Variation in the Fatty-Acid Content in Seeds of Various Black, Red, and White Currant Varieties
Samo za registrovane korisnike
2013
Autori
Savikin, KatarinaDjordjević, Boban
Ristić, Mihailo S.
Krivokuća-Djokić, Dragana
Pljevljakusić, Dejan
Vulić, Todor
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Currant seeds, a by-product of juice production, are recognized as a valuable source of oil rich in polyunsaturated fatty acids. We have evaluated 28 currant varieties for their oil content and fatty-acid composition. The oil content in the seeds ranged from 18.227.7%, and no statistical difference between varieties of different fruit color were recorded. Furthermore, the estimated oil yields in the field production ranged from 26.4212.4 kg/ha. The GC and GC/MS chemical profiles of the seed oils extracted from all examined varieties were common for currants. Linoleic acid (LA) was the major component, with contents ranging from 32.746.9% of total fatty acids, followed by a-linolenic acid (ALA; 2.932.0 %), oleic acid (OA; 9.819.9%), ?-linolenic acid (GLA; 3.318.5%), palmitic acid (PA; 4.48.1%), stearidonic acid (SDA; 2.24.7%), and stearic acid (SA; 1.22.4%). Quantitative differences in the fatty-acid profiles between varieties of different fruit color were observed. Blackcurrant varieti...es showed significantly higher contents of LA, GLA, and PA than red and white currant varieties, whereas significantly higher amounts of ALA and OL were detected in the red and white varieties. Cluster analysis based on the chemical oil profiles joined the blackcurrants in one group, while most of the red and white cultivars joined in a second group at the same linkage distance.
Ključne reči:
Ribes species / Currants / Seed oil / Fatty acids / Polyunsaturated fatty acids (PUFA) / Hierarchical cluster analysis (HCA)Izvor:
Chemistry & Biodiversity, 2013, 10, 1, 157-165Izdavač:
- Wiley-V C H Verlag Gmbh, Weinheim
Finansiranje / projekti:
DOI: 10.1002/cbdv.201200223
ISSN: 1612-1872
PubMed: 23341215
WoS: 000313882100010
Scopus: 2-s2.0-84872799851
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Savikin, Katarina AU - Djordjević, Boban AU - Ristić, Mihailo S. AU - Krivokuća-Djokić, Dragana AU - Pljevljakusić, Dejan AU - Vulić, Todor PY - 2013 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3300 AB - Currant seeds, a by-product of juice production, are recognized as a valuable source of oil rich in polyunsaturated fatty acids. We have evaluated 28 currant varieties for their oil content and fatty-acid composition. The oil content in the seeds ranged from 18.227.7%, and no statistical difference between varieties of different fruit color were recorded. Furthermore, the estimated oil yields in the field production ranged from 26.4212.4 kg/ha. The GC and GC/MS chemical profiles of the seed oils extracted from all examined varieties were common for currants. Linoleic acid (LA) was the major component, with contents ranging from 32.746.9% of total fatty acids, followed by a-linolenic acid (ALA; 2.932.0 %), oleic acid (OA; 9.819.9%), ?-linolenic acid (GLA; 3.318.5%), palmitic acid (PA; 4.48.1%), stearidonic acid (SDA; 2.24.7%), and stearic acid (SA; 1.22.4%). Quantitative differences in the fatty-acid profiles between varieties of different fruit color were observed. Blackcurrant varieties showed significantly higher contents of LA, GLA, and PA than red and white currant varieties, whereas significantly higher amounts of ALA and OL were detected in the red and white varieties. Cluster analysis based on the chemical oil profiles joined the blackcurrants in one group, while most of the red and white cultivars joined in a second group at the same linkage distance. PB - Wiley-V C H Verlag Gmbh, Weinheim T2 - Chemistry & Biodiversity T1 - Variation in the Fatty-Acid Content in Seeds of Various Black, Red, and White Currant Varieties EP - 165 IS - 1 SP - 157 VL - 10 DO - 10.1002/cbdv.201200223 ER -
@article{ author = "Savikin, Katarina and Djordjević, Boban and Ristić, Mihailo S. and Krivokuća-Djokić, Dragana and Pljevljakusić, Dejan and Vulić, Todor", year = "2013", abstract = "Currant seeds, a by-product of juice production, are recognized as a valuable source of oil rich in polyunsaturated fatty acids. We have evaluated 28 currant varieties for their oil content and fatty-acid composition. The oil content in the seeds ranged from 18.227.7%, and no statistical difference between varieties of different fruit color were recorded. Furthermore, the estimated oil yields in the field production ranged from 26.4212.4 kg/ha. The GC and GC/MS chemical profiles of the seed oils extracted from all examined varieties were common for currants. Linoleic acid (LA) was the major component, with contents ranging from 32.746.9% of total fatty acids, followed by a-linolenic acid (ALA; 2.932.0 %), oleic acid (OA; 9.819.9%), ?-linolenic acid (GLA; 3.318.5%), palmitic acid (PA; 4.48.1%), stearidonic acid (SDA; 2.24.7%), and stearic acid (SA; 1.22.4%). Quantitative differences in the fatty-acid profiles between varieties of different fruit color were observed. Blackcurrant varieties showed significantly higher contents of LA, GLA, and PA than red and white currant varieties, whereas significantly higher amounts of ALA and OL were detected in the red and white varieties. Cluster analysis based on the chemical oil profiles joined the blackcurrants in one group, while most of the red and white cultivars joined in a second group at the same linkage distance.", publisher = "Wiley-V C H Verlag Gmbh, Weinheim", journal = "Chemistry & Biodiversity", title = "Variation in the Fatty-Acid Content in Seeds of Various Black, Red, and White Currant Varieties", pages = "165-157", number = "1", volume = "10", doi = "10.1002/cbdv.201200223" }
Savikin, K., Djordjević, B., Ristić, M. S., Krivokuća-Djokić, D., Pljevljakusić, D.,& Vulić, T.. (2013). Variation in the Fatty-Acid Content in Seeds of Various Black, Red, and White Currant Varieties. in Chemistry & Biodiversity Wiley-V C H Verlag Gmbh, Weinheim., 10(1), 157-165. https://doi.org/10.1002/cbdv.201200223
Savikin K, Djordjević B, Ristić MS, Krivokuća-Djokić D, Pljevljakusić D, Vulić T. Variation in the Fatty-Acid Content in Seeds of Various Black, Red, and White Currant Varieties. in Chemistry & Biodiversity. 2013;10(1):157-165. doi:10.1002/cbdv.201200223 .
Savikin, Katarina, Djordjević, Boban, Ristić, Mihailo S., Krivokuća-Djokić, Dragana, Pljevljakusić, Dejan, Vulić, Todor, "Variation in the Fatty-Acid Content in Seeds of Various Black, Red, and White Currant Varieties" in Chemistry & Biodiversity, 10, no. 1 (2013):157-165, https://doi.org/10.1002/cbdv.201200223 . .