Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/110642
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dc.contributor.authorBada Gancedo, Juan Carlos-
dc.contributor.authorLeón Camacho, Manuel-
dc.contributor.authorCopoví, Paula-
dc.contributor.authorAlonso López, Leocadio-
dc.date.accessioned2015-02-13T11:43:39Z-
dc.date.available2015-02-13T11:43:39Z-
dc.date.issued2014-09-
dc.identifierdoi: 10.1080/10942912.2011.614369-
dc.identifierissn: 1094-2912-
dc.identifiere-issn: 1532-2386-
dc.identifier.citationInternational Journal of Food Properties 17(1): 77-85 (2014)-
dc.identifier.urihttp://hdl.handle.net/10261/110642-
dc.description.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.-
dc.publisherTaylor & Francis-
dc.rightsclosedAccess-
dc.subjectTocotrienols-
dc.subjectTocopherols-
dc.subjectSterols-
dc.subjectFatty acids-
dc.subjectOil-
dc.subjectSeed-
dc.subjectBerry-
dc.subjectCurrant-
dc.titleCharacterization of Berry and Currant Seed Oils from Asturias, Spain-
dc.typeartículo-
dc.identifier.doi10.1080/10942912.2011.614369-
dc.relation.publisherversionhttp://dx.doi.org/10.1080/10942912.2011.614369-
dc.date.updated2015-02-13T11:43:39Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.relation.csic-
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
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