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Enhancement of nutritionally significant constituents of black currant seeds by chemical elicitor application

Author:
Flores, Gema, Ruiz del Castillo, María Luisa
Source:
Food chemistry 2016 v.194 pp. 1260-1265
ISSN:
0308-8146
Subject:
alpha-linolenic acid, antioxidants, black currants, cultivars, elicitors, fatty acid composition, ferulic acid, gamma-linolenic acid, juices, methyl jasmonate, polysorbates, preharvest treatment, seed oils, seeds, value added
Abstract:
Black currant seeds are obtained as a residue during juice production. Black currant seed oil contains high amounts of nutritionally desirable constituents such as γ-linolenic acid (GLA), α-linolenic acid (ALA) and stearidonic acid (SA), as well as certain phenolic acids, which act as natural antioxidants. Fatty acids and phenolic acids of seeds from black currant cultivars after elicitation with methyl jasmonate (MJ) were examined. GLA contents around 25% with respect to total fatty acid content were measured in seeds after pre-harvest treatment of black currants with 0.02mM MJ in 0.05% Tween-20. High GLA samples also exhibited high SA content (higher than 10% with respect to total fatty acid content); however, ALA dropped (from 16% to 10%). High GLA content seeds also showed increased contents of gallic, caffeic, p-coumaric and ferulic acids. In particular, seeds from 0.02mM MJ treated Ben Hope black currants exerted contents of gallic, caffeic, p-coumaric and ferulic acids of 201.4, 125.9, 201.3 and 112.5μgg−1vs 124.3, 58.6, 165.4 and 95.8μgg−1 measured in seeds from untreated Ben Hope black currants. Comparable results were obtained for Ben Alder and Ben Gairn berries. Chemical elicitation with 0.02 MJ is proposed as an industrial practice in such a way that, after consideration of quality issues, it would be obtained high added value black currant seeds.
Agid:
5259830