In-depth study of the chemical composition and volatile profile of oils extracted from blueberry and raspberry pomace

This study presents a comprehensive chemical and volatilomic characterization of oils exhaustively extracted from blueberry (Vaccinium corymbosum L.) and raspberry (Rubus idaeus L.) pomace. Both oils are dominated by polyunsaturated fatty acids (PUFAs): linoleic acid (36.5 % in blueberry, 49.3 % in raspberry) and α-linolenic acid (32.7 % and 28.2 %, respectively), with favorable ω-6/ω-3 ratios of 1.75 (blueberry) and 1.12 (raspberry). Key unsaponifiable bioactives were quantified: raspberry pomace oil (RPO) contained 3620 mg/kg total tocopherols and 4244 mg/kg phytosterols; blueberry pomace oil (BPO) was notable for 509 mg/kg squalene. Polar phenolics (21–32 mg/kg) included p-coumaric and ferulic acids, vanillin, and flavonoids such as naringenin, enhancing antioxidant potential. Headspace SPME–GC–MS quantified 41 volatile organic compounds; BPO’s aroma was dominated by terpenes and aldehydes, whereas RPO showed a richer carboxylic acid profile. The use of an in- depth analytical approach enabled a thorough assessment of the oils’ compositional potential, offering a valu able reference for future applications. These findings provide a foundation for the optimization and improvement of extraction processes aimed at producing sustainable and bioactive-rich ingredients, aligning with circular economy principles to reduce waste and develop high-value products with health and sensory benefits.