Abstract
The oils from strawberry, blackcurrant, raspberry, and apple seeds were characterized by a high content of unsaturated fatty acids (90.8%, 88.6%, 94.0%, and 86.9%, resp.). Strawberry and raspberry oils had high levels of C18:2 (45.4% and 49.0%) andαC18:3 (29.0% and 33.0%, resp.). Blackcurrant oil was the richest source ofγC18:3 (18.5%) and C18:4 (3.6%). Apple oil had high levels of C18:2 (55.5%) and C18:1 (29.4%). Blackcurrant oil had 229.5 mg/100 g of tocochromanols, predominantlyγ-tocopherol (117.8 mg/100 g) andα-tocopherol (84.3 mg/100 g). Raspberry oil was rich inγ-,α-, andδ-tocopherol (193.5; 65.6; and 32.2 mg/100 g, resp.). Strawberry oil containedγ- andδ-tocopherol, 49.0 and 6.1 mg/100 g, respectively. Apple contained all isomers ofα-,β-,γ-, andδ-tocopherols at 41.7, 62.7, 13.6, and 21.8 mg/100 g, respectively. The level of tocotrienols in the analysed oils ranged from 0.85 to 6.73 mg/100 g. Ten different phytosterols were found in the tested oils. The richest sources of phytosterols were blackcurrant oil (6824.9 μg/g) followed by raspberry (5384.1 μg/g), strawberry (4643.1 μg/g), and apple oil (3460.0 μg/g). The dominant compound in the analysed oils was sitosterol, from 2630 μg/g in apple oil to 3630 μg/g in blackcurrant oil.
Highlights
Poland is the leading European manufacturer of fruit juice, in particular concentrated apple juice
A valuable coproduct of juice production is pressing residue known as pomace, which in addition to being high in nutrients is a rich source of biologically active substances called nutraceutics, that is, unsaturated fatty acids, natural antioxidants, carotene pigments, phytosterols, minerals, aromatic substances, pigments, bacterial and viral inhibitory substances, ballast compounds, fibre, and pectins [2,3,4,5,6,7]
Most oil was found in apple seeds, followed by strawberry, blackcurrant, and raspberry seeds (20.2, 18.5, 16.2, and 13.5%, resp.)
Summary
Poland is the leading European manufacturer of fruit juice, in particular concentrated apple juice. Fruit juice and drink production was 1100 thousand tons in the 2005/2006 season and varied between 900 and 1300 thousand tons in the subsequent years, whereas the amount of berries produced for juice is almost 500 thousand tons [1, 2]. Less important components found in much smaller amounts are nontriacylglycerol compounds such as phospholipids, sterols, tocopherols, and carotenoids [8, 9]. These components determine the nutritional value of the oils and have a significant effect on their stability, in particular the oxidative stability
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