Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil
There is a growing interest in lipid behavior with nutritional contribution. In this sense, it is necessary to determine the behavior of the grape seed oil during a thermooxidation process at 180°C. The induction period (OSI), together with the formation of polar compounds (CP) by HPSEC and the rete...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/8464670 |
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| author | Marcos Flores Jaime Ortiz-Viedma Nalda Romero Lilia Masson Paz Robert Patricia Garcia |
| author_facet | Marcos Flores Jaime Ortiz-Viedma Nalda Romero Lilia Masson Paz Robert Patricia Garcia |
| author_sort | Marcos Flores |
| collection | DOAJ |
| description | There is a growing interest in lipid behavior with nutritional contribution. In this sense, it is necessary to determine the behavior of the grape seed oil during a thermooxidation process at 180°C. The induction period (OSI), together with the formation of polar compounds (CP) by HPSEC and the retention of alpha-tocopherol (AT) by HPLC, was the main parameter studied during this deterioration process. The behavior of 4 systems of oils, natural oil (a), refined oil (b), and refined oil with addition of rosa mosqueta husk extract (SGO + C) and alpha-tocopherol (SGO + AT), was compared. The results indicate that the system (a) shows a high retention of the AT content during heating. On the contrary, both systems (SGO + C and SGO + AT) presented a discrete but significant CP inhibition in relation to the values presented in purified grape seed oil (SGO). When comparing the thermooxidative behavior of the SGO + C and SGO + AT systems, it indicates better results for the first system, attributable to the combination of carotenes and AT present in C. |
| format | Article |
| id | doaj-art-b6cfe2cbc49c4d0eae9ff8a77c809e13 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-b6cfe2cbc49c4d0eae9ff8a77c809e132025-02-03T01:23:01ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/84646708464670Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed OilMarcos Flores0Jaime Ortiz-Viedma1Nalda Romero2Lilia Masson3Paz Robert4Patricia Garcia5Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomas, Avda. Carlos Schorr 255, Talca 3473620, ChileDepartamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 233, Santiago, ChileDepartamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 233, Santiago, ChileDepartamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 233, Santiago, ChileDepartamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 233, Santiago, ChileDepartamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 233, Santiago, ChileThere is a growing interest in lipid behavior with nutritional contribution. In this sense, it is necessary to determine the behavior of the grape seed oil during a thermooxidation process at 180°C. The induction period (OSI), together with the formation of polar compounds (CP) by HPSEC and the retention of alpha-tocopherol (AT) by HPLC, was the main parameter studied during this deterioration process. The behavior of 4 systems of oils, natural oil (a), refined oil (b), and refined oil with addition of rosa mosqueta husk extract (SGO + C) and alpha-tocopherol (SGO + AT), was compared. The results indicate that the system (a) shows a high retention of the AT content during heating. On the contrary, both systems (SGO + C and SGO + AT) presented a discrete but significant CP inhibition in relation to the values presented in purified grape seed oil (SGO). When comparing the thermooxidative behavior of the SGO + C and SGO + AT systems, it indicates better results for the first system, attributable to the combination of carotenes and AT present in C.http://dx.doi.org/10.1155/2019/8464670 |
| spellingShingle | Marcos Flores Jaime Ortiz-Viedma Nalda Romero Lilia Masson Paz Robert Patricia Garcia Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil Journal of Food Quality |
| title | Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil |
| title_full | Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil |
| title_fullStr | Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil |
| title_full_unstemmed | Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil |
| title_short | Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil |
| title_sort | effect of rosa mosqueta husk extract rosa rubiginosa on thermooxidation of grape seed oil |
| url | http://dx.doi.org/10.1155/2019/8464670 |
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