Characteristics of Seed Oils from Four Blackberries Varieties (Rubus L.)

Abstract:

The content and composition of fatty acids in the seed oil from 4 blackberry varieties were compared in this paper to provide further guidelines for use of blackberry seeds. Blackberry seed oil contains rich α-linolenic and linoleic acid making it an excellent dietary source of 18:3n-3 and essential fatty acids. The oil is a good dietary source of natural antioxidants for health promotion and disease prevention. The presence of n-3 fatty acid and antioxidants also suggests potential value-added utilization of blackberry seeds for preparing functional foods or supplemental products.

• Periodical: Applied Mechanics and Materials (Volume 140)
• Pages: 273-277
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.140.273
• Online since: November 2011
• Authors: Liang Fang, Wen Long Wu, Hui Fang Zhao, Lian Fei Lv, Wei Lin Li
• Keywords: Blackberry, Fatty Acid, Seed Oil

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