Red raspberry seed oil

The fatty acid profile of two cold-pressed black raspberry seed oils demonstrated high concentrations of both n-3 and total unsaturated fatty acids. The concentration of ot-linolenic acid (18 3n-3) was 35% of total fats, and unsaturated fatty acids comprised 98-99% (Table 1). Linoleic acid was the predominant fatty acid (Table 1) however, the ratios of n-6 to n-3 fatty acids were very low at 1.6 1. The other measurable fatty acids included oleic (18 ln-9) and palmitic (16 0) acids (Table 1). The overall fatty acid composition of black raspberry seed oil was very similar to red raspberry seed oil (1) (Table 1). 

Red raspberry seed oils, extracted by either hexane (2) or cold-pressing (3), were examined for their fatty acid compositions. Both methods detected very similar... 

Alpha-linolenic acid (18 3n-3) is an 18-carbon fatty acid with three double bonds at carbons 9, 12, and 15. It is an essential n-3 fatty acid that is a required nutrient for human beings and can be obtained through diets including both plant and animal sources. Alpha-linolenic acid can be converted by elongases and desaturases to other beneficial n-3 fatty acids, such as eicosapentaenoic acid (EPA) and docosa-hexaenoic acid (DHA), which are implicated in normal brain development, normal vision, and a decreased risk of heart disease. Novel dietary sources of n-3 fatty acids are desired for those who do not consume adequate amounts of fish or fish-based food products rich in long-chain n-3 fatty acids. This section summarized fruit, spice, and herb seed oils rich in a-linolenic acid (18 3n-3). These include black raspberry, red raspberry, boysenberry, marionberry, blueberry, cranberry, sea buckthorn, basil, and hemp seed oils. 

Black raspberry, Red raspberry, Boysenberry, Marionberry Blueberry, Cranberry, Buckthorn sinesis, Buckthorn rhamnoides, and Buckthorn mongolica, stand for black raspberry red raspberry, boysenberry, marionberry, blueberry, cranberry, buckthorn sinesis, buckthorn rhamnoides, and buckthorn mongolica seed oil, respectively. Numbers correspond to the references cited, nd stands for not detected. 

In 2004, Parry et al. (3) examined the chemical composition and physicochemical properties of cold-pressed marionberry seed oil. The oil was shown to contain a relatively high percentage of n-3 fatty acids in the form of a-linolenic acid (15.7%) (Table 1). This amount was lower than that of other caneberry seed oils, including black raspberry, red raspberry, and boysenberry seed oils, tested under the same conditions. The n-6 to n-3 fatty acid ratio was 4 1, which was the highest among the tested caneberry group. 

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