Fatty Acid Composition and Antioxidant Properties of Cold-Pressed Marionberry, Boysenberry, Red Raspberry, and Blueberry Seed Oils

John Parry,† Lan Su,† Marla Luther,† Kequan Zhou,† M. Peter Yurawecz,‡ Paul Whittaker,‡ and Liangli Yu*†
Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, and Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20740
J. Agric. Food Chem., 2005, 53 (3), pp 566–573
DOI: 10.1021/jf048615t
Publication Date (Web): January 5, 2005
Copyright © 2005 American Chemical Society
†

 University of Maryland.

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‡

 Food and Drug Administration.

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*

 Corresponding author. Tel:  (301)-405-0761; fax:  (301)-314-3313; e-mail:  LY46@umail.umd.edu.

Abstract

Cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils were evaluated for their fatty acid composition, carotenoid content, tocopherol profile, total phenolic content (TPC), oxidative stability index (OSI), peroxide value, and antioxidant properties. All tested seed oils contained significant levels of α-linolenic acid ranging from 19.6 to 32.4 g per 100 g of oil, along with a low ratio of n−6/n−3 fatty acids (1.64−3.99). The total carotenoid content ranged from 12.5 to 30.0 μmoles per kg oil. Zeaxanthin was the major carotenoid compound in all tested berry seed oils, along with β-carotene, lutein, and cryptoxanthin. Total tocopherol was 260.6−2276.9 μmoles per kg oil, including α-, γ-, and δ-tocopherols. OSI values were 20.07, 20.30, and 44.76 h for the marionberry, red raspberry, and boysenberry seed oils, respectively. The highest TPC of 2.0 mg gallic acid equivalents per gram of oil was observed in the red raspberry seed oil, while the strongest oxygen radical absorbance capacity was in boysenberry seed oil extract (77.9 μmol trolox equivalents per g oil). All tested berry seed oils directly reacted with and quenched DPPH radicals in a dose- and time-dependent manner. These data suggest that the cold-pressed berry seed oils may serve as potential dietary sources of tocopherols, carotenoids, and natural antioxidants.

Keywords: α-Linolenic acid; fatty acid composition; antioxidant; phenolic; tocopherol, carotenoid; radical scavenging activity; OSI; berry seed oil

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History

  • Published In Issue February 09, 2005
  • Received for review August 19, 2004. Revised manuscript received November 11, 2004. Accepted November 15, 2004. We acknowledge the Pharmanutrients Co. (Lake Bluff, IL) for a research gift to cover partial expenses of this research.

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