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

Abstract

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.

Innovative Approaches to an Eco-Friendly Cosmetic Industry: A Review of Sustainable Ingredients

“…Those have antioxidant potential and can act as protectors against UV radiation damage. Interestingly, the extraction method is independent of organic solvents [115].…”

Joselito® and lowering of LDL‐cholesterol concentration, blood pressure, and reduction of coronary heart disease risk: Evaluation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006

“…The fatty acid composition as percentage of total fat (33.6%–36.6% saturated fatty acids, 55.4%–58.0% monounsaturated fatty acids, 8.1% polyunsaturated fatty acids) was described by Bruna‐García et al. ( 2022 ). No information on stability or shelf‐life is provided in the application.…”

“…Following a request for clarification by EFSA, the applicant provided a comparison of the fatty acid composition of Joselito® ham with that of another Iberian cured ham as analysed in two published studies (Bruna‐García et al., 2022 ; Fernández et al., 2020 ) and stated that this ham is characterised by a high content of oleic acid (54% of total fat), which would be the main food constituent responsible for the claimed effect.…”

“…The applicant also provided one study in rats (Fernández et al., 2020 ), one study in yeast (Bruna‐García et al., 2023 ) and one study on the composition of Joselito® ham (Bruna‐García et al., 2022 ). The Panel considers that no conclusions can be drawn from these studies for the scientific substantiation of the claim.…”

“…The applicant provided the macronutrient composition of Joselito® ham as percentage of total weight (25.4%-29.6% protein, < 0.8% carbohydrates, 25.5-27.3% fat), and the salt content (3.7-3.9 g/100 g) of two batches of Joselito® ham. The fatty acid composition as percentage of total fat (33.6%-36.6% saturated fatty acids, 55.4%-58.0% monounsaturated fatty acids, 8.1% polyunsaturated fatty acids) was described by Bruna-García et al (2022). No information on stability or shelf-life is provided in the application.…”