WO2020081030A2 - Aromatic functional food compositions and methods for making the same - Google Patents

Aromatic functional food compositions and methods for making the same Download PDF

Info

Publication number
WO2020081030A2
WO2020081030A2 PCT/TR2019/050568 TR2019050568W WO2020081030A2 WO 2020081030 A2 WO2020081030 A2 WO 2020081030A2 TR 2019050568 W TR2019050568 W TR 2019050568W WO 2020081030 A2 WO2020081030 A2 WO 2020081030A2
Authority
WO
WIPO (PCT)
Prior art keywords
oil
weight
food composition
terebinth
omega
Prior art date
Application number
PCT/TR2019/050568
Other languages
French (fr)
Other versions
WO2020081030A3 (en
Inventor
Celal TOPLU
Original Assignee
Toplu Celal
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Toplu Celal filed Critical Toplu Celal
Publication of WO2020081030A2 publication Critical patent/WO2020081030A2/en
Publication of WO2020081030A3 publication Critical patent/WO2020081030A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention is particularly related to aromatic functional food compositions enriched by the essential fatty acids and curcumin required to be taken daily to be used in food, supplement food and oil industry and methods for making the same.
  • oils consumed at the table are recommended by the specialists such that their saturated fat content shall be low, and their unsaturated fat content shall be high.
  • compositions and ratios of fatty acids available in said fats are very important aspects.
  • Linoleic Acid is a fatty acid of the omega-6 group;
  • Alpha Linolenic Acid is a fatty acid of the omega-3 group.
  • Eicosapentaenoic Acid and Docosahexaenoic Acid are omega-3 fatty acids; however, these two omega-3 fatty acid are synthesized from Alpha Linolenic Acid which is an omega-3 fatty acid by the animals and humans.
  • the amounts and ratios of said fatty acids that are present in the body are also important.
  • the ratio of the omega-6 fatty acid to the omega-3 fatty acid within the body shall be between 1 ⁇ 1 - 4 ⁇ 1 interval, besides it is very important to take minimum 1500 mg plant-based omega-3 fatty acid daily.
  • omega-6 ⁇ omega 3 Alpha Linoleinc Acid
  • the ratio of omega-6 ⁇ omega-3 in the vegetable oils consumed at the table and in the kitchen is very far from the 1 ⁇ 1 - 4 ⁇ 1 ratio intervals which is recommended by the scientists for a healthy life.
  • omega-6 fatty acid intake increases, on the other hand omega-3 fatty acid insufficiency is revealed, and many problems are encountered such as particularly cardiovascular diseases.
  • a preventive and/or healing product directed for the atherosclerosis which causes cardiovascular diseases is disclosed.
  • Said product is disclosed as an omega-3 food supplement based on sea product oil (fish, fish byproducts, shellfish, krill, algae, micro algae) and it is balanced in terms of fatty acids.
  • the document No TR2016/16501 included within the present state of the art is related to a fish oil drop which has herbal content used for a food supplement for babies and children in the case of omega-3 and omega-6 fatty acid deficiency.
  • the importance of said fatty acids is mentioned in the document however there is no information or a teaching in terms of their required ratios.
  • finding an animal based content is the main characteristic of the invention.
  • the invention eliminates deficiencies in the current situation and aims to solve the abovementioned disadvantages.
  • the aim of the invention is particularly to provide consuming particularly terebinth (pistacia terebinthus I.), walnut (juglans regia I.), hazelnut (corylus avellana I.) and olive (olea europaea) oils as a functional food by means of enriching thereof by means of plant-based omega-3 (Alpha Linolenic Acid) source and/or curcumin and to contribute to the human health.
  • terebinth pracia terebinthus I.
  • walnut juglans regia I.
  • hazelnut corylus avellana I.
  • olive olea europaea
  • Another aim of the invention is to provide functional food compositions which have recommended omega-6 fatty acid ⁇ omega-3 fatty acid ratios for providing sustainability of the cardiovascular health.
  • the invention also aims to use the functional food compositions as an edible oil or food supplement.
  • the invention covers a functional food composition which comprises at least one oil selected from the group consisting of the terebinth oil, walnut oil, hazelnut oil, olive oil, in order to enrich the plant-based Omega-3 fatty acid (Alpha Linolenic Acid) content of said composition, it comprises chia seed oil and/or flax seed oil.
  • the invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil; it comprises turmeric powder in order to enrich said composition in terms of curcumin.
  • the invention involves a turmeric powder-terebinth oil extract which is obtained from the terebinth oil and turmeric powder and its curcumin content is at least 0, 48 %.
  • Set out herein method for obtaining turmeric powder-terebinth oil extract comprises the following process steps; mixing terebinth oil in weight ratio of 60-74 % and turmeric powder in weight ratio of 26-40 % in an ambient temperature of 20-25 centigrade degrees for 1 -24 hours; resting obtained mixture and filtering thereof.
  • the invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil; it comprises said turmeric powder-terebinth oil extract in order to enrich said composition in terms of curcumin.
  • the invention involves an aromatic food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil; it comprises terebinth oil for flavoring said composition.
  • the invention involves use of abovementioned food compositions as an edible oil or food supplement.
  • inventive aromatic functional food compositions and their preferred compositions are described only in a manner such that to clarify the subject matter and in no way to create a limiting effect.
  • the invention aims to gain the terebinth oil, which is healthy oil, to the economy as a functional food.
  • the invention involves obtaining curcumin extract from the terebinth oil and turmeric powder and using thereof.
  • it involves using the terebinth oil in order to flavor the olive oil, hazelnut oil and walnut oil.
  • Fatty acid compositions of the oils consumed at the table are very important for a healthy life of the human. It is recommended for a healthy life that the oils consumed at the tables shall have low saturated oil content, high unsaturated oil content.
  • the unsaturated fatty acid composition for a healthy life is very important for the health.
  • the unsaturated fatty acids present in an active manner in unsaturated oils are; Oleic Acid (Omega-9), Linoleic Acid (Omega - 6) and Alpha Linolenic Acid (Omega - 3). Linoleic Acid and Alpha Linolenic Acid are essential fatty acids; cannot be synthesized within the body and they must be taken externally. Linoleic Acid is omega-6, Alpha Linolenic Acid is omega-3 group fatty acid.
