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Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil.

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Title: Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil.
Authors: Flores, Marcos1, Ortiz-Viedma, Jaime2, Romero, Nalda2, Masson, Lilia2, Robert, Paz2, Garcia, Patricia2
Source: Journal of Food Quality. 8/1/2019, p1-8. 8p.
Subjects: Grape seed oil, Roses, Carotenes
Abstract: 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. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
An: 137841004
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  Label: Title
  Group: Ti
  Data: Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil.
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  Data: <searchLink fieldCode="AR" term="%22Flores%2C+Marcos%22">Flores, Marcos</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Ortiz-Viedma%2C+Jaime%22">Ortiz-Viedma, Jaime</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Romero%2C+Nalda%22">Romero, Nalda</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Masson%2C+Lilia%22">Masson, Lilia</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Robert%2C+Paz%22">Robert, Paz</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Garcia%2C+Patricia%22">Garcia, Patricia</searchLink><relatesTo>2</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. 8/1/2019, p1-8. 8p.
– Name: Subject
  Label: Subjects
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  Data: <searchLink fieldCode="DE" term="%22Grape+seed+oil%22">Grape seed oil</searchLink><br /><searchLink fieldCode="DE" term="%22Roses%22">Roses</searchLink><br /><searchLink fieldCode="DE" term="%22Carotenes%22">Carotenes</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1155/2019/8464670
    Languages:
      – Code: eng
        Text: English
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        PageCount: 8
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      – SubjectFull: Grape seed oil
        Type: general
      – SubjectFull: Roses
        Type: general
      – SubjectFull: Carotenes
        Type: general
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      – TitleFull: Effect of Rosa Mosqueta Husk Extract (Rosa rubiginosa) on Thermooxidation of Grape Seed Oil.
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            NameFull: Flores, Marcos
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            NameFull: Ortiz-Viedma, Jaime
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            NameFull: Romero, Nalda
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            NameFull: Masson, Lilia
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            NameFull: Robert, Paz
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            NameFull: Garcia, Patricia
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          Dates:
            – D: 01
              M: 08
              Text: 8/1/2019
              Type: published
              Y: 2019
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              Value: 01469428
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            – TitleFull: Journal of Food Quality
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