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Characterization of Berry and Currant Seed Oils from Asturias, Spain

AuthorsBada Gancedo, Juan Carlos CSIC ORCID; León Camacho, Manuel ; Copoví, Paula CSIC; Alonso López, Leocadio CSIC ORCID
Fatty acids
Issue DateSep-2014
PublisherTaylor & Francis
CitationInternational Journal of Food Properties 17(1): 77-85 (2014)
AbstractThe composition of blackberry, raspberry, blueberry, redcurrant, and blackcurrant seed oil from the region of Asturias (Spain) was studied. The oil content of blueberry was 13.27 ± 0.11 g/100 g seed, blackberry 15.68 ± 0.59 g/100 g seed, raspberry 10.55 ± 0.82 g/100 g seed, redcurrant 9.11 ± 0.59 g/100 g seed, and blackcurrant 26.15 ± 0.76 g/100 g seed. Polyunsaturated fatty acid contents was also studied, the most notable findings being 67.96 ± 1.96 g/100 g oil of linoleic acid in blackberry, 14.91 ± 0.11 g/100 g oil of γ-linolenic acid in blackcurrant, and 4.48 ± 0.6 g/100 g oil stearidonic acid in redcurrant g/100 g oil. Sterol content was also studied, the most notable findings being 87.58 ± 1.11 g/100 g total sterols and 10.01 ± 0.08 g/100 g total sterols in ß-sitosterol and campesterol, respectively, in redcurrant. The most notable finding as regards tocopherols content was 109.17 ± 4.96 mg/100 g oil in raspberry, of which γ-tocopherol constitutes 58.19 ± 0.61 mg/100 g oil. As to tocotrienol, blackcurrant stood out with a content of 6.43 ± 0.36 mg/100 g oil. These seeds have a high nutritionalvalue added.
Publisher version (URL)http://dx.doi.org/10.1080/10942912.2011.614369
Identifiersdoi: 10.1080/10942912.2011.614369
issn: 1094-2912
e-issn: 1532-2386
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(IPLA) Artículos
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