Combination of natural strategies to improve the oxidative stability of echium seed oil.

Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of echium oil. PRACTICAL APPLICATION: Our study successfully applied an optimized combination of simple and low-cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf-life.

Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.

BACKGROUND: The present research aimed to evaluate the nutritional, technological, microstructural and sensory characteristics of bologna sausages made with pork fat replaced with Echium oil. Three different treatments were processed, all of them with approximately 35% less sodium than a regular bologna-type sausage: Control (only pork backfat addition) and T25 and T50 (replacement of 25 and 50% of the added animal fat with Echium oil respectively). RESULTS: Proximate composition, texture profile analysis, fatty acid profile and microstructure were evaluated to characterize the products. In refrigerated storage, the following characteristics were assessed: thiobarbituric acid-reactive substances (TBARS) index, objective color, pH value, microbiological counts and sensory acceptance. Both samples with Echium oil (T25 and T50) showed a healthier lipid profile, with high omega-3 content, mainly from α-linolenic and stearidonic fatty acids, consequently presenting better (P ≤ 0.05) values of nutritional indices than the Control. However, the replacement of 50% animal fat with Echium oil negatively affected (P ≤ 0.05) most of the technological characteristics and the sensory acceptance of bolognas. In contrast, the treatment with 25% replacement did not show significant differences in most of the evaluated parameters compared with the Control sample. CONCLUSION: Thus the replacement of 25% of pork backfat with Echium oil in bologna sausages can be recommended, representing a good balance between nutritional gains and sensory impairment. © 2019 Society of Chemical Industry.

El ácido estearidónico: un ácido graso omega-3 de origen vegetal con gran potencialidad en salud y nutrición / Stearidonic acid: an omega-3 fatty acid from plant origin with great potential in health and nutrition

Healthy benefits of omega-3 polyunsaturated fatty acids eicosapentaenoic acid (20:5, EPA) and docosahexaenoic acid (22:6, DHA) are widely known. They are available in food from marine origin, being fish the main dietary supplier. However, taking into account the international dietary guidelines, fish consumption is very low in Chile and other countries. For this reason, food industry is recently focusing on stearidonic acid (18:4, SDA), a C18-omega-3 fatty acid available in the oil extracted from certain plant species, and that acts as an EPA and DHA precursor in the human metabolism. Metabolic conversion rate of SDA into EPA is much higher than that of -linolenic acid (18:3, ALA), which is the main omega-3 fatty acid in terrestrial plant sources. SDA supplementation provides several beneficial effects for human health according to the evidence. This paper describes such effects and the potential of some wild plants as SDA supplier.

Los beneficios para la salud de los ácidos grasos poliinsaturados omega-3 eicosapentaenoico (20:5,EPA) y docosahexaenoico (22:6, DHA) son ampliamente conocidos y están disponibles principalmente en alimentos de origen marino como el pescado. Sin embargo, en función de las recomendaciones internacionales acerca del consumo de pescado, éste es muy reducido en muchos países, incluido Chile. Por ello, la industria de alimentos está mostrando un interés creciente por el ácido estearidónico (18:4, SDA), un ácido graso omega-3 de 18 carbonos presente en los aceites de semilla de ciertas especies vegetales y que actúa como precursor del EPA y DHA en el metabolismo humano. La tasa de conversión de SDA en EPA resulta ser mucho más elevada que la del ácido α-linolénico (18:3, ALA), que es el principal ácido graso omega-3 en fuentes vegetales terrestres. La suplementación con SDA aporta una variedad de efectos beneficiosos para la salud humana según los estudios realizados. En el presente artículo se discuten algunos efectos en la salud derivados del SDA y la potencialidad de algunas plantas de origen silvestre para convertirse en aportadoras de SDA.