Characteristics of blackberry and raspberry seeds and oils

Abstract

This study is concerned with the determination of technological quality characteristics of dried pomaces, i.e. blackberry and raspberry seeds, along with the quality parameters, content of total carotenoids and chlorophyl and transparency of crude extracted oil (using organic solvent). Blackberry seeds (Rubus fruticosus L.) were obtained from a domestic variety Čačanska bestrna, while the raspberry seeds (Rubus idaeus L.) were of the variety Willamette. Oil content of the blackberry pomace was 13.97 and 14.34%, while the oil content of the raspberry pomace was 13.44 and 14.33% on dry basis (d.b.). In regard to technological characteristics of the pomaces, i.e. volumetric and specific weight, no considerably difference was found. However, a weight test for 1000 seeds showed a significant difference in weight: 3.5 g (d.b.) for the blackberry pomace and 1.5 g for the raspberry pomace (d.b.). Proximate analysis of blackberry seed oil showed that this oil had better quality since the FFA value was 3.43% (sample B1) and 3.53% (sample B2), while the peroxide value was 8.89 and 11.16 mmol/kg, respectively. Raspberry seed oil had higher FFA (8.59 and 8.83% for sample R1 and R2) and peroxide values (13.99 and 13.84 for sample R1 and R2) than the blackberry seed oil. Crude extracted blackberry seed oil had a brown-greenish color due to the high total chlorophyll content (around 3000 mg/kg dissolved in cyclohexane). Raspberry seed oil had a dark yellowishorange color, due to lower chlorophyll content (around 200 mg/kg) compared to the blackberry seed oil, while the content of total carotenoids was slightly higher in this oil (around 40 mg/kg) compared to the blackberry seed oil (33 mg/kg). [Projekat Ministarstva nauke Republike Srbije, br. TR 31014: Development of the new functional confectionery products based on oil crops

Changes of bioactive components in berry seed oils during supercritical CO2extraction

“…The studied oil fractions revealed varying carotenoid content. The results for raspberry oil were lower than those reported by Oomah et al () (230 mg kg −1 ), and similar to those given by Parry and Yu () (12.5 μmol kg −1 , or 6.7 mg kg −1 ) and Dimić et al () (39.06–41.44 mg kg −1 ).…”

“…In a study by Van Hoed et al () cold‐pressed oils from strawberries and raspberries had AV of 3.06 and 0.97 and PV of 26.25 mg kg −1 and 18.74 mg kg −1 respectively. In turn, raspberry seed oil obtained by cold solvent extraction by Oomah et al () and Dimić et al () exhibited AV of 17.18–18.74 and PV of 8.25 meq O 2 kg −1 and 13.84–13.99 mmol kg −1 (27.68–27.98 meq O 2 kg −1 ), respectively. The studied oil fractions revealed varying carotenoid content.…”

“…They contain dietary fiber as well as multiple vitamins and minerals, thanks to which they have high nutritional value. They are also rich in vitamin C, carotenoids, and polyphenolic compounds (Dimić, Vujasinović, Radočaj, & Pastor, ; Pap, Pongrácz, Myllykoski, & Keiski, ). Poland is now the largest producer of berry fruits in the European Union, with 2014 crops estimated at over 569,000 tons (Witkowski & Dmochowska, ).…”

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

“…After 26 days pH values decreased, probably due to the production of organic acids mainly by the LAB (Jones, ); there were significant differences between the samples with different extracts ( P < 0.05). The pH values of burgers with ETE could be lower due to presence of ascorbic and phenolic acids, which are extracted from raspberry pomace with ethanol (Dimić et al ., ). The effects of additives on pH as well as its changes during storage in E2 were quite similar to E1, except that pH of the all stored samples significantly increased after 17–24 days.…”

Raspberry pomace alters cecal microbial activity and reduces secondary bile acids in rats fed a high-fat diet

“…Additionally, the disruption of complexes between fibers and polyphenols by fine grinding increased the concentration of these bioactive compounds. Moreover, approximately 80% of the raspberry pomace comprises seeds [38], which consist of approximately 23% oil enriched with polyunsaturated fatty acids (PUFAs) [25,26]. The fine grinding of the native raspberry pomace released the accumulated lipid fraction from the seeds and thus increased the level of available fat in the examined raspberry pomace.…”