33G-14 |
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J. W. PARRY and L. Yu. Nutrition and Food Science, University of Maryland, Room 0112 Skinner Building, College Park, MD 20742 Cold pressing is an extraction procedure that applies neither heat nor chemical solvent to extract oil from seeds. Cold-pressed black raspberry seed oil was analyzed for fatty acid composition, color perception, oxidative stability, and iodine value (IV). Fatty acid composition was determined by GC-FID and GC-MS, while the oxidative stability was measured as peroxide value (PV) by FOX version II method and oxidative stability index (OSI) using a Rancimat instrument. The results determined that the oil contained 56-58% linoleic acid, the n-6 essential fatty acid, and 35% linolenic acid, the n-3 fatty acid, along with a small amount of oleic acid and palmitic acid. It had an IV of 194-195 gm I/100gm oil, a PV of 88-90 ppm, and an OSI of 14.2-16.2 hours under the experimental conditions. Results from this study suggest that the cold-pressed black raspberry seed oil may be a useful dietary ingredient in decreasing the ratio of n-6 to n-3 fatty acids because of its high percentage of the essential fatty acid, linolenate (18:3n3). The information from this study may lead to the value-added utilization of cranberry seeds, which are by-products from cranberry processing.
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
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