Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise

The oxidation of food emulsions causes rancidity, which reduces their shelf life. To prevent rancidity, synthetic antioxidants are widely used in the food industry. However, due to their potential health risks, researchers are exploring natural alternatives. This study aimed to investigate whether Rosa canina fruit extract (RCFE) could be used as a natural antioxidant to extend the shelf life of mayonnaise. Mayonnaise containing varying concentrations of RCFE [0.125% (T1), 0.25% (T2), 0.50% (T3), 0.75% (T4)] was compared to a mayonnaise control sample (C1) and a mayonnaise sample containing 0.02% BHT (C2) for 60 days of storage at 4 degrees C. RCFE was found to have high levels of total phenols content (52.06 +/- 1.14 mg GAE g(-1)), total flavonoids content (26.31 +/- 1.03 mg QE g(-1)), and free radical scavenging activity. The GC-MS analysis of RCFE revealed 39 different peaks, whereas the HPLC analysis showed the presence of 13 polyphenolic compounds in RCFE. The pH values of T2, T3, and T4 mayonnaise samples substantially declined as storage progressed; however, the reduction was less than that of C1 and C2. After 60 days, mayonnaise samples T2, T3, and T4 had greatly reduced peroxide and free fatty acid levels compared to C1 and C2. The mayonnaise enriched with RCFE (T3 and T4) had the most potent antioxidative ability and the lowest value of lipid hydroperoxides (peroxide value, POV) and the lowest value of thiobarbituric-acid-reactive substances (TBARS). The sensory evaluation revealed that the T3 sample exhibited the highest overall acceptability. In conclusion, this study recommends that RCFE could be used as a natural preservative to enhance the shelf life of functional foods.

Automated summary

The oxidation of food emulsions can cause rancidity, leading to a shorter shelf life. Synthetic antioxidants are commonly used to prevent rancidity, but their potential health risks have prompted researchers to search for natural alternatives. This study investigated the potential use of Rosa canina fruit extract (RCFE) as a natural antioxidant to extend the shelf life of mayonnaise. The results showed that RCFE had high levels of phenols, flavonoids, and free radical scavenging activity. The mayonnaise samples enriched with RCFE had lower peroxide and free fatty acid levels compared to control samples, indicating a potent antioxidative ability. Sensory evaluation also showed that the mayonnaise sample with 0.50% RCFE had the highest overall acceptability. Overall, this study suggests that RCFE could be a natural preservative for enhancing the shelf life of functional foods.