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7136738 
Journal Article 
Blackberry (Rubus fruticosus L.) and raspberry (Rubus idaeus L.) seed oils extracted from dried press pomace after longterm frozen storage of berries can be used as functional food ingredients 
Radocaj, O; Vujasinovic, V; Dimic, E; Basic, Z; , 
2014 
1 
European Journal of Lipid Science and Technology
ISSN: 1438-7697
EISSN: 1438-9312 
WILEY 
HOBOKEN 
1015-1024 
WOS:000340537000010 
Prolonged storage of frozen berries had some impact on the quality of the oils compared to the fresh sample. Free fatty acid content (FFA) and peroxide values (PV) increased in blackberry oil (BO) (from 1.18 to 3.54% oleic acid) and in raspberry oil (RO) (from 2.66 to 8.84% oleic acid). PV values were higher in the RO (increased from 4.82 to 13.97 mmol/kg) than in the BO (increased from 3.73 to 11.14 mmol/kg). Both oils were very high in omega-6 FA (%): 63.66 +/- 0.49 for BO and 54.94 +/- 0.18 for RO, and omega-3 FA (%): 14.77 +/- 0.42 for BO and 32.38 +/- 0.38 for RO, with their ratio of 1.8 and 4.5. Both oils have shown a very high level of alpha, beta + gamma, and delta-tocopherols. Much higher levels of campesterols and stigmasterols were found in the BO, while the content of beta-sitosterols was much higher in the RO. Total phenolic content was much higher in the BO (similar to 27%). Our results demonstrated that pomace, despite longterm frozen storage, is a good raw material for oil extraction, as its oil composition remains stable. Chemical characteristics suggested that oils are of high quality and a possible source of functional ingredients.Practical applications: Pomace is a fruit processing waste, which is currently underutilized, and not used much for food production. Blackberry and raspberry seed pomaces that mostly consist of seeds are generated in large quantities. Both seed oils are of high quality and rich in essential omega fatty acids and very high content of bioactive compounds such as tocopherols, phenols, sterols, and carotenoids that have antioxidant properties. Due to their nutritional and antioxidant properties they are considered value-added products that can be successfully used for functional and nutraceutical food products.