fuentes de omega 3, 6, 9 y su importance en la ... › ... › materiales ›...

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


ω-6 (linoleic acid)

ω-3 (linolenic acid)

ω-9 (oleic acid)

Edible vegetable oils


Health

benefits

Vegetable

sources

Detection of

fatty acids

Authenticity of edible

vegetable oils

Projects in

process

Health benefits


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

Health benefits


1

Health benefits


Am J Clin Nutr August 1993 vol. 58 no. 2 228-234 2

Health benefits


3


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

Health benefits


4


Health benefits

Hypothetical scheme showing

potential mechanisms whereby

n-6 polyunsaturated fatty acids

(PUFAs) and n-3 PUFAs may

promote and suppress

carcinogenesis, respectively.


Health benefits

Anti-oxidant ability against

oxidation of LDL.

Zebrafish larvae


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.


Vegetable sources


Palmitic 4.67

Stearic 3.50

Oleic, ω-9 10.7

Linoleic, ω-6 33.5


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.


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.


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


Vegetable sources


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.


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.


Palmitic 11.1

Stearic 3.01

Oleic, ω-9 19.2

Linoleic, ω-6 65.0


MUFAS 19.2

PUFAS 65.5

ω-3/ω-6 0.01


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.


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


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.


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


Other vegetable sources


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 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 S ácidos grasos GC-FID


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


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


Analytical instrumentation

Clarus® 500 Gas Chromatograph (GC) from PerkinElmer


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


Thank you very much

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