Académique Documents
Professionnel Documents
Culture Documents
www.elsevier.com/locate/foodchem
B. Dave Oomaha,*, Stephanie Ladetb, David V. Godfreya, Jun Liangc, Benoit Girarda
a
Food Research Program, Agriculture and Agri-Food Canada, Pacic Agri-Food Research Centre, Summerland, British Columbia V0H 1Z0, Canada
b
E.N.S.A.M., Ecole Nationale Superieure Agronomique de Montpellier, 2, Place Pierre Viala, 34060 Montpellier Cedex 1, France
c
Shaanxi Fruit Crops Research Centre, Xi'an, Shaanxi 710065, China
Abstract
Studies were conducted on properties of oil extracted from raspberry seeds. Oil yield from the seed was 10.7%. Physicochemical
properties of the oil include: saponication number 191; diene value 0.837; p-anisidine value 14.3; peroxide value 8.25 meq/kg;
carotenoid content 23 mg/100 g; and viscosity of 26 mPa.s at 25 C. Raspberry seed oil showed absorbance in the UV-B and UV-C
ranges with potential for use as a broad spectrum UV protectant. The seed oil was rich in tocopherols with the following composition (mg/100 g): a-tocopherol 71; g-tocopherol 272; d-tocopherol 17.4; and total vitamin E equivalent of 97. The oil had good oxidation resistance and storage stability. Lipid fractionation of crude raspberry seed oil yielded 93.7% neutral lipids, 3.5% phospholipids,
and 2.7% free fatty acids. The main fatty acids of crude oil were C18:2 n-6 (54.5%), C18:3 n-3 (29.1%), C18:1 n-9 (12.0%), and C16:0
(2.7%). The ratio of fatty acids, polyunsaturates to monounsaturates to saturates varied depending on lipid fraction. Polymorphic
changes were observed in thermal properties of raspberry seed oil. # 2000 Published by Elsevier Science Ltd. All rights reserved.
Keywords: Raspberry seed; Raspberry oil; Oil quality; Tocopherols; Storage; DSC; Chemical and physical parameters
1. Introduction
About 18,000 metric tonnes of raspberries are produced annually in Canada with the total global production at 312 thousand metric tonnes. In the
processing of raspberry juice, the seed becomes a
byproduct which is currently under exploited. Oil from
raspberry seed could amount to over 400 metric tonnes,
assuming 10% of seed in fresh berries, 23% oil content
of seeds (Johansson, Laakso & Kallio, 1997) and that
all raspberry produced in Canada is processed as juice.
The composition of raspberry seeds compiled by Winton and Winton (1935) reveals that as early as 1907 oil
expressed from the seed amounted to 14.618%. These
raspberry seed oils contained 0.731.10% phytosterol,
and had a saponication value of 187192. Recently,
Johansson et al. (1997) found that linoleic, a-linolenic,
oleic and palmitic acids were typically the most abundant fatty acids from seed oil of 22 common edible wild
northern berries, including raspberry. The seed mass,
100 seed weight, and seed oil content for raspberry were
10.1% (fw), 180 mg, and 23.2%, respectively.
Pacic Agri-Food Research Centre contribution no. 2017.
* Corresponding author. Tel.: +1-250-494-6399; fax: +1-250-4940755.
E-mail address: oomahd@em.agr.ca (B.D. Oomah).
$
0308-8146/00/$ - see front matter # 2000 Published by Elsevier Science Ltd. All rights reserved.
PII: S0308-8146(99)00260-5
188
189
190
human eye, was low for raspberry seed oil, inferring low
levels or absence of yellow pigments in the oil. Green
pigments, particularly chlorophyll content, usually
measured at 630, 670 and 710 nm, was negligible as
indicated by very low absorbance (0.0030.007) in the
600750 nm range for raspberry seed oil (1% oil in
hexane). The negligible amount of green pigments does
not impart undesirable color to the oil and may be
unable to promote oil oxidation, especially in the presence of light. Raspberry seed oil contained yellow coloring as indicated by absorbance between 0.084 and
0.108 at 440460 nm for 1% oil in hexane and was
equivalent to the Munsell 1.25 Y 8/16 rating. These
yellow colors which include carotenoids are benecial,
since they simulate the appearance of butter without the
use of primary colorants such as carotenes, annatos,
and apocarotenals commonly used in the oil and fat
industry. Actual carotenoid content of raspberry seed
oil was 23 mg/100 g of oil (Table 1).
Table 1
Physicochemical characteristics of raspberry, saower and grape seed
oils
Characteristica
Raspberry
Oil yield
dry matter (%)
Seed moisture (%)
Viscosity (mPas.s)b
Saponication
number
Diene value
Triene value
p-Anisidine value
Peroxide value
(meq/kg)
Carotenoid content
(mg/100 g)
10.70.3
13.60.1
261.1
1910.1
0.8370.0003
d
14.30.2
8.250.1
Saower
Grape
47.30.4
191.60.6
49.40.3
192.90.4
0.5140.006
0.1340.006
5.360.006
3.520.04
0.4670.001
0.0890.001
10.460.03
0.960.01
230.04
Means of 3.
Means of 10 measurements over ramping stress range (2.5 to 10 Pa).
Not applicable.
Not detected.
b
c
d
Table 2
Tocopherol contents of raspberry, saower and grape seed oils (mg/100 g)
Tocopherol
a
Oils
Raspberry
Hexane extracted
Cold pressed
Saower
Grape
a
b
c
Means of 2.
