Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity

Table 1

Fatty acid composition of cloudberry, black currant, and bilberry seed oils extracted by SFE at different temperatures and by hexane extraction.

Oils	Fatty acids% (w/w)										n − 6/n − 3 ratio
	16 : 0	18 : 0	18 : 1 n − 9	18 : 1 n − 7	18 : 2 n − 6	18 : 3 n − 3	18 : 3 n − 6	18 : 4 n − 3	20 : 0	20 : 1 n − 9
Cloudberry 50°C	3.7 ± 0.06^a	1.8 ± 0.04^ab	16.0 ± 0.15^b	1.0 ± 0.05^a	41.6 ± 0.21^bc	32.4 ± 0.08^d	1.5 ± 0.02^a	n.d.	1.1 ± 0.04^a	0.9 ± 0.03^c	1.3 ± 0.00^b
Cloudberry 80°C	3.4 ± 0.04^a	1.8 ± 0.03^ab	16.6 ± 0.04^b	1.0 ± 0.01^a	41.3 ± 0.12^bc	33.8 ± 0.04^ef	n.d.	n.d.	1.2 ± 0.03^b	0.9 ± 0.03^c	1.2 ± 0.00^b
Cloudberry Hx	3.4 ± 0.01^a	1.9 ± 0.01^abc	16.6 ± 0.04^b	1.0 ± 0.01^a	40.8 ± 0.04^b	34.1 ± 0.12^ef	n.d.	n.d.	1.2 ± 0.01^b	1.0 ± 0.01^d	1.2 ± 0.01^b
Black currant 50°C	7.9 ± 0.04^c	2.1 ± 0.02^bc	12.3 ± 0.04^a	1.0 ± 0.03^a	42.5 ± 0.04^cd	16.4 ± 0.01^b	13.4 ± 0.02^c	3.5 ± 0.07^a	n.d.	0.8 ± 0.01^b	2.8 ± 0.01^c
Black currant 80°C	7.7 ± 0.08^c	2.1 ± 0.06^bc	13.0 ± 0.08^a	1.1 ± 0.02^a	42.1 ± 0.42^bc	17.5 ± 0.11^c	12.7 ± 0.04^b	3.2 ± 0.22^a	n.d.	0.7 ± 0.03^a	2.7 ± 0.06^c
Black currant Hx	7.7 ± 0.64^c	2.4 ± 0.05^c	12.9 ± 0.12^a	1.1 ± 0.05^a	44.1 ± 0.09^d	14.5 ± 0.60^a	12.8 ± 0.26^b	3.6 ± 0.39^a	n.d.	0.8 ± 0.02^b	3.2 ± 0.18^d
Bilberry 50°C	5.9 ± 0.14^b	1.6 ± 0.03^a	24.2 ± 0.85^c	1.0 ± 0.12^a	32.6 ± 15.6^a	34.7 ± 0.59^f	n.d.	n.d.	n.d.	n.d.	0.9 ± 0.06^a
Bilberry 80°C	6.1 ± 0.50^b	1.8 ± 0.49^ab	23.9 ± 0.05^c	1.1 ± 0.06^a	33.4 ± 0.46^a	33.7 ± 0.43^e	n.d.	n.d.	n.d.	n.d.	1.0 ± 0.00^a
Bilberry Hx	6.1 ± 0.16^b	1.7 ± 0.10^ab	24.3 ± 0.13^c	1.1 ± 0.04^a	32.9 ± 0.63^a	34.0 ± 0.22^ef	n.d.	n.d.	n.d.	n.d.	1.0 ± 0.02^a

Results are mean values ± standard deviation of triplicates, and different letters within the same column indicate significant difference () according to ANOVA followed by Tukey’s post hoc test. n.d. = not detected.