期刊
JOURNAL OF FOOD QUALITY
卷 -, 期 -, 页码 -出版社
WILEY-HINDAWI
DOI: 10.1155/2018/6046074
关键词
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资金
- Science without Borders Program [SwB 1229-13-3]
- CAPES Foundation
- Ministry of Education of Brazil, Brasilia, Brazil [DF 70040-020]
- ERA-Net
- SUSFOOD Project Sustainable and healthy: development of sustainable processing technologies for converting by-products into healthy, added-value ingredients and food products
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 degrees C and 80 degrees C. Fatty acids, vitamin E, carotenoids, and free radical-scavenging activity (DPPH) were assayed. SFE at 80 degrees 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 alpha-linolcnic 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.
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