Articles
FATTY ACID COMPOSITION IN SEEDS OF BLACKCURRANT GENOTYPES
Article number
585_86
Pages
531 – 533
Language
English
Abstract
The fatty acid composition of the seeds from 36 blackcurrant genotypes was examined to determine the range of GLA contents.
Other nutritionally important fatty acids,
-linolenic acid (ALA) and stearidonic acid (SA), were also examined.
A rapid small-scale procedure, involving homogenisation of seeds in toluene followed by sodium methoxide transesterification and gas chromatography, was used.
A comparison of the proposed method with a large-scale procedure was included.
The GLA content varied from 11 to 24%, and three genotypes showed particularly high levels (22-24%), previously not reported for blackcurrant oil.
ALA and SA contents varied from 10-19% and 2-4%, respectively.
The study shows the validity of the use of the rapid small-scale method and the potential for developing blackcurrant cultivars with added value.
Other nutritionally important fatty acids,
-linolenic acid (ALA) and stearidonic acid (SA), were also examined.A rapid small-scale procedure, involving homogenisation of seeds in toluene followed by sodium methoxide transesterification and gas chromatography, was used.
A comparison of the proposed method with a large-scale procedure was included.
The GLA content varied from 11 to 24%, and three genotypes showed particularly high levels (22-24%), previously not reported for blackcurrant oil.
ALA and SA contents varied from 10-19% and 2-4%, respectively.
The study shows the validity of the use of the rapid small-scale method and the potential for developing blackcurrant cultivars with added value.
Publication
Authors
M.L. Ruiz del Castillo, G. Dobson, R.M. Brennan, S.L. Gordon
Keywords
Alpha-linolenic acid, blackcurrant seed oil, fatty acids, gamma-linolenic acid, Ribes nigrum, stearidonic acid
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