  • Eicosapentaenoic Acid and Docosahexaenoic Acid are Omega-3 fatty acids.
  • these two omega-3 fatty acids are synthesized by the animals and humans from Alpha Linolenic Acid which is a plant-based omega-3 fatty acid.
  • Omega- 6 and Omega-3 fatty acids are very important for life.
  • omega-6 and omega-3 fatty acids shall be in a predetermined ratio within the body and this ratio is recommended as between 1 ⁇ 1 - 4 ⁇ 1.
  • a plant-based omega-3 fatty acid source in order to fulfill said criteria, as a plant-based omega-3 fatty acid source; chia seed oil and flax seed oil are used.
  • Chia seed oil and flax seed oil are oils with high plant-based omega-3 fatty acid content.
  • the fatty acid compositions of these two oils are seen appropriate in order to fulfill and sustain the abovementioned two criteria.
  • Curcumin is the active ingredient of the turmeric ( Curcuma Longa L.) plant and it is considered that it has antioxidant, anti-inflammatory and anti-carcinogen effect. The positive effect of this molecule on human health is shown with many scientific studies. By adding curcumin to the preferred examples of the invention; it is aimed to provide people reach this molecule with the oils to be consumed at the tables which will contribute to their health. As a curcumin source turmeric powder and/or turmeric extract with terebinth oil including curcumin are used.
  • ALNA Alpha Linolenic Acid
  • Hazelnut oil is valuable oil in terms of fatty acid composition; except its omega-3 fatty acid (ALNA) deficiency, is frequently consumed in the kitchen.
  • it is aimed to make a functional food from the hazelnut oil by eliminating omega-3 fatty acid (ALNA) deficiency in hazelnut oil and/or by enriching with the curcumin.
  • terebinth oil is used in order to flavor the hazelnut oil.
  • Olive oil is one of the most important and most consumed oils at the tables. It is a valuable oil because it has low saturated oil ratio, is rich in Oleic Acid, which is recommended for nutrition, comprises omega - 6 fatty acid (LA). However, olive oil is insufficient in terms of Omega-3 fatty acid (ALNA) content and this fatty acid is below 1 %. Olive oil does not meet the criteria recommended by the scientists for a healthy life that Omega-6(LA) ⁇ Omega- 3(ALNA) ratio shall be between 1 ⁇ 1 - 4 ⁇ 1 interval.
  • a plant-based Omega-3 fatty acid (ALNA) sourced oil and oils to the olive oil; it is aimed to have an Omega-6 (LA) ⁇ Omega-3 (ALNA) ratio between 1 ⁇ 1 - 4 ⁇ 1 in our mixture olive oil and to have minimum 1500 mg plant-based Omega - 3 (ALNA) in 10 - 30 gram of our mixture.
  • LA Omega-6
  • ANA Omega-3 Omega-3
  • terebinth oil is used in order to aromatize the olive oil.
  • turmeric extract with terebinth oil is used.
  • the invention is an aromatic functional food composition which comprises at least one oil selected from the group consisting of terebinth oil, walnut oil, hazelnut oil, olive oil, in order to enrich plant-based Omega-3 fatty acid (ALNA) content of said composition chia seed oil and/or flax seed oil are used.
  • ANA Omega-3 fatty acid
  • the ratio by weight of Omega-6 fatty acid (LA) ⁇ Omega-3 fatty acid (ALNA) of said compositions is between 1 ⁇ 1 - 4 ⁇ 1 ; the content of Omega-3 fatty acid (ALNA) is at least 5 % by weight.
  • the invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil, turmeric powder is used to enrich said composition in terms of curcumin.
  • Curcumin content of said compositions is at least 0,014 % by weight.
  • the invention is a turmeric powder-terebinth oil extract which is obtained from the terebinth oil and turmeric powder and its curcumin content is at least 0,48 % by weight.
  • Set out herein method for obtaining turmeric powder-terebinth oil extract comprises the following process steps; mixing terebinth oil in weight ratio of 60-74 % and turmeric powder in weight ratio of 26-40 % at 20-25 centigrade degrees room temperature for 1 -24 hours; resting obtained mixture and filtering thereof.
  • the invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil, it comprises said turmeric powder-terebinth oil extract in order to enrich said composition in terms of curcumin.
  • the curcumin content of said compositions is at least 0, 0384 % by weight.
  • the invention involves an aromatic food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil, it comprises terebinth oil in order to aromatize said composition in terms of curcumin.
  • the invention involves use of the above mentioned aromatic and/or functional food compositions as edible oil or food supplement.
  • the fatty acid composition and physical - chemical characteristics of the terebinth oil are determined (ii), according to the values in step (i); as a plant-based omega-3 fatty acid (ALNA) source, it is determined which oil or oils are used and what the ratios thereof (iii)
  • a plant-based omega-3 fatty acid (ALNA) source it is determined which oil or oils are used and what the ratios thereof (iii)
  • the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and is mixed in a stainless tank until it is homogenous
  • the ratio of Omega-6 fatty acid (LA) ⁇ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (ALNA) level is evaluated in the prepared mixture (v) If the values found are as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ⁇ Omega-3 fatty
  • the fatty acid composition and physical - chemical characteristics of the terebinth oil are determined (ii)
  • appropriate amount of turmeric powder (Curcuma Longa L) which provides the required level of curcumin in the turmeric extract with terebinth oil is added into the terebinth oil and in an ambient temperature of 20 - 25 centigrade degrees, it is mixed within a stainless tank during an appropriate period (1 -24 hours) and is rested. The rested mixture is filtered; and turmeric extract with terebinth oil is obtained.
  • the curcumin level is determined in the turmeric extract with terebinth oil. In case there is minimum 480 mg curcumin in 100 gram of the mixture (iii) it is packed and ready for consuming.
  • LA Omega-6 fatty acid
  • ALNA Alpha Linolenic Acid
  • ANA Alpha Linolenic Acid
  • the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii)
  • the fatty acid composition and physical - chemical characteristics of the terebinth oil are determined (iii) according to the values determined in the process steps (i) and (ii), the ratio of terebinth oil to be added into the hazelnut oil is determined and the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and it is mixed within a stainless steel tank until it becomes homogenous (iv) The obtained mixture is rested (v) It is packed and ready for consuming.
