project proposal
Preparation of extracts rich in omega-3 and omega-6
nutritional purposes, STARTING AND SACHA INCHI
CHÍA
GENERAL INFORMATION
Project information
1. BACKGROUND
The chemical composition of oils in flaxseed and the Chia, has been widely
described, being able to demonstrate its high nutritional value, especially
with regard to essential fatty acids Omega-3. Until recently, the focus of
the i ndustry mainly aimed at these fatty acids in triglycerides (TGs), as those
found in fish oil. However, after further investigation, the oils have begun to
highlight as a potential source of Omega-3 fatty acids for human consumption.
The raw materials are used in order to extract Omega-3 fatty acids
increasingly scarce due to various causes. It is for this reason that there is
a need to seek alternative new s to meet these needs and at the same time
maximizing the use of by-products of the fishing and aquaculture industry.
Additionally, it considers that, for the most part, the process of extracting these
compounds are unfriendly, as performed by techniques using potentially toxic
organic solvents.
In this sense, the current trend is, both the use of less toxic compounds,
and the use of biotechnological processes. To resolve this paradigm will begin
by describing and defining some important concepts.
1. L í Good Quality lipids in the human diet
Among the many structures that make up the group of lipids, one of the
most important fatty acid corresponds to long chain polyunsaturated Omega3, which have been attributed many beneficial health effects; (Lluis and Taltavull,
2013, Barrett, 2013). Requirements regarding humans, these fatty acids must
represent only 1% of total fat intake. However, the changing nature of power over
the centuries, has given rise to deficiencies in the consumption of these fatty
acids. The main theory explaining this situation corresponds to the reduction in
the consumption of seafood, preferring the consumption of processed foods
containing other lipids, mostly unhealthy (IFFO, 2010). This situation has
contributed to the emergence of many diseases, which have become a public
health problem worldwide. Current trends indicate that these diseases are
directly related to the quality and not the quantity of ingested fat. Therefore,
current policies aimed at reducing the consumption of saturated fats and
cholesterol and increasing consumption of unsaturated and polyunsaturated fats
(FAO, 2012).
2. Á importance of Long Chain Fatty Acids Omega-3 in
human nutrition or n
Marine oils are composed of mixtures of TG, the majority of their component
fatty acids, unsaturated (monounsaturated or polyunsaturated). Among the
polyunsaturated fatty acids is the Omega series, of which, one of the most
important are the Omega-3. Some terrestrial plant oils also contain Omega-3 fatty
acids, and differ from those of marine origin, because these are high in
polyunsaturated fatty acids Omega-3s, the most important: eicosapentaenoic
acid ( EPA, C20: 5 omega-3) and docosahexaenoic acid (DHA, C22: 6 Omega-3),
due to its nutritional properties (Mohd Ali et al, 2012)..
Theoretically, animals can perform conversion of alpha linolenic acid in the
EPA and DHA, necessary for the body fatty acids and particularly to the brain. The
efficiency of this process is varied, however, in the case of converting human
alpha Linolenic acid EPA corresponds to only 5%, and less than 0.5% of DHA
(Jackson, 2008). It is therefore important these lipid intake during certain stages
of life of humans and animals, in addition, providing multiple health benefits,
which are listed below:
During the perinatal and growth: The Omega-3 fatty acids are important
during pregnancy, because they are structural components of the brain
and retina of the newborn. Also increase birthweight (Sapieha et a l., 2012,
Valenzuela and Nieto, 2003).
On the cardiovascular system: It has been reported that Omega-3 chain
fatty acids longer provide heart benefits, both to healthy people, including
those with cardiovascular disease, because as us effects anti-thrombotic, antiarrhythmic and hypocholesterolemic also to improve insulin sensitivity. In
hypertensive patients, decrease platelet aggregation and inflammatory response
(Castro, 2002, Reiffel and McDonald, 2006, Din et al., 2013).
Cancer prevention: The fatty acids EPA and DHA influence the decrease of
the manifestations of cancer, by reducing the inflammation, cell
proliferation, tissue invasiveness, induction of apoptosis, reduce the
occurrence of metastasis, reduce inflammation, improve decrease immune
response and angiogenesis (Theodoratou et al., 2007, MacLean et al., 2006,
Maclean et al., 2005b).
COUNTRY and the project region
La Paz - Bolivia
Project Title
"Preparation of extracts rich in omega-3 and omega-6 nutritional purposes,
STARTING AND SACHA INCHI CHÍA"
Project summary
2. SUMMARY
Research has shown that Chia and Sacha Inchi are rich in Omega-3 and
Omega-6 type that are beneficial to health fatty acids. At present, its supply is
limited, so you need to research products from the food industry for the
extraction and characterization of lipid components of high nutritional value. The
objective of this proposal is to obtain extracts rich in fatty acids in the fields of La
Paz.
Sector (s) and subsector (s) of the project
Please fill the primary sector and subsector; secondary sectors and subsectors are optional (see
the explanation and the list of sectors and subsectors listed in Annex calls available online).
Main Sector
agryculture
Secondary Sector (s)
Crop protection
Project duration (two years)
Home Subsector
health
High Subsector (s)
nutricion
DETAILED INFORMATION
1. DESCRIPTION the project context
1. Project Background
The raw materials are used in order to extract omega-3 and 6 increasingly
scarce due to various causes. It is for this reason that arises Nece sity of
finding new ways to meet these needs.
The fatty acids Omega-3, which have been attributed many beneficial
health effects. Chia and Shacha Inchi is the highest plant source of omega
3. They have to balance their essential fatty acids (Omega 3 and Omega 6) which
benefits health. Our metabolism is unable to produce essential fatty acids,
therefore it is necessary to incorporate through diet or daily diet.
These oil on canvas painting is help reduce blood clots, preventing the risk of
heart attack, also apparently they favor the reduction of LDL (bad cholesterol).
2. Beneficiaries / target group
Description of the direct beneficiaries (specific objective) and indirect
beneficiaries and stakeholders (external groups affected by the project
implementation), interest, attitude and the possible role.
OBJECTIVES
General objective

