The bioavailability of an omega‐3‐rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

Global trends show that habitual omega‐3 intakes are short of recommended guidelines, particularly among vegetarians. Subsequently, alternative dietary sources of long‐chain omega‐3 polyunsaturated fatty acids (LC3PUFA) from vegetarian sources are needed. Food technology methods are advancing, and nanoemulsion technologies have improved the bioavailability of certain lipid‐based nutrients. This study examined whether ingestion of an omega‐3 algal oil nanoemulsion led to improved bioavailability compared to the bulk oil. Eleven subjects completed a single‐blind, randomised crossover trial, with a 21‐day washout between interventions. Results demonstrated that LC3PUFA absorption from the nanoemulsion was significantly higher than the bulk oil. Percentage blood fatty acids were significantly increased for docosahexaenoic acid (DHA; P ≤ 0.05) while LC3PUFA: PUFA ratios increased (P ≤ 0.05) and omega‐6:omega‐3 ratios were reduced (P = 0.028). Larger and longer intervention studies are now needed, but these preliminary findings demonstrate that nanoemulsion technology may improve the absorption of omega‐3 fatty acids.     

Performance,carcass cut‐up and fatty acids deposition in broilers fed different levels of pellet‐processed flaxseed

The effects of flaxseed (FS) processing and inclusion levels on broiler performance and fatty acid deposition were examined. FS was provided as whole seed, ground or pellet‐then‐mashed at a dietary level of 0, 12 or 14% during days 1 to 21. These levels represented control, threshold and over‐threshold, respectively. During days 22 to 40, the threshold level was increased to 15%, while the over‐threshold level increased to 17%. After 21 days of feeding, the performance of birds fed a diet with 12% pellet‐then‐mashed FS were comparable (p > 0.05) with those fed mashed control diet, but superior to those fed a diet of whole FS (p < 0.05). There was interaction (p < 0.05) between diet processing and FS level on weight gain, with pellet‐then‐mash processing being more effective at the 12% FS inclusion level than at the 14% level in improving performance. The beneficial processing effect on performance diminished during days 22 to 40. Furthermore, carcass cut‐up percentage was not affected (p > 0.05) by the treatments, except that increased FS level resulted in smaller fat‐pad and larger liver (p < 0.05). Birds deposited omega‐3 (n‐3) fatty acids in breast and thigh muscle the most with higher FS inclusion and pellet‐then‐mash processing. On day 40, the total n‐3 fatty acids made up 22.1 and 24.4% in the muscle lipids of breast and thigh samples from birds fed pellet‐then‐mashed FS at the level of 12% during days 1 to 21 and at the level of 15% during days 22 to 40, respectively. These values were higher (p < 0.05) than those found in birds fed diets of similar FS levels but as whole seed or ground seed. Up to 12% pellet‐processed FS can be incorporated into broiler diets with satisfactory growth, while maximizing n‐3 fatty acid deposition in the tissues. Copyright © 2005 Society of Chemical Industry     

Omega‐3 Fatty Acid Profile of Eggs from Laying Hens Fed Diets Supplemented with Chia,Fish Oil,and Flaxseed

The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega‐3 fatty acid composition and sensory properties of hens’ eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of omega‐3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of omega‐3 fatty acids in feed influence the level of yolk omega‐3 fatty acids in egg yolk. Inclusion of chia into the hens’ diet significantly increased the concentration of yolk omega‐3 fatty acid without significant change in sensory properties.     

Effect of Extraction Method on the Oxidative Stability of Camelina Seed Oil Studied by Differential Scanning Calorimetry