  • the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii) the curcumin level in the turmeric powder to be used as a curcumin source is determined (iii)
  • the curcumin level in the turmeric powder to be used as a curcumin source is determined (iii)
  • the amount of the hazelnut oil turmeric powder (Curcuma Longa) to be added into the hazelnut oil is determined and in an ambient temperature of 20 - 25 centigrade degrees, the mixture is prepared within a stainless steel (iv)
  • the prepared mixture is mixed during an appropriate period (1 -24 hours), it is rested and filtered (v)
  • the curcumin level within the filtered mixture is determined. In case there is minimum 14 mg curcumin within 100 gram of the filtered product; it is packed and ready for consuming.
  • the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii) As a curcumin source; the turmeric extract with terebinth oil obtained with known curcumin level in the Example 3 is used (iii) The turmeric extract with terebinth oil in an amount which provides the required curcumin ration in a mixture; is added to the hazelnut oil and in an ambient temperature of 20-25 centigrade degrees, the mixture is mixed within a stainless tank until it becomes homogenous during an appropriate period (1 - 24 hours) (iv) The curcumin level within the mixture is determined. In case there is minimum 38.4 mg curcumin in 100 gram of the mixture; (v) it is packed and ready for consuming.
  • the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) According to the values in step No 1 ; as plant-based Omega-3 fatty acid (ALNA) source, it is determined which oil or oils, or ratios thereof are used (iii) By considering the oil and oils and the ratios thereof as plant-based omega-3 fatty acid (ALNA) source to be added into the walnut oil; the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and it is mixed within a stainless tank until it becomes homogenous (iv) The ratio of Omega- 6 fatty acid (LA) ⁇ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (ALNA) level is evaluated in the prepared mixture (v) If the values found is as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ⁇ Omega-3 fatty acid (ALNA) is between 1 ⁇
  • the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) The fatty acid composition and physical - chemical characteristics of the terebinth oil are determined. According to the values determined in steps (iii), (i) and (ii), the terebinth oil ratio to be added into the walnut oil is determined (iv) The mixture is mixed in an ambient temperature of 20 - 25 centigrade degrees within a stainless tank during an appropriate period (1 - 24 hours) until it becomes homogeneous (iv) The mixture is rested (v) It is packed and ready for consuming.
  • the fatty acid composition and physical - chemical characteristics of the walnut oil are determined
  • the curcumin level of the turmeric powder to be used as a curcumin source is determined.
  • the amount of turmeric powder (Curcuma Longa) to be added into the walnut oil is determined; in an ambient temperature of 20 - 25 centigrade degrees; the mixture is prepared in a stainless tank and it is mixed during an appropriate period (1 -24 hours) and is rested
  • the rested mixture is filtered and its curcumin level is determined. In case there is minimum 14 mg curcumin in the 100 gram of the filtered product; (v) it is packed and ready for consuming.
  • the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) As a curcumin source; the turmeric extract with terebinth oil obtained with known curcumin level in the Example 3 is used (iii) The turmeric extract with terebinth oil in an amount which provides the required curcumin ration in a mixture; is added to the walnut oil. (iv) in an ambient temperature of 20 - 25 centigrade degrees; the mixture is mixed in a stainless tank during an appropriate period (1 - 24 hours) until it becomes homogenous (iv) The curcumin level within the prepared mixture is determined. In case there is minimum 38.4 mg curcumin in 100 gram of the mixture (vi) it is packed and ready for consuming.
  • the fatty acid composition and physical - chemical characteristics of the olive oil are determined (ii), according to the values in step (i); as a plant-based omega-3 fatty acid (ALNA) source, it is determined which oil or oils are used and what the ratios thereof (iii)
  • a plant-based omega-3 fatty acid (ALNA) source it is determined which oil or oils are used and what the ratios thereof (iii)
  • the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and is mixed in a stainless tank until it is homogenous
  • the ratio of Omega-6 fatty acid (LA) ⁇ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (ALNA) level is evaluated in the prepared mixture (v) If the values found is as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ⁇ Omega-3 fatty acid (ALNA) is between 1
  • the fatty acid composition and physical - chemical characteristics of the olive oil are determined
  • the curcumin level of the turmeric powder to be used as a curcumin source is determined.
  • the amount of turmeric powder ( Curcuma Longa) to be added to the olive oil is determined and in an ambient temperature of 20 - 25 centigrade degrees; the mixture is prepared in a stainless tank and it is mixed and rested during an appropriate period (1 -24 hours)
  • the rested mixture is filtered and its curcumin level is determined. In case there is minimum 14 mg curcumin in the 100 gram of the filtered product; it is packed and ready for consuming.
  • the fatty acid composition and physical - chemical characteristics of the olive oil are determined (ii) After the amount of curcumin required to be present in the unit amount of the mixture is determined, the turmeric extract with terebinth oil mentioned in Example 3 for fulfilling this level in the mixture is determined (iii) In an ambient temperature of 20 - 25 centigrade degrees; the mixture is prepared in a stainless tank and is mixed until it becomes homogenous (iv) The curcumin level in the prepared mixture is determined. In case there is minimum 38,4 mg curcumin in the 100 gram of the mixture; (v) it is packed and ready for consuming.
  • the fatty acid composition and physical - chemical characteristics of the olive oil are determined
  • the fatty acid composition and physical - chemical characteristics of the terebinth oil are determined.
  • the terebinth oil ratio required to be present within the mixture is determined (vi) in an ambient temperature of 20 - 25 centigrade degrees; the mixture oil is prepared within a stainless tank (v) The mixture oil is mixed until it becomes homogenous (vi) The mixture is rested (vii) It is packed and ready for consuming.
  • inventive aromatic and/or functional food compositions are beneficial for protecting cardiovascular health by means of the optimized fatty acid ratios.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

