The effect of rosehip extract on indicators of animal fat oxidation process during storage

The article presents data on the study of the composition of water alcohol extract from rose hips growing in the Republic of Buryatia. Preparation of the extract consisted of the following operations: grinding of dry fruits, filling with water alcohol solution, extraction using an electromagnetic field of ultrahigh frequency and filtering of the resulting extract. The high total content of antioxidants in the extract 235,10 mg/g was revealed. the composition of the extract includes such compounds with antioxidant properties as vitamin C, vitamin E, carotenoids, flavonoids and others. The influence of 0.2 % rosehip extract on the oxidation process of pork fat was studied. Inhibition of lipid peroxidation processes when applying rosehip extract to the fat system and preservation of the antioxidant effect during short term heating of fat was noted.