Genotypic variation in fatty acid content of blackcurrant seeds.
The fatty acid composition and total fatty acid content of seeds from 36 blackcurrant genotypes developed at the Scottish Crop Research Institute were examined. A rapid small-scale procedure, involving homogenization of seeds in toluene followed by sodium methoxide transesterification and gas chromatography, was used. There was considerable variation between genotypes. The gamma-linolenic acid content generally varied from 11 to 19% of the total fatty acids, but three genotypes had higher values of 22-24%, levels previously not reported for blackcurrant seed and similar to those for borage seed. Other nutritionally important fatty acids, stearidonic acid and alpha-linolenic acid, varied from 2 to 4% and 10-19%, respectively. The mean total fatty acid contents ranged from 14 to 23% of the seed, but repeatability was poor. The results are discussed. Blackcurrant seeds are mainly byproducts from juice production, and the study shows the potential for developing blackcurrant genotypes with optimal added value.
Ruiz del Castillo
M L
ML
Scottish Crop Research Institute, Invergowrie Dundee DD2 5DA, United Kingdom. mruizd@scri.sari.ac.uk
Dobson
G
G
Brennan
R
R
Gordon
S
S
D002849:Chromatography, Gas / Q000379:methods; D005227:Fatty Acids / Q000032:analysis* / Q000235:genetics; D005638:Fruit / Q000737:chemistry; D014644:Genetic Variation; D005838:Genotype; D008042:Linolenic Acids / Q000032:analysis; D019684:Magnoliopsida / Q000737:chemistry* / Q000235:genetics; D010938:Plant Oils / Q000032:analysis; D012639:Seeds / Q000737:chemistry* / Q000235:genetics
D005227:Fatty Acids; D008042:Linolenic Acids; D010938:Plant Oils; C077230:blackcurrant seed oil