Abstract

The invention is related to provide consuming terebinth (pistacia terebinthus l.), walnut (juglans regia l.), hazelnut (corylus avellana l.) and olive (olea europaea) oils as a functional food in food, supplement food and oil industry, by means of enriching thereof with plant-based omega-3 (Alpha Linolenic Acid = ALNA) source and/or curcumin.

Description

Aromatic Functional Food Compositions and Methods for Making the Same
Technical Field
The invention is particularly related to aromatic functional food compositions enriched by the essential fatty acids and curcumin required to be taken daily to be used in food, supplement food and oil industry and methods for making the same.
State of the Art
In order to have a healthy life, the oils consumed at the table are recommended by the specialists such that their saturated fat content shall be low, and their unsaturated fat content shall be high. In addition to this the compositions and ratios of fatty acids available in said fats are very important aspects. Some of the unsaturated fatty acids present within the unsaturated fats are as follows; Oleic Acid (Omega - 9), Linoleic Acid (LA = Omega- 6) and Alpha Linolenic Acid (ALNA = Omega - 3). Linoleic Acid (Omega - 6) and Alpha Linolenic Acid (Omega - 3) are the essential fatty acids for a healthy living; they cannot be synthesized within the body and they must be taken externally. Linoleic Acid is a fatty acid of the omega-6 group; Alpha Linolenic Acid is a fatty acid of the omega-3 group. Eicosapentaenoic Acid and Docosahexaenoic Acid are omega-3 fatty acids; however, these two omega-3 fatty acid are synthesized from Alpha Linolenic Acid which is an omega-3 fatty acid by the animals and humans.
The amounts and ratios of said fatty acids that are present in the body are also important. In order to have a sustainable cardiovascular health, the ratio of the omega-6 fatty acid to the omega-3 fatty acid within the body shall be between 1 ÷ 1 - 4 ÷ 1 interval, besides it is very important to take minimum 1500 mg plant-based omega-3 fatty acid daily.
Today plant-based omega - 3 (Alpha Linoleinc Acid) in the olive, hazelnut and walnut oils found at the market shelves are either insufficient or do not meet the criteria recommended for a healthy life that the ratio of omega 6 ÷ omega 3 shall be between 1 ÷ 1 - 4 ÷ 1 interval. The ratio of omega-6 ÷ omega-3 in the vegetable oils consumed at the table and in the kitchen is very far from the 1 ÷ 1 - 4 ÷1 ratio intervals which is recommended by the scientists for a healthy life. As a result of this on one hand omega-6 fatty acid intake increases, on the other hand omega-3 fatty acid insufficiency is revealed, and many problems are encountered such as particularly cardiovascular diseases. In a study made, the relation between the ratio of the omega-6 fatty acid ÷ omega-3 fatty acid and the ratio of mortality from cardiovascular diseases in the food of three different populations is investigated and very surprising results are obtained. The omega-6 fatty acid ÷ omega-3 fatty acid ratios in the three societies subject to the study; were found as 50 ÷ 1 , 12 ÷ 1 and 1 ÷ 1. Mortality rate due to the cardiovascular diseases were found as; 45 %, 12 % and 7 %, respectively. As it can be seen, when the omega-6 fatty acid ÷ omega-3 fatty acid ratio comes closer to the 1 ÷ 1 value, the mortality rate due to the cardiovascular diseases decrease explicitly.
Awareness is increasingly created among the consumers for the requirement of these essential fatty acids for the body. In the supply-demand direction, also it is observed that the production of these fatty acids including food supplements increase. In order to fulfill omega- 3 fatty acid requirements, the consumers have tendency to these food supplements which are formulated in a separate or combined manner. The requirement of taking said supplements in daily doses such as a capsule also requires consumer discipline thereby creates the risk for not providing sustainability.
Another problem in food supplements is using animal-based omega-3 fatty acids. Today, population sensitive to use the animal products gradually increases; the vegetarianism and veganism trends substantially direct the food industry. In this sense in the current art food supplements are dysfunctional.
In one of the patent documents No TR2018/02213 included within the present state of the art, a preventive and/or healing product directed for the atherosclerosis which causes cardiovascular diseases is disclosed. Said product is disclosed as an omega-3 food supplement based on sea product oil (fish, fish byproducts, shellfish, krill, algae, micro algae) and it is balanced in terms of fatty acids.
The document No TR2016/16501 included within the present state of the art, is related to a fish oil drop which has herbal content used for a food supplement for babies and children in the case of omega-3 and omega-6 fatty acid deficiency. The importance of said fatty acids is mentioned in the document however there is no information or a teaching in terms of their required ratios. In addition to this in said supplement finding an animal based content is the main characteristic of the invention.
In the prior art patent document, No EA025006B1 , a functional food supplement with a customized content is disclosed. It is disclosed that said product is enriched by means of unsaturated fats and the ratio of omega-6 ÷ omega-3 is kept between 3 ÷1 to 5 ÷1. In the invention the catfish fat which is grown in an aquaculture environment is used as a source of omega-3.
In brief, when we consider the prior art documents and studies; it is seen that a requirement for a plant-based product which provides ease of use to the consumer and has the recommended omega - 6 fatty acid ÷ omega - 3 fatty acid ratio for a healthy life.
Brief Description of the Invention
The invention eliminates deficiencies in the current situation and aims to solve the abovementioned disadvantages.
The aim of the invention is particularly to provide consuming particularly terebinth (pistacia terebinthus I.), walnut (juglans regia I.), hazelnut (corylus avellana I.) and olive (olea europaea) oils as a functional food by means of enriching thereof by means of plant-based omega-3 (Alpha Linolenic Acid) source and/or curcumin and to contribute to the human health.
Another aim of the invention is to provide functional food compositions which have recommended omega-6 fatty acid ÷ omega-3 fatty acid ratios for providing sustainability of the cardiovascular health.
The invention also aims to use the functional food compositions as an edible oil or food supplement.
In order to fulfill the above mentioned aims, the invention covers a functional food composition which comprises at least one oil selected from the group consisting of the terebinth oil, walnut oil, hazelnut oil, olive oil, in order to enrich the plant-based Omega-3 fatty acid (Alpha Linolenic Acid) content of said composition, it comprises chia seed oil and/or flax seed oil.
The invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil; it comprises turmeric powder in order to enrich said composition in terms of curcumin.
The invention involves a turmeric powder-terebinth oil extract which is obtained from the terebinth oil and turmeric powder and its curcumin content is at least 0, 48 %. Set out herein method for obtaining turmeric powder-terebinth oil extract comprises the following process steps; mixing terebinth oil in weight ratio of 60-74 % and turmeric powder in weight ratio of 26-40 % in an ambient temperature of 20-25 centigrade degrees for 1 -24 hours; resting obtained mixture and filtering thereof.
The invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil; it comprises said turmeric powder-terebinth oil extract in order to enrich said composition in terms of curcumin.
The invention involves an aromatic food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil; it comprises terebinth oil for flavoring said composition.
The invention involves use of abovementioned food compositions as an edible oil or food supplement.
The structural and characteristic features of the present invention will be understood clearly by the following detailed description and therefore the evaluation shall be made by taking the detailed description into consideration.
Detailed Description of the Invention
In this detailed description, the inventive aromatic functional food compositions and their preferred compositions are described only in a manner such that to clarify the subject matter and in no way to create a limiting effect.
Together with the invention it is aimed to provide consuming terebinth (pistacia terebinthus /.), walnut (juglans regia I.), hazelnut ( corylus avellana /.) and olive (olea europaea ) oils as a functional food by means of enriching with the plant-based omega-3 fatty acid (Alpha Linolenic Acid = ALNA) source and/or curcumin.
The invention aims to gain the terebinth oil, which is healthy oil, to the economy as a functional food. For this purpose, the invention involves obtaining curcumin extract from the terebinth oil and turmeric powder and using thereof. Also, it involves using the terebinth oil in order to flavor the olive oil, hazelnut oil and walnut oil. Together with this, it aims to use chia seed oil and flax seed oil in order to enrich the terebinth oil, olive oil, hazelnut oil and walnut oil with plant-based omega- 3 fatty acid (Alpha Linolenic Acid = ALNA).
In 10-30 gram of mentioned terebinth, hazelnut, olive oil and walnut oil enriched by plant- based omega-3 fatty acid (Alpha Linolenic Acid = ALNA), minimum 1500 mg plant-based Omega-3 fatty acid (Alpha Linolenic Acid = ALNA) is present.
In said terebinth, hazelnut, olive oil and walnut oil enriched by plant-based omega-3 fatty acid (Alpha Linolenic Acid = ALNA); the ratio of Omega-6 fatty acid (Linoleic Acid = LA) ÷ Omega - 3 fatty acid (Alpha Linolenic Acid = ALNA) is between 1÷ 1 - 4 ÷ 1.
Fatty acid compositions of the oils consumed at the table are very important for a healthy life of the human. It is recommended for a healthy life that the oils consumed at the tables shall have low saturated oil content, high unsaturated oil content. The unsaturated fatty acid composition for a healthy life is very important for the health. The unsaturated fatty acids present in an active manner in unsaturated oils are; Oleic Acid (Omega-9), Linoleic Acid (Omega - 6) and Alpha Linolenic Acid (Omega - 3). Linoleic Acid and Alpha Linolenic Acid are essential fatty acids; cannot be synthesized within the body and they must be taken externally. Linoleic Acid is omega-6, Alpha Linolenic Acid is omega-3 group fatty acid. Eicosapentaenoic Acid and Docosahexaenoic Acid are Omega-3 fatty acids. However, these two omega-3 fatty acids are synthesized by the animals and humans from Alpha Linolenic Acid which is a plant-based omega-3 fatty acid. Omega- 6 and Omega-3 fatty acids are very important for life. In order to have a healthy life, omega-6 and omega-3 fatty acids shall be in a predetermined ratio within the body and this ratio is recommended as between 1 ÷ 1 - 4 ÷ 1. In order to protect cardiovascular health of a healthy adult; it is recommended to consume fatty fish at least twice a day and to take minimum 1500 mg plant-based omega-3 fatty acid by the scientists. In the preferred examples of the invention, in order to fulfill said criteria, as a plant-based omega-3 fatty acid source; chia seed oil and flax seed oil are used. Chia seed oil and flax seed oil are oils with high plant-based omega-3 fatty acid content. The fatty acid compositions of these two oils are seen appropriate in order to fulfill and sustain the abovementioned two criteria. The invention, together with is preferred examples, aims to contribute to the human health by means of providing in a standard manner Omega-6 fatty acid (LA=Linoleic Acid) ÷ Omega-3 fatty acid (Alpha Linolenic Acid = ALNA) ratio between 1 ÷ 1 - 4 ÷ 1 and for example providing minimum 1500 mg plant-based omega-3 fatty acid (ALNA) in its 10- 30 gram. Curcumin is the active ingredient of the turmeric ( Curcuma Longa L.) plant and it is considered that it has antioxidant, anti-inflammatory and anti-carcinogen effect. The positive effect of this molecule on human health is shown with many scientific studies. By adding curcumin to the preferred examples of the invention; it is aimed to provide people reach this molecule with the oils to be consumed at the tables which will contribute to their health. As a curcumin source turmeric powder and/or turmeric extract with terebinth oil including curcumin are used.
Terebinth oil, except its Alpha Linolenic Acid (ALNA = Omega-3) deficiency; is a healthy oil with is unique aroma and fatty acid composition. For this reason, together with the invention, it is aimed to gain this oil to the economy by means of enriching thereof with plant-based omega- 3 fatty acid (Alpha Linolenic Acid = ALNA) and/or curcumin.
Hazelnut oil is valuable oil in terms of fatty acid composition; except its omega-3 fatty acid (ALNA) deficiency, is frequently consumed in the kitchen. In the invention, it is aimed to make a functional food from the hazelnut oil by eliminating omega-3 fatty acid (ALNA) deficiency in hazelnut oil and/or by enriching with the curcumin. Also, terebinth oil is used in order to flavor the hazelnut oil.
When we evaluate walnut oil in terms of fatty acid composition; we see that it comprises Omega-3 fatty acid (ALNA) content. From this aspect it is evaluated as a partial functional food. However walnut oil does not meet the criteria recommended by the scientists for a healthy life that Omega-6(LA) ÷ Omega-3(ALNA) ratio shall be between 1 ÷ 1 - 4 ÷ 1 interval. In the invention, by adding plant-based Omega-3 fatty acid (ALNA) sourced oil and oils to the walnut oil; it is aimed to have an Omega-6 (LA) ÷ Omega-3 (ALNA) ratio between 1 ÷ 1 - 4 ÷ 1 in our mixture walnut oil and to have minimum 1500 mg plant-based Omega - 3 (ALNA) in 10 - 30 gram of our mixture. Also, terebinth oil is used in order to flavor the walnut oil. In order to enrich the walnut oil with curcumin, turmeric powder or turmeric extract with terebinth oil including curcumin is used.
Olive oil is one of the most important and most consumed oils at the tables. It is a valuable oil because it has low saturated oil ratio, is rich in Oleic Acid, which is recommended for nutrition, comprises omega - 6 fatty acid (LA). However, olive oil is insufficient in terms of Omega-3 fatty acid (ALNA) content and this fatty acid is below 1 %. Olive oil does not meet the criteria recommended by the scientists for a healthy life that Omega-6(LA) ÷ Omega- 3(ALNA) ratio shall be between 1 ÷ 1 - 4 ÷ 1 interval. In the preferred examples of the invention, by adding plant-based Omega-3 fatty acid (ALNA) sourced oil and oils to the olive oil; it is aimed to have an Omega-6 (LA) ÷ Omega-3 (ALNA) ratio between 1÷ 1 - 4 ÷ 1 in our mixture olive oil and to have minimum 1500 mg plant-based Omega - 3 (ALNA) in 10 - 30 gram of our mixture. In one example of the invention, terebinth oil is used in order to aromatize the olive oil. In another example of the invention in order to enrich the olive oil with curcumin, turmeric extract with terebinth oil is used.
