Antioxidant content of oil and defatted meal obtained from borage seeds by an enzymatic-aided cold pressing process

Polyphenols content (as catechin equivalents) and tocopherol content were determined in borage defatted meal and borage oil, respectively. In addition, antioxidant activity of extracts obtained from borage defatted meal was evaluated. A cold pressing process was used for the extraction of Borago officinalis oil, resulting in a defatted meal (by-product). Polyphenols from this defatted borage meal were extracted using several solvents. An extract containing highly soluble solids and phenolic compounds with antioxidant activity (as free radical-scavenging, DPPH) was obtained when methanol was used. The tocopherol content was higher in oil extracted by cold pressing than in oil extracted with petroleum ether as organic solvent. An enzymatic treatment was applied (45 °C, 20% moisture, 0.25% E/S ratio, 1:1 Olivex:Celluclast enzymatic mixture) previously to borage oil extraction, which improved the antioxidant content in the borage defatted meal by three-folds, as compared to the values obtained by a nonenzyme-aided process.