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

Main Article Content

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 a natural antioxidant, i.e., pomegranate peel extract, and its com­bination with butylated hydroxytoluene as a commonly used synthetic anti­oxidant, on the stability of rose hip oil. The stability of samples without and with different antioxidants was monitored through analysis of the fatty acid composition and measurement of 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 a storage period of 12 days at 65 °C. 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 better prevented by the 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 could be used as a potent natural antioxidant for the stabil­ization of beneficial but unstable rose hip oil.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Article Details

How to Cite
[1]
J. Mudrić, “Stabilization of rose hip oil by pomegranate peel extract during accelerated storage”, J. Serb. Chem. Soc., vol. 85, no. 12, pp. 1553–1563, Dec. 2020.
Section
Biochemistry & Biotechnology

References

I. Mármol, C. Sánchez-de-Diego, N. Jiménez-Moreno, C. Ancín-Azpilicueta, M. J. Rodríguez-Yoldi, Int. J. Mol. Sci 18 (2017) 1137 (https://doi.org/10.3390/ijms18061137)

F. Çelik, F. Balta, S. Ercişli, A. Kazankaya, I. Javidipour, J. Food Agric. Environ. 8 (2010) 482

K. Szentmihályi, P. Vinkler, B. Lakatos, V. Illés, M. Then, Bioresour. Technol. 82 (2002) 195 (https://doi.org/10.1016/S0960-8524(01)00161-4)

M. Kiralan, G. Yildirim, Springer Chem. 43 (2019) 803 (https://doi.org/10.1007/978-3-030-12473-1_43)

S. Turan, R. Solak, M. Kiralan, M. F. Ramadan, Grasas Aceites 69 (2018) 248 (https://doi.org/10.3989/gya.1114172)

P. Valerón-Almazán, A. J. Gómez-Duaso, N. Santana-Molina, M. A. García-Bello, G. Carretero, JCDSA 5 (2015) 161. (https://doi.org/10.4236/jcdsa.2015.52019)

M. Dąbrowska, E. Maciejczyk, D. Kalemba, Eur. J. Lipid Sci. Technol. 121 (2019) 1 (https://doi.org/10.1002/ejlt.201800440)

I. Gonzalez, M. Escobar, P. Olivera, Rev. Esp. Fisiol. 53 (1997) 199 (https://doi.org/10.1002/ejlt.201800440)

A. A. Mohdaly, I. Smetanska, M. F. Ramadan, M. A. Sarhan, A. Mahmoud, Ind. Crops Prod. 34 (2011) 959. (https://doi.org/10.1016/j.indcrop.2011.02.018)

R. V. Contri, I. C. Kulkamp-Guerreiro, S. J. da Silva, L. A. Frank, A. R. Pohlmann, S. S. Guterres, AAPS PharmSciTech 17 (2016) 863

M. Taghvaei, S. M. Jafari, J. Food Sci. Technol. 52 (2015) 1272 (https://doi.org/10.1007/s13197-013-1080-1)

F. Shahidi, P. Ambigaipalan, J. Funct. Foods 18 (2015) 820 (https://doi.org/10.1016/j.jff.2015.06.018)

F. Shahidi, Food Nahrung 44 (2000) 158 (https://doi.org/10.1002/1521-3803(20000501)44:3<158::AID-FOOD158>3.0.CO;2-L)

S. Akhtar, T. Ismail, D. Fraternale, P. Sestili, Food Chem. 174 (2015) 417 (https://doi.org/10.1016/j.foodchem.2014.11.035)

I. Živković, K. Šavikin, G. Zdunić, J. Živković, D. Bigović, N. Menković, D. Radin, Nat. Med. Mat. 38 (2018) 31 (http://dx.doi.org/10.5937/leksir1838031Z)

S. Iqbal, S. Haleem, M. Akhtar, M. Zia-ul-Haq, J. Akbar, Food Res. Int. 41 (2008) 194 (https://doi.org/10.1016/j.foodres.2007.11.005)

B. M. Naveena, A. R. Sen, R. P. Kingsly, D. B. Singh, N. Kondaiah, Int. J. Food Sci. Technol. 43 (2008) 1807 (https://doi.org/10.1111/j.1365-2621.2007.01708.x)

B. M. Naveena, A. R. Sen, S. Vaithiyanathan, Y. Babji, N. Kondaiah, Meat Sci. 80 (2008) 1304 (https://doi.org/10.1016/j.meatsci.2008.06.005)

J. Živković, K. Šavikin, T. Janković, N. Ćujić, N. Menković, Sep. Purif. Technol. 194 (2018) 40 (https://doi.org/10.1016/j.seppur.2017.11.032)

Y. M. Chong, S. K. Chang, W. C. M. Sia, H. S. Yim, Food Biosci. 12 (2015) 18 (https://doi.org/10.1016/j.fbio.2015.07.002)

G. Zdunić, D. Gođevac, K. Šavikin, D. Krivokuća, M. Mihailović, Z. Pržić, N. Marković, Chem. Biodivers. 16 (2019) e1900053 (https://doi.org/10.1002/cbdv.201900053)

AOAC method, Official Surplus Method 965.4, Fatty Acids in Oils and Fats, Preparation of Methyl Esters, Final Action 1984, Surplus, 1965

Pharacopoeia European, 8th ed., Council of Europe, Strasbourg, 2014

Z. Drinić, J. Mudrić, G. Zdunić, D. Bigović, K. Šavikin, Nat. Med. Mat. 39 (2019) 40 (http://dx.doi.org/10.5937/leksir1939040D)

P. G. Waterman, S. Mole, Analysis of phenolic plant metabolites, Blackwell Scientific, Oxford, 1994 (ISBN 0632029692)

M. S. Blois, Nature 181 (1958), 1199

R. Nowak, Acta Soc. Bot. Pol. 74 (2005) 229

H. Ilyasoğlu, Int. J. Food Prop. 17 (2014) 1591 (https://doi.org/10.1080/10942912.2013.777075)

E. N. Frankel, Lipid oxidation, Woodhead Publishing, Cambridge, 2005 (ISBN 9780953194988)

M. Grajzer, A. Prescha, K. Korzonek, A. Wojakowska, M. Dziadas, A. Kulma, H. Grajet, Food Chem. 188 (2015) 459 (https://doi.org/10.1016/j.foodchem.2015.05.034)

M. Jakovljević, T. Moslavac, M. Bilić, M. Aladić, K. Bakula, S. Jokić, Croat. J. Food Sci. Technol. 10 (2018) 197 (https://doi.org/10.17508/CJFST.2018.10.2.08)

A. Ismail, G. Bannenberg, H. B. Rice, E. Schutt, D. MacKay, Lipid Technol. 28 (2016) 55 (https://doi.org/10.1002/lite.201600013)

A. Papastergiadis, E. Mubiru, H. Van Langenhove, B. Meulenaer, Agric. Food. Chem. 60 (2012) 9589 (https://doi.org/10.1021/jf302451c).

Most read articles by the same author(s)