Valorization Potential of Oil Industry By-Products as Sources of Essential Fatty Acids

The oil industry generates a high number of by-products which have the potential to be used in food formulation after they are properly treated. aim this study was evaluate nutritional 14 different vegetable from (flour, meals, and groats) terms fatty acid composition investigate effect theoretical fortification bakery products with ?-3. Results showed that some analyzed samples contain significant amounts polyunsaturated acids. Organic walnut flour grape seed had linoleic content higher than 60%. By-products obtained thistle sesame ranging between 47.32% 54.72%. Higher linolenic for hemp (33.22%), red seeds meals (33.62%), golden flax (64.65%). By wheat wholemeal flours ?-3 proportion 5, 10, 15%, increased (2.2- 22-fold higher) while ?-6/?-3 ratio decreased 5.22 0.52–2.86 flour, 16.80 0.81–5.53 flour. These could represent valuable sources essential acids application, representing ingredients added production functional foods.