Camelina seed is a new alternative omega‐3 source attracting growing interest. However, it is susceptible to oxidation due to its high omega‐3 content. The objective of this study was to improve the oxidative stability of the camelina seed oil at the extraction stage in order to eliminate or minimize the use of additive antioxidants. Camelina seed oil extracts were enriched in terms of natural antioxidants using ethanol‐modified supercritical carbon dioxide (SC‐CO₂) extraction. Oxidative stability of the camelina seed oils extracted by ethanol modified SC‐CO₂ was studied by differential scanning calorimeter (DSC), and compared with cold press, hexane, and SC‐CO₂ methods. Nonisothermal oxidation kinetics of the oils obtained by different extraction methods were studied by DSC at varying heating rates (2.5, 5, 10, and 15 ° C/min). Increasing ethanol level in the ethanol‐modified SC‐CO₂ increased the oxidative stability. Based on oxidation onset temperatures (T_on), SC‐CO₂ containing 10% ethanol yielded the most stable oil. Oxidative stability depended on the type and content of the polar fractions, namely, phenolic compounds and phospholipids. Phenolic compounds acted as natural antioxidants, whereas increased phospholipid contents decreased the stability. Study has shown that the oxidative stability of the oils can be improved at the extraction stage and this may eliminate the need for additive antioxidants.     

Nitrogen concentration and nitrate/ammonium ratio affect yield and change the oxalic acid concentration and fatty acid profile of purslane (Portulaca oleracea L.) grown in a soilless culture system

Purslane is an excellent source of omega‐3 fatty acids, amino acids and vitamins. The aim of this research was to study the effect of different nitrogen levels and NO₃⁻‐N/NH₄⁺‐N ratios in the nutrient solution on the yield and on the oxalic acid content and fatty acid profile in purslane grown in a soilless culture system. Two experiments were carried out to test different levels of nitrogen: (1) 8–12–16 mmol L⁻¹ and (2) 0–12–24–36 mmol L⁻¹. A third experiment was carried out maintaining the N level fixed (12 mmol L⁻¹) but varying the NO₃⁻‐N/NH₄⁺‐N ratio: 60:40, 40:60, 0:100. The results indicated that plants grew with increasing nitrogen level up to 36 mmol L⁻¹. Nitrogen supplied in both NO₃⁻ and NH₄⁺ forms produced bigger plants than N supplied in NH₄⁺ form only. Nitrogen did not significantly influence the polyunsaturated fatty acid content in the canopy. Significant trends were found for α‐linolenic acid (LNA; 18:3 n‐3) and linoleic acid (LA; 18:2 n‐6), indicating a favorable accumulation of omega‐3 fatty acids with increasing N; palmitic acid decreased by increasing N and by switching the NO₃⁻/NH₄⁺ ratio towards the NH₄⁺ level in the nutrient solution, but using 0:100 NO₃⁻/NH₄⁺, decreased plant quality. Increasing N lowered oxalic acid production and palmitic acid content, enhancing purslane nutritional quality. Keeping a high N level in the nutrient solution with a 40:60 NO₃⁻/NH₄⁺ ratio would give the best results in terms of yield, oxalic acid concentration and fatty acid profile. Copyright © 2006 Society of Chemical Industry     

Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres

Microbial counts (total viable, Brochothrix thermosphacta, lactic acid bacteria and Enterobacteriaceae), biochemical parameters [pH, total volatile nitrogen, nucleotide breakdown products, non‐volatile amines, D (−) and L (+) lactic acid and short‐chain fatty acids] and sensory attributes (colour and odour) of refrigerated (2 °C) hake (Merluccius merluccius) steaks under carbon dioxide enriched air (CO₂ /air, 20/80 v/v and CO₂ /air, 40/60 v/v) and air atmospheres were determined. When compared with air, sensory results showed shelf‐life extension of 4 and 11 days for 20% and 40% CO₂‐enriched atmospheres, respectively. Microbial and biochemical results also revealed that the 40% CO₂‐enriched atmosphere was the most effective packaging type for refrigerated hake. © 2000 Society of Chemical Industry     

Supercritical fluid extraction and characterization of lipids from algae scenedesmus obliquus