Getting lipid extracts rich in Omega-3 and Omega-6, through
chemical, from Chia and Sacha Inchi techniques.
Specific objectives


Designing extraction procedures lipid extracts rich in Omega-3 by
chemical methods applicable in the food industry.
Develop procedures for purification and concentration of Omega-3.

Characterize the compounds obtained after the extraction process
by physicochemical analysis.
BENEFICIARIES
The project plans to develop natural food products from agro-industrial
products and Sacha Inchi Chia so that the main beneficiaries will be new
income options, from plant material occur.
Direct beneficiaries

The direct beneficiaries are to be the general population and that
this project aims to increase the nutritional value and quality of
health through food consumption in Bolivia.
Indirect beneficiaries


Indirect beneficiadores be farmers and residents of northern La
Paz, where they can produce the raw material.
College to acquire a research team for the development of the
extracts and foodstuff from these raw materials.
3. An analysis of the problem to
General and national presentation of the problem of the sector / treated in
the project development and political lines (problem related development sector
analysis)
1. PROBLEM STATEMENT
The omega-3 fatty acids are essential, but they tend to be consumed in
excess in modern diets, especially for inclusion in products produced food.
Studies have shown that these fatty acids must not only take them in sufficient
quantities, and there are to keep a certain ratio between the two types.
The characteristics of developed countries cardiovascular diseases are
currently eat Zado to worry about their presence in developing countries, since
it is no longer spoken of malnutrition that affected them, it has now begun to
consider a new form of malnutrition called "modern malnutrition," caused obesity
problems.
The fatty acid composition in plasma may modulate the development of
metabolic syndrome; numerous studies have shown that increased intake of
omega 3 lowers triglycerides fatty acids, lowers cholesterol, prevents blood clots
in the arteries by preventing platelet aggregation and slightly lowers blood
pressure, therefore reducing the risk cardiovascular.
Analysis of the capacity constraints of the partners face (academic
problem)
List of scientific papers related topic available
 Fatima Ballesteros, Magali Sejas, Adelina Herbas, Yvon Carpentier
"metabolic syndrome and ITS RELATIONSHIP WITH OMEGA 3
FATTY"; Center-Food and Natural Products Faculty of Science and
Technology-UMSS; 2007
 Ariadna P. Morales, F. Octavio Gonzalez Castillo, Alejandro Moran
Silva, Gerardo Ramírez Romero MA "MARKET RESEARCH FOR
THE DEVELOPMENT OF OMEGA 3 (DHA) from microalgae"
 Alfonso Guarachi Ayaviri "linseed oil OBTAINING REFINED
FOR PAINT"
 Diego Leandro T. Brown, G. Maria del Pilar Valencia, Elizabeth P.
Murillo, Jonh Jairo A. Mendez, Jordi Eras Joli "FATTY ACID
COMPOSITION OF SACHA INCHI (Plukenetia Volubilis L.)
AND ITS RELATIONSHIP WITH VEGETABLE BIOACTIVITY"
University Lleida. Department of Chemistry. Higher Technical
School of Agricultural Engineering, Colombia.
 Liro Luis Ortiz "THE GROWING LINSEED FLAX FOR GRAIN"
Ministry of Agriculture Madrid 1959
 Reinaldo J. Velasco *, Hector S. Villada and Jorge E. Carrera
APPLICATIONS Supercritical fluids in agribusiness; Universidad
del Cauca, Department of Agribusiness, Faculty of Agricultural
Sciences 2007.
2. Project description
Specific objectives 1.

