Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
Artikel i vetenskaplig tidskrift, 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.

by-products

PUFA

Supercritical extraction

berries

vitamins

Författare

Lovisa Eliasson

RISE Research Institutes of Sweden

Leif Lundin

RISE Research Institutes of Sweden

Graziele Gustinelli Carvalho

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Cecilia Svelander

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Thomas Andlid

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Lilia Ahrné

Köpnehamns universitet

Marie Alminger

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Journal of Food Quality

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

Vol. 2018 1-10 6046074

Ämneskategorier

Analytisk kemi

Kemiska processer

Organisk kemi

DOI

10.1155/2018/6046074

Mer information

Skapat

2018-10-03