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Fuentes de omega 3, 6, 9 y su importance en la
alimentación saludable
Prof. Fernando Ramos-Escudero, PhD
http://orcid.org/0000-0002-6907-3166
http://www.livedna.net/?dna=51.12599
Monday, October 31, 2016 RAMOS-ESCUDERO 1
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Monday, October 31, 2016 RAMOS-ESCUDERO 2
ω-6 (linoleic acid)
ω-3 (linolenic acid)
ω-9 (oleic acid)
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Edible vegetable oils
Monday, October 31, 2016 RAMOS-ESCUDERO 3
Health
benefits
Vegetable
sources
Detection of
fatty acids
Authenticity of edible
vegetable oils
Projects in
process
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Health benefits
Monday, October 31, 2016 RAMOS-ESCUDERO 4
ω-6 fatty acid
Inflammatory properties 1
Atherogenic properties 2
ω-3 fatty acid
Protective effects against
aterosclerosis 3
Inhibits carcinogenesis
through anti-inflammatory
activity 4
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Health benefits
Monday, October 31, 2016 RAMOS-ESCUDERO 5
1
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Health benefits
Monday, October 31, 2016 RAMOS-ESCUDERO 6
Am J Clin Nutr August 1993 vol. 58 no. 2 228-234 2
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Health benefits
Monday, October 31, 2016 RAMOS-ESCUDERO 7
3
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n-3 polyunsaturated fatty acid
(n-3 PUFA) affects a wide range
of physiological functions in
multiple tissues, including the
heart, liver, vasculature, and
circulating cells.
Health benefits
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Health benefits
Monday, October 31, 2016 RAMOS-ESCUDERO 9
4
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Monday, October 31, 2016 RAMOS-ESCUDERO 10
Health benefits
Hypothetical scheme showing
potential mechanisms whereby
n-6 polyunsaturated fatty acids
(PUFAs) and n-3 PUFAs may
promote and suppress
carcinogenesis, respectively.
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Monday, October 31, 2016 RAMOS-ESCUDERO 11
Health benefits
Anti-oxidant ability against
oxidation of LDL.
Zebrafish larvae
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Monday, October 31, 2016 RAMOS-ESCUDERO 12
Vegetable sources
Fatty Acid (g/100 g oil) Content, %
Palmitic 7.46
Stearic 2.98
Oleic, ω-9 7.18
Linoleic, ω-6 20.1
Linolenic, ω-3 61.8
MUFAS 7.18
PUFAS 81.9
ω-3/ω-6 3.1
Composition of major fatty acids in Chia oil
Bodoira, R.M., Penci, M.C., Ribotta, P.D., Martínez, M.L. (2017). Chia (Salvia hispánica L.) oil stability: Study of the
effect of natural antioxidants. LWT-Food Science and Technology 75,107-113.
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Monday, October 31, 2016 RAMOS-ESCUDERO 13
Vegetable sources
Fatty Acid (g/100 g oil) Content, %
Palmitic 4.67
Stearic 3.50
Oleic, ω-9 10.7
Linoleic, ω-6 33.5
Linolenic, ω-3 44.0
MUFAS 10.7
PUFAS 77.5
ω-3/ω-6 1.31
Composition of major fatty acids in Sacha inchi oil
Maurer, N.E., Hatta-Sakoda, B., Pascual-Chagman, G., Rodriguez-Saona, L.E. (2012). Characterization and
authentication of a novel vegetable source of omega-3 fatty acids, sacha inchi (Plukenetia volubilisL.) oil. Food
Chemistry 134,1173-1180.
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Monday, October 31, 2016 RAMOS-ESCUDERO 14
Vegetable sources
Composition of major fatty acids in Linseed oil
Navas-Hernández, B. (2010). Componentes minoritarios y propiedades antioxidantes de aceites vírgenes y tortas
residuales obtenidos por presión en frío a partir de fuentes vegetales convencionales y no convencionales. Tesis
Doctoral. Universidad de Castilla la Mancha, España.
Fatty Acid (g/100 g oil) Content, %
Golden linseed Brown linseed
Palmitic 4.93 5.20
Stearic 3.98 3.66
Oleic, ω-9 22.8 19.6
Linoleic, ω-6 15.3 16.0
Linolenic, ω-3 52.9 55.5
MUFAS 22.8 19.6
PUFAS 68.2 71.5
ω-3/ω-6 3.45 3.46
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Monday, October 31, 2016 RAMOS-ESCUDERO 15
Vegetable sources
Fatty Acid (g/100 g oil) Content, %
Chardonnay Sauvignon
Palmitic 6.50 6.39
Stearic 5.65 5.51
Oleic, ω-9 16.8 11.1
Linoleic, ω-6 69.2 75.1
Linolenic, ω-3 0.36 0.4
MUFAS 16.8 11.1
PUFAS 69.6 75.5
ω-3/ω-6 0.01 0.01
Composition of major fatty acids in Grapeseed oil
Lachman, J., Hejtmánková, A., Táborský, J., Kotíková, Z., Pivec, V., Stralková, R. et al. (2015). Evaluation of oil
content and fatty acid composition in the seed of grapevine varieties. LWT-Food Science and Technology 63,620-625.
