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B. Dave Oomaha,*, Stephanie Ladetb, David V. Godfreya, Jun Liangc, Benoit Girarda
a
Food Research Program, Agriculture and Agri-Food Canada, Paci®c Agri-Food Research Centre, Summerland, British Columbia V0H 1Z0, Canada
b
E.N.S.A.M., EÂcole Nationale Superieure Agronomique de Montpellier, 2, Place Pierre Viala, 34060 Montpellier Cedex 1, France
c
Shaanxi Fruit Crops Research Centre, Xi'an, Shaanxi 710065, China
Abstract
Studies were conducted on properties of oil extracted from raspberry seeds. Oil yield from the seed was 10.7%. Physicochemical
properties of the oil include: saponi®cation number 191; diene value 0.837; p-anisidine value 14.3; peroxide value 8.25 meq/kg;
carotenoid content 23 mg/100 g; and viscosity of 26 mPa.s at 25 C. Raspberry seed oil showed absorbance in the UV-B and UV-C
ranges with potential for use as a broad spectrum UV protectant. The seed oil was rich in tocopherols with the following compo-
sition (mg/100 g): a-tocopherol 71; g-tocopherol 272; d-tocopherol 17.4; and total vitamin E equivalent of 97. The oil had good oxi-
dation resistance and storage stability. Lipid fractionation of crude raspberry seed oil yielded 93.7% neutral lipids, 3.5% phospholipids,
and 2.7% free fatty acids. The main fatty acids of crude oil were C18:2 n-6 (54.5%), C18:3 n-3 (29.1%), C18:1 n-9 (12.0%), and C16:0
(2.7%). The ratio of fatty acids, polyunsaturates to monounsaturates to saturates varied depending on lipid fraction. Polymorphic
changes were observed in thermal properties of raspberry seed oil. # 2000 Published by Elsevier Science Ltd. All rights reserved.
Keywords: Raspberry seed; Raspberry oil; Oil quality; Tocopherols; Storage; DSC; Chemical and physical parameters
* Corresponding author. Tel.: +1-250-494-6399; fax: +1-250-494- raspberry seed oil was superior compared to those of
0755. other well-known oils such as virgin avocado oil, grape-
E-mail address: oomahd@em.agr.ca (B.D. Oomah). seed oil, hazelnut oil, and wheat germ oil (Pourrat &
0308-8146/00/$ - see front matter # 2000 Published by Elsevier Science Ltd. All rights reserved.
PII: S0308-8146(99)00260-5
188 B.D. Oomah et al. / Food Chemistry 69 (2000) 187±193
Pourrat). According to this patent, raspberry seed oil can value (method Cd 18-90) of oils. Conjugated dienoic
be used as a sun screen, in toothpaste, cremes for pre- and trienoic acids were determined by the spectro-
vention of skin irritations, bath oil, aftershave cream, photometric method outlined in the Standard Methods
antiperspirants, shampoos, and lipsticks. for the Analysis of Oils, Fats and Derivatives (Interna-
Red raspberry forms part of the Paci®c Agri-Food tional Union of Pure and Applied Chemistry, IUPAC,
Research Centre small fruit breeding program. In addi- 1985). The peroxide value of the oils was determined
tion to the release of new cultivars with high yields of using the PeroXOquant quantitative peroxide assay kit
large fruits with excellent quality, pleasant ¯avor, ®rm (Pierce, Rochford, IL, USA). Absorptivity and trans-
fruit and low susceptibility to pre- and postharvest dis- mission of oil solutions (0.1± 10% v/v) in hexane were
eases, there is interest in the complete utilization of the measured with a spectrophotometer (DU-640B, Beckman
fruit for food and non-food uses. Raspberry seed oil may Instruments Inc., Fullerton, CA, USA).
