The antioxidant ability of Rosa sterilis carbon dots on oils

Abstract

Quality of edible oils is a critical component of food safety. The antioxidant properties of carbon dots (CDs) have been increasingly investigated. In this study, Rosa sterilis carbon dots (J-CDs) were synthesized using Rosa sterilis as the carbon source via a one-step hydrothermal method. The structural characteristics and morphology of J-CDs were characterized using techniques such as transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS). We have further explored the patterns of changes in oxidation parameters and fatty acid composition during the process of delaying lipid oxidation with different dosages of J-CDs were investigated. The results showed that the average particle size of the J-CDs was 2.75 nm, with an approximately spherical morphology. The particles exhibited a graphite-like carbon structure and were enriched with oxygen-containing functional groups such as hydroxyl and carbonyl groups on their surfaces. J-CDs exhibited significant scavenging effects on DPPH and ABTS radicals, with Effective Concentration 50 (EC₅₀) values of 29.07 μg/mL and 8.13 μg/mL, respectively, and demonstrated a notable capacity for reducing ferric ions. Furthermore, as the dosage of J-CDs increased to 0.06%, the acid value (AV) decreased to 1.00 ± 0.08 mg/g, the peroxide value (PV) dropped to 3.74 ± 0.24 mmol/kg, the p-anisidine value (PAV) reduced to 102, and the total oxidation value (TOTOX) declined to 110. These findings suggested that the addition of J-CDs effectively inhibited the oxidation of sunflower oil.