) y β-sitosterol (78,0% del total de los esteroles). La actividad captadora de radicales DPPH· (2,2’-difenil-1-picrilhidrazilo) fue 1,08 mg de α-tocoferol/g de aceite y 4,18 μmol de TEAC (capacidad antioxidante equivalente de Trolox)/g de aceite, respectivamente. La actividad captadora de radicales ABTS+ (2,2’-Azino-bis-3-etilbenzotiazolin-6-sulfónico) fue de 1,00 mg de α-tocoferol/g de aceite y 3,02 μmoles de TEAC/g de aceite, respectivamente. El período de inducción (IP) del aceite fue 3.46 h Rancimat (110 °C), mientras que el IP del aceite para la prueba de calorimetría de barrido diferencial (DSC) (100-150 °C) osciló entre 0,26-58,06 min. La estabilidad oxidativa del aceite se determinó en condiciones térmicas y de fotooxidativas. El progreso de la oxidación a 30 °C (bajo luz ultravioleta) y 60 °C (en oscuridad) fue determinado mediante las medidas del K232 y K270 mediante la degradación de tocoferoles totales, γ-tocoferol y carotenoides totales. El rápido deterioro se produjo en el aceite almacenado bajo condiciones de luz UV. La información proporcionada en el presente trabajo es de importancia para usar aceite de semilla de rosa mosqueta en diferentes aplicaciones alimentarias y no alimentarias.
Descargas
Citas
Andersson U, Henriksson E, Ström K, Alenfall J, Göransson O, Holm C. 2011. Rose hip exerts antidiabetic effects via a mechanism involving downregulation of the hepatic lipogenic program. Am. J. Physiol. Endocrinol. Metab. 300, E111–E121. https://doi.org/10.1152/ajpendo.00268.2010 PMid:20959531
Arain S, Sherazi STH, Bhanger MI, Talpur FN, Mahesar SA. 2009. Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods. Thermochim. Acta 484, 1-3. https://doi.org/10.1016/j.tca.2008.11.004
AOCS. 2000. Official and Recommended Methods of the American Oil Chemist's Society Methods Ce 2-66; Ce 8-89; Ch 6-91; Ch 5-91., AOCS Press: Champaign, IL.
Böhm V, Fröhlich K, Bitsch R. 2003. Rosehip-a "new" source of lycopene? Mol. Aspects Med. 24, 385-389. https://doi.org/10.1016/S0098-2997(03)00034-7
Çelik F, Balta F, Erci?li S, Kazankaya A, Javidipour I. 2010. Seed oil profiles of five rose hip species (Rosa spp.) from Hakkâri, Turkey. J. Food Agric. Environ. 8, 482-484.
Concha J, Soto C, Chamy R, Zú-iga ME. 2006. Effect of rosehip extraction process on oil and defatted meal physicochemical properties. J. Am. Oil Chem. Soc. 83, 771-775. https://doi.org/10.1007/s11746-006-5013-2
Contri RV, Kulkamp-Guerreiro IC, da Silva SJ, Frank LA, Pohlmann AR, Guterres SS. 2016. Nanoencapsulation of rose-hip oil prevents oil oxidation and allows obtainment of gel and film topical formulations. J. Am. Assoc. Pharm. Sci. 17, 863-871.
de Santana FB, Gontijo LC, Mitsutake H, Mazivila SJ, de Souza LM, Neto WB. 2016. Non-destructive fraud detection in rosehip oil by MIR spectroscopy and chemometrics. Food Chem. 209, 228-233. https://doi.org/10.1016/j.foodchem.2016.04.051 PMid:27173556
Demir N, Yildiz O, Alpaslan M, Hayaloglu AA. 2014. Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey. LWT-Food Sci. Technol. 57, 126-133.
