Premium
Stearidonic acid‐enriched soybean oil as an effective source of long‐chain polyunsaturated fat in foods
Author(s) -
Lemke Shawna,
Wilkes Richard,
Welsby David,
Goldstein Daniel,
Krul Elaine,
Mukherjea Ratna,
Harris William
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.939.4
Subject(s) - food science , flavor , eicosapentaenoic acid , docosahexaenoic acid , polyunsaturated fatty acid , soybean oil , long chain , shelf life , chemistry , fatty acid , fish oil , environmental science , biology , fish <actinopterygii> , biochemistry , fishery , polymer science
Health benefits of the long chain polyunsaturated fatty acids (LCPUFAs), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are well documented. To meet intake needs, plant‐based sources are being developed that will augment and provide an alternative to fish sources that are limited in sustainable supply. A soybean that produces 20–30% w/w stearidonic acid (SDA) has been developed through biotechnology. SDA is the delta‐6 desaturase product of alpha‐linolenic acid (ALA) and clinical data show that it readily enriches blood tissues with EPA. SDA soybean oil (SBO) is processed similar to commodity SBO, is similarly bland in flavor and has been successfully added to a range of foods resulting in acceptable flavor and shelf life. Fruit and nut granola bars were developed by incorporating SDA SBO and other omega‐3 oils and evaluated throughout 12 months of shelf life. Bars made with SDA SBO were similar to control bars in flavor, off flavor, and consumer acceptance for overall liking and flavor throughout the 12 month shelf life. Modeling consumption of SDA SBO in a variety of processed foods using NHANES 1999–2002 and at level that is achievable in foods, i.e., 375 mg SDA/serving, resulted in an estimated mean intake of 2.2 g SDA/day. The results demonstrate that SDA‐enriched SBO has the potential of being formulated into shelf‐stable products with consumer appeal that can increase the effective intake of LCPUFAs.