# Improvement of the Oxidative Stability of Rosehip, Hemp, and Passion Fruit Oils by the Addition of Monocyclic Phenols as Antioxidants

## TL;DR

This paper shows that adding monocyclic phenols improves the oxidative stability of several plant oils, with results influenced by molecular structure and oil composition.

## Contribution

The study introduces the use of monocyclic phenolic acids to enhance oil stability and validates the BQC-Redox System method for measuring antioxidant activity.

## Key findings

- Phenolic acids like caffeic and syringic acid improve the oxidative stability of rosehip, hemp, and passion fruit oils.
- Oxidative stability depends on the molecular structure of phenolic acids, oil solubility, fatty acid composition, and temperature.
- The BQC-Redox System is a suitable and effective method for measuring antioxidant activity in oils.

## Abstract

Caffeic, syringic, and protocatechuic acids are phenolic acids with important antioxidant activity. In this work we studied how the oxidative stability of rosehip, hemp, and passion fruit oils improves with the addition of these antioxidant acids. We used the BQC-Redox System method to measure the antioxidant activity of oils and phenolic acids, and compared these results with other methods described in the literature. In addition, principal components analysis was used to show the relationship between oxidant activity and fatty acids in the oils studied. The results show, in most cases, the improvement of oxidative stability of oils by addition of phenolic acids, and that oxidative stability is determined by the molecular structure of phenolic acids, solubility of oils, the composition of oils in fatty acids, and the influence of temperature in stabilizing phenolic acids and oils. In addition, we support that the BQC-Redox System (BRS) is a suitable method to measure antioxidant activity.