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Enrichissement d’huiles alimentaires riches en acides gras polyinsaturés, par des composés phénoliques d’origine naturelle, afin de les protéger de la peroxydation lipidique, en vue d’une encapsulation pour augmenter la durée de conservation de ces huiles

Abstract : Linoleic (LA) and α-linolenic (ALA) acids are two polyunsaturated fatty acids. They are essential for humans because we are unable to synthesize them in situ. These two fatty acids are the representatives of omega-6 (LA) and omega-3 (ALA). Although they are essential and therefore necessary, the issue of the omega-6 / omega-3 ratio between these two families is also important to take into account in the diet. The consumption habits of the French over the past thirty years have shifted the balance against omega-3s compared to omega-6s. Or a rebalancing of the omega-6 / omega-3 balance tends to reduce cardiovascular risks. Linseed and camelina oils are endemic crops in France extremely rich in ALA. They are the most suitable for supplementation with omega-3 of plant origin. However, the high contents of polyunsaturated fatty acids in these oils are responsible for their low oxidative stabilities. The consumption of oxidized oils or fats is not recommended because they can contribute toxic molecules. The aim of this project was to improve the shelf life of oils rich in polyunsaturated fatty acids by enhancing the antioxidant extracts of the cakes obtained after crushing the seeds. Among the molecules studied, gallic acid, caffeic acid, propyl gallate as well as pinoresinol and lariciresinol purified from flax showed a real interest in slowing down oxidation, while secoisolariciresinol was ineffective.
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Submitted on : Tuesday, March 23, 2021 - 5:10:08 PM
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Aurélien Dagmey. Enrichissement d’huiles alimentaires riches en acides gras polyinsaturés, par des composés phénoliques d’origine naturelle, afin de les protéger de la peroxydation lipidique, en vue d’une encapsulation pour augmenter la durée de conservation de ces huiles. Biotechnologies. Université de Technologie de Compiègne, 2020. Français. ⟨NNT : 2020COMP2553⟩. ⟨tel-03178353⟩

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