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Food Chem. 2015 Dec 1;188:459-66. doi: 10.1016/j.foodchem.2015.05.034. Epub 2015 May 8.

Characteristics of rose hip (Rosa canina L.) cold-pressed oil and its oxidative stability studied by the differential scanning calorimetry method.

Author information

1
Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland. Electronic address: magdalena.grajzer@umed.wroc.pl.
2
Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland. Electronic address: anna.prescha@umed.wroc.pl.
3
Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland.
4
Institute of Bioorganic Chemistry, Polish Academy of Sciences, Noskowskiego 12/14, 61-704 Poznan, Poland.
5
Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
6
Faculty of Biotechnology, University of Wroclaw, Przybyszewskiego 63/77, 51-148 Wroclaw, Poland.

Abstract

Two new commercially available high linolenic oils, pressed at low temperature from rose hip seeds, were characterised for their composition, quality and DPPH radical scavenging activity. The oxidative stability of oils was assessed using differential scanning calorimetry (DSC). Phytosterols, tocopherols and carotenoids contents were up to 6485.4; 1124.7; and 107.7 mg/kg, respectively. Phenolic compounds determined for the first time in rose hip oil totalled up to 783.55 μg/kg, with a predominant presence of p-coumaric acid methyl ester. Antiradical activity of the oils reached up to 3.00 mM/kg TEAC. The acid, peroxide and p-anisidine values as well as iron and copper contents indicated good quality of the oils. Relatively high protection against oxidative stress in the oils seemed to be a result of their high antioxidant capacity and the level of unsaturation of fatty acids.

KEYWORDS:

Camelina oil; Cycloartenol (PubChem CID: 382580); DPPH; Differential scanning calorimetry; Phenolic compounds; Phytosterols; Rose hip oil; Squalene (PubChem CID: 638072); Tocopherols; Vanillin (PubChem CID: 1183); Walnut oil; α-Tocopherol (PubChem CID: 14985); β-Sitosterol (PubChem CID: 222284); γ-Tocopherol (PubChem CID: 92729); δ-Tocopherol (PubChem CID: 92094)

PMID:
26041218
DOI:
10.1016/j.foodchem.2015.05.034
[Indexed for MEDLINE]

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