be regarded as a speciality oil and as such may attract The AOAC method (958.05, Association of Ocial
considerable attention because of its possible nutraceu- Analytical Chemists, AOAC, 1990) with a few mod-
tical eects. It is a rare commodity and currently retails i®cations was used to evaluate carotenoid content of
at $52 a litre as a fragrant oil. Our aim is to transform oils. Carotenoid content, expressed as micrograms of b-
raspberry seed into economically valuable ingredients carotene per gram of oil, was performed by applying a
for the food and nonfood industries. In this context, the calibration curve constructed by preparing solutions of
chemical and physical properties of oil extracted from increasing concentration, from 0.5 to 2.5 mg of b-car-
raspberry seed has been investigated to provide guide- otene/ml hexane. Absorbance was recorded at 440 nm
lines for innovative uses of this byproduct. The proper- (DU-640B, Beckman Instruments Inc., Fullerton, CA,
ties of raspberry seed oil was also compared with those USA) using hexane as blank. Oil was diluted with hexane
of two commercial oils, grapeseed and saower oils used (10% v/v for grapeseed and saower, 1% v/v for rasp-
in the food, cosmetic and pharmaceutical industries. berry) to b-carotene standard range. Moisture content
was determined by the AOAC method (AOAC, 1984).
Viscosity of the oil was measured with a controlled stress
2. Materials and methods Bohlin rheometer CVO (Bohlin Instruments Ltd.,
Gloucestershire, UK). Measurements were performed at
Raspberry (Rubus idaeus L.) seeds from a mixture of 25 C with a steel cone-plate geometry (20 mm, 2 ) under
dierent cultivars grown for processing were obtained a ramping shear of 2.5±10 Pa.
from Valley Berry Inc., (Abbotsford, British Columbia). Tocopherols were analyzed by an HPLC system
Since the moisture content of the seed was about 41.5%, (Waters 840 system, Milford, MA, USA) consisting of a
the seed samples were air-dried in a ¯uid bed dryer pump (Model 510), an autosampler (Model 712) and a
(Lab-Line Instruments Inc., Melrose Park, IL) for 2 h at ¯uorescence detector (McPherson SF-749 spectro-
25 C to reduce the moisture to 13.6%. Raspberry seeds ¯uorometer, Acton, MA, USA) interfaced with a per-
were ground (Thomas Wiley Mill, Philadelphia, PA) to sonal computer. A normal phase column (4.6150 mm,
pass a 1mm screen. Oil from milled samples was Primesphere 5 silica 5 mm) with guard column (4.630
extracted using hexane as described by Oomah, Mazza mm) (Phenomenex, Torrance, CA, USA) was used with
and Przybylski (1996). Brie¯y, the sample (100 g) was hexane/2-propanol/dimethyl propane (1000/5/1, v/v/v)
stirred for 2 h at 4 C with hexane (1 l). The solvent was as a mobile phase. The system was operated iso-
removed by vacuum ®ltration and the sample was fur- cratically at a ¯ow rate of 1 ml/min. Separations were
ther extracted twice. After the last ®ltration, the extract carried out at 25 C (Waters TCM temperature con-
was pooled, hexane removed (vacuum rotary evapora- troller) with the ¯uorescence detector excitation and
tion, 35 C), purged with nitrogen and stored at ÿ20 C emission wavelengths set at 297 and 325 nm, respec-
until analysis. A sample of raspberry seed was hydrau- tively. Typically, a 10 min equilibration period was used
lically pressed (Carver Press, 280 kg/cm2) to extract between samples, requiring about 40 min/sample.
cold-pressed oil. A commercial grapeseed oil produced Quantitation was based on an external standard
and packed in Spain (Aceitas Borges Pont, S.A., Cata- method; the calibration curves ranged from 3.97 to
lonia) and saower oil (P.C.TM Product, Sunfresh Ltd., 15.87, 5.41 to 21.63 and 6.0 to 24.0 mg/ml of reference
Toronto, Canada) purchased from a local food store compounds a-, d-, and b-, g-tocopherols, respectively
were used as controls. (Sigma Chemical Co., St Louis, MO, USA). Prior to
HPLC analysis, the oil was diluted with hexane to
2.1. Analytical procedures obtain a concentration of about 160 g/l, ®ltered (0.45
mm, Gelman Science Inc., Ann Arbor, MI, USA) and 20
Ocial methods (American Oil Chemists' Society, ml sample was injected.