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Monday, October 31, 2016 RAMOS-ESCUDERO 16
Vegetable sources
Composition of major fatty acids in Passion fruit seed oil
Barrales, F.M., Rezende, C.A., Martínez, J. (2015). Supercritical CO2 extraction of passion fruit (Passiflora edulis sp.)
seed oil assisted by ultrasound. Journal of Supercritical Fluids 104,183-192.
Fatty Acid (g/100 g oil) Content, %
Palmitic 11.1
Stearic 3.01
Oleic, ω-9 19.2
Linoleic, ω-6 65.0
Linolenic, ω-3 0.50
MUFAS 19.2
PUFAS 65.5
ω-3/ω-6 0.01
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Monday, October 31, 2016 RAMOS-ESCUDERO 17
Composition of major fatty acids in Pomegranate oil
Fernandes, L., Pereira, J.A., Lopéz-Cortés, I., Salazar, D.M., Ramalhosa, E., Casal, S. (2015). Fatty acid, vitamin E and
sterols composition of seed oils from nine different pomegranate (Punica granatum L.) cultivars grown in Spain.
Journal of Food Composition and Analysis 39,13-22.
Fatty Acid (g/100 g oil) Content, %
Valenciana Wonderful
Palmitic 4.50 3.29
Stearic 2.25 1.73
Oleic, ω-9 4.12 4.81
Linoleic, ω-6 3.94 4.61
Linolenic, ω-3
Punicic, ω-5 79.3 81.7
MUFAS 4.12 4.81
PUFAS 83.44 86.31
ω-3/ω-6
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Monday, October 31, 2016 RAMOS-ESCUDERO 18
Vegetable sources
Composition of major fatty acids in Olive oil
Ramos-Escudero, F., Morales, M.T., Asuero, A.G. (2015). Characterization of bioactive compounds from monovarietal
virgin olive oils: Relationship between phenolic compounds-antioxidant capacities. International Journal of Food
Properties 18,348-358.
Fatty Acid (g/100 g oil) Content, %
Palmitic 10.1
Stearic 3.7
Oleic, ω-9 78.7
Linoleic, ω-6 5.1
Linolenic, ω-3 0.9
MUFAS 78.1
PUFAS 6.0
ω-3/ω-6 0.18
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Monday, October 31, 2016 RAMOS-ESCUDERO 19
Other vegetable sources
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Detection of fatty acids
Descripción general de algunos métodos empleados para determinar la
autenticidad de aceites vírgenes Asunto Extracción del aceite Analito Técnica
C P ácidos grasos GC-FID
A P
ácido linolénico
ácido linoleico
ácido oleico
IR ATR
C P ácidos grasos GC-FID
C SC-CO2 ácidos grasos GC-FID
C S ácidos grasos GC-FID
C S ácidos grasos GC-FID/MS
C No indica ácidos grasos GC-FID
C No indica ácidos grasos GC-FID
C P ácidos grasos FTIR y 1H NMR
C P ácidos grasos GC-FID
C S ácidos grasos GC-FID
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Monday, October 31, 2016 RAMOS-ESCUDERO 21
Authenticity of edible vegetable oils
The authenticity of edible vegetable oils is a very important issue due
to consumer health and commercial reasons.
The analysis of vegetable oils involve many instrumental analysis
techniques, such as:
Near and mid-infrared spectrometry
Fluorescence
Chemiluminescence
Chromatography
Nuclear magnetic resonance spectroscopy
Mass spectrometry
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Authenticity of edible vegetable oils
Chemometric applications
Analytical methodology
UV-vis, FTIR, NIR,
NMR, fluorescence,
HPLC, GC, and others
Chemometrics
First order methods:
Classification/Exploratory
methods:
ANOVA, PCA, LDA,
HCA and others
Qualitative and quatitative
information
• Edible oil of quality
parameters
• PDO authentication
• Fraud detection
• Production monitoring
• Process optimization
• Others
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Monday, October 31, 2016 RAMOS-ESCUDERO 23
Analytical instrumentation
Clarus® 500 Gas Chromatograph (GC) from PerkinElmer
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Monday, October 31, 2016 RAMOS-ESCUDERO 24
Projects in process
Influence of polyphenol-rich extracts from the medicinal plants on
lipid oxidation processes.
Mónica Ramos Escudero
Extraction and characterization of grapeseed oil (Vitis vinifera L)
variety Quebranta.
Marjorie Nuñez Mendoza
Influence of the encapsulation on the quality parameters of virgin
Sacha inchi (Plukenetia volúbilis L.) oil.
Lady Ponce Dayer
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Monday, October 31, 2016 RAMOS-ESCUDERO 25
Thank you very much