Characteristics of raspberry (Rubus idaeus L.) seed oil

摘要: Abstract Studies were conducted on properties of oil extracted from raspberry seeds. Oil yield the seed was 10.7%. Physicochemical include: saponification number 191; diene value 0.837; p-anisidine 14.3; peroxide 8.25 meq/kg; carotenoid content 23 mg/100 g; and viscosity 26 mPa.s at 25°C. Raspberry showed absorbance in UV-B UV-C ranges with potential for use as a broad spectrum UV protectant. The rich tocopherols following composition (mg/100 g): α-tocopherol 71; γ-tocopherol 272; δ-tocopherol 17.4; total vitamin E equivalent 97. had good oxidation resistance storage stability. Lipid fractionation crude yielded 93.7% neutral lipids, 3.5% phospholipids, 2.7% free fatty acids. main acids C18:2 n-6 (54.5%), C18:3 n-3 (29.1%), C18:1 n-9 (12.0%), C16:0 (2.7%). ratio acids, polyunsaturates to monounsaturates saturates varied depending lipid fraction. Polymorphic changes observed thermal oil.