Informe del Comité Científico de la Agencia Española de Segu - ridad Alimentaria y Nutrición (AESAN) sobre la seguridad para el consumo humano de un aceite girasol con el perfil de ácidos grasos modificado hacia niveles de alto contenido en ácido esteárico, procedente de semillas obtenidas mediante técnicas de mutagénesis e hibridación convencionales
[EN]: Industry requires fats which are solid or semi-solid at room temperature to prepare some foods. The high-stearic sunflower oil made by conventional mutagenesis and hybridisation techniques, similar to those used to produce high-oleic sunflower oil, might be an alternative to animal fats, some...
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2009 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/245873 |
| Online Access: | http://hdl.handle.net/10261/245873 |
| Access Level: | Open access |
| Keyword: | Sunflower oil High stearic Fatty acids Mutagenesis Hybridisation. Aceite de girasol Alto esteárico Ácidos grasos Mutagénesis Hibridación |
| Summary: | [EN]: Industry requires fats which are solid or semi-solid at room temperature to prepare some foods. The high-stearic sunflower oil made by conventional mutagenesis and hybridisation techniques, similar to those used to produce high-oleic sunflower oil, might be an alternative to animal fats, some tropical fats such as palm, palm kernel or coconut oil as well as hydrogenated vegetable oils. The fatty-acid composition of high-stearic sunflower oil has been modified in order to obtain a higher content in stearic acid. Depending on the lines employed in the crossing and after mutagenesis, two types can be obtained: high oleic and low linoleic, or low oleic and almost equal linolenic acid content compared to the standard oil. Moreover, the information provided on the qualitative composition of these oils does not demonstrate the presence of new fatty acids deriving from the obtaining process. The content of the rest of the fatty acids is within the approved ranges established for other edible vegetable oils. Despite the Scientific Committee has not performed an exhaustive assessment and the lack of avaible epidemiological data, no possible adverse effects can be deduced from the information provided. |
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