Planta Med 2010; 76 - LS5
DOI: 10.1055/s-0030-1268217

Characterization of seed oils from thirteen cultivated black currant varieties

K Šavikin 1, M Ristić 1, D Đokić 1, G Zdunić 1, B Đorðević 2, T Vulić 2
  • 1Institute for Medicinal Plants Research, T. Košćuška 1, 11000 Belgrade, Serbia
  • 2University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia

Black currants are not domestic in the flora of Serbia, and there is no tradition of its cultivation. Thirteen cultivars of black currant (Ribes nigrum L.), including Ben Sarek, Ben Nevis, Ben Lomond, Malling Juel, Bona, Ometa, Tenah, Tsema, Titania, Silmu, Ojebyn, Triton, and cultivar „Čačanska crna„ created in Serbia, were cultivated in the experimental field in village Misloðin. Berries were harvested in the third year of vegetation in June – July 2008, depending of the ripening time for each variety. The fatty acid composition of black currant seed oil, which receives increased attention for its potential in human medicine, has been analyzed. Washed and air-dried seeds were grounded in a commercial grinder and extracted with petroleum ether for 8h in Soxhlet's apparatus. The solvent was removed under vacuum using a rotary evaporator. The percentage yield (%) of the oils was calculated on moisture-free basis. Prior chromatographic analysis, methylation of all samples was done according to the official AOAC method [1]. Samples were analysed by gas chromatography-flame ionization detection and GC-mass spectrometry using HP –88 column (60m). The oil content was cca 20% in all samples except in Ometa and Čačanska crna where the content was less than 10%. The most abundant compounds were methyl esters of oleic, linoleic and linolenic acid. The amount of methyl oleate varied between 9.9–15.5% and the highest amount was detected in variety Ben Sarek. On the other hand, the same variety was the less abundant in methyl linoleate and linolenate (24.9% and 4.8%, respectively). The highest amount of methyl linoleate was detected in variety Ojebyn (46.9%), while variety Tsema possessed the highest amount of methyl linolenate (17.1%). Generally, the oils were rich in polyunsaturated fatty acids.

References:

[1] Official Methods of Analysis of AOAC International, 16th edition, 5th revision (1999) The Scientific Association Dedicated to the Analytical Excellence (CD-ROM)