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Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
Chalmers University of Technology, Sweden.
Chalmers University of Technology, Sweden.
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2018 (English)In: Journal of Food Quality, ISSN 0146-9428, E-ISSN 1745-4557, Vol. 2018, article id 6046074Article in journal (Refereed) Published
Abstract [en]

The influence of supercritical fluid extraction (SFE) and solvent extraction of oils from cloudberry, bilberry, and black currant seeds on the yield, chemical properties, and recovery of antioxidant compounds was investigated. SFE was performed for 1 h at 350 bar and at 50°C and 80°C. Fatty acids, vitamin E, carotenoids, and free radical-scavenging activity (DPPH) were assayed. SFE at 80°C resulted in higher oil yields for cloudberry and black currant seeds. The oils were rich in polyunsaturated fatty acids (PUFAs) (66.8%-75.9% w/w), with high percentages of linoleic and α-linolenic acids. The black currant seed extracts had the highest concentrations of vitamin E (range, 113.0-241.8 mg/100 g oil) and carotenoids (range, 11.5-32.3 mg/100 g oil) and the highest antioxidant activity. The cloudberry seed oils also had high antioxidant content and activity. These findings indicate the potential of SFE for the recovery of PUFA and antioxidant compounds in berry by-products.

Place, publisher, year, edition, pages
2018. Vol. 2018, article id 6046074
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Natural Sciences
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URN: urn:nbn:se:ri:diva-36586DOI: 10.1155/2018/6046074Scopus ID: 2-s2.0-85054357307OAI: oai:DiVA.org:ri-36586DiVA, id: diva2:1268777
Note

 Funding details: SwB 1229-13-3;

Available from: 2018-12-06 Created: 2018-12-06 Last updated: 2019-01-22Bibliographically approved

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