Trace.
Not detected.
Tocotrienol
Total
Vitamin E
710.5
46.12.2
56.00.09
5.60.0
2722.6
14411.7
1.10.1
3.30.3
17.40.5
7.10.7
3603.6
19813.2
59.01.0
55.40.9
970.8
613.3
570.9
11.80.1
2.00.2
2.30.0
15.70.2
28.50.5
191
Table 3
Fatty acid composition of raspberry seed oil
Composition (mass%)
Crude oila
Fatty acid
Fractions (%)b
C16:0
C18:0
C18:1
C18:2
C18:3
a
b
c
2.690.14
0.970.01
11.990.01
54.520.10
29.110.05
Neutral
lipid
Free fatty
acid
Phospholipid
93.72.0
2.68
1.02
12.11
55.12
28.74
3.51.13
10.46
1.26
26.62
47.28
14.35
2.73.1
10.92
Means of 4.
Means of 2.
Not detected.
Fig. 2. Stability of raspberry seed oil at 37 C evaluated as peroxide value. *=raspberry seed oil, &=saower seed oil.
19.24
63.55
6.29
192
for the neutral, free fatty acid and phospholipid fractions, respectively.
Raspberry seed oil has unique thermal characteristics
(Fig. 3). The oil presented a crystallization peak
at62 C with enthalpy of 38.3 J/g. Polymorphism was
detected in raspberry seed oil: after melting of the low
temperature modication at 45 C, an additional
modication crystallized with an exothermic peak at
43 C. At 23 C, peak temperature, this modication
melted with an originally existing crystallite of the same
kind. Similar DSC tracings were observed for grapeseed
oil in this study and by Kaisersberger (1990) and safower oil (data not presented). These polymorphic
changes can be hindered by addition of emulsiers (Kaisersberger). According to Garti, Schlichter and Sarig
(1988), the rst small endothermic peak at 45 C represents the melting of the unstable a crystal form followed
by the crystallization of the more stable b form which is
characterized by an exothermic peak. The melting
enthalpy of raspberry seed oil was 75 J/g. The amount of
melting according to DSC determinations (ratio of enthalpies) was 50.9%, i.e. the solidliquid ratio of approximately 1:1 at 23 C. This solidliquid ratio and, melting
and recrystallization characteristics of raspberry seed oil
can impinge on its consistency, taste and texture.
The potential for production of oil as a byproduct of
raspberry seed appears to be excellent. The unique fatty
acid composition, high tocopherol content and quality
and hence high protection against oxidative stress, relatively good shelf life, and other desirable physicochemical characteristics indicate potential uses of raspberry
seed oil in food, pharmaceutics, cosmetics, and other
nonfood industries. The microconstituents of raspberry
seed oil with its rich array of phytochemicals, especially
the omega-3 fatty acids and tocopherols suggest that it
is a nutraceutical and may be marketed as a dietary
supplement with a structure/function claim about healthy blood circulation. The production of oil from raspberry seed provides the use of a renewable resource, and
at the same time adding value to agricultural products
and improving the environment.
References
Association of Ocial Analytical Chemists (1984). Ocial methods of
analyses. Washington, DC: Association of Ocial Analytical Chemists.
Association of Ocial Analytical Chemists (1990). Ocial methods of
analyses. Washington, DC: Association of Ocial Analytical Chemists.
American Oil Chemists Society (1993). Ocial methods and recommended practices of the American Oil Chemists' Society. Champaign,
IL: American Oil Chemists' Society.
Carnat, A. P., Pourrat, H., & Pourrat, A. (1979). Etude de l'activite,
antioxidante de l'huile de pepins de framboise Rubus idaeus L.
(Rosacees). Annales Pharmaceutiques Francaises, 37, 119123.
Carelli, A. A., Brevedan, M. I. V., & Crapiste, G. H. (1997). Quantitative determination of phospholipids in sunower oil. Journal of
American Oil Chemists' Society, 74, 511514.
Engberg, R. M., Jakobsen, K., & Hartel, W. (1993). The biological
activity of natural source tocopherols in pigs fed on a linoleic acid
rich diet. Fat Sci. Technol, 95, 537542.
Eskin, N.A.M., McDonald, B.E., Przybylski, R., Malcolmson, L.J.,
Scarth, R., Mag, T., et al. (1996). Canola oil. In Y.H. Hui, Bailey's
industrial oil and fat products (5th ed., Vol. 2), Edible Oil and Fat
Products: Oil and Oilseeds (pp. 195). New York: Wiley.
Garti, N., Schlichter, J., & Sarig, S. (1988). DSC studies concerning
polymorphism of saturated monoacid triglycerides in the presence
of food emulsiers. Fat Science and Technology, 90, 295299.
International Union of Pure and Applied Chemists (1985). Standard
methods for the analysis of oils, fats and derivatives (7th Ed.).
Oxford, UK: International Union of Pure and Applied Chemistry.
Johansson, A., Laakso, P., & Kallio, H. (1997). Characterization of
seed oils of wild, edible Finnish berries. Zeitschrift fur Lebensmitteluntersuchung und-Forschung A, 204, 300307.
Kaisersberger, E. (1990). Application of heat-ux DSC for the characterisation of edible fats and oils. Analytical Proceedings, 27, 6465.
McLaughlin, P. J., & Weihrauch, J. L. (1979). Vitamin E content of
foods. Journal of the American Dietetic Association, 75, 647665.
193