Espín J, Soler-Rivas C, Wichers H. 2000. Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical. J. Agric. Food Chem. 48, 648-656. https://doi.org/10.1021/jf9908188 PMid:10725129
Franco D, Sineiro J, Pinelo M, Nú-ez MJ. 2007. Ethanolic extraction of Rosa rubiginosa soluble substances: Oil solubility equilibria and kinetic studies. J. Food Eng. 79, 150- 157. https://doi.org/10.1016/j.jfoodeng.2006.01.047
Fromm M, Bayha S, Kammerer DR, Carle R. 2012. Identification and quantitation of carotenoids and tocopherols in seed oils recovered from different Rosaceae species. J. Agric. Food Chem. 60, 10733-10742. https://doi.org/10.1021/jf3028446 PMid:23020156
Gao X, Björk L, Trajkovski V, Uggla M. 2000. Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. J. Sci. Food Agric. 80, 2021-2027. https://doi.org/10.1002/1097-0010(200011)80:14<2021::AID-JSFA745>3.0.CO;2-2
Grajzer M, Prescha A, Korzonek K, Wojakowska A, Dziadas M, Kulma A, Grajeta H. 2015. Characteristics of rose hip (Rosa canina L.) cold-pressed oil and its oxidative stability studied by the differential scanning calorimetry method. Food Chem. 188, 459-466. https://doi.org/10.1016/j.foodchem.2015.05.034 PMid:26041218
Ilyaso?lu H. 2014. Characterization of rosehip (Rosa canina L.) seed and seed oil. Inter. J. Food Prop. 17, 1591-1598.
Iqbal S, Bhanger MI. 2007. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chem. 100, 246- 254. https://doi.org/10.1016/j.foodchem.2005.09.049
Machmudah S, Kawahito Y, Sasaki M, Goto M. 2007. Supercritical CO2 extraction of rosehip seed oil: Fatty acids composition and process optimization. J. Supercrit. Fluids 41, 421-428. https://doi.org/10.1016/j.supflu.2006.12.011
Martínez-Romero D, Zapata PJ, Guillén F, Paladines D, Castillo S, Valero D, Serrano M. 2017. The addition of rosehip oil to Aloe gels improves their properties as postharvest coatings for maintaining quality in plum. Food Chem. 217, 585-592. https://doi.org/10.1016/j.foodchem.2016.09.035 PMid:27664675
Mohdaly AAA, Sarhan MA, Mahmoud A, Ramadan MF, Smetanska I. 2010. Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection. Food Chem. 123, 1019-1026. https://doi.org/10.1016/j.foodchem.2010.05.054
Nybom H, Werlemark G. 2015. Beauty is as beauty does-Culinary and medicinal use of rosehips. Acta Hort. 1064, 137- 150. https://doi.org/10.17660/ActaHortic.2015.1064.17
Olsson ME, Gustavsson KE, Andersson S, Nilsson A, Duan RD. 2004. Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels. J. Agric. Food Chem. 52, 7264-7271. https://doi.org/10.1021/jf030479p PMid:15563205
Özkan G, Kiralan M, Karacabey E, Çalik G, Özdemir N, Tat T, Bayrak A, Ramadan MF. 2016. Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation. Eur. Food Res. Technol. 242, 2011-2019. https://doi.org/10.1007/s00217-016-2699-8
Özcan M. 2002. Nutrient composition of rose (Rosa canina L.) seed and oils. J. Med. Food, 5, 137-140. https://doi.org/10.1089/10966200260398161 PMid:12495585
Paladines D, Valero D, Valverde JM, Díaz-Mula H, Serrano M, Martínez-Romero D. 2014. The addition of rosehip oil improves the beneficial effect of Aloe vera gel on delaying ripening and maintaining postharvest quality of several stonefruit. Postharvest Biol. Technol. 92, 23-28. https://doi.org/10.1016/j.postharvbio.2014.01.014
Patel S. 2017. Rose hip as an underutilized functional food: Evidence-based review. Trends Food Sci. Technol. 63, 29-38. https://doi.org/10.1016/j.tifs.2017.03.001
Prescha A, Grajzer M, Dedyk M, Grajeta H. 2014. The antioxidant activity and oxidative stability of cold-pressed oils. J. Am. Oil Chem. Soc. 91, 1291-1301. https://doi.org/10.1007/s11746-014-2479-1 PMid:25076788 PMCid:PMC4110403
Ramadan MF, Amer MMA, Sulieman AM. 2006. Correlation between physicochemical analysis and radical scavenging activity of vegetable oil blends as affected by frying of French fries. Eur. J. Lipid Sci. Technol. 108, 670-678. https://doi.org/10.1002/ejlt.200600058
Ramadan MF, Asker MMMS, Tadros M. 2012. Antiradical and antimicrobial properties of cold-pressed black cumin and cumin oils. Eur. Food Res. Technol. 234, 833-844. https://doi.org/10.1007/s00217-012-1696-9
