2026-06-26T16:37:52Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/732282023-08-25T11:26:27Zcom_20.500.14352_14col_20.500.14352_15

Bruna García, Eva Isabel Redondo, Beatriz Miguel Castro, Marta 2023-06-22T12:49:43Z 2023-06-22T12:49:43Z 2022-01-10 1420-3049 10.3390/molecules27020428 https://hdl.handle.net/20.500.14352/73228 https://doi.org/10.3390/molecules27020428 https://www.mdpi.com/1420-3049/27/2/428 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. eng https://creativecommons.org/licenses/by/3.0/es/ open access Atribución 3.0 España New Method for Obtaining a Bioactive Essence Extracted from Iberian Ham Fat Rich in MUFA and Antioxidants journal article