2024-03-28T11:21:24Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1254652018-11-29T12:17:22Zcom_10261_70com_10261_2col_10261_323
2015-11-23T10:16:31Z
urn:hdl:10261/125465
Enhancement of nutritionally significant constituents of black currant seeds by chemical elicitor application
Flores, Gema
Ruiz del Castillo, M. Luisa
Comunidad de Madrid
European Commission
© 2015, Elsevier Ltd. All rights reserved. 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 0.02 mM 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 0.02 mM MJ treated Ben Hope black currants exerted contents of gallic, caffeic, p-coumaric and ferulic acids of 201.4, 125.9, 201.3 and 112.5 μg g<sup>-1</sup> vs 124.3, 58.6, 165.4 and 95.8 μg g<sup>-1</sup> 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.
2015-11-23T10:16:31Z
2015-11-23T10:16:31Z
2016-03-01
2015-11-23T10:16:32Z
artículo
Food Chemistry 194: 1260-1265 (2016)
0308-8146
http://hdl.handle.net/10261/125465
10.1016/j.foodchem.2015.09.006
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/100012818
eng
http://dx.doi.org/10.1016/j.foodchem.2015.09.006
Sí
S2013/ABI-3028/AVANSECAL
closedAccess
Elsevier