Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Use of Lipid Extracts from Various Oil Grains to Supply Dietary Omega-3 Fatty Acids for Dairy Foods - A Preliminary Study

  • Jin, Long (Dept. of Biological Engineering, Yanbian University of Science & Technology) ;
  • Sim, Jeong Seok (Dept. of Biological Engineering, Yanbian University of Science & Technology) ;
  • Song, Kwang-Young (Dept. of Biological Engineering, Yanbian University of Science & Technology) ;
  • Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Hyunsook (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Seo, Kun-Ho (Center for One Health, College of Veterinary Medicine, Konkuk University)
  • Received : 2018.03.17
  • Accepted : 2018.03.25
  • Published : 2018.03.31
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Abstract

The objective of this research was to determine the grain oil most suitable for the production of omega-3 fatty acids (FAs) in China, in order to supply dietary omega-3 FAs. This study focused on the nutritional significance of omega-3 FAs and the wide search of sources of dietary omega-3 FA from oil grains produced in China. Five oil grains produced in the Yanbian region, namely sesame, flax, peanut, soybean, and corn, were selected and analyzed for their fat content and FA composition. Results showed that the lipid content in sesame, flax, and peanut, which was more than 30%, was higher than that in soybean and corn. The polyunsaturated FA content was found to be directly proportional to omega-3 FA content. Flax showed a considerably higher omega-3 FA content (53.43%) than other samples, suggesting its potential as a source of dietary omega-3 FA. The optimal daily intake of flax for males and females was determined to be 2.99 g (over one table spoon) and 2.06 g (nearly one table spoon), respectively. Flax showed the lowest ratio of omega-6 and omega-3 FA (0.32%), which can help reduce this ratio in the human body; the intake of equal amounts of flax and corn could achieve an optimum ratio of 1:1. These results can prove to be valuable in the preparation of various functional dairy foods in the future.

Keywords

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