Supercritical carbon dioxide (SC‐CO₂) extractions (with and without ethanol as an entrainer) were carried out to remove lipids and pigments from protein concentrate of green algae (Scenedesmus obliquus) cultivated under controlled conditions. The content and fatty acid composition of algal lipids using column, thin‐layer (TLC) and gas‐liquid chromatography (GLC) were determined. Absorption spectra of extracted fractions showed the predominance of chlorophyll A (λ_max at 410nm). Single step supercritical carbon dioxide (SC‐CO₂) extraction resulted mostly in removal of neutral lipids and a part of glycolipids, but phospholipids were not extracted. Addition of ethanol to SC‐CO₂ increased the amount of glycolipids and phospholipids in the extract. TLC pattern of algal lipids showed that the main part of neutral lipids consisted of diglycerides, triglycerides, hydrocarbons, free sterols, and sterol esters. The glycolipids were mostly monogalactosyl diglyceride, digalactosyl diglyceride, esterified sterol glycoside, and sterol glycoside. In phospholipids, phosphatidyl choline, phosphatidyl glycerol, and phosphatidyl ethanolamine were the main compounds. Fatty acid composition patterns indicated the main fatty acids to be 16:0, 16:1, 16:2, 16:3, 16:4, 18:1, 18:2 and 18:3(a). Relatively high recovery of polyunsaturated fatty acids and essential fatty acids in supercritical fluid extracted algal lipids and protein isolates were observed.     

Enzymatic extraction of oil from yellowfin tuna (Thunnus albacares) by‐products: a comparison with other extraction methods

This study evaluated the quality of oil extracted from yellowfin tuna (Thunnus albacares) by enzymatic hydrolysis (EHO) compared with oil extracted by traditional methods, such as the physical method of cooking and pressing after fishmeal production and the chemical solvent method. The oil extracted by EHO presented the lowest acidity (1.96% oleic acid) and peroxide indexes (5.14 mEq O₂ kg^?1 of oil) and the highest levels of eicosapentaenoic acid (6.05g 100 g^?1) and docosahexaenoic acid (27.15 g 100 g^?1), two omega‐3 fatty acids with high nutritional value. Importantly, oil extraction from yellowfin tuna heads using EHO produced oil rich in omega‐3s with no oxidation. This study shows that this extraction method greatly increases the value of fish by‐products and increases the competitiveness of the fishing industry.     

Broad bean and pea by‐products as sources of fibre‐rich ingredients: potential antioxidant activity measured in vitro

BACKGROUND By‐products generated during the processing of plant food can be considered a promising source of dietary fibre as a functional compound. The dietary fibre composition, soluble sugars and antioxidant activity of the extractable polyphenols of pea and broad bean by‐products have been analysed in this study. RESULTS: Total dietary fibre using AOAC methods plus hydrolysis (broad bean pod: 337.3 g kg^?1; pea pod: 472.6 g kg^?1) is higher (P < 0.05) in both by‐products than with the Englyst method (broad bean pod: 309.7 g kg^?1; pea pod: 434.6 g kg^?1). The main monomers are uronic acids, glucose, arabinose and galactose in broad bean pods. However, pea pods are very rich in glucose and xylose. The soluble sugars analysed by high‐performance liquid chromatography in both by‐products have glucose as the most important component, followed by sucrose and fructose. The ferric reducing antioxidant power (broad bean pod: 406.4 µmol Trolox equivalents g^?1; pea pod: 25.9 µmol Trolox equivalents g^?1) and scavenging effect on 2,2‐diphenyl‐1‐picrylhydrazyl radical (EC₅₀ of broad bean pod: 0.4 mg mL^?1; EC₅₀ of pea pod: 16.0 mg mL^?1) were also measured. CONCLUSIONS: Broad bean and pea by‐products are very rich in dietary fibre, particularly insoluble dietary fibre and their extractable polyphenols demonstrate antioxidant activity. Therefore they might be regarded as functional ingredients. Copyright © 2011 Society of Chemical Industry     

Accumulation and quality of storage protein in developing cowpea,mung bean and soya bean seeds

This study was carried out to compare the time course of laying down seed storage protein in three legumes viz: cowpea (Vigna unquiculata), mung bean (Phaseolus aureus) and soya bean (Glycine max) planted in two replications. Pods were harvested periodically during seed maturation and studied for changes in fresh and dry weights, total sulphur, total nitrogen and protein content. At early stages of development crude protein formed about one-third of dry weight in the legumes but decreased to about one-quarter at maturity. The total sulphur which formed a substantial amount of the sulphur amino-acids in mature seeds did not change much in mung bean and cowpea but increased by about 24% from 20 to 69 days after flowering (DAF) in soya bean. Storage protein accumulation was very rapid between 10 and 14 DAF (10.4% day^?1) in mung bean, 7 and 14 DAF (12.9% day^?1) in cowpea and between 20 and 30 DAF (9.4 day^?1) in soya bean. Thereafter, protein accumulation declined slightly and gradually approached zero at time of seed maturity. The sulphur-to-nitrogen ratios gradually increased with maximum values in the mature seeds. Although seed protein content and quality (on S/N ratio basis) were highest in soya bean, accumulation of storage protein seemed to be faster in cowpea than mung bean and soya bean during seed maturation.     

