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Título

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

AutorFlores, Gema ; Ruiz del Castillo, M. Luisa
Fecha de publicación1-mar-2016
EditorElsevier
CitaciónFood Chemistry 194: 1260-1265 (2016)
Resumen© 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.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2015.09.006
URIhttp://hdl.handle.net/10261/125465
DOI10.1016/j.foodchem.2015.09.006
ISSN0308-8146
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