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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

Abstract

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.

Authors+Show Affiliations

Department of Biochemistry, Memorial University of Newfoundland , St. John's, Newfoundland and Labrador A1B 3X9, Canada.Northern Lights Biotechnology, Limited , St. John's, Newfoundland and Labrador A1C 2H3, Canada.Department of Biochemistry, Memorial University of Newfoundland , St. John's, Newfoundland and Labrador A1B 3X9, Canada.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27203814

Citation

Li, Quanquan, et al. "Chemical Characteristics of Cold-Pressed Blackberry, Black Raspberry, and Blueberry Seed Oils and the Role of the Minor Components in Their Oxidative Stability." Journal of Agricultural and Food Chemistry, vol. 64, no. 26, 2016, pp. 5410-6.
Li Q, Wang J, Shahidi F. 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;64(26):5410-6.
Li, Q., Wang, J., & Shahidi, F. (2016). Chemical Characteristics of Cold-Pressed Blackberry, Black Raspberry, and Blueberry Seed Oils and the Role of the Minor Components in Their Oxidative Stability. Journal of Agricultural and Food Chemistry, 64(26), 5410-6. https://doi.org/10.1021/acs.jafc.6b01821
Li Q, Wang J, Shahidi F. 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 6;64(26):5410-6. PubMed PMID: 27203814.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical Characteristics of Cold-Pressed Blackberry, Black Raspberry, and Blueberry Seed Oils and the Role of the Minor Components in Their Oxidative Stability. AU - Li,Quanquan, AU - Wang,Jiankang, AU - Shahidi,Fereidoon, Y1 - 2016/06/21/ PY - 2016/5/21/entrez PY - 2016/5/21/pubmed PY - 2017/4/14/medline KW - black raspberry seed oil KW - blackberry see oil KW - blueberry seed oil KW - carotenoids KW - chlorophylls KW - fatty acids KW - oxidative stability KW - pigments KW - positional distribution of fatty acids KW - tocols KW - tocopherols KW - tocotrienols KW - triacylglycerols SP - 5410 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 26 N2 - 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/27203814/Chemical_Characteristics_of_Cold_Pressed_Blackberry_Black_Raspberry_and_Blueberry_Seed_Oils_and_the_Role_of_the_Minor_Components_in_Their_Oxidative_Stability_ DB - PRIME DP - Unbound Medicine ER -