Changes in lipid components during the development of the french bean seed (Phaseolus vulgaris)

Changes in lipid classes, fatty acid composition and distribution have been monitored during the germination, development and maturation of the French bean seed Phaseolus vulgaris. A lipase activity profile over time was also determined. Ungerminated seeds contained high levels of triglycerides and free fatty acids, but low levels of polar lipids, monoglycerides, and diglycerides. Five days after germination there was a decrease in the quantity of triglycerides and free fatty acids and a concomitant increase in the levels of monoglycerides, diglycerides, and polar lipids. As development and maturation progressed, triglycerides increased substantially at the expense of mono- and diglycerides. Ungerminated seeds contained high levels of C₂₀-C₂₂ fatty acids which decreased after germination with a concomitant increase in C₁₆-C₁₈ unsaturated fatty acids. A study of the fatty acid distribution among the different classes of lipids demonstrated that 55% of the unsaturated fatty acids in the ungerminated seeds were present in the triglycerides, whereas the remainder were distributed among the mono- and diglycerides as well the other lipid classes (free fatty acids, polar lipid, and sterols). Five days after germination, the majority of these unsaturated fatty acids were found in the glyceride form. Overall the lipid classes, fatty acid composition and distribution changes during development and maturation of the French bean seed indicated that it shares many of the characteristics of soya bean development.     

Chemical composition,protein fractionation,essential amino acid potential and antimetabolic constituents of an unconventional legume,Gila bean (Entada phaseoloides Merrill) seed kernel

Physical characteristics of pods and seeds, proximate composition, different protein fractionation, SDS‐PAGE analysis of proteins, amino acid composition, starch content, fatty acid profiles and various antimetabolic substances of Gila bean (Entada phaseoloides Merrill) were studied. The pod length and the number of seeds per pod ranged from 55 to 90 cm and from 5 to 11 respectively. The kernel comprised 66.1% of the seed weight (18.41 ± 1.14 g). The seed kernels contained 256.7 g kg^?1 crude protein, 108.1 g kg^?1 lipid, 27.3 g kg^?1 ash and a high content of carbohydrate (585.7 g kg^?1). The levels of potassium, phosphorus, zinc and iron were similar to those in conventional pulses. Among the different protein fractions of seed kernels, albumins constituted the major storage proteins (69.7%). The kernel proteins were rich in essential amino acids, particularly sulphur‐containing amino acids, and their values appeared to be higher than the FAO/WHO (1990) reference protein for a 2–5‐year‐old growing child and soybean, and comparable to hen egg. Seed kernel lipids contained high levels of unsaturated fatty acids, oleic and linoleic acids, which accounted for 83% of the total fatty acid recovered. The kernel exhibited high trypsin and chymotrypsin inhibitor activities (96.65 mg TI g^?1 and 30.02 CIU mg^?1 sample respectively) in addition to containing phenolics, phytic acid, lectins and oligosaccharides. Another major toxic constituent was identified as a group of triterpenoid saponins (3.21%), which had high haemolytic activity (HeU) against cattle erythrocytes and caused high mortality in fish. The in vitro digestibility of the kernel protein was low (67%). © 2001 Society of Chemical Industry     

Characteristics of formed Atlantic salmon jerky

Abstract: Smoked salmon (Salmo salar L.) processing may generate large amounts of small pieces of trimmed flesh that has little economic value. Opportunities exist to develop new added‐value foods from this by‐product. Brining was compared with dry salting for the production of formed salmon jerky‐style strips that were then smoked. The formulations also contained brown sugar and potato starch. Salted samples had higher salt concentrations and required less force to break using a TA‐XT2 Texture Analyzer. Brined samples contained more fat and were darker, redder and more yellow than the salted samples. Processing concentrated omega‐3 fatty acids compared with raw salmon, and the brined jerky had the highest omega‐3 fatty acid content. A panel of 57 consumers liked the appearance and aroma of both samples equally (approximately 6.7 for appearance and 6.3 for aroma on the 9‐point hedonic scale. Higher acceptability scores for taste, texture, and overall quality were given to the brined product (6.7 to 6.9 against 6.2 to 6.3). Practical Application: Salmon trim from smoking facilities can be utilized to produce a jerky that is a good source of omega‐3 fatty acids, simultaneously adding value and reducing the waste stream.     

