Comparison of Antioxidant Activity and Quality of Red Raspberry Seed Oil Extracted by Different Methods
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Abstract:
Red raspberry seed was used as raw material to extract red raspberry seed oil by soxhlet extraction, ultrasonic extraction and high-speed shear-ultrasonic extraction. The effects of three extraction methods on the physical and chemical properties of red raspberry seed oil, fatty acid composition, β-sitosterol and α-tocopherol content in seed oil and antioxidant capacity in vitro were invesigate to optimize the best extraction condition. The results showed that, compared to the other methods, red raspberry seed oil extracted by the high-speed shear-ultrasonic method had low acid value, low saponification value, low peroxide value and high iodine value. The 19 fatty acids were detected in red raspberry seed oil, accounting for 98.22% of the total composition of red raspberry seed oil, of which linolenic acid was 29.98% and linoleic acid was 48.07%. The content of β-sitosterol and α-tocopherol in red raspberry seed oil extracted by soxhlet extraction were 97.37 mg/100 g and 18.88 mg/100 g, respectively. The red raspberry seed oil extracted by soxhlet extraction had the strongest scavenging effect on ABTS free radicals. There was a significant difference between soxhlet extraction and the other methods. The red raspberry seed oil extracted by ultrasonic extraction had the strongest scavenging effect on DPPH free radicals. There was a significant difference between ultrasonic extraction and high shear-ultrasonic extraction. In conclusion, the high-speed shear-ultrasonic extraction method could be used to extract red raspberry seed oil, which has good quality, rich active ingredients and certain antioxidant activity.
