Lipophilic components in black currant seed and pomace extracts

Gary Dobson, Marie Shrestha, Hauke Hilz, Reijo Karjalainen, Gordon McDougall, Derek Stewart

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    Abstract

    The nature of the fatty acids and other lipophilic components in extracts from black currant seed and pomace (containing seed) were investigated, with a view to highlighting any potential uses. The same non-hydroxylated fatty acids were the major components in both types of extract, but total levels were less in pomace (75 582 mg 100 g-1 oil) than in seed alone (90 972 mg 100 g-1 oil) and there were less unsaturated fatty acids, including GLA (8653 and 12 625 mg 100 g-1 oil, respectively), but long chain n-20:0 n-30:0 fatty acids (4080 and 437 mg 100 g-1 oil, respectively) were greatly increased in pomace. Phytosterols (mainly beta-sitosterol), saturated n-20:0 n-30:0 policosanols, omega-hydroxy fatty acids (mainly 16-hydroxy 16:0) and 2-hydroxy fatty acids (mainly 2-hydroxy 24:0) were present at much greater levels in pomace (2496, 2097, 958 and 46 mg 100 g-1 oil, respectively) than in seed (553, 108, 161, and 1 mg 100 g-1 oil, respectively). The pomace extract is a useful source of fatty acids, phytosterols and policosanols with potential functional properties. Practical applications: The study investigated the lipophilic components in isohexane extracts from black currant seed and pomace (containing seed). Only pomace extracts had substantial amounts of phytosterols and policosanols that have potential as cholesterol-lowering agents, whereas fatty acids such as GLA, that has anti-inflammatory properties, are mainly in the seed.</p>
    Original languageEnglish
    Pages (from-to)575-582
    Number of pages8
    JournalEuropean Journal of Lipid Science and Technology
    Volume114
    Issue number5
    DOIs
    Publication statusPublished - May 2012

    Cite this

    Dobson, G., Shrestha, M., Hilz, H., Karjalainen, R., McDougall, G., & Stewart, D. (2012). Lipophilic components in black currant seed and pomace extracts. European Journal of Lipid Science and Technology, 114(5), 575-582. https://doi.org/10.1002/ejlt.201100313