AOCS, 1993) were used for the determination of the Crystallization and melting points were measured
saponi®cation value (method Cd 3-25) and p-anisidine with a dierential scanning calorimeter (DSC-2910
B.D. Oomah et al. / Food Chemistry 69 (2000) 187±193 189
Modulated DSC-TA Instruments, New Castle, DE, USA). (1997), and lower than (14±18%) those reported earlier
Oil (20±25 mg) was weighed in DSC-pan (aluminium for raspberry seed (Pourrat & Carnat, 1981; Winton &
open pan, TA Instruments T70529) and DSC runs were Winton, 1935). The lower oil yield obtained in this
performed within the temperature range of 10 to study could be partly due to dierent seed samples and
ÿ70 C. A programmed cycle was followed in which the solvent used for oil extraction. Raspberry seed oil is
sample was cooled from 10 to ÿ70 C at 1 C/min, yellow with a slight ``®shy'' o-note. Crude raspberry
maintained at this low temperature for 5 min and seed oil showed some absorbance in the UV-C (100±290
heated back to 10 C. An empty DSC pan was used as nm) and UV-B (290±320 nm) range (Fig. 1). In the UV-
an inert reference to balance the heat capacity of the B range, the wavelengths of ultraviolet light responsible
sample pan. The DSC was calibrated for temperature for most cellular damage, raspberry seed oil can shield
and heat ¯ow using mercury (mp ÿ38.83 C, TA Instru- against UV-A induced damage by scattering (high
ments standard), distilled water (mp 0.0 C), gallium transmission), as well as by absorption. The shielding
(mp 29.76 C, TA Instruments standard) and indium power in the UV-A (320±400 nm) range depends mostly
(mp 156.6 C, 28.71 J/g, Aldrich Chemical Co.). on the scattering eect. Thus, raspberry seed oil may act
Separation of individual lipid classes was performed as a broad spectrum UV protectant and provide pro-
using solid-phase extraction cartridge, (Bakerbond tection against both UV-A, an exogenous origin of oxi-
amino [NH2] disposable extraction column, 500 mg, J. dative stress to the skin, and UV-B. The optical
T. Baker Inc., Phillipsburg, NJ), with aminopropyl transmission of raspberry seed oil, especially in the UV
packing, essentially as described by Carelli, Brevedan range (290±400 nm) was comparable to that of titanium
and Crapiste (1997). The cartridge was preconditioned dioxide preparations with sun protection factor for UV-
with 2 ml methanol, 2 ml chloroform, and 4 ml hexane B (SPF) and protection factor for UV-A (PFA) values
before use. A micropipet was used to inject 50±150 mg between 28±50 and 6.75±7.5, respectively (Kobo Pro-
of oil dissolved in chloroform. Lipid classes were ducts Inc., South Plain®eld, NJ).
recovered by sequential elution under vacuum (5±10 Absorptivity at 245 nm, a wavelength which is
mm Hg) with 4 ml each of chloroform/isopropanol (2/1, approximately at the lower limit of detectability for the
v/v), diethyl ether/acetic acid (95/5, v/v), and methanol
to separate neutral lipids, free fatty acids and phospho-
lipids, respectively. The eluates were collected, evapo-
rated under nitrogen, weighed, and stored at ÿ20 C for
fatty acid analysis.
The lipids were esteri®ed by the one-step methylation
method of Ulberth and Henninger (1992) with some
modi®cations. These included the omission of toluene in
the reagent and centrifugation for phase separation. The
top layer was transferred into a small vial and dried
with anhydrous Na2SO4. Samples were analyzed for
their fatty acid methyl esters on a Hewlett±Packard
model 5890 gas chromatograph (Avondale, PA), equip-
ped with a split/splitless injector, a ¯ame-ionization
detector, an automatic sampling device, and a 100 M
SP-2560 fused-silica capillary column (Supelco, Oak-
ville, ON) with 0.25 mm i.d. The column temperature
was programmed from 140 to 240 C at 4 C/min, and
the injector and detector temperatures were set at
260 C. Helium was the carrier gas. Peak areas of dupli-
cate injections were measured with a Hewlett±Packard
3396 computing integrator. All assays except thermal
analysis were performed in triplicates.
