Abstract
Borage (Borago officinalis L.) is a traditional vegetable grown and consumed in some Spanish regions. The objective of this study was to determine the variability and evolution of fatty acid composition in a borage germplasm collection formed by wild types, breeding lines, commercial varieties, and landraces. Fatty acids were analysed in petioles, the commonly edible part of the leaves, and the leaf blades, the by-product of the borage industry, in two growth stages: at the optimal harvest period (120 days after sowing) and at the end of the harvest period (150 days after sowing). The results showed that for each of the eight fatty acids identified, there were significant differences among the twelve borage genotypes depending on the developmental plant stage at sampling date and the part of the leaf analysed, the interaction effect also being statistically significant. The main polyunsaturated fatty acids identified were: linoleic acid (18:2 n6, LA), α-linolenic acid (18:3 n3, ALA), γ-linolenic acid (18:3 n6, GLA), and stearidonic acid (SDA, 18:4, n-3), account for approximately 70% of polyunsaturated fatty acids. Blue-flowered genotypes differ from white-flowered genotypes by their high content of ALA and SDA, which can be exploited in borage breeding programs. Petioles from young plants present higher n6 fatty acids, while older plants produce a great amount of n3 fatty acids. Besides, the higher content of ALA in the leaf blades gives them a good dietary potential. All these fatty acids, with multiple health benefits, support the nutraceutical interest of borage leaves (both petioles and leaf blades) for human consumption, animal feeding, medicine, and pharmacy.
Highlights
Healthy eating is one of the most pursued objectives in today’s society and people tend to select food according to its health benefits [1]
The present study aims to assess the effects of genotype, harvesting time, and part of the leaf on the borage fatty acid composition to identify their potential as a source of bioactive compounds
The results showed that the fatty acid profile in the different parts of the leaves is characterized by the prevalence of five fatty acids (Tables 2–5): pyrrolizidine alkaloids (PAs), LA, ALA, GLA and SDA
Summary
Healthy eating is one of the most pursued objectives in today’s society and people tend to select food according to its health benefits [1]. According to the Food and Agricultural Organization (FAO) and the World Health Organization (WHO), a healthy diet should include at least 400 g of fruit and vegetables per day, which reduces the risk of non-communicable diseases [2]. Insufficient fruit and vegetable intake is estimated to cause around 31% of ischaemic heart disease and 11% of stroke worldwide [3]. Nutraceuticals are considered food or part of food, or any substance of both plant and animal origin, which has positive effects on health, playing an important role in maintaining the normal physiological function that keeps humans healthy, including the prevention and/or treatment of diseases. Food sources used as nutraceuticals can be categorized as dietary fiber, prebiotics, probiotics, fatty acids, antioxidant vitamins, polyphenols, and other different types of herbal foods [5]
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