Effect of rosehip extraction process on oil and defatted meal physicochemical properties

Abstract

The physicochemical properties of oil from Rosa affinis rubiginosa seeds were analyzed after extraction by (i) organic solvent, (ii) cold pressing, and (iii) cold pressing assisted by enzymatic pretreatment using a mixture of the Novo-Nordisk A/S products Cellubrix (cellulase and hemicellulase activities) and Olivex (pectinase, cellulase, and hemicellulase activities). There were no significant differences in oil quality parameters, such as iodine value, refractive index, saponification value, unsaponifiable matter, and FA profile, when applying any of the three extraction processes. Although significant variations were observed in FFA content (acid value) and PV of the oil obtained by both of the cold-pressing oil extraction processes, these results were lower than the maximum value established from the Codex Alimentarius Commission. All-trans-retinoic acid content improved by 700% in rosehip oil obtained through cold pressing, with and without enzymatic pretreatment, in comparison with organic solvent extraction. This result is quite important for cosmetic oil because all-trans-retinoic acid is the main bioactive component responsible for the regenerative properties of this oil.

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Correspondence to M. E. Zúñiga.

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Concha, J., Soto, C., Chamy, R. et al. Effect of rosehip extraction process on oil and defatted meal physicochemical properties. J Amer Oil Chem Soc 83, 771–775 (2006). https://doi.org/10.1007/s11746-006-5013-2

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Key Words

  • All-trans-retinoic acid
  • defatted meal quality
  • oil extraction
  • Rosa affinis rubiginosa
  • rosehip