The invention is an aromatic functional food composition which comprises at least one oil selected from the group consisting of terebinth oil, walnut oil, hazelnut oil, olive oil, in order to enrich plant-based Omega-3 fatty acid (ALNA) content of said composition chia seed oil and/or flax seed oil are used.
Here the contents of the preferred exemplary compositions are given in the following:
• 60-90 % terebinth oil by weight and 10-40 % chia seed oil by weight;
• 60-90 % terebinth oil by weight and 10-40 % flax seed oil by weight;
• 60-90 % hazelnut oil by weight and 10-40 % chia seed oil by weight;
• 60-90 % hazelnut oil by weight and 10-40 % flax seed oil by weight;
• 60-90 % walnut oil by weight and 10-40 % chia seed oil by weight;
• 60-90 % walnut oil by weight and 10-40 % flax seed oil by weight;
• 60-90 % olive oil by weight and 10-40 % chia seed oil by weight;
• 60-90 % olive oil by weight and 10-40 % flax seed oil by weight.
The ratio by weight of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) of said compositions is between 1 ÷ 1 - 4 ÷ 1 ; the content of Omega-3 fatty acid (ALNA) is at least 5 % by weight.
The invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil, turmeric powder is used to enrich said composition in terms of curcumin.
Here the contents of the preferred exemplary compositions are given in the following:
• 60-74 % hazelnut oil by weight and 26-40 % turmeric powder by weight;
• 60-74 % walnut oil by weight and 26-40 % turmeric powder by weight;
• 60-74 % olive oil by weight and 26-40 % turmeric powder by weight;
Curcumin content of said compositions is at least 0,014 % by weight. The invention is a turmeric powder-terebinth oil extract which is obtained from the terebinth oil and turmeric powder and its curcumin content is at least 0,48 % by weight. Set out herein method for obtaining turmeric powder-terebinth oil extract comprises the following process steps; mixing terebinth oil in weight ratio of 60-74 % and turmeric powder in weight ratio of 26-40 % at 20-25 centigrade degrees room temperature for 1 -24 hours; resting obtained mixture and filtering thereof.
The invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil, it comprises said turmeric powder-terebinth oil extract in order to enrich said composition in terms of curcumin.
The contents of the preferred exemplary compositions are given in the following:
• 84-92 % hazelnut oil by weight and 8-16 % turmeric powder-terebinth oil extract by weight;
• 84-92 % walnut oil by weight and 8-16 % turmeric powder-terebinth oil extract by weight;
• 84-92 % olive oil by weight and 8-16 % turmeric powder-terebinth oil extract by weight;
The curcumin content of said compositions is at least 0, 0384 % by weight.
The invention involves an aromatic food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil, it comprises terebinth oil in order to aromatize said composition in terms of curcumin.
Here the contents of the preferred exemplary compositions are given in the following:
• 84-92 % hazelnut oil by weight and 8-16 % terebinth oil by weight;
• 84-92 % walnut oil by weight and 8-16 % terebinth oil by weight;
• 84-92 % olive oil by weight and 8-16 % terebinth oil by weight.
The invention involves use of the above mentioned aromatic and/or functional food compositions as edible oil or food supplement.
According to all of these embodiments, the following exemplary components given in Table 1 can be used however it does not limit the scope of the invention. Table 1. Examples within the scope of the invention
Figure imgf000010_0001
Figure imgf000010_0002
Figure imgf000010_0003
Figure imgf000010_0004
Figure imgf000010_0005
Figure imgf000010_0006
Figure imgf000010_0007
Figure imgf000010_0008
Figure imgf000010_0009
Figure imgf000010_0010
Figure imgf000010_0011
Figure imgf000011_0001
Figure imgf000011_0002
Figure imgf000011_0003
Figure imgf000011_0004
Figure imgf000011_0005
Figure imgf000011_0006
Figure imgf000011_0007
Figure imgf000011_0008
In order to obtain the functional food composition given in the Examples 1 -2; (i) the fatty acid composition and physical - chemical characteristics of the terebinth oil are determined (ii), according to the values in step (i); as a plant-based omega-3 fatty acid (ALNA) source, it is determined which oil or oils are used and what the ratios thereof (iii) By considering the oil or oils and the ratios thereof of the plant-based omega-3 fatty acid (ALNA) source to be added into the terebinth oil; the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and is mixed in a stainless tank until it is homogenous (iv) The ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (ALNA) level is evaluated in the prepared mixture (v) If the values found are as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) is between 1 ÷ 1 - 4 ÷ 1 interval; then it is packed and ready for consuming. In order to obtain the functional food composition given in the Example 3; (i) the fatty acid composition and physical - chemical characteristics of the terebinth oil are determined (ii) By determining the curcumin level in the turmeric powder to be used as a curcumin source; appropriate amount of turmeric powder (Curcuma Longa L) which provides the required level of curcumin in the turmeric extract with terebinth oil is added into the terebinth oil and in an ambient temperature of 20 - 25 centigrade degrees, it is mixed within a stainless tank during an appropriate period (1 -24 hours) and is rested. The rested mixture is filtered; and turmeric extract with terebinth oil is obtained. The curcumin level is determined in the turmeric extract with terebinth oil. In case there is minimum 480 mg curcumin in 100 gram of the mixture (iii) it is packed and ready for consuming.
In order to obtain the functional food composition given in the Examples 4-5; (i) the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii) According to the values of the process step (i); it is determined which oil or oils are used as plant-based omega-3 fatty acid (ALNA) source (iii) By considering the oil and oils and the ratios thereof as a plant-based omega-3 fatty acid (ALNA) source to be added into the hazelnut oil; the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and it is mixed in a stainless tank until it becomes homogeneous (iv) The ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (Omega - 3 = ALNA) level is evaluated in the prepared mixture. If the values found are as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) is between 1 ÷ 1 - 4 ÷ 1 interval; then it is packed and ready for consuming.
In order to obtain the aromatic food composition given in the Example 6; (i) the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii) The fatty acid composition and physical - chemical characteristics of the terebinth oil are determined (iii) according to the values determined in the process steps (i) and (ii), the ratio of terebinth oil to be added into the hazelnut oil is determined and the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and it is mixed within a stainless steel tank until it becomes homogenous (iv) The obtained mixture is rested (v) It is packed and ready for consuming.
