Oil and Phytochemicals from Small Fruit Seeds Check Access

By-products from agricultural resources may be used for the production of a myriad of value-added products. In the production of juice from small fruits, primarily berries, the left-over seeds may be used to produce an oil (11–23%) and a seed meal (flour). The oils so produced contain a high proportion of polyunsaturated fatty acids and a high antioxidant content with good oxidative stability and anti-inflammatory activity. These oils are rich in α-linolenic acid with a favourable n-6/n-3 fatty acid ratio compared with most vegetable oils. A wide variety of phytochemicals, such as phenolic acids, anthocyanin, flavonol and carortenoids are also present in both the oil and the seed flour. All berry seed oils contain a high amount of p-coumaric acid followed by tyrosol, vanillic acid, ferulic acid, sinapic acid and vanillin. The tocol content varies widely in both the oil and seed flour and contributes to the good storage stability of products which are of special interest for health promotion and disease risk reduction. Their potential use in a variety of applications in foods as well as cosmetics and pharmaceutical products is envisaged.