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 © 2006 by AOCS Press.