Ramadan MF, Moersel JT. 2004. Oxidative stability of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) upon stripping. Eur. J. Lipid Sci. Technol. 106, 35-43. https://doi.org/10.1002/ejlt.200300895
Ramadan MF. 2012. Antioxidant characteristics of phenolipids (quercetin-enriched lecithin) in lipid matrices. Ind. Crops Prod. 36, 363-369. https://doi.org/10.1016/j.indcrop.2011.10.008
Ramadan MF. 2015 Oxidation of ?-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries. J. Food Sci. Technol. 52, 6301-6311. https://doi.org/10.1007/s13197-015-1738-y PMid:26396375 PMCid:PMC4573147
Sagdic O, Toker OS, Polat B, Arici M, Yilmaz MT. 2015. Bioactive and rheological properties of rose hip marmalade. J. Food Sci. Technol. 52, 6465-6474. https://doi.org/10.1007/s13197-015-1753-z PMid:26396391 PMCid:PMC4573158
Shahidi F, Janitha PK, Wanasundara PD. 1992. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 32, 67-103. https://doi.org/10.1080/10408399209527581 PMid:1290586
Silva CE, Vandenabeele P, Edwards HG, Oliveira LF. 2008. NIR-FT-Raman spectroscopic analytical characterization of the fruits, seeds, and phytotherapeutic oils from rosehips. Anal. Bioanal. Chem. 392, 1489-1496. https://doi.org/10.1007/s00216-008-2459-0 PMid:18931992
Silva SM, Rocco SA, Sampanio KA, Taham T, Silva LHM, Ceriani R, Meirelles AJA. 2011. Validation of a method for simultaneous quantification of total carotenes and tocols in vegetable oils by HPLC. Food Chem. 129, 1874- 1881. https://doi.org/10.1016/j.foodchem.2011.05.137
Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Met. Enzymol. 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
Suja KP, Abraham JT, Thamizh SN, Jayalekshmy TA, Arumughan C. 2004. Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chem. 84, 393-400. https://doi.org/10.1016/S0308-8146(03)00248-6
Szentmihályi K, Vinkler P, Lakatos B, Illés V, Then M. 2002. Rose hip (Rosa canina L.) oil obtained from waste hip seeds by different extraction methods. Bioresource Technol. 82, 195-201. https://doi.org/10.1016/S0960-8524(01)00161-4
Tan CP, Man YC, Selamat J, Yusoff MSA. 2002. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chem. 76, 385-389. https://doi.org/10.1016/S0308-8146(01)00272-2
Topkafa M. 2016. Evaluation of chemical properties of cold pressed onion, okra, rosehip, safflower and carrot seed oils: triglyceride, fatty acid and tocol compositions. Anal. Methods 8, 4220-4225. https://doi.org/10.1039/C6AY00709K
Tumbas VT, ?anadanovi?-Brunet JM, ?etojevi?-Simin DD, ?etkovi? GS, ?ilas SM and Gille L. 2012. Effect of rosehip (Rosa canina L.) phytochemicals on stable free radicals and human cancer cells. J. Sci. Food Agric. 92, 1273-1281. https://doi.org/10.1002/jsfa.4695 PMid:22083314
Yilmaz MA, Durmaz G. 2015. Mulberry seed oil: a rich source of ?-tocopherol. J. Amer. Oil Chem. Soc. 92, 553-559. https://doi.org/10.1007/s11746-015-2627-2
Zlatanov MD. 1999. Lipid composition of Bulgarian chokeberry, black currant and rose hip seed oils. J. Sci. Food Agric. 79, 1620-1624. https://doi.org/10.1002/(SICI)1097-0010(199909)79:12<1620::AID-JSFA410>3.0.CO;2-G
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2018 Consejo Superior de Investigaciones Científicas (CSIC)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
© CSIC. Los originales publicados en las ediciones impresa y electrónica de esta Revista son propiedad del Consejo Superior de Investigaciones Científicas, siendo necesario citar la procedencia en cualquier reproducción parcial o total.
Salvo indicación contraria, todos los contenidos de la edición electrónica se distribuyen bajo una licencia de uso y distribución “Creative Commons Reconocimiento 4.0 Internacional ” (CC BY 4.0). Consulte la versión informativa y el texto legal de la licencia. Esta circunstancia ha de hacerse constar expresamente de esta forma cuando sea necesario.
No se autoriza el depósito en repositorios, páginas web personales o similares de cualquier otra versión distinta a la publicada por el editor.
