Effect of rosa mosqueta (rosa rubiginosa) extract on the performance of Chilean hazelnut oil (gevuina avellana mol.) at high temperature

Abstract

The effect of the addition of rosa mosqueta husk extract (RME) on thermal oxidation of nontreated (HZO) and treated (THZO) Chilean hazelnut seed oil was evaluated at 180°C for 18 h. THZO to which was added 339 mg/kg of α-tocopherol was used as a comparison model because RME supplied 314 mg/kg of α-tocopherol. Formation of polar compounds and degradation of tocols and carotenoid pigments were studied in these model systems. Degradation of trans-rubixanthin, trans-lycopene, and trans-β-carotene followed a pseudo first-order kinetics model. These pigments showed the same degradation rate in both HZO and THZO. The addition of RME to HZO and THZO decreased significantly (P < 0.05) the formation of polar compounds, lead to less degradation of tocols, and improved their oxidative stability with respect to oils without RME. This behavior can be attributed to carotenoid-tocopherol interaction, suggesting that these pigments can protect tocols against degradation at high temperature. Copyright ©