Omega-7 refers primarily to palmitoleic acid, a monounsaturated fatty acid with a structure that sets it apart from most plant-derived lipids. While omega-3 and omega-6 fatty acids are widespread in plant metabolism and essential for seed development and energy storage, palmitoleic acid is not. Biochemically, it reflects a fatty acid synthesis pattern that plants generally don’t bother with. From an evolutionary perspective, there was simply no pressure to maintain it. As a result, it is usually present only in trace amounts—or not at all—in plant oils. 

What the name ‘palmitoleic acid’ refers to 

The name palmitoleic acid can create confusion, as it seems to imply a connection to palm oil. In reality, the name describes chemical structure, not botanical origin.

The “palmit-” part refers to palmitic acid, a saturated 16-carbon fatty acid first isolated in the 19th century from palm oil (from palma, Latin for palm). The “-oleic” part comes from oleic acid, a well-known monounsaturated fatty acid, derived from oleum, Latin for oil. Palmitoleic acid is essentially the monounsaturated version of palmitic acid: the same 16-carbon backbone, with one double bond added. The name reflects this structural relationship, not the source of the molecule.

Sea buckthorn pulp oil as a natural omega-7 source

Sea buckthorn differs from most oil-bearing plants in that oil is present not only in the seeds but also in the berry pulp and peel. It is this pulp oil that contains high levels of palmitoleic acid. Studies consistently show that omega-7 can account for roughly 20–45% of the total fatty acids in sea buckthorn pulp oil—an exceptionally high proportion by plant standards.

Interestingly, the seed oil of the same berry has a completely different profile. There, omega-6 linoleic acid and omega-3 alpha-linolenic acid dominate, while omega-7 appears only in negligible amounts. In other words, a single berry produces two chemically distinct oils with very different fatty acid compositions.

Beyond sea buckthorn, palmitoleic acid is found in only a few plant oils, most notably macadamia nut oil, where levels are typically lower. Animal sources include certain fish oils, dairy fat, and human sebum, where palmitoleic acid is a natural component of the skin’s lipid barrier.

Why omega-7 attracts scientific and cosmetic interest 

Palmitoleic acid is not foreign to the human body. It is naturally present in the lipids of the skin and mucous membranes, where it contributes to barrier function, moisture retention, and tissue flexibility. This biochemical familiarity helps explain why sea buckthorn pulp oil has attracted particular attention in cosmetic and skin science.

The lipid profile of sea buckthorn pulp oil resembles the composition of human skin lipids more closely than most plant oils. From a chemical standpoint, this makes it unusually compatible with the skin’s own lipid systems. As a result, sea buckthorn pulp oil is frequently studied and used in formulations aimed at supporting dry, sensitive, or environmentally stressed skin.

Crucially, the oil does not act through a single isolated compound. Palmitoleic acid is present alongside carotenoids, tocopherols, and other lipophilic compounds, forming a stable and chemically diverse system. This complexity is precisely what makes the oil interesting: it supports the skin’s natural balance rather than forcing a targeted, aggressive response.

What role does palmitoleic acid play for the plant itself?

In plants, fatty acid composition reflects metabolic strategy rather than chance. Most species rely on omega-6 and omega-3 fatty acids because these meet their fundamental needs for growth, reproduction, and membrane structure. Palmitoleic acid does not provide an essential function that other fatty acids cannot already cover. That is why most plants never evolved to produce it in meaningful quantities.

Sea buckthorn is different because of where and how it grows. It thrives in environments marked by strong sunlight, wind, cold, drought, and poor soils. In such settings, protecting the berry against environmental stress is critical. Within the pulp oil and outer tissues of the fruit, palmitoleic acid appears to function as part of an additional lipid-based protective layer. Together with other lipids and carotenoids, it helps create a hydrophobic, oxidation-resistant environment in the outer berry tissues.

This is particularly relevant under conditions of high UV exposure, drying winds, and large temperature fluctuations. In northern or otherwise challenging environments—where the growing season is short and stress factors are intense—the chemical profile of the berries shifts accordingly. Sea buckthorn responds by adjusting its lipid and antioxidant composition.

Omega-7 does not define sea buckthorn as a species. But it helps sea buckthorn remain sea buckthorn where conditions are unforgiving. Its presence is less about nutritional fashion and more about ecological chemistry shaped by stress, adaptation, and survival.

• Fatima, T., Snyder, C. L., Schroeder, W. R., Cram, D., Datla, R., & Wishart, D. (2012). Fatty acid composition of developing sea buckthorn (Hippophae rhamnoides L.) berry and oil. Journal of the Science of Food and Agriculture, 92(10), 1984–1990.
• Yang, B., & Kallio, H. (2002). Composition and physiological effects of sea buckthorn (Hippophae rhamnoides) lipids. Trends in Food Science & Technology, 13(5–6), 160–167.
• Zielińska, A., & Nowak, I. (2017). Abundance of active ingredients in sea-buckthorn oil. Lipids in Health and Disease, 16, 95.

