Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil

Eline Ryckebosch; Charlotte Bruneel; Romina Termote-Verhalle; Koen Goiris; Koenraad Muylaert; Imogen Foubert

doi:10.1016/j.foodchem.2014.03.087

Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil

Food Chem. 2014 Oct 1:160:393-400. doi: 10.1016/j.foodchem.2014.03.087. Epub 2014 Mar 24.

Authors

Eline Ryckebosch¹, Charlotte Bruneel¹, Romina Termote-Verhalle¹, Koen Goiris², Koenraad Muylaert³, Imogen Foubert⁴

Affiliations

¹ KU Leuven Kulak, Research Unit Food & Lipids, Department of Molecular and Microbial Systems Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.
² Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), KU Leuven Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology (CBeT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium.
³ KU Leuven Kulak, Laboratory of Aquatic Biology, Biology Department Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.
⁴ KU Leuven Kulak, Research Unit Food & Lipids, Department of Molecular and Microbial Systems Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Etienne Sabbelaan 53, 8500 Kortrijk, Belgium. Electronic address: Imogen.Foubert@kuleuven-kulak.be.

PMID: 24799253
DOI: 10.1016/j.foodchem.2014.03.087

Abstract

The purpose of this work was to evaluate the nutritional value of the total lipid extract of different omega-3 long chain polyunsaturated fatty acids producing photoautotrophic microalgae in one study. It was shown that microalgae oils from Isochrysis, Nannochloropsis, Phaeodactylum, Pavlova and Thalassiosira contain sufficient omega-3 LC-PUFA to serve as an alternative for fish oil, which was used as the 'golden standard'. In the microalgae oils an important part of the omega-3 long chain polyunsaturated fatty acids are present in the polar lipid fraction, which may be favourable from a bioavailability and stability viewpoint. Consumption of microalgae oil ensures intake of sterols and carotenoids. The intake of sterols, including cholesterol and phytosterols, is probably not relevant. The intake of carotenoids is however definitely significant and could give the microalgae oils a nutritional added value compared to fish oil.

Keywords: Carotenoids; Docosahexaenoic acid (DHA); Eicosapentaenoic acid (EPA); Lipids; Phytosterols.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Fatty Acids, Omega-3 / analysis*
Fish Oils / analysis*
Microalgae / chemistry*
Nutritive Value
Oils / analysis*

Substances

Fatty Acids, Omega-3
Fish Oils
Oils