Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
Journal article, 2018

The influence of supercritical fluid extraction (SFE) and solvent extraction of oils from cloudberry, bilberry, and black currant seeds on the yield, chemical properties, and recovery of antioxidant compounds was investigated. SFE was performed for 1 h at 350 bar and at 50°C and 80°C. Fatty acids, vitamin E, carotenoids, and free radical-scavenging activity (DPPH) were assayed. SFE at 80°C resulted in higher oil yields for cloudberry and black currant seeds. The oils were rich in polyunsaturated fatty acids (PUFAs) (66.8%–75.9% w/w), with high percentages of linoleic and α-linolenic acids. The black currant seed extracts had the highest concentrations of vitamin E (range, 113.0–241.8 mg/100 g oil) and carotenoids (range, 11.5–32.3 mg/100 g oil) and the highest antioxidant activity. The cloudberry seed oils also had high antioxidant content and activity. These findings indicate the potential of SFE for the recovery of PUFA and antioxidant compounds in berry by-products.

Supercritical extraction

vitamins

by-products

PUFA

berries

Author

Graziele Gustinelli Carvalho

RISE Research Institutes of Sweden

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Lovisa Eliasson

RISE Research Institutes of Sweden

Cecilia Svelander

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Thomas Andlid

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Leif Lundin

RISE Research Institutes of Sweden

Lilia Ahrné

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

University of Copenhagen

RISE Research Institutes of Sweden

Marie Alminger

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Journal of Food Quality

0146-9428 (ISSN) 1745-4557 (eISSN)

Vol. 2018 1-10 6046074

Sustainable&Healthy - Development of sustainable processing technologies for converting by-products into healthy, added value ingredients and food products

Formas, 2014-02-25 -- 2017-12-31.

Subject Categories

Analytical Chemistry

Chemical Process Engineering

Organic Chemistry

DOI

10.1155/2018/6046074

More information

Latest update

1/18/2019