Thermal behavior of raspberry and blackberry seed flours and oils
Highlights
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- Thermal properties of berry seed flours are measured by DSC and TG/DTG in the air.
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- Berry seeds are thermo-oxidatively decomposed at temperatures above 210 °C.
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- Thermo-oxidative decomposition of berry seed flours took place in two stages.
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- Thermal properties of berry seed oils are measured by DSC and MDSC.
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- Polymorphism was detected in both berry seed oils during heating.
Abstract
This survey was conducted on thermal properties of flours obtained by grinding of blackberry (R. fruticosus L., Čačak Thornless cultivar) and raspberry (Rubus idaeus L., Willamette cultivar) seeds, as well as oils extracted from berry seeds. Thermal behavior and stability of berry seed flours were investigated by differential scanning calorimetry (DSC) and thermogravimetric analysis (TG). Crystallization and melting points of oils were determined using a conventional and modulated DSC techniques. Oils present in the blackberry and raspberry seeds start melting (Ton) at -24.02 and -26.44 °C, respectively. Both berry seeds thermo-oxidatively decompose at temperatures above 210 °C. Thermo-oxidative decomposition of these seed flours takes place in two stages, as TG/DTG curves have two thermal decomposition steps. Polymorphism was detected in both seed oils during heating.
Keywords
- Blackberry seed;
- Raspberry seed;
- Seed oil;
- DSC;
- TG
Copyright © 2015 Published by Elsevier B.V.
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