Thermal behavior of raspberry and blackberry seeds oils followed by DSC

Abstract

Studies were conducted on thermal properties of oils extracted from raspberry and blackberry seed as well as flours obtained by grinding of seed. Crystallization and melting points of oils were measured with a Differential Scanning Calorimetry (DSC), using TA Instruments DSC Q1000, under N2 purge flow of 50 ml/min. DSC scans were conducted in temperature range of 40 °C to -90 °C. A programmed cycle was followed in which the sample was cooled from 40 °C to -90 °C and heated back to 40 °C with rate of 2 °C/min. The raspberry and blackberry seeds oils presented a crystallization peak at -66 °C and -61 °C with enthalpy of 25.10 J/g and 29.04 J/g, respectively. Polymorphism was detected in both oils during heating.

Keywords

• oil
• seed
• raspberry
• blackberry
• dsc