This study is concerned with the determination of technological quality
characteristics of dried pomaces, i.e. blackberry and raspberry seeds, along
with the quality parameters, content of total carotenoids and chlorophyl and
transparency of crude extracted oil (using organic solvent). Blackberry seeds
(Rubus fruticosus L.) were obtained from a domestic variety Cacanska bestrna,
while the raspberry seeds (Rubus idaeus L.) were of the variety Willamette.
Oil content of the blackberry pomace was 13.97 and 14.34%, while the oil
content of the raspberry pomace was 13.44 and 14.33% on dry basis (d.b.). In
regard to technological characteristics of the pomaces, i.e. volumetric and
specific weight, no considerably difference was found. However, a weight test
for 1000 seeds showed a significant difference in weight: 3.5 g (d.b.) for
the blackberry pomace and 1.5 g for the raspberry pomace (d.b.). Proximate
analysis of blackberry seed oil showed that this oil had better quality since
the FFA value was 3.43% (sample B1) and 3.53% (sample B2), while the peroxide
value was 8.89 and 11.16 mmol/kg, respectively. Raspberry seed oil had higher
FFA (8.59 and 8.83% for sample R1 and R2) and peroxide values (13.99 and
13.84 for sample R1 and R2) than the blackberry seed oil. Crude extracted
blackberry seed oil had a brown-greenish color due to the high total
chlorophyll content (around 3000 mg/kg dissolved in cyclohexane). Raspberry
seed oil had a dark yellowishorange color, due to lower chlorophyll content
(around 200 mg/kg) compared to the blackberry seed oil, while the content of
total carotenoids was slightly higher in this oil (around 40 mg/kg) compared
to the blackberry seed oil (33 mg/kg).
Mayten Tree Seed Oil: Nutritional Value Evaluation According to Antioxidant Capacity and Bioactive Properties