Journal
FOOD CHEMISTRY
Volume 188, Issue -, Pages 459-466Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.05.034
Keywords
Rose hip oil; Camelina oil; Walnut oil; Phytosterols; Tocopherols; Phenolic compounds; DPPH; Differential scanning calorimetry
Funding
- grant for young scientist Pbmn47 - Wroclaw Medical University
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Two new commercially available high linolenic oils, pressed at low temperature from rose hip seeds, were characterised for their composition, quality and DPPH radical scavenging activity. The oxidative stability of oils was assessed using differential scanning calorimetry (DSC). Phytosterols, tocopherols and carotenoids contents were up to 6485.4; 1124.7; and 107.7 mg/kg, respectively. Phenolic compounds determined for the first time in rose hip oil totalled up to 783.55 mu g/kg, with a predominant presence of p-coumaric acid methyl ester. Antiradical activity of the oils reached up to 3.00 mM/kg TEAC. The acid, peroxide and p-anisidine values as well as iron and copper contents indicated good quality of the oils. Relatively high protection against oxidative stress in the oils seemed to be a result of their high antioxidant capacity and the level of unsaturation of fatty acids. (C) 2015 Elsevier Ltd. All rights reserved.
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