Characterization of chia seed oils obtained by pressing and solvent extraction

There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. In this review, nutrients, anti-nutrients, functional properties, processing, metabolism and health benefits of bioactive molecules viz., essential fatty acids, lignans and dietary fiber of flaxseed are discussed.

Flaxseed—a potential functional food source

With increasing public health awareness worldwide, demand for functional food with multiple health benefits has also increased. The use of medicinal food from folk medicine to prevent diseases such as diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Seed from Salvia hispanica L. or more commonly known as chia is a traditional food in central and southern America. Currently, it is widely consumed for various health benefits especially in maintaining healthy serum lipid level. This effect is contributed by the presence of phenolic acid and omega 3/6 oil in the chia seed. Although the presence of active ingredients in chia seed warrants its health benefits, however, the safety and efficacy of this medicinal food or natural product need to be validated by scientific research. In vivo and clinical studies on the safety and efficacy of chia seed are still limited. This paper covers the up-to-date research on the identified active ingredients, methods for oil extraction, and in vivo and human trials on the health benefit of chia seed, and its current market potential.

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The Promising Future of Chia, Salvia hispanica L.

Objectives  To investigate the association between long term intake of individual saturated fatty acids (SFAs) and the risk of coronary heart disease, in two large cohort studies. Design  Prospective, longitudinal cohort study. Setting  Health professionals in the United States. Participants  73 147 women in the Nurses’ Health Study (1984-2012) and 42 635 men in the Health Professionals Follow-up Study (1986-2010), who were free of major chronic diseases at baseline. Main outcome measure  Incidence of coronary heart disease (n=7035) was self-reported, and related deaths were identified by searching National Death Index or through report of next of kin or postal authority. Cases were confirmed by medical records review. Results  Mean intake of SFAs accounted for 9.0-11.3% energy intake over time, and was mainly composed of lauric acid (12:0), myristic acid (14:0), palmitic acid (16:0), and stearic acid (18:0; 8.8-10.7% energy). Intake of 12:0, 14:0, 16:0 and 18:0 were highly correlated, with Spearman correlation coefficients between 0.38 and 0.93 (all P trend =0.05) for 12:0, 1.13 (1.05 to 1.22; P trend trend trend trend Conclusions  Higher dietary intakes of major SFAs are associated with an increased risk of coronary heart disease. Owing to similar associations and high correlations among individual SFAs, dietary recommendations for the prevention of coronary heart disease should continue to focus on replacing total saturated fat with more healthy sources of energy.

https://www.bmj.com/content/bmj/355/bmj.i5796.full.pdf

Intake of individual saturated fatty acids and risk of coronary heart disease in US men and women: two prospective longitudinal cohort studies

Tiger nut (Cyperus esculentus) is a weed plant (yellow nut sedge) of tropical and Mediterranean regions. Its sweet almond-like tubers are highly appreciated for their health benefits and nutritive value: high content of fiber, proteins, and sugars. They are rich in oleic acid and glucose, as well as in phosphorus, potassium, and vitamins C and E. In Spain, these tuberous “nuts” are mainly used to manufacture a milky beverage called “horchata de chufa.” Tiger nut has attracted very little scientific and technological interest, except for the production of “horchata de chufa” and some studies on its oil. Development of new products from the tubers could enhance more interest in this crop. In this respect, various opportunities are offered: source of dietary fiber, use of its oil in cooking or salad preparation, production of caramel to be used as a food additive. This review presents an overview of the tiger nut, its products, and the co-products obtained during commercial processing.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2012.00190.x

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

The current concern for fat intake in western countries has raised the question of the individual fatty acid (FA) impact on health. This important issue has strengthened the awareness of nutritionists and food manufacturers for the control of the FA profile of food products. The aim of this review is to provide a classification of the FA profiles of 80 vegetable oil sources, according to their nutritional potential. The first part of the review focuses on lipoprotein metabolism, and on the impact of each dietary FA on blood lipid composition (LDL-cholesterol, HDL-cholesterol and circulating triacylglycerols). In the second part of the review, the oil sources are clustered by similar FA profiles, and the classification is discussed with regard to the individual FA action on blood lipid composition. Apart from the major vegetable seeds, the clustering highlighted some interesting nutritional oil sources containing mainly α-linolenic acid (camelina, linseed, perilla and stock oils), or interesting amounts of the two essential FA (purslane, chia, raspberry seed, sea buckthorn seed and salicorn oils). Furthermore, this classification provides a useful tool for the formulation of the FA profile of food products.

