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 oil contained 3620 mg/kg total tocopherols and 4244 mg/kg phytosterols; blueberry oil 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; blueberry pomace oil’s aroma was dominated by terpenes and aldehydes, whereas raspberry pomace oil 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 valuable reference for future applications. These findings provide a foundation for the optimization and improvement of extraction processes aimed at producing sustainable, bioactive-rich ingredients, aligning with circular economy principles to reduce waste and develop high-value products with health and sensory benefits.