The nutritional value and mineral composition of the red grape, blackberry and raspberry cold-pressed seed oil cakes
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Date
2022-06
Authors
Krulj, Jelena
Krstović, Saša
Peić Tukuljac, Lidija
Šeregelj, Vanja
Teslić, Nemanja 
Kojić, Jovana
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Abstract
Oilseed cakes obtained after oil extraction by cold pressing is free of toxic
solvents and rich in nutrients (dietary fibers, antioxidants, vitamins, minerals, etc).
Blackberry, raspberry and red grape flours were separated as flours with high fibre
content (62.09–74.61 % dw) and relatively low content of protein (10.55-13.20 %
dw). Pressing residues of red grape and berry seeds have been shown to exhibit high
levels DPPH, ABTS and reducing power capacity. The chemical composition of
raspberry pressed seed oil cakes showed highest contain of 69.53% neutral detergent
fiber (NDF): cellulose, hemicellulose and lignin, while acid detergent fiber (ADF)
was amount of 62.77%. The results showed the content of nutrient elements with the
predominance of grape seed in Ca (481.55 mg/kg) and K (473.64 mg/kg). The Zn
content of was in the range of 1.32 mg/kg to 1.61 mg/kg, whereas the Fe content
ranged from 10.34 mg/kg to 12.35 mg/kg. Results indicate that oil cakes of red grape
and berry seed proved to be a good source of micro- and macroelements. Due to high
contents of dietary fiber and other bioactive compounds, oil cake residual can be used
for valorization of functional ingredients or bioactive phytochemicals and potentially
used in various food/feed applications.
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Keywords
cold-pressed seed oil cakes,, antioxidant capacity, dietary fibers, minerals