Designing extraction procedures lipid extracts rich in Omega-3 by
chemical methods applicable in the food industry.
Activities
Performance
Indicator
Baseline
Sampling of Billing travel
raw material sampling
Data
source
Method to
get the data
Laboratory
notebooks
Or log
Compounds
by removal
of nonaqueous
solvents
X X extracts
and pure
compounds for
evaluation
Goals to
achieve
Satellite
position
Laboratory
notebooks
Gravimetric Solvent-free
Extracts
methods
and
compounds
available
extracts
Extracts and
pure
compounds at
different
concentrations
prepararn
Standardized X curves made
method for by
extracting chromatographs
Laboratory
notebooks
Report
prepared
based on the report
analysis of
data
Laboratory
notebooks Data from
Report
experiments prepared
And log
Íficos 2 goals spec.

Develop procedures for purification and concentration of Omega-3.
Activities
Extractions
by more
selective
media
Standardized
method for
the isolated
compounds
Performance
Baseline
Indicator
Data
source
Laboratory
notebooks
Or log
Laboratory
notebooks
Extracts
and
Method to Goals to
get the data achieve
Solventfree
extracts
Adapted
methods
compounds
available
Report
prepared
based on the report
analysis of
data
Laboratory Data from
Report
notebooks experiments prepared
Íficos three goals spec.

Characterize the compounds obtained after the extraction process
by physicochemical analysis.
Activities
Performance
Baseline
Indicator
Measure
extracts by
instrumental
methods
Data
source
Laboratory
notebooks
Goals to
achieve
Cell culture
Or log
Laboratory
notebooks
Quantification
of extracts by
employers
Method to
get the
data
Extracts
and
compounds
available
Laboratory
preparations
and
dilutions
Viability
curves
dependent
dose
extracts and
pure
compounds
are obtained
X
Obtain pure
genotoxicity
compounds
tests
and patterns
performed
Laboratory
notebooks
Report
prepared
based on the report
analysis of
data
Collection
and analysis
Laboratory
Report
of all data
notebooks
prepared
from
experiments
For research, please elaborate the proposed research methodology and
process.
1. M ethod of obtainment-extraction or n or n í lip
material provider.
The first phase comprises the following: removal of fat rich in
phospholipids, characterization of raw materials, development of
experimental models for enzymatic method and solvents, evaluate process
variables and statistical analysis to select the most optimal process of obtaining
phospholipids , for details see following process flow chart and description.
Obtaining solvent extract fat: Fats are extracted with ethanol and enzymes
(Alcalaza® and Protamex®), each method will design an experimental surface response that lets you choose the optimal process within each technique, the
methodology will be explained later.
STERILIZATION Process validated by which a product free of viable
microorganisms is obtained.
Statistical analysis and selection of optimal conditions


If required test hypotheses by Kruskal Wallis (Sheskin, 2004) it was
made.
You must perform a statistical analysis using response surface
methodology to each of the techniques to define the optimal
conditions, this technique uses as tools: contour plots and equations
matrix notation, to find a peak of response, minimum or chair, our
variable of interest.
Describe the importance of project development.
JUSTIFICATION
This project aims to create a highly specialized Bolivian competitive
product, a polyunsaturated fatty acid of natural origin, from the
development of a new chemical separation process, high in Omega-3 and
omega-6 in their structure molecular, which has not been genetically
modified since the production of these are naturally, and do not require
the use of GMOs, as it is not generating toxins. The process does not
damage the ecosystem as renewable sources are used and reused, thus
avoiding contamination on a large scale, thus excellent sensory properties
are obtained with a high degree of p urity and higher performance in the
production of Omega-3 and 6.