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

The role of isolated fatty acids on human health has long been studied by the nutritionists. The consequence of this research for the food industry was a need for a better control of the lipidic profile of manufactured food products. The purpose of the present paper was to give the nutritional profile of 53 vegetable oils in relation with their fatty acid composition and their related nutritional potential. In a first section, the role of isolated fatty acids on blood lipids (LDL-Cholesterol, HDL-Cholesterol and triacylglycerols) has been reviewed. In a second section, the vegetable oils are gathered in relation with their similar fatty acids composition, with the aim of classifying their properties in accordance with their role on blood lipids. From a nutritional point of view, besides the major α-linolenic acid source that is rapeseed oil, the classification makes some interesting sources to stand out. They contain either mainly α-linolenic acid (camelin, linseed and perilla) or both essential fatty acids as α-linolenic and linoleic acids (purslane, chia, salicorna and sea buckthorn seeds). Moreover, this collection is an interesting tool for new designed food products with a better lipid composition.

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Proposition de classement des sources végétales d’acides gras en fonction de leur profil nutritionnel

The mono- or multi-vesicular structure useful as transport delivery system for hydrophilic and/or hydrophobic compound and useful in food, cosmetics or pharmaceutical products, comprises a 70-89 mass% of hydrophobic phase (2), an emulsifying agent (3.5 mass%), and a stabilizer (0.8 mass%). The structure is delimited by a 0-22.5 mass% of lipidic bilayer (3) formed by amphiphilic lipids (13-16 mass%), where the bilayer contains a hydrophilic phase (3.8-8.5 mass%). The amphiphilic lipids of the lipidic bilayer have their hydrophilic part directed inwards to the bilayer. The mono- or multi-vesicular structure useful as transport delivery system for hydrophilic and/or hydrophobic compound and useful in food, cosmetics or pharmaceutical products, comprises a 70-89 mass% of hydrophobic phase (2), an emulsifying agent (3.5 mass%), and a stabilizer (0.8 mass%). The structure is delimited by a 0-22.5 mass% of lipidic bilayer (3) formed by amphiphilic lipids (13-16 mass%), where the bilayer contains a hydrophilic phase (3.8-8.5 mass%). The amphiphilic lipids of the lipidic bilayer have their hydrophilic part directed inwards to the bilayer and hydrophobic part directed outwards to the bilayer. The structure is formed by a large vesicle (1) comprising vesicles of smaller size in its hydrophobic phase. The vesicles of smaller size comprised in the large vesicle are juxtaposed and concentric. The emulsifying agent and the stabilizer are added to the amphiphilic lipids of lipidic bilayers. The hydrophilic phase contained in the lipidic bilayers is constituted of water (4 mass%). The hydrophilic phase comprises an agent acting as oxygen barrier (0.11 mass%), an agent capable of increasing a rigidity of the lipidic bilayer and/or decreasing availability of hydrophilic phase, and a hydrophilic compound. The hydrophilic compound comprises active substances, hydrophilic pharmaceutical and/or cosmetic ingredients or hydrophilic food ingredients. The hydrophobic phase is constituted of a neutral hydrophobic compound and/or a hydrophobic compound (75 mass%). The hydrophobic compound comprises active substances, hydrophobic pharmaceutical and/or cosmetic ingredients or hydrophobic food ingredients, and an antioxidant (3.5 mass%). The agent capable of increasing the rigidity of the lipidic bilayer and/or decreasing the availability of hydrophilic phase represents 0.705 mass% with respect to a total mass of the structure. Independent claims are included for: (1) a fatty phase of a product; (2) a food product; and (3) a process of preparing mono- or multi-vesicular structure.

Reverse vesicle containing a hydrophobic phase

Preparing vesicles having hydrophobic property embeddable in a hydrophobic phase comprising a hydrophobic inner cavity and at least one bilayer constituted of two monolayers of amphiphilic lipids having hydrophilic pore space between these two layers comprises: (a) providing a hydrophilic medium, hydrophobic medium and amphiphilic lipids; (b) mixing the hydrophilic medium, hydrophobic medium and amphiphilic lipids to form the vesicles; and (c) recovering the vesicles.

Procedure for preparing hydrophobe vesicles containing an internal hydrophobe cavity

Mono- or multi-vesicular structure useful as transport delivery system for hydrophilic and/or hydrophobic compound and useful in food, cosmetics or pharmaceutical products, comprises hydrophobic phase, emulsifying agent, and stabilizer

Virginie Dubois

Papers

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Proposition de classement des sources végétales d’acides gras en fonction de leur profil nutritionnel

Reverse vesicle containing a hydrophobic phase

Procedure for preparing hydrophobe vesicles containing an internal hydrophobe cavity

Mono- or multi-vesicular structure useful as transport delivery system for hydrophilic and/or hydrophobic compound and useful in food, cosmetics or pharmaceutical products, comprises hydrophobic phase, emulsifying agent, and stabilizer