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Cranberry Seed Oil

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Fruit Oils: Chemistry and Functionality

Abstract

Cranberry is a healthy fruit from an evergreen shrub and offers multiple nutritional and nutraceutical benefits. The seeds, separated from the fruit, are a potential source of edible oil, so-called cranberry seed oil. Cranberry seed oil, due to its favorable physicochemical characteristic, good oxidative stability and the pleasant flavor is valued as an edible oil. The cranberry seed oil can be regarded as a good quality functional oil due to the existence of a distinct combination/profile of omega-3, omega-6 and omega-9 fatty acids, as well as tocopherols, tocotrienols and high concentration of antioxidants. Interestingly, cold pressed method is reported to be a better option to extract oil from cranberry seed with higher oxidative stability and lesser nutrient loss. Cranberry seed oil is characterized by higher contents of polyunsaturates such as α-linolenic acid (30–35%) and linoleic acid (35–40%) followed by oleic acid (20–25%), which play vital role in lowering serum cholesterol and thus help to prevent heart related problems, hypertension, certain types of cancer and autoimmune diseases. In addition, cranberry and its seed oil also contain appreciable amounts of tannins, anthocyanins, flavonoids and phenolic acids, which are not only associated to organoleptic properties but also exhibit multiple biological attributes such as antioxidant, anticancer, and anti-inflammatory activities. Based on the profile of high-value compounds and nutrients, cranberry seed oil can be explored as a promising candidate for nutra-pharmaceutical and cosmeceutical applications.

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Ahmad, N., Anwar, F., Abbas, A. (2019). Cranberry Seed Oil. In: Ramadan, M. (eds) Fruit Oils: Chemistry and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-12473-1_35

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