In order to obtain the functional food composition given in the Example 7; (i) the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii) the curcumin level in the turmeric powder to be used as a curcumin source is determined (iii) By considering the value in the process step no (ii); the amount of the hazelnut oil turmeric powder (Curcuma Longa) to be added into the hazelnut oil is determined and in an ambient temperature of 20 - 25 centigrade degrees, the mixture is prepared within a stainless steel (iv) The prepared mixture is mixed during an appropriate period (1 -24 hours), it is rested and filtered (v) The curcumin level within the filtered mixture is determined. In case there is minimum 14 mg curcumin within 100 gram of the filtered product; it is packed and ready for consuming.
In order to obtain the functional food composition given in the Example 8; (i) the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii) As a curcumin source; the turmeric extract with terebinth oil obtained with known curcumin level in the Example 3 is used (iii) The turmeric extract with terebinth oil in an amount which provides the required curcumin ration in a mixture; is added to the hazelnut oil and in an ambient temperature of 20-25 centigrade degrees, the mixture is mixed within a stainless tank until it becomes homogenous during an appropriate period (1 - 24 hours) (iv) The curcumin level within the mixture is determined. In case there is minimum 38.4 mg curcumin in 100 gram of the mixture; (v) it is packed and ready for consuming.
In order to obtain the functional food composition given in the Examples 9-10; (i) the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) According to the values in step No 1 ; as plant-based Omega-3 fatty acid (ALNA) source, it is determined which oil or oils, or ratios thereof are used (iii) By considering the oil and oils and the ratios thereof as plant-based omega-3 fatty acid (ALNA) source to be added into the walnut oil; the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and it is mixed within a stainless tank until it becomes homogenous (iv) The ratio of Omega- 6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (ALNA) level is evaluated in the prepared mixture (v) If the values found is as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) is between 1 ÷ 1 - 4 ÷ 1 interval; then it is packed and ready for consuming.
In order to obtain the aromatic food composition given in the Example 1 1 ; (i) the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) The fatty acid composition and physical - chemical characteristics of the terebinth oil are determined. According to the values determined in steps (iii), (i) and (ii), the terebinth oil ratio to be added into the walnut oil is determined (iv) The mixture is mixed in an ambient temperature of 20 - 25 centigrade degrees within a stainless tank during an appropriate period (1 - 24 hours) until it becomes homogeneous (iv) The mixture is rested (v) It is packed and ready for consuming.
In order to obtain the functional food composition given in the Example 12; (i) the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) the curcumin level of the turmeric powder to be used as a curcumin source is determined. By considering the values in the process steps of (iii), (ii); the amount of turmeric powder (Curcuma Longa) to be added into the walnut oil is determined; in an ambient temperature of 20 - 25 centigrade degrees; the mixture is prepared in a stainless tank and it is mixed during an appropriate period (1 -24 hours) and is rested (iv) The rested mixture is filtered and its curcumin level is determined. In case there is minimum 14 mg curcumin in the 100 gram of the filtered product; (v) it is packed and ready for consuming.
In order to obtain the functional food composition given in the Example 13; (i) the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) As a curcumin source; the turmeric extract with terebinth oil obtained with known curcumin level in the Example 3 is used (iii) The turmeric extract with terebinth oil in an amount which provides the required curcumin ration in a mixture; is added to the walnut oil. (iv) in an ambient temperature of 20 - 25 centigrade degrees; the mixture is mixed in a stainless tank during an appropriate period (1 - 24 hours) until it becomes homogenous (iv) The curcumin level within the prepared mixture is determined. In case there is minimum 38.4 mg curcumin in 100 gram of the mixture (vi) it is packed and ready for consuming.
In order to obtain the functional food composition given in the Examples 14-15; (i) the fatty acid composition and physical - chemical characteristics of the olive oil are determined (ii), according to the values in step (i); as a plant-based omega-3 fatty acid (ALNA) source, it is determined which oil or oils are used and what the ratios thereof (iii) By considering the oil or oils and the ratios thereof of the plant-based omega-3 fatty acid (ALNA) source to be added into the olive oil; the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and is mixed in a stainless tank until it is homogenous (iv) The ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (ALNA) level is evaluated in the prepared mixture (v) If the values found is as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) is between 1 ÷ 1 - 4 ÷ 1 interval; then it is packed and ready for consuming. In order to obtain the food composition given in the Example 16; (i) the fatty acid composition and physical - chemical characteristics of the olive oil are determined (ii) The curcumin level of the turmeric powder to be used as a curcumin source is determined. By considering the values in the process steps of (iii), (ii); the amount of turmeric powder ( Curcuma Longa) to be added to the olive oil is determined and in an ambient temperature of 20 - 25 centigrade degrees; the mixture is prepared in a stainless tank and it is mixed and rested during an appropriate period (1 -24 hours) (iv) The rested mixture is filtered and its curcumin level is determined. In case there is minimum 14 mg curcumin in the 100 gram of the filtered product; it is packed and ready for consuming.
In order to obtain the functional food composition in the Example 17; (i) the fatty acid composition and physical - chemical characteristics of the olive oil are determined (ii) After the amount of curcumin required to be present in the unit amount of the mixture is determined, the turmeric extract with terebinth oil mentioned in Example 3 for fulfilling this level in the mixture is determined (iii) In an ambient temperature of 20 - 25 centigrade degrees; the mixture is prepared in a stainless tank and is mixed until it becomes homogenous (iv) The curcumin level in the prepared mixture is determined. In case there is minimum 38,4 mg curcumin in the 100 gram of the mixture; (v) it is packed and ready for consuming.
In order to obtain the aromatic food composition given in the Example 18; (i) the fatty acid composition and physical - chemical characteristics of the olive oil are determined (ii) the fatty acid composition and physical - chemical characteristics of the terebinth oil are determined. By considering the values in the process steps of (iii), (i) and (ii); the terebinth oil ratio required to be present within the mixture is determined (vi) in an ambient temperature of 20 - 25 centigrade degrees; the mixture oil is prepared within a stainless tank (v) The mixture oil is mixed until it becomes homogenous (vi) The mixture is rested (vii) It is packed and ready for consuming.
The inventive aromatic and/or functional food compositions are beneficial for protecting cardiovascular health by means of the optimized fatty acid ratios.

