Physico-Chemical Properties, Fatty Acids Profile, and Economic Properties of Raspberry (Rubus idaeus L.) Seed Oil, Extracted in Various Ways

Audrone Ispiryan; Ramune Bobinaite; Dalia Urbonaviciene; Kristina Sermuksnyte-Alesiuniene; Pranas Viskelis; Astrida Miceikiene; Jonas Viskelis

doi:10.3390/plants12142706

Physico-Chemical Properties, Fatty Acids Profile, and Economic Properties of Raspberry (Rubus idaeus L.) Seed Oil, Extracted in Various Ways

Plants (Basel). 2023 Jul 20;12(14):2706. doi: 10.3390/plants12142706.

Authors

Audrone Ispiryan¹, Ramune Bobinaite¹, Dalia Urbonaviciene¹, Kristina Sermuksnyte-Alesiuniene², Pranas Viskelis¹, Astrida Miceikiene³, Jonas Viskelis¹

Affiliations

¹ Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, 54333 Babtai, Lithuania.
² Lithuanian Centre for Social Sciences, Institute of Economics and Rural Development, A. Vivulskio Str. 4A-13, 03220 Vilnius, Lithuania.
³ Agriculture Academy, Vytautas Magnus University, Studentų Str. 11, 53361 Akademija, Lithuania.

Abstract

In Europe, the green course is becoming increasingly relevant, and there are more and more suggestions for its improvement. The valorization of food waste attracts increasing attention and is one important current research area. The aim of this study was to examine oils from 16 raspberry variety seeds and to compare their yields and fatty acid contents. The next task was to extract oil from the raspberry variety 'Polka' by four different methods and to compare the yield, colors, fatty acids content and composition, and kinematic and dynamic viscosity. The last task was to analyze the economic profitability of oil extraction by different methods. This study demonstrates the potential of different varieties of raspberry by-products and shows the influence of different oil extraction methods on the fatty acid composition of the oil and the economic potential of such products. The analysis revealed that the predominating fatty acid in the raspberry variety 'Polka' seed oil was linoleic acid (44.0-44.8%), followed by α-linolenic acid (37.9-38.1%) and oleic acid (10.2-10.6%). Of the 16 raspberry cultivars tested, 'Polka' seed oil had the least linoleic (ω-6) (44.79%) and the most α-linolenic (ω-3) fatty acids and the best ratio of ω-6 to ω-3 fatty acids-1.2:1. Raspberry variety 'Polka' seed oil contains a lot of carotenoids; their total amount depending on the extraction method varies from 0.81 mg/100 g (extracted with subcritical CO₂) to 3.25 mg/100 g (extracted with supercritical CO₂). The oil yield can be increased by grinding the seeds into a finer fraction. The most expensive method of oil production is supercritical CO₂ extraction, and the cheapest method with the fastest payback of equipment is the cold-pressing method. The results of the research have revealed the influence of different oil recovery methods on the yield of oil, the composition of the fatty acid, colors, and viscosity. The results are very important for producers wishing to commercialize raspberry seed oil.

Keywords: by-products; extraction; fatty acids; raspberry seed oil; sustainable products.

Grants and funding

This research received no external funding.