Fatty Acid Composition and Antioxidant Properties of Cold-Pressed Marionberry, Boysenberry, Red Raspberry, and Blueberry Seed Oils

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 3; pp. 566 - 573
• Main Authors: Parry, John, Su, Lan, Luther, Marla, Zhou, Kequan, Yurawecz, M. Peter, Whittaker, Paul, Yu, Liangli
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 09.02.2005
• Subjects: alpha-Linolenic Acid - analysis; Antioxidants - analysis; Biological and medical sciences; Blueberry Plants - chemistry; Carotenoids - analysis; Fat industries; Fatty Acids - analysis; Food industries; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Oxidation-Reduction; Phenols - analysis; Plant Oils - chemistry; Rosaceae - chemistry; Seeds - chemistry; Tocopherols - analysis; Temperature; Rosaceae; Environmental factor; Lipids; Vegetable oil; Properties; n-3 fatty acid; Linolenic acid; fatty acid composition; antioxidant; phenolic; tocopherol; Dicotyledones; Blueberry; Angiospermae; Chemical composition; carotenoid; radical scavenging activity; OSI; berry seed oil; Fruit; Cold; Berry; Polyunsaturated fatty acid; Antioxidant; Fatty acids; Linolenic acid; Phenols; Unsaturated fatty acid; Spermatophyta; Rubus idaeus; Tocopherol; Carotenoid
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf048615t

Cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils were evaluated for their fatty acid composition, carotenoid content, tocopherol profile, total phenolic content (TPC), oxidative stability index (OSI), peroxide value, and antioxidant properties. All tested seed oils contained significant levels of α-linolenic acid ranging from 19.6 to 32.4 g per 100 g of oil, along with a low ratio of n−6/n−3 fatty acids (1.64−3.99). The total carotenoid content ranged from 12.5 to 30.0 μmoles per kg oil. Zeaxanthin was the major carotenoid compound in all tested berry seed oils, along with β-carotene, lutein, and cryptoxanthin. Total tocopherol was 260.6−2276.9 μmoles per kg oil, including α-, γ-, and δ-tocopherols. OSI values were 20.07, 20.30, and 44.76 h for the marionberry, red raspberry, and boysenberry seed oils, respectively. The highest TPC of 2.0 mg gallic acid equivalents per gram of oil was observed in the red raspberry seed oil, while the strongest oxygen radical absorbance capacity was in boysenberry seed oil extract (77.9 μmol trolox equivalents per g oil). All tested berry seed oils directly reacted with and quenched DPPH radicals in a dose- and time-dependent manner. These data suggest that the cold-pressed berry seed oils may serve as potential dietary sources of tocopherols, carotenoids, and natural antioxidants. Keywords: α-Linolenic acid; fatty acid composition; antioxidant; phenolic; tocopherol, carotenoid; radical scavenging activity; OSI; berry seed oil