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

Eva Bruna-García,Beatriz Isabel Redondo,Marta Miguel Castro

doi:10.3390/molecules27020428

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.

Highlights

The Spanish meat industry is the fourth industrial sector in Spain and occupies first place in the entire Spanish food and beverage industry, which reached a record figure in 2020 [1]
Iberian ham fat has been described as having a high content of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), mainly highlighting the levels of oleic acid and linoleic acid [3,7,8] and the lower concentrations of saturated fatty acids (SFA) than those found in hams from white pigs [9]
The studies carried out so far in acorn-fed Iberian pigs have focused, for the most part, on evaluating how acorn intake affects the increase in the amount and proportion of monounsaturated fatty acids in the ham [4] and in its relationship between acorn and the aromatic profile of ham [26]

Summary

Introduction

The Spanish meat industry is the fourth industrial sector in Spain and occupies first place in the entire Spanish food and beverage industry, which reached a record figure in 2020 [1]. Meat products from Iberian pigs are the most representative traditional Spanish meat products, and they are rapidly spreading to the most prestigious “gourmet” markets [3] To obtain these products, a diet based on grass and acorns is essential [4] and so is a curing time of more than 36 months, which produces the accumulation of high levels of bioactive compounds in its tissues and provides an excellent quality of meat [3,5,6]. Production of the products obtained from the Iberian pig is very sustainable and has a high yield, there are some parts that are not intended for direct consumption, such as the fat from the ham trimming This fat is considered a by-product that comes from slicing ham, which is traditionally discarded or in some cases is used to make broths and other dishes typical of Spanish gastronomy.

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Conclusion