Berry seed press residues and their valuable ingredients with special regard to black currant seed press residues

摘要

Berry seeds are distinguished by longevity though clear scientific appraisals cannot be made. Besides a hard seed coat other protecting substances are presumed in the seeds. Commonly the seeds are utilized as a source of oils. After pressing, there is a residue left that is still rich in bioactive ingredients. This paper gives an overview of the health-beneficial ingredients remaining in the residue of various berry seeds (bilberry, cranberry, rose hip, strawberry, elder, and black currant) with special focus on black currant. The fatty acid distribution and the content of fat, tocopherols and tocotrienols, phytosterols, carotenoids, vitamin C, fibre, protein, amino acids, dry matter, ashes, minerals, total phenols (gallic acid equivalent) and antioxidant capacity (TEAC) were determined. The investigation of berry seed press residues revealed that the total phenols and tocopherols were quantitatively the most important features of this material but there were significant differences between batches and cultures.