Chemical Characteristics of Cold-Pressed Blackberry, Black Raspberry, and Blueberry Seed Oils and the Role of the Minor Components in Their Oxidative Stability.J Agric Food Chem. 2016 Jul 06; 64(26):5410-6.JA
The chemical characteristics of cold-pressed blackberry, black raspberry, and blueberry seed oils were evaluated for their fatty acid composition, positional distribution of fatty acids, triacylglycerol (TAG) profile, and minor component profile. The role of minor components, including tocols and pigments, on the oxidative stability was also investigated using high-temperature- and fluorescent-lighting-induced oxidation before and after tested berry seed oils were stripped of their minor components. The results indicated that all tested berry seed oils contained significant levels of palmitic (C16:0), stearic (C18:0), oleic (18:1), linoleic (C18:2ω-6), and α-linolenic (C18:3ω-3) acids, along with a favorable ratio of ω-6/ω-3 fatty acids (1.49-3.86); palmitic, stearic, oleic, and α-linolenic acids were predominantly distributed on the terminal positions. Six TAGs, namely, LnLnLn, LnLLn, LLLn, LLL, OLL, and OLLn, were the major species detected in the tested berry seed oils. Total tocol contents were 286.3-1302.9 mg/kg, which include α-, γ-, and δ-tocopherols as well as δ-tocotrienol. Oxidative stability of the three berry seed oils was compromised after the removal of tocols under high-temperature-induced oxidation, while the loss of pigments (chlorophylls) led to weak oxidative stability when exposed to fluorescent lights.