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Valorization Potential of Oil Industry By-Products as Sources of Essential Fatty Acids

Mihai, Adriana Laura; Negoită, Mioara; Hornet, Gabriela-Andreea and Belc, Nastasia (2022) Valorization Potential of Oil Industry By-Products as Sources of Essential Fatty Acids. processes, 10 (11), pp. 1-18.

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Document available online at: https://www.mdpi.com/2227-9717/10/11/2373


The oil industry generates a high number of by-products which have the potential to be used in food formulation after they are properly treated. The aim of this study was to evaluate the nutritional potential of 14 different vegetable by-products from the oil industry (flour, meals, and groats) in terms of fatty acid composition and to investigate the effect of theoretical fortification of the bakery products with by-products high in ω-3. Results showed that some of the analyzed samples contain significant amounts of polyunsaturated fatty acids. Organic walnut flour and grape seed flour had a linoleic acid content higher than 60%. By-products obtained from thistle and sesame had a linoleic acid content ranging between 47.32% and 54.72%. Higher linolenic content was obtained for hemp flour (33.22%), red grape seeds meals (33.62%), and golden flax meals (64.65%). By theoretical fortification of wheat and wholemeal flours with high ω-3 by-products in a proportion of 5, 10, and 15%, the ω-3 content increased (2.2- to 22-fold higher) while the ω-6/ω-3 ratio decreased from 5.22 to 0.52–2.86 for wheat flour, and from 16.80 to 0.81–5.53 for wholemeal flour. These vegetable by-products from the oil industry could represent valuable sources of essential fatty acids for the food application, representing valuable ingredients that could be added for the production of functional foods.

EPrint Type:Journal paper
Keywords:valorization, linoleic acid, linolenic acid, by-products, groats, meals, flours, fortification, functional foods
Agrovoc keywords:
linoleic acid
fortified foods
linolenic acid
value-added products
Subjects: Food systems > Food security, food quality and human health
Food systems > Recycling, balancing and resource management
Food systems > Produce chain management
Research affiliation: European Union
Romania > Other organizations Romania
Deposited By: Scheibenzuber, Sophie
ID Code:50814
Deposited On:14 Nov 2023 13:38
Last Modified:14 Nov 2023 13:38
Document Language:English
Refereed:Peer-reviewed and accepted

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