Blackberry seed extracts (BSEs) were obtained by extraction using supercritical CO2 and ethanol as co-solvent. Conditions of 70°C and 25 MPa provided the best results: 24.05 wt% of yield, total phenolic content of 3856 mg GAE 100 g-1, and 12,948, 12,996 and 14,243 µmol TE 100 g-1 for the assays ABTS, DPPH and FRAP, respectively. The nutritional lipid indices were PUFA/SFA ratio of 9.60, hypocholesterolemic/hypercholesterolemic ratio of 16.23, atherogenicity 0.06 and thrombogenicity 0.17. The main phenolic compounds were rutin and protocatechuic acid. The thermo-oxidative decomposition of the extract started at 196.25°C and storage at -29.52°C. Rancimat analysis showed that the extract has a protective effect against the oxidation of soybean oil. These results indicate good potential for the application of this extract as an antioxidant. All rights reserved, Elsevier.

Keywords
PROTOCATECHUIC ACID BLACKBERRIES PHENOLS RUTIN ETHANOL BLACKBERRIES SEEDS SOYBEAN OILS HYPOLIPAEMIC ACTIVITY SATURATED FATTY ACIDS PUFA ANTIOXIDATIVE ACTIVITY BLACKBERRIES SUPERCRITICAL CO2 EXTRACTION STORAGE
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