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

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dc.authorid0000-0002-5431-8503en_US
dc.authorid0000-0002-1005-3590en_US
dc.authorid0000-0001-7401-8025
dc.contributor.authorTuran, Semra
dc.contributor.authorSolak, Rukiye
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorRamadan, M. F.
dc.date.accessioned2021-06-23T19:49:47Z
dc.date.available2021-06-23T19:49:47Z
dc.date.issued2018
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn 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 gamma-tocopherol (472.0 mg/kg) and beta-sitosterol (78.0% of total sterols). The DPPH center dot (2,2'-diphenyl-1-picrylhydrazyl) radical scavenging activity of the oil showed 1.08 mg alpha-tocopherol/g oil and 4.18 mu mol TEAL (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 alpha-tocopherol/g oil and 3.02 mu mol TEAC/g oil, respectively. The induction period (IP) of the oil was 3.46 h for the Rancimat test (110 degrees C), while the IP of oil in differential scanning calorimetry (DSC) test (100-150 degrees 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 degrees C (under UV light) and at 60 degrees C (in the dark) was followed by recording the ultraviolet absorption (K-232 and K-270) and degradation of total tocopherols, gamma-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.en_US
dc.identifier.doi10.3989/gya.1114172
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85048399703en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.3989/gya.1114172
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9617
dc.identifier.volume69en_US
dc.identifier.wosWOS:000434407500003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTuran, Semra
dc.institutionauthorKıralan, Mustafa
dc.language.isoenen_US
dc.publisherConsejo Superior Investigaciones Cientificas-Csicen_US
dc.relation.ispartofGrasas Y Aceitesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDifferential Scanning Ccalorimetryen_US
dc.subjectInduction Perioden_US
dc.subjectOxidationen_US
dc.subjectRosa Canina L.en_US
dc.subjectUV Lighten_US
dc.titleBioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidationen_US
dc.typeArticleen_US

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