The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps
Saponification is the process in which triglycerides are combined with a strong base to form fatty acid metal salts during the soap-making process. The distribution of unsaturated and saturated fatty acid determines the hardness, aroma, cleansing, lather, and moisturizing abilities of soaps. Plant e...
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| Format: | Article |
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MDPI AG
2018-09-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/23/9/2356 |
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| author | Natalia Prieto Vidal Oludoyin Adeseun Adigun Thu Huong Pham Abira Mumtaz Charles Manful Grace Callahan Peter Stewart Dwayne Keough Raymond Horatio Thomas |
| author_facet | Natalia Prieto Vidal Oludoyin Adeseun Adigun Thu Huong Pham Abira Mumtaz Charles Manful Grace Callahan Peter Stewart Dwayne Keough Raymond Horatio Thomas |
| author_sort | Natalia Prieto Vidal |
| collection | DOAJ |
| description | Saponification is the process in which triglycerides are combined with a strong base to form fatty acid metal salts during the soap-making process. The distribution of unsaturated and saturated fatty acid determines the hardness, aroma, cleansing, lather, and moisturizing abilities of soaps. Plant extracts, such as rosemary, vegetable, and essential oils are frequently added to soaps to enhance quality and sensory appeal. Three natural soaps were formulated using cold saponification to produce a base or control bar (BB), hibiscus rosehip bar (H), and a forest grove bar (FG). Rosemary extract (R) or essential oil (A) blends were added as additives to each formulation prior to curing to evaluate the effects of natural plant additives on the lipid composition and sensory characteristics of these natural herbal soaps. A total of seven natural soaps, three without additives (BB, H, FG) and four with additives (BBR, HA, FGR, FGA), were manufactured and studied. The majority (86–99%) of the polyunsaturated fatty acids (5.0–7.0 µg/mg) remained unsaponified in the manufactured natural soaps regardless of feedstock used. Principal component analysis (PCA) analyses showed the unsaponifiable fatty acids were different in the hibiscus bar compared to the other bars. There was a very strong correlation between the content of unsaponified C18:3n3 and C18:1n9 in all natural soaps. These results indicate that unsaponified fatty acids are important contributors to the quality and overall sensory perception and preference of natural herbal soaps following manufacturing by cold saponification. |
| first_indexed | 2024-12-19T04:12:23Z |
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| id | doaj.art-ae75aa66430d4a63a56844a54ccb85bf |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-19T04:12:23Z |
| publishDate | 2018-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-ae75aa66430d4a63a56844a54ccb85bf2022-12-21T20:36:24ZengMDPI AGMolecules1420-30492018-09-01239235610.3390/molecules23092356molecules23092356The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal SoapsNatalia Prieto Vidal0Oludoyin Adeseun Adigun1Thu Huong Pham2Abira Mumtaz3Charles Manful4Grace Callahan5Peter Stewart6Dwayne Keough7Raymond Horatio Thomas8School of Science and the Environment/Boreal Ecosystem Research Facility, Grenfell Campus, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, CanadaSchool of Science and the Environment/Boreal Ecosystem Research Facility, Grenfell Campus, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, CanadaSchool of Science and the Environment/Boreal Ecosystem Research Facility, Grenfell Campus, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, CanadaSchool of Science and the Environment/Boreal Ecosystem Research Facility, Grenfell Campus, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, CanadaSchool of Science and the Environment/Boreal Ecosystem Research Facility, Grenfell Campus, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, CanadaSchool of Science and the Environment/Boreal Ecosystem Research Facility, Grenfell Campus, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, CanadaSchool of Science and the Environment/Boreal Ecosystem Research Facility, Grenfell Campus, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, CanadaSchool of Science and the Environment/Boreal Ecosystem Research Facility, Grenfell Campus, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, CanadaSchool of Science and the Environment/Boreal Ecosystem Research Facility, Grenfell Campus, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, CanadaSaponification is the process in which triglycerides are combined with a strong base to form fatty acid metal salts during the soap-making process. The distribution of unsaturated and saturated fatty acid determines the hardness, aroma, cleansing, lather, and moisturizing abilities of soaps. Plant extracts, such as rosemary, vegetable, and essential oils are frequently added to soaps to enhance quality and sensory appeal. Three natural soaps were formulated using cold saponification to produce a base or control bar (BB), hibiscus rosehip bar (H), and a forest grove bar (FG). Rosemary extract (R) or essential oil (A) blends were added as additives to each formulation prior to curing to evaluate the effects of natural plant additives on the lipid composition and sensory characteristics of these natural herbal soaps. A total of seven natural soaps, three without additives (BB, H, FG) and four with additives (BBR, HA, FGR, FGA), were manufactured and studied. The majority (86–99%) of the polyunsaturated fatty acids (5.0–7.0 µg/mg) remained unsaponified in the manufactured natural soaps regardless of feedstock used. Principal component analysis (PCA) analyses showed the unsaponifiable fatty acids were different in the hibiscus bar compared to the other bars. There was a very strong correlation between the content of unsaponified C18:3n3 and C18:1n9 in all natural soaps. These results indicate that unsaponified fatty acids are important contributors to the quality and overall sensory perception and preference of natural herbal soaps following manufacturing by cold saponification.http://www.mdpi.com/1420-3049/23/9/2356natural herbal soapfatty acid compositionunsaponified fatty acidssensory perception |
| spellingShingle | Natalia Prieto Vidal Oludoyin Adeseun Adigun Thu Huong Pham Abira Mumtaz Charles Manful Grace Callahan Peter Stewart Dwayne Keough Raymond Horatio Thomas The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps Molecules natural herbal soap fatty acid composition unsaponified fatty acids sensory perception |
| title | The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps |
| title_full | The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps |
| title_fullStr | The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps |
| title_full_unstemmed | The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps |
| title_short | The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps |
| title_sort | effects of cold saponification on the unsaponified fatty acid composition and sensory perception of commercial natural herbal soaps |
| topic | natural herbal soap fatty acid composition unsaponified fatty acids sensory perception |
| url | http://www.mdpi.com/1420-3049/23/9/2356 |
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