human eye, was low for raspberry seed oil, inferring low Raspberry seed oil has a low viscosity (Table 1), a
levels or absence of yellow pigments in the oil. Green characteristic which may render it less occlusive than
pigments, particularly chlorophyll content, usually hydrocarbon oils. The viscosity of raspberry seed oil
measured at 630, 670 and 710 nm, was negligible as was lower than most vegetable oils and similar to that of
indicated by very low absorbance (0.003±0.007) in the oleic acid (Noureddini, Teoh & Clements, 1992). Con-
600±750 nm range for raspberry seed oil (1% oil in jugated diene value of the seed oil was 0.837, and sig-
hexane). The negligible amount of green pigments does ni®cantly higher than those of commercial grapeseed
not impart undesirable color to the oil and may be and saower oils analyzed under the same conditions.
unable to promote oil oxidation, especially in the pre- This dierence is likely due to raspberry seed oil's high
sence of light. Raspberry seed oil contained yellow col- 18:3 content compared to the two commercial oils.
oring as indicated by absorbance between 0.084 and Conjugated triene was not detected in raspberry seed oil
0.108 at 440±460 nm for 1% oil in hexane and was suggesting absence or very low levels of linolenate oxi-
equivalent to the Munsell 1.25 Y 8/16 rating. These dation in oil. p-Anisidine value of the oil was 14.3 and
yellow colors which include carotenoids are bene®cial, signi®cantly higher than those of the commercial oils,
since they simulate the appearance of butter without the indicating the presence of aldehydic carbonyl com-
use of primary colorants such as carotenes, annatos, pounds or secondary oxidation of the raspberry seed
and apocarotenals commonly used in the oil and fat oil. The peroxide value was 8.25 meq/kg oil, and lower
industry. Actual carotenoid content of raspberry seed than those generally recommended for commercial
oil was 23 mg/100 g of oil (Table 1). vegetable oils (410). However, the oil hydroperoxides
can be substantially lowered or reduced during bleach-
ing with acid-activated bleaching earth. The total oxi-
dation value (totox) of raspberry seed oil, calculated
Table 1
using the peroxide and anisidine values (2Px+Av), was
Physicochemical characteristics of raspberry, saower and grape seed 30.8, and comparable to that of encapsulated ®sh oil,
oils but higher than those of vegetable oils (Shukla & Per-
kins, 1998). Raspberry seed oil was twice as prone to
Characteristica Raspberry Saower Grape
auto-oxidation as saower oil (totox value of 12.4)
Oil yield Ð 10.70.3 c c
under the same test conditions. The saponi®cation value
dry matter (%) of raspberry seed oil was high and comparable to those
c c
Seed moisture (%) 13.60.1
Viscosity (mPas.s)b 261.1 47.30.4 49.40.3
of common vegetable oils indicating very high content of
Saponi®cation 1910.1 191.60.6 192.90.4 low molecular weight triacylglycerols. It was similar to
number the saponi®cation value of canola oil (Eskin et al., 1996)
Diene value 0.8370.0003 0.5140.006 0.4670.001 and within the values for raspberry seed oil (187±192)
d
Triene value 0.1340.006 0.0890.001 reported previously (Winton & Winton, 1935). Rasp-
p-Anisidine value 14.30.2 5.360.006 10.460.03
Peroxide value 8.250.1 3.520.04 0.960.01
berry seed oil may be prone to peroxide formation
(meq/kg) based on its peroxide value and may be suitable for soap
Carotenoid content 230.04 d d production judging from the high saponi®cation value.
(mg/100 g) The major tocopherol in raspberry seed oil was the g
a
Means of 3. isomer at 75% of the total tocopherol. a- and d-Toco-
b
Means of 10 measurements over ramping stress range (2.5 to 10 Pa). pherol contents of the oil were 71 and 17.4 mg/100 g,
c
Not applicable. respectively (Table 2). The a- and d-tocopherol levels of
d
Not detected.
