2024; Chemical and Biological Sciences 58 (2 (264): 114–120
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COMPARATIVE STUDY OF FATTY ACIDS FORMATION IN NATURAL AND GENETICALLY MODIFIED BLACKBERRY SEEDS

Slavik Dadayan*, Artavazd S. Poghosyan, Lilit A. Arstamyan, Anahit M. Hovhannisyan, Samvel G. Ghazaryan, Marina A. Sheyranyan, Ani S. Dadayan

Received: 2025-02-28 · Published: 2024-06-24

© 2024 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Original title
COMPARATIVE STUDY OF FATTY ACIDS FORMATION IN NATURAL AND GENETICALLY MODIFIED BLACKBERRY SEEDS
Authors
Slavik Dadayan, Artavazd S. Poghosyan, Lilit A. Arstamyan, Anahit M. Hovhannisyan, Samvel G. Ghazaryan, Marina A. Sheyranyan, Ani S. Dadayan
Published
2024-06-24
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.46991/PYSU:B.2024.58.2.114

Abstract

The work is devoted to a comparative study of fatty acids formation in natural and genetically modified blackberry seeds (collected in the foothill landscapes of Alaverdi Town, Republic of Armenia, and those of genetically modified blackberries (Rubus caesius L.), grown in greenhouse conditions in Yerevan City, harvest of 2023) capable of accumulating them in large quantities in order to justify the choice of the most valuable oilseed raw material for the production of natural oils that are in high demand in the food industry and cosmetology. It has been shown that the oil content of the studied genetically modified blackberry seeds is about two times higher than that of natural blackberry seeds. These seeds are the most promising oilseed raw material for the production of natural oils by the method of cold pressing that are in high demand in cosmetology, for example, for the production of moisturizing cream for hands and feet based on chemically pure glycerin.
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