Claims

1. A functional food composition comprising at least an oil selected from the group consisting of the terebinth oil, walnut oil, hazelnut oil, olive oil, characterized in that; said composition comprises chia seed oil and/or flax seed oil for enriching plant-based Omega-3 fatty acid (Alpha Linolenic Acid) content of said composition.
2. The food composition according to claim 1 , characterized in comprising 60-90 % terebinth oil by weight and 10-40 % chia seed oil by weight.
3. The food composition according to claim 1 , characterized in comprising 60-90 % terebinth oil by weight and 10-40 % flax seed oil by weight.
4. The food composition according to claim 1 , characterized in comprising 60-90 % hazelnut oil by weight and 10-40 % chia seed oil by weight.
5. The food composition according to claim 1 , characterized in comprising 60-90 % hazelnut oil by weight and 10-40 % flax seed oil by weight.
6. The food composition according to claim 1 , characterized in comprising 60-90 % walnut oil by weight and 10-40 % chia seed oil by weight.
7. The food composition according to claim 1 , characterized in comprising 60-90 % walnut oil by weight and 10-40 % flax seed oil by weight.
8. The food composition according to claim 1 , characterized in comprising 60-90 % olive oil by weight and 10-40 % chia seed oil by weight.
9. The food composition according to claim 1 , characterized in comprising 60-90 % olive oil by weight and 10-40 % flax seed oil by weight.
10. The food composition according to any one of the claims 1 -9, wherein the ratio of
Omega-6 fatty acid (Linoleic Acid) ÷ Omega-3 fatty acid (Alpha Linolenic Acid) by weight is between 1 ÷ 1 - 4 ÷ 1.
11. The food composition according to any one of the claims 1 -9, wherein the content of
Omega-3 fatty acid (Alpha Linolenic Acid) is at least 5 % by weight.
12. A functional food composition comprising at least an oil selected from the group consisting of the walnut oil, hazelnut oil and olive oil, characterized in that; said composition comprises turmeric powder for enriching of said composition in terms of curcumin.
13. The food composition according to claim 12, characterized in comprising 60-74 % hazelnut oil by weight and 26-40 % turmeric powder by weight.
14. The food composition according to claim 12, characterized in comprising 60-74 % walnut oil by weight and 26-40 % turmeric powder by weight.
15. The food composition according to claim 12, characterized in comprising 60-74 % olive oil by weight and 26-40 % turmeric powder by weight.
16. The food composition according to any one of the claims 12-15, wherein the curcumin content is at least 0,014 % by weight.
17. A turmeric powder-terebinth oil extract obtained from terebinth oil and turmeric powder wherein the curcumin content is at least 0,48 % by weight.
18. A method for obtaining said turmeric powder-terebinth oil extract mentioned in claim
17, characterized in comprising the following process steps; mixing 60-74 % terebinth oil by weight and 26-40 % turmeric powder by weight in an ambient temperature of 20 - 25 centigrade degrees for 1 - 24 hours; resting and filtering of the obtained mixture.
19. A functional food composition comprising at least an oil selected from the group consisting of the walnut oil, hazelnut oil and olive oil, wherein said composition comprises turmeric powder-terebinth oil extract mentioned in claim 17 for enriching said composition in terms of curcumin.
20. The food composition according to claim 19, characterized in comprising 84-92 % hazelnut oil by weight and 8-16 % turmeric powder-terebinth oil extract by weight.
21. The food composition according to claim 19, characterized in comprising 84-92 % walnut oil by weight and 8-16 % turmeric powder-terebinth oil extract by weight.
22. The food composition according to claim 19, characterized in comprising 84-92 % olive oil by weight and 8-16 % turmeric powder-terebinth oil extract by weight.
23. The food composition according to any one of the claims 19-22, wherein curcumin content is at least 0,0384 % by weight.
24. An aromatic food composition comprising at least an oil selected from the group consisting of the walnut oil, hazelnut oil, olive oil, characterized in comprising terebinth oil for flavoring said composition.
25. The food composition according to claim 24, characterized in comprising 84-92 % hazelnut oil by weight and 8-16 % terebinth oil by weight.
26. The food composition according to claim 24, characterized in comprising 84-92 % walnut oil by weight and 8-16 % terebinth oil by weight.
27. The food composition according to claim 24, characterized in comprising 84-92 % olive oil by weight and 8-16 % terebinth oil by weight.
28. The food composition according to any one of the claims 1 -17,19-27; for use as an edible oil or food supplement.
PCT/TR2019/050568 2018-07-16 2019-07-12 Aromatic functional food compositions and methods for making the same WO2020081030A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2018/10124 2018-07-16
TR201810124 2018-07-16

Publications (2)

Publication Number Publication Date
WO2020081030A2 true WO2020081030A2 (en) 2020-04-23
WO2020081030A3 WO2020081030A3 (en) 2020-05-22

Family

ID=70284700

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2019/050568 WO2020081030A2 (en) 2018-07-16 2019-07-12 Aromatic functional food compositions and methods for making the same

Country Status (1)

Country Link
WO (1) WO2020081030A2 (en)

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6497908B1 (en) * 1999-07-19 2002-12-24 Seiri Oshiro Turmeric-containing cooking oils and fats
CN101720822A (en) * 2009-10-09 2010-06-09 浙江卖油翁油品有限公司 Nutritional blend oil with balanced fatty acid component and active component for middle and old aged
ES2391190B1 (en) * 2011-04-26 2013-10-02 Justo SANSALVADOR REQUE FUNCTIONAL FOOD PRODUCT AND PREPARATION PROCEDURE OF THE SAME.
JP2013202005A (en) * 2012-03-29 2013-10-07 National Agriculture & Food Research Organization Curcumin-containing oil and fat, and method for producing the same
US20170360073A1 (en) * 2014-11-07 2017-12-21 Jolly Mathew Vadakkemuri Optimized nutrient fatty acid composition
CN106509160A (en) * 2016-10-14 2017-03-22 广西放心源生物科技有限公司 Edible blend oil
CN106561842A (en) * 2016-11-09 2017-04-19 洪细东 Blending oil for protecting liver and stomach and promoting intelligence and preparation method thereof

Also Published As

Publication number Publication date
WO2020081030A3 (en) 2020-05-22

Similar Documents

Publication Publication Date Title
McKevith Nutritional aspects of oilseeds
Kolanowski et al. Enrichment of food products with polyunsaturated fatty acids by fish oil addition
CA2694054C (en) Omega-3 fatty acid fortified composition
EP1876906B1 (en) Nutritional supplement or functional food comprising oil combination
Lee et al. Dietary soluble flaxseed oils as a source of omega-3 polyunsaturated fatty acids for laying hens
Nosenko et al. New vegetable oil blends to ensure high biological value and oxidative stability
CA2000394A1 (en) Triglycerides, nutritional composition comprising such triglycerides, and use of the nutritional composition for nutrition
CN102771582A (en) Edible blend oil added with euphausia superba oil
KR20140116482A (en) Organic emulsion comprising dha and epa
JP5646036B1 (en) Rice flavored edible fat
Kamely et al. Omega-3 enrichment of quail eggs: Age, fish oil, and savory essential oil
Honchar et al. The effect of astaxanthin and lycopene on the content of fatty acids in the yolks of chicken eggs under different storage regimes.
WO2020081030A2 (en) Aromatic functional food compositions and methods for making the same
Oliveira et al. Effects of a diet supplemented with Japanese grape (Hovenia dulcis) seed oil on the omega-3 and nutritional lipid quality in Nile tilapia (Oreochromis niloticus)
Radcliffe et al. Fatty acid composition of serum, adipose tissue, and liver in rats fed diets containing corn oil or cottonseed oil
Faukner et al. The effects of diets containing standard soybean oil, soybean oil enhanced with conjugated linoleic acids, menhaden fish oil, or an algal docosahexaenoic acid supplement on channel catfish performance, body composition, sensory evaluation, and storage characteristics
Promila et al. Effect of linseed oil supplementation on hen day egg production, body weight, egg shape index, economics and egg quality in layers
El-Waseif et al. Hypolipidemic effect of fat spreads containing flaxseed oil
Achouri et al. Nutritional properties, oxidative stability, and in vitro digestibility of oils extracted from muscles of wild and breeding eels (Anguilla anguilla)
Turan et al. Effects of traditional cooking methods on the fatty acid composition of bonito (Sarda sarda, Bloch 1793)
Piña et al. Lipid profile of yacarés overo meat fed with diets enriched with flax seeds
KR20150134187A (en) The omega balance feed composition for broiler
JPH02227030A (en) Fatty or oily food enriched with alpha-linolenic acid
RU2524358C2 (en) Functional food ingredient with preset lipid profile
JP2015070813A (en) Fat composition for fresh fish meat processed food, fresh fish meat processed food, and boiled rice food

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19873884

Country of ref document: EP

Kind code of ref document: A2

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19873884

Country of ref document: EP

Kind code of ref document: A2