Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity

Graziele Gustinelli,Thomas Andlid,Lilia Ahrné,Cecilia Svelander,Lovisa Eliasson,Marie Alminger,Leif Lundin

doi:10.1155/2018/6046074

Abstract

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.

Highlights

Berries are a common raw material that is processed in the food and juice industry
Berry seeds are rich in oil, and their utilisation o ers several advantages as their lipids generally have a high content of polyunsaturated fatty acids (PUFAs) and a favourable n − 6/n − 3 ratio compared to other vegetable oils [4, 5]
The solvent is separated from the extract by depressurisation of the supercritical uid, thereby saving time, and the fact that organic solvents are not used makes the extract suitable for use in the food industry [7]. e selectivity of Supercritical Fluid Extraction (SFE) for the extraction of target compounds has previously been reported for the extraction of antioxidants in oil from grape seeds [3, 8] and vitamin E and carotenoids from other berries [4, 9]

Summary

Introduction

Berries are a common raw material that is processed in the food and juice industry. the processing of berries generates large amounts of solid by-products in the forms of peel, pulp, and seeds, which are mostly under utilised [1]. Berry seeds are rich in oil, and their utilisation o ers several advantages as their lipids generally have a high content of polyunsaturated fatty acids (PUFAs) and a favourable n − 6/n − 3 ratio compared to other vegetable oils [4, 5]. These oils are rich in vitamin E, carotenoids, and bioactive compounds with antioxidant activities [5]. Supercritical uid extraction (SFE) is a green method for the extraction of valuable compounds from berry seeds, in contrast to conventional extraction methods that use hazardous organic solvents. The microstructures of seed particles were visualised using light microscopy to elucidate the influence of cell morphology on the extraction efficacy

Materials and Methods

Results and Discussion

Black currant