Description

Rubus Fruticosus Seed Oil, also known as blackberry seed oil, is extracted from the seeds of the blackberry plant (Rubus fruticosus). This oil is valued in cosmetics and skincare for its rich content of essential fatty acids and antioxidants, which contribute to its nourishing and rejuvenating properties.

Chemical Composition and Structure:

Rubus Fruticosus Seed Oil is rich in essential fatty acids such as linoleic acid and alpha-linolenic acid. It also contains various vitamins, including Vitamin E, and phytosterols. The chemical structure of these fatty acids includes multiple double bonds, which are essential for maintaining skin health and moisture. The oil's antioxidant content helps protect the skin from oxidative damage.

Physical Properties:

The oil is typically a light to medium yellow liquid with a mild, slightly fruity aroma. It has a smooth texture that absorbs readily into the skin without leaving a greasy residue. The oil generally has a neutral pH.

Production Process:

The production of Rubus Fruticosus Seed Oil involves several steps:

Harvesting: Blackberries are harvested, and the seeds are collected after the fruit has been processed.
Extraction: The seeds are subjected to cold pressing or solvent extraction to obtain the oil.
Filtration: The oil is filtered to remove any solid particles and impurities.
Refinement: The oil may be refined to enhance its purity and stability.

Applications:

Rubus Fruticosus Seed Oil is used primarily in cosmetics for its emollient and moisturizing properties. It is found in:

Moisturizers
Facial serums
Body oils
Anti-aging products
In the nutraceutical sector, it can be used as a dietary supplement for its potential health benefits, including skin health support and anti-inflammatory effects.

Environmental and Safety Considerations:

The environmental impact of producing Rubus Fruticosus Seed Oil is relatively low, particularly when sustainable practices are employed. The oil is generally safe for topical use and has a low risk of irritation or sensitization. As with any cosmetic ingredient, proper formulation and safety testing are important, especially for sensitive skin.

INCI Functions:


Antioxidant agent. Ingredient that counteracts oxidative stress and prevents cell damage. Free radicals, pathological inflammatory processes, reactive nitrogen species and reactive oxygen species are responsible for the ageing process and many diseases caused by oxidation.

Skin conditioning agent - Emollient. Emollients have the characteristic of enhancing the skin barrier through a source of exogenous lipids that adhere to the skin, improving barrier properties by filling gaps in intercorneocyte clusters to improve hydration while protecting against inflammation. In practice, they have the ability to create a barrier that prevents transepidermal water loss. Emollients are described as degreasing or refreshing additives that improve the lipid content of the upper layers of the skin by preventing degreasing and drying of the skin. The problem with emollients is that many have a strong lipophilic character and are identified as occlusive ingredients; they are oily and fatty materials that remain on the skin surface and reduce transepidermal water loss. In cosmetics, emollients and moisturisers are often considered synonymous with humectants and occlusives.

Fragrance. It plays a very important role in the formulation of cosmetic products as it provides the possibility of enhancing, masking or adding fragrance to the final product, increasing its marketability. It is able to create a perceptible pleasant odour, masking a bad smell. The consumer always expects to find a pleasant or distinctive scent in a cosmetic product.

Flavoring agent. The purpose of this ingredient is to modify the solution to impart a certain flavour. Natural flavouring extracts are rather expensive, so the cosmetic and pharmaceutical industries resort to synthesised substances that have sensory characteristics mostly similar to natural flavourings or are naturally equivalent. This ingredient is isolated through chemical processes or is synthesised from chemicals. It is also referred to as Aroma.
Synonyms:

CAS: 84787-69-9 EC number 284-110-6