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Chemical composition of caneberry (Rubus spp.) seeds and oils and their antioxidant potential.
J Agric Food Chem. 2004 Dec 29; 52(26):7982-7.JA

Abstract

Caneberries (Rubus spp. L.) are grown primarily throughout the Pacific Northwestern United States and Canada. Processing of caneberry fruit typically removes the seed, and the development of a value-added use of seeds could expand the market for caneberries and the profit margins for growers. An initial step toward the use of the seeds is a characterization of seed and oil. Our investigation has described compositional characteristics for seeds of five commonly grown caneberry species: red raspberry, black raspberry, boysenberry, Marion blackberry, and evergreen blackberry. Seeds from all five species had 6-7% protein and 11-18% oil. The oils contained 53-63% linoleic acid, 15-31% linolenic acid, and 3-8% saturated fatty acids. The two smaller seeded raspberry species had higher percentages of oil, the lowest amounts of saturated fatty acid, and the highest amounts of linolenic acid. Antioxidant capacities were detected both for whole seeds and for cold-pressed oils but did not correlate to total phenolics or tocopherols. Ellagitannins and free ellagic acid were the main phenolics detected in all five caneberry species and were approximately 3-fold more abundant in the blackberries and the boysenberry than in the raspberries.

Authors+Show Affiliations

Forage and Range Research Laboratory, USDA-ARS, Utah State University, 695 N.1100 E., Logan, Utah 84322-6300, USA. sbushman@cc.usu.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15612785

Citation

Bushman, B Shaun, et al. "Chemical Composition of Caneberry (Rubus Spp.) Seeds and Oils and Their Antioxidant Potential." Journal of Agricultural and Food Chemistry, vol. 52, no. 26, 2004, pp. 7982-7.
Bushman BS, Phillips B, Isbell T, et al. Chemical composition of caneberry (Rubus spp.) seeds and oils and their antioxidant potential. J Agric Food Chem. 2004;52(26):7982-7.
Bushman, B. S., Phillips, B., Isbell, T., Ou, B., Crane, J. M., & Knapp, S. J. (2004). Chemical composition of caneberry (Rubus spp.) seeds and oils and their antioxidant potential. Journal of Agricultural and Food Chemistry, 52(26), 7982-7.
Bushman BS, et al. Chemical Composition of Caneberry (Rubus Spp.) Seeds and Oils and Their Antioxidant Potential. J Agric Food Chem. 2004 Dec 29;52(26):7982-7. PubMed PMID: 15612785.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition of caneberry (Rubus spp.) seeds and oils and their antioxidant potential. AU - Bushman,B Shaun, AU - Phillips,Bliss, AU - Isbell,Terry, AU - Ou,Boxin, AU - Crane,Jimmie M, AU - Knapp,Steven J, PY - 2004/12/23/pubmed PY - 2005/1/27/medline PY - 2004/12/23/entrez SP - 7982 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 26 N2 - Caneberries (Rubus spp. L.) are grown primarily throughout the Pacific Northwestern United States and Canada. Processing of caneberry fruit typically removes the seed, and the development of a value-added use of seeds could expand the market for caneberries and the profit margins for growers. An initial step toward the use of the seeds is a characterization of seed and oil. Our investigation has described compositional characteristics for seeds of five commonly grown caneberry species: red raspberry, black raspberry, boysenberry, Marion blackberry, and evergreen blackberry. Seeds from all five species had 6-7% protein and 11-18% oil. The oils contained 53-63% linoleic acid, 15-31% linolenic acid, and 3-8% saturated fatty acids. The two smaller seeded raspberry species had higher percentages of oil, the lowest amounts of saturated fatty acid, and the highest amounts of linolenic acid. Antioxidant capacities were detected both for whole seeds and for cold-pressed oils but did not correlate to total phenolics or tocopherols. Ellagitannins and free ellagic acid were the main phenolics detected in all five caneberry species and were approximately 3-fold more abundant in the blackberries and the boysenberry than in the raspberries. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15612785/Chemical_composition_of_caneberry__Rubus_spp___seeds_and_oils_and_their_antioxidant_potential_ DB - PRIME DP - Unbound Medicine ER -