SEMILLAS de BERRIES - Una fuente de aceites ricos en elementos bioactivos y nutricionales

Selected berry seed oils from blackberry, blueberry, cranberry, strawberry, red raspberry and kiwi were characterized for their quality and nutritional characteristics. These oils are by-products of berry juice production that have only recently gained commercial interest. Free fatty acid content was below 1.6% for all examined oil samples. Peroxide value ranged between 0.6 and 44 mg O2/kg oil for blackberry and kiwi seed oils, respectively, and p-anisidine value varied from 6 in cranberry to 23 in strawberry. Linolenic acid content ranged from 17.53% in blackberry seed oil to 57.60% in kiwi seed oil. The oxidative stability of all oils was rather low (0.17 h for kiwi to 8.4 h for blackberry at 97.8C). Phytosterol contents ranged between 403 and 692 mg/100 g for blackberry and cranberry, respectively. The content of tocols (tocopherol + tocotrienol) varied from 34.4 for kiwi to 2,133 mg/kg for red raspberry seed oils.

Fuente: V. VAN HOED et al., "BERRY SEEDS: A SOURCE OF SPECIALTY OILS WITH HIGH
CONTENT OF BIOACTIVES AND NUTRITIONAL VALUE", Journal of Food Lipids 16 (2009) 33–49.