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Sea buckthorn berries are packed with vitamins and antioxidants, and have a fresh, distinctive flavor. But the true value of sea buckthorn lies in something very delicate: its natural potency is easily lost through excessive mechanical or thermal processing. Whether you’re making juice, jam, or any other product from these berries, it’s crucial to understand how — and why — heat impacts their quality.

The berries contain an impressive blend of vitamins, minerals, antioxidants, and essential fatty acids:

• Vitamins E and A – support skin and mucosal health
• Omega fatty acids, especially omega-7 (palmitoleic acid), which is rare in plant-based foods
• Flavonoids, carotenoids, and polyphenols – natural antioxidants that protect cells
• Organic acids, like ascorbic, citric, and malic acids, which give the berries their intense tartness
• Aromatic compounds that give sea buckthorn its unmistakable scent

What Happens When Sea Buckthorn Is Excessively Heated?

Sea buckthorn contains a wide range of heat-sensitive compounds, including vitamin C, carotenoids, and essential oils. These begin to degrade at elevated temperatures, especially above 70–80 °C (158–176 °F).

For example, vitamin C (ascorbic acid) is one of the most heat-sensitive nutrients. Studies show that its levels start to drop noticeably at 60–70 °C (140–158 °F), and when the berries are boiled or pasteurized above 85 °C (185 °F), up to 90% of the vitamin C may be lost. This breakdown occurs because heat disrupts the molecular structure of ascorbic acid, rendering it biologically inactive. So, even if the end product still tastes tangy, it may no longer contain beneficial amounts of vitamin C.

Carotenoids (the pigments responsible for sea buckthorn’s vivid color) also become unstable and oxidize when exposed to high heat. As a result, the product often turns a dull, beige-orange or even brown, with reduced antioxidant power.

Heat also affects the natural oils within the berry. When sea buckthorn is heated, the cell structure breaks down, causing the internal oils — which are normally retained in tiny droplets within intact cells — to be released and rise to the surface. Once exposed to air, these oils oxidize, leading to a more bitter taste and less fresh aroma. This is why cooked sea buckthorn products often have an “oilier” appearance and may smell less appealing.

Furthermore, heat causes the loss of aromatic compounds, leaving behind a flat or even unpleasant smell that is far removed from the wild, fresh aroma of raw berries.

Why Overheated Sea Buckthorn No Longer Tastes Like the Fresh Berry?

The sweet-tart flavor of fresh sea buckthorn is the result of delicate natural compounds that are very sensitive to heat. When processed at high temperatures, several things happen:

• Natural sugars may caramelize
• Organic acids degrade
• Cellular oils are released and oxidized

Together, these changes disrupt the berry’s original flavor balance and reduce its characteristic aroma.

Moreover, fatty acids, especially monounsaturated ones like omega-7, are highly susceptible to heat and oxygen. During heating, lipid oxidation occurs, which:

• Causes a rancid or bitter taste
• Destroys beneficial compounds like tocopherols and carotenoids
• Can lead to the formation of unwanted secondary compounds

As a result, cooked sea buckthorn products often have a flat, slightly rancid, and unbalanced flavor that bears little resemblance to the juicy, vibrant taste of the fresh fruit.

How to Preserve Sea Buckthorn’s Best Qualities

The true value of sea buckthorn can only be preserved through careful and gentle handling. If you have the freezer space, the best way to store sea buckthorn is by deep-freezing the berries. This allows you to take out exactly the amount you need, exactly when you need it — whether to make fresh juice, blend a smoothie, or enjoy a handful as a healthy snack.

To retain the berry’s nutritional and sensory value in cases where pasteurization is needed, lower-temperature processing is key. For example, short-term heat treatment at around 70–75 °C (158–167 °F) can help preserve much of the vitamin content and flavor. This way it is possible to get a product which:

• Tastes remarkably close to the fresh berry
• Retains a naturally bright, orange-golden color
• Does not overly separate or develop excessive oiliness
• Maintains a clean, vibrant aroma

Vacuum drying or freeze-drying methods are also a great option to help retain quality.

• Beveridge, T., Li, T. S. C., Oomah, B. D., & Smith, A. 1999. Sea buckthorn products: Manufacture and composition. Journal of Food Science, 64(5): 719–722.
• Munyaka, A. W., Makule, E. E., Oey, I., & van der Linden, G. 2010. Thermal degradation of vitamin C and antioxidant capacity in vegetables and fruits: A review. Food Research International, 43(7): 1814–1822.
• Saini, R. K., Nile, S. H., & Park, S. W. 2015. Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities. Food Research International, 76: 735–750.

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