Stabilization of rose hip oil by pomegranate peel extract during accelerated storage

Jelena Mudrić, Zorica Drinić, Gordana Zdunić, Marina Todosijević, Dubravka Bigović, Nebojša Menković, Katarina Šavikin

Abstract


Rose hip seed oil is a rich source of polyunsaturated fatty acids, as well as tocopherols, carotenoids, sterols, phospholipids, and phenolic com­pounds. On the other hand, due to the high content of polyunsaturated fatty acids this oil is prone to oxidation. The aim of this study was to investigate the influence of natural antioxidant such as pomegranate peel extract and its combination with butylated hydroxytoluene as commonly used synthetic antioxidant, on the stability of rose hip oil. The stability of samples without and with different antioxidants was monitored through fatty acid composition analysis and measuring the quality and stability parameters of the oil (peroxide value, p-anisidine value, thiobarbituric acid reactive substances inhibition, total phenolic content and antiradical activity) during the storage period of 12 days at 65 ºC. Pomegranate peel extract (0.1 %) inhibited more effectively the second stage of oxidation than butylated hydroxytoluene (0.02 %), while the first stage of oxidation was prevented better by synthetic antioxidant. Further­more, the addition of pomegranate peel extract increased the total phenolic content of the rose hip oil as well as its antiradical activity. Thus, pomegranate peel extract can be used as a potent natural antioxidant for stabilization of beneficial but unstable rose hip oil.


Keywords


Rosa canina; lipid oxidation; natural antioxidants; thermal stability; oxidative stability; Punica granatum

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DOI: https://doi.org/10.2298/JSC200424064M

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