Abstract
BACKGROUND Cold-pressed berry seed oils are used for consumption and other applications including skin and hair care. They are natural products which gain the attention of customers. In this study, strawberry, raspberry and blackberry seed oils used for cosmetic purposes, purchased from three different European producers, were analyzed. The aim of the study was to assess the quality and oxidative stability of the berry fruit oils, thus they were analyzed after purchase and after 4 and 8 weeks of storage at room temperature. METHODS Acid and peroxide values were determined in the tested oils, as was oxidative stability, which was measured using pressure differential scanning calorimetry (PDSC). Additionally, fatty acid profiles and thei. RESULTS nd. Cold-pressed berry seed oils are used for consumption and other applications including skin and hair care. They are natural products which gain the attention of customers. In this study, strawberry, raspberry and blackberry seed oils used for cosmetic purposes, purchased from three different European producers, were analyzed. The aim of the study was to assess the quality and oxidative stability of the berry fruit oils, thus they were analyzed after purchase and after 4 and 8 weeks of storage at room temperature. Materials and methods. Acid and peroxide values were determined in the tested oils, as was oxidative stability, which was measured using pressure differential scanning calorimetry (PDSC). Additionally, fatty acid profiles and their distribution at sn-1,3 and sn-2 positions of triacylglycerols were characterized. Results, principal. Most of the fatty acids of the tested berry seed oils are polyunsaturated fatty acids (67.04-74.95%). The results show the low quality of the tested oils in terms of oxidative stability (high peroxide values: 21.9-249.6 mEq O2/kg oil). CONCLUSIONS Based on this study, it is necessary to evaluate the effects of these products on the body. Moreover, standards clarifying the oxidation of cosmetic oils should be set internationally.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Acta Scientiarum Polonorum Technologia Alimentaria
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
