Fatty acid and phytosterol contents of some Romanian wild and cultivated berry pomaces

Abstract

The total oil content and composition of fatty acids and phytosterols of five Transylvanian (Romania) pomaces of wild and cultivated blueberries (Vaccinium myrtillus), wild cowberry (Vaccinium vitis-idaea) and raspberry (Rubus idaeus), and cultivated black chokeberry (Aronia melanocarpa), were determined by capillary gas chromatography. Out of the five pomace oils, the percentages of polyunsaturated fatty acids (PUFAs) ranged from 37 % to 69 %. The lipid classes analysed (PLs — polar lipids, TGs — triacylglycerols, SEs — sterol esters) were separated and identified using thin-layer chromatography. TGs showed the highest PUFAs content (ranging from 41.9 % to 72.5 %) and PUFAs/SFAs (saturated fatty acids) ratios (in the range of 5.8–33.1 %). In the case of PL and SE fractions, the levels of SFA were significantly higher than in TGs. The total amount of sterols was in the range of 101.6–168.2 mg per 100 g of lipids of the pomaces analysed. The predominant phytosterols were β-sitosterol, stigmastanol + isofucosterol, and campesterol. The results indicated that the investigated pomace oils, due to their good balance between n-6 and n-3 fatty acids (except for chokeberry) and high β-sitosterol content, could be excellent sources of PUFAs and phytosterols, thus suggesting potential value-added utilisation of berry waste oils for preparing functional foods or food supplements.

Blackberry (Rubus fruticosus L.) and raspberry (Rubus idaeus L.) seed oils extracted from dried press pomace after longterm frozen storage of berries can be used as functional food ingredients

“…The range of the omega‐6 FA content in the raspberry oil was 53.86 ± 0.47 to 55.83 ± 0.93%, while it was slightly higher in the blackberry seed oil (61.24 ± 0.22 to 63.66 ± 0.49%). These values are in agreement with other reported results to name a few. However, the content of omega‐3 fatty acids was much higher in the raspberry seed oil (29.00 ± 0.20 to 32.97 ± 0.43%) compared to the blackberry seed oil (13.77 ± 0.32 to 14.98 ± 0.64%).…”

“…The omega-6 and omega-3 FA contents consequently provided much lower and desirable omega-6 to omega-3 FA acids ratio of 1.69 to 1.86 for the raspberry and 4.25 to 4.45 for the blackberry oil. Similar results were reported in literature [1,15,19,40,45,47]. Correlation coefficients ( Table 6, section b) that considered oleic fatty acid content, omega-6 and omega-3 FA content, as well as their ratio, have shown that blackberry and raspberry oils are very different and only correlated between the treatments of the samples amongst the same oil type.…”

“…Also, our results are slightly higher than those obtained by Van Hoed et al , Bada et al , and Bushman et al . In addition, our results for the oleic acid content in the raspberry seed oil are slightly lower than demonstrated by Kafkas et al and Dulf et al . Both oils had very high contents of omega‐6 and omega‐3 fatty acids that are essential for proper body functioning .…”

Fatty acid composition of lipids in pot marigold (Calendula officinalisL.) seed genotypes

“…The oils were extracted from 5 g of seeds, using a methanol/chloroform extraction procedure, according to Yang et al [36] and Dulf et al [46]. The sample was homogenized in 50 mL methanol for 1 min using a homogeniser (MICCRA D-9, Germany), 100 mL chloroform was added, and homogenization was continued for further 2 min.…”

The composition of lipid profiles in different developmental stages of Dermestes ater and Dermestes maculatus and their susceptibility to the entomopathogenic fungus Conidiobolus coronatus

“…Steroids are very often hormones and regulators in the body. These compounds are widespread and occur in both animals and plants (Saraiva et al 2011;Dulf et al 2012). Typically, they contain 27 to 30 carbon atoms in the molecule.…”