Characterization of Berry and Currant Seed Oils from Asturias, Spain

Figures & data

Table 1 Overall composition of blackberry, raspberry, blueberry, blackcurrant, and redcurrant seeds, oil, and moisture

Sample ^a	Variety	Fruit (kg)	Seed yield (kg)	Oil (%)	Moisture (%)
Blackberry	Tenac	2.5 ± 0.01	0.113 ± 0.16	15.68 ± 0.59	9.55 ± 0.10
Raspberry	Meeker	2.5 ± 0.01	0.147 ± 0.15	10.55 ± 0.82	10.23 ± 0.09
Blueberry	Ivanhoe	2.5 ± 0.01	0.097 ± 0.11	13.27 ± 0.11	11.08 ± 0.13
Blackcurrant	Jenifer	2.5 ± 0.01	0.123 ± 0.12	26.15 ± 0.76	14.31 ± 0.18
Redcurrant	Smoothstem	2.5 ± 0.01	0.090 ± 0.09	9.11 ± 0.59	16.66 ± 0.21
^aMean standard deviation (n = 3).

Figure 1 Representative chromatogram of the sterol fraction of raspberry seed oil. Peak identification: (1) cholesterol; (2) 2,4-methilencholestenol; (3) campesterol; (4) Δ^5,23-stigmastadienol; (5) stigmasterol; (6) Δ⁷-campesterol; (7) clerosterol; (8) β-sitosterol; (9) sitostanol; (10) Δ⁵-avenasterol; (11) Δ⁷-stigmastadienol; (12) Δ⁷-stigmasterol. I.S.: Internal standard, 5α-colestanol.

Table 2 Fatty acid composition (g/100 g oil) of blackberry, raspberry, blueberry, blackcurrant, and redcurrant seed oil samples

Sample ^a	C16:0	C16:1	C18:0	C18:1n9	C18:1n7	C18:2n6	C18:3n3	C18:3n6	C18:4	C20:0	C20:1	C20:2	C22:0
Blackberry	3.47 ± 0.08	0.03 ± 0.01	2.10 ± 0.09	7.50 ± 0.12	0.56 ± 0.05	67.96 ± 1.96	115.60 ± 0.12	0.07 ± 0.01	ND	0.80 ± 0.05*	0.31 ± 0.02*	0.15 ± 0.01	0.12 ± 0.01
Raspberry	2.73 ± 0.06	0.12 ± 0.04	0.87 ± 0.02	11.76 ± 0.18	0.80 ± 0.09	54.27 ± 1.54	2 6.68 ± 0.08	0.07 ± 0.01	ND	0.43 ± 0.04*	0.13 ± 0.01	0.03 ± 0.01	0.10 ± 0.02
Blueberry	4.98 ± 0.09	0.08 ± 0.06	1.47 ± 0.05	18.00 ± 0.22	0.56 ± 0.02	35.84 ± 1.13	3 6.08 ± 0.08	0.14 ± 0.02	ND	0.19 ± 0.02	0.14 ± 0.01	0.05 ± 0.01	0.11 ± 0.01
Blackcurrant	4.49 ± 0.09	0.03 ± 0.01	1.93 ± 0.07	13.79 ± 0.30	0.35 ± 0.01	41.41 ± 1.28	212.91 ± 0.16	14.89 ± 0.16	3.89 ± 0.04	0.04 ± 0.01*	0.16 ± 0.02	0.06 ± 0.02	ND
Redcurrant	6.88 ± 0.06	0.09 ± 0.04	1.29 ± 0.06	9.61 ± 0.12	0.72 ± 0.06	44.00 ± 1.39	123.34 ± 0.22	9.16 ± 0.06	4.48 ± 0.66	0.13 ± 0.01	0.71 ± 0.05*	0.27 ± 0.03	0.09 ± 0.01
^aMean standard deviation (n = 3).
ND: Not detected.

Table 3 Total sterol composition (%) of lipid fractions extracted from blackberry, raspberry, blueberry, blackcurrant, and redcurrant seed oil samples

Sample ^a	Cholesterol	2,4-Methilen-cholestenol	Campesterol	α-5,23 Stigmastadienol	Stigmasterol	Δ^7-Campesterol	Clerosterol	β-Sitosterol	Sitostanol	Δ^5-Avenasterol	Δ^5,24-Stigmas-tadienol	Δ^7-Stigmasterol
Blackberry	0.33 ± 0.01	0.37 ± 0.03	7.03 ± 0.08	1.03 ± 0.05	4.87 ± 0.05	0.46 ± 0.02	1.94 ± 0.04	77.77 ± 1.12	0.44 ± 0.02	3.02 ± 0.05	1.00 ± 0.03	1.41 ± 0.05
Raspberry	0.43 ± 0.02	0.24 ± 0.01	4.51 ± 0.05	1.06 ± 0.07	0.84 ± 0.01	0.45 ± 0.03	0.71 ± 0.03	83.95 ± 1.19	0.29 ± 0.01	5.35 ± 0.06	0.68 ± 0.05	1.24 ± 0.05
Blueberry	0.24 ± 0.01	ND	4.63 ± 0.06	0.76 ± 0.04	0.37 ± 0.01	0.48 ± 0.02	1.88 ± 0.05	82.85 ± 1.21	0.94 ± 0.03	2.14 ± 0.04	1.48 ± 0.06	3.97 ± 0.04
Blackcurrant	0.31 ± 0.02	0.27 ± 0.02	8.14 ± 0.09	0.93 ± 0.08	0.42 ± 0.02	0.35 ± 0.02	0.93 ± 0.03	81.09 ± 1.26	0.87 ± 0.05	3.10 ± 0.06	2.29 ± 0.07	1.92 ± 0.07
Redcurrant	0.36 ± 0.01	ND	10.01 ± 0.08	0.29 ± 0.06	0.24 ± 0.01	0.58 ± 0.03	0.29 ± 0.01	87.58 ± 1.11	0.57 ± 0.02	0.36 ± 0.02	ND	ND
^aMean standard deviation (n = 3).
ND: Not detetected.

Table 4 Tocopherol and tocotrienol contents (mg/100 g oil) of lipid fractions extracted from blackberry, raspberry, blueberry, blackcurrant, and redcurrant seed oil samples

Sample ^a	αTF	βTF	γTF	ΔTF	αT3	βT3	γT3	δT3
Blackberry	0.89 ± 0.01	0.18 ± 0.01	42.41 ± 0.41	6.97 ± 0.11	ND	0.44 ± 0.07	ND	ND
Raspberry	27.74 ± 0.40	0.65 ± 0.04	58.19 ± 0.61	22.59 ± 0.13	ND	2.71 ± 0.07	0.10 ± 0.01	ND
Blueberry	0.11 ± 0.01	0.06 ± 0.01	0.96 ± 0.09	0.11 ± 0.00	0.07 ± 0.02	ND	6.16 ± 0.31	0.27 ± 0.01
Blackcurrant	28.85 ± 0.13	0.55 ± 0.07	23.01 ± 0.25	4.09 ± 0.04	0.09 ± 0.01	0.65 ± 0.02	0.26 ± 0.03	ND
Redcurrant	3.04 ± 0.01	0.56 ± 0.05	33.64 ± 0.43	19.38 ± 0.05	0.10 ± 0.04	0.31 ± 0.01	0.13 ± 0.02	0.03 ± 0.01
^aMean standard deviation (n = 3).
ND: Not detected; TF: tocopherol; T3: tocotrienol.