New Method for Obtaining a Bioactive Essence Extracted from Iberian Ham Fat Rich in MUFA and Antioxidants

Iberian ham is one of the most representative Spanish products and presents an excellent nutritional and sensory quality. Iberian ham trimming fat is considered a by-product and to give a new use to this remaining part could represent a healthy and innovative option for obtaining sustainable foods....

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2022-01, Vol.27 (2), p.428
Main Authors: Bruna-García, Eva, Isabel Redondo, Beatriz, Miguel Castro, Marta
Format: Article
Language:English
Subjects:
Acidity
Adult
Antioxidants
Antioxidants - analysis
Antioxidants - chemistry
Biological activity
by-product
Cholesterol
Chromatography
extraction
Extraction procedures
Fatty acids
Fatty Acids, Monounsaturated - analysis
Fatty Acids, Monounsaturated - chemistry
Female
Food Technology - methods
Functional foods & nutraceuticals
functional ingredient
healthy fats
Hogs
Humans
Iberian ham
Male
Meat industry
Middle Aged
Oxidative stress
Phenolic compounds
Phenols
Phenols - analysis
Pork Meat - analysis
Raw materials
Sensory evaluation
Sensory properties
Taste
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Summary:Iberian ham is one of the most representative Spanish products and presents an excellent nutritional and sensory quality. Iberian ham trimming fat is considered a by-product and to give a new use to this remaining part could represent a healthy and innovative option for obtaining sustainable foods. The purpose of this work was to obtain a new bioactive ingredient from Iberian ham trimming fat with the highest amount of antioxidants and monounsaturated fatty acids (MUFA), using a new non-invasive solvent-free method. To obtain the essence, two different extraction procedures were carried out. After fatty acid characterization, degree of acidity, peroxide index and a basic sensory analysis were performed. Antioxidant in vitro activity and total phenolic compounds (TPC) were also determined. This new ingredient showed a better sensory profile than raw ham fat, a lower degree of acidity, a higher content of MUFAs, and also showed a higher antioxidant capacity and an increase in phenolic compounds compared to the raw material. This bioactive essence could be used as a food, a cosmetic or a nutraceutical ingredient to prevent certain diseases related to oxidative stress and could also contribute to the maintenance of the circular economy.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27020428