Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities.
Ultrasonic-assisted extraction was employed for highly efficient separation of aroma oil from raspberry seeds. A central composite design with two variables and five levels was employed and effects of process variables of sonication time and extraction temperature on oil recovery and quality were investigated. Optimal conditions predicted by response surface methodology were sonication time of 37 min and extraction temperature of 54°C. Specifically, ultrasonic-assisted extraction (UAE) was able to provide a higher content of beneficial unsaturated fatty acids, whereas conventional Soxhlet extraction (SE) resulted in a higher amount of saturated fatty acids. Moreover, raspberry seed oil contained abundant amounts of edible linoleic acid and linolenic acid, which suggest raspberry seeds could be valuable edible sources of natural γ-linolenic acid products. In comparison with SE, UAE exerted higher free radical scavenging capacities. In addition, UAE significantly blocked H2O2-induced intracellular reactive oxygen species (ROS) generation.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Hui
H
Teng
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Lei
L
Chen
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Qun
Q
Huang
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Jinli
J
Wang
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Qiyang
Q
Lin
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Mingxin
M
Liu
Food and Bio-Industry Research Institute, Kyungpook National University, Daegu 702-701, Republic of Korea.|School of Food Science and Bio-Technology, Kyungpook National University, 1370-Sankyunk Dong, Puk Gu, Daegu 702-701, Korea.
Won Young
WY
Lee
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Hongbo
H
Song
D000975:Antioxidants / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry*; D016166:Free Radical Scavengers / Q000737:chemistry; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*; D017382:Reactive Oxygen Species / Q000737:chemistry; D065856:Rubus / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D013010:Sonication / Q000379:methods; D013696:Temperature; D014465:Ultrasonics / Q000379:methods
D000975:Antioxidants; D005227:Fatty Acids; D016166:Free Radical Scavengers; D010936:Plant Extracts; D010938:Plant Oils; D017382:Reactive Oxygen Species