Berry seeds: a source of specialty oils with high content of bioactives and nutritional value
2009
VAN HOED, V. | DE CLERCQ, N. | ECHIM, C. | ANDJELKOVIC, M. | LEBER, E. | DEWETTINCK, K. | VERHÉ, R.
Selected berry seed oils from blackberry, blueberry, cranberry, strawberry, red raspberry and kiwi were characterized for their quality and nutritional characteristics. These oils are by-products of berry juice production that have only recently gained commercial interest. Free fatty acid content was below 1.6% for all examined oil samples. Peroxide value ranged between 0.6 and 44 mg O₂/kg oil for blackberry and kiwi seed oils, respectively, and p-anisidine value varied from 6 in cranberry to 23 in strawberry. Linolenic acid content ranged from 17.53% in blackberry seed oil to 57.60% in kiwi seed oil. The oxidative stability of all oils was rather low (0.17 h for kiwi to 8.4 h for blackberry at 97.8C). Phytosterol contents ranged between 403 and 692 mg/100 g for blackberry and cranberry, respectively. The content of tocols (tocopherol + tocotrienol) varied from 34.4 for kiwi to 2,133 mg/kg for red raspberry seed oils. A waste stream of fruit processing is used to extract the oil from berry seeds. Such oils are particularly rich in essential fatty acids (with a favorable low n-6/n-3 ratio) and antioxidants. They are incorporated in cosmetic preparations such as hand and body creams, and shampoos. Their composition is also interesting from a nutritional point of view. As the commercial interest is growing, chemical studies are necessary to elucidate the composition, activity and stability of different berry seed oils.
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