Table 2
Tocopherol contents of raspberry, saower and grape seed oils (mg/100 g)
Tocopherol Tocotrienol
a
Oils a b g d a g Total Vitamin E
Raspberry
b c c
Hexane extracted 710.5 2722.6 17.40.5 3603.6 970.8
c c c
Cold pressed 46.12.2 14411.7 7.10.7 19813.2 613.3
c c c
Saower 56.00.09 2.00.2 1.10.1 59.01.0 570.9
c
Grape 5.60.0 2.30.0 3.30.3 15.70.2 28.50.5 55.40.9 11.80.1
a
Means of 2.
b
Trace.
c
Not detected.
B.D. Oomah et al. / Food Chemistry 69 (2000) 187±193 191
cold-pressed raspberry seed oil was about half that of time were 0.808 and 0.864 (P<0.05) for raspberry and
the hexane-extracted oil. The reason for this dierence saower oils, respectively. At the end of the storage
is unclear, but could probably be due to the presence of period (240 h) both oils were roughly equivalent in
non-lipid material in cold-pressed oil which may dilute terms of oxidative degradation that had occurred. A
the concentration of tocopherols. The biologically clear induction period was not observed in this study,
active vitamin E content relative to that of a-toco- even when the storage period was extended to 900 h
pherol, calculated by using the formula proposed by (data not shown). Similar observations have been
McLaughlin and Weihrauch (1979), were 97.8 and 58.4 reported for raspberry seed oil stored at ambient (22±
mg/100 g for the hexane-extracted and cold-pressed oils, 23 C) temperature for 5 weeks (Carnat et al., 1979).
respectively. Raspberry seed oil is a very rich source of Raspberry seed oil consisted primarily of neutral lipid
gamma tocopherol since its level (137±272 mg/100 g) is (93.8%) with minor amounts of free fatty acid and
much higher than those reported for other vegetable oils phospholipids (3.5 and 2.7% of the total crude oil,
and foods (Eskin et al., 1996; McLaughlin & Weihrauch). respectively) (Table 3). Similar high levels of neutral
The ratio of the tocopherol isomers a:g:d in raspberry lipids (95.7±95.9%) have been reported for raspberry
seed oil was 20:75:5, and resembled that in commercial seed oil (Winton & Winton, 1935), and other berry fruit
re®ned corn oil at 17:78:3 (McLaughlin & Weihrauch,
1979). The high g-tocopherol concentration of rasp-
berry seed oil may exert a signi®cant biological eect in
Table 3
non-ruminant animals since g-tocopherol concentration
Fatty acid composition of raspberry seed oil
is easily detected in animals fed natural source of toco-
pherols at concentrations of 100 and 1000 ppm (Eng- Composition (mass%)
berg, Jakobsen & Hart®el, 1993). Raspberry seed oil with Fatty acid Crude oila Neutral Free fatty Phospholipid
high levels of g-tocopherol may be as important as a- lipid acid
tocopherol in the prevention of degenerative diseases.
Fractions (%)b 93.72.0 3.51.13 2.73.1
Storage studies carried out at 37 C in the dark
C16:0 2.690.14 2.68 10.46 10.92
showed similar trends of increase in peroxide value with C18:0 0.970.01 1.02 1.26 c
time for raspberry and saower oils (Fig. 2). However, C18:1 11.990.01 12.11 26.62 19.24
the rate of increase in peroxide value for raspberry seed C18:2 54.520.10 55.12 47.28 63.55
oil was lower than that of saower oil. The data C18:3 29.110.05 28.74 14.35 6.29
describing the rate of autoxidation ®tted the poly- a
Means of 4.
nominal model (y=ax2+bx+c). The coecients of b
Means of 2.
regressions (R2) between the peroxide value and storage c
Not detected.
Fig. 2. Stability of raspberry seed oil at 37 C evaluated as peroxide value. *=raspberry seed oil, &=saower seed oil.
192 B.D. Oomah et al. / Food Chemistry 69 (2000) 187±193