Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
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, v...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/6046074 |
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| author | Graziele Gustinelli Lovisa Eliasson Cecilia Svelander Thomas Andlid Leif Lundin Lilia Ahrné Marie Alminger |
| author_facet | Graziele Gustinelli Lovisa Eliasson Cecilia Svelander Thomas Andlid Leif Lundin Lilia Ahrné Marie Alminger |
| author_sort | Graziele Gustinelli |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-967411bcbca5403d9ba80608afd0b129 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-967411bcbca5403d9ba80608afd0b1292025-02-03T01:07:31ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/60460746046074Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant ActivityGraziele Gustinelli0Lovisa Eliasson1Cecilia Svelander2Thomas Andlid3Leif Lundin4Lilia Ahrné5Marie Alminger6Department of Bioscience and Materials, Research Institutes of Sweden, Gothenburg 402 29, SwedenDepartment of Bioscience and Materials, Research Institutes of Sweden, Gothenburg 402 29, SwedenDepartment of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg 412 96, SwedenDepartment of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg 412 96, SwedenDepartment of Bioscience and Materials, Research Institutes of Sweden, Gothenburg 402 29, SwedenDepartment of Bioscience and Materials, Research Institutes of Sweden, Gothenburg 402 29, SwedenDepartment of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg 412 96, SwedenThe 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.http://dx.doi.org/10.1155/2018/6046074 |
| spellingShingle | Graziele Gustinelli Lovisa Eliasson Cecilia Svelander Thomas Andlid Leif Lundin Lilia Ahrné Marie Alminger Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity Journal of Food Quality |
| title | Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity |
| title_full | Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity |
| title_fullStr | Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity |
| title_full_unstemmed | Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity |
| title_short | Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity |
| title_sort | supercritical fluid extraction of berry seeds chemical composition and antioxidant activity |
| url | http://dx.doi.org/10.1155/2018/6046074 |
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