Original article: Extraction of lipid from scallop (Patinopecten yessoensis) viscera by enzyme‐assisted solvent and supercritical carbon dioxide methods

In the present study, lipid was extracted from scallop (Patinopecten yessoensis) viscera by using the enzyme‐assisted solvent method and the supercritical carbon dioxide (SC‐CO₂) method. Soxhlet extraction with ethyl ether produced a yield of 23.7 ± 0.6 g of lipid 100 g^?1 of dry matter. Enzyme‐assisted solvent extraction allowed recovering 60.6 ± 1.5% of P. yessoensis viscera lipid from the samples treated with papain, whereas a lipid recovery rate of 78.3 ± 0.6% was achieved by SC‐CO₂ extraction. The lipid extracted was divided into the unsaponifiable fraction (sterol) and the saponifiable fraction (fatty acid) and analysed by gas chromatography mass spectrometry. Results indicated that the fatty acid composition and sterol composition for lipids extracted by different methods were slightly different. Eicosapentaenoic acid and docosahexaenoic acid were dominant polyunsaturated fatty acids accounting for 35–40% of the total fatty acid.     

The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based edible films

Water vapour and CO₂ transmissions of methyl cellulose (MC)-based edible films with varying amounts of the fatty acids, stearic acid (SA), palmitic acid (PA) and lauric acid (LA) were studied and the results were compared with those obtained for a film without added fatty acid. Water vapour transmission rate (WVTR), water vapour permeance (WVPN) and water vapour permeability (WVP) values of films were determined by measuring the amounts of water vapour transmitted through the film and then adsorbed on anhydrous CaCl₂ as a function of time, using a static method. A recently-developed static method which utilises ascarite to adsorb carbon dioxide transmitted through the film was employed for the determination of carbon dioxide transmission rate (CO₂TR), carbon dioxide permeance (CO₂PN) and carbon dioxide permeability (CO₂P) of films. Among the three fatty acids studied, SA was found to be the most effective in decreasing both the water vapour and the CO₂ transmissions of films. In general, it was observed that WVTR, WVPN and WVP values of films decreased with increasing fatty acid content in the film composition. CO₂ transmission parameters also decreased with increasing SA and PA contents but increased with increasing LA content of films.     

n‐3 Omega fatty acids: a review of current knowledge

The very long chain polyunsaturated fatty acids (PUFAs) (C18–C22) and n‐3 Omega PUFAs are apparently widely accepted as a part of modern nutrition because of their beneficial effects on metabolism. Most significantly, the reported protective effect of the n‐3 omega fatty acids in relation to cardiovascular inflammatory diseases and cancer has led people to consider these fatty acids more beneficial than other dietary supplements. Unfortunately, there is a lack of studies relating to the physical performance increasing effect in sports diets, cholesterol‐reducing effect in meat technology, effects on human serum profile, the application dose and the side effects with/without omega‐6 PUFAs, which has left us with several crucial unanswered questions. We still do not know the correct dose of n‐3 omega and the correct ratio of n‐3 omega to n‐6 omega or their possible contraindications when combined with drugs, other foods and herbal supplements. Another reported aspect of n‐3 omega PUFAs is that they protect and even enhance the effect in medical treatment of important diseases such as Alzheimer’s, multiple sclerosis and cancer. These reports led to PUFAs becoming one of the most accepted and consumed food supplements. Despite this weight of evidence and the considerable current use, there is still a need for studies, which will determine whether the n‐3 omega fatty acids are in fact important functional supplements with no adverse effects. This review will attempt to outline the current position of n‐3 omega fatty acids in the field of clinical nutrition and healthcare and outline the studies needed to determine whether there are significant advantages in taking them as food supplement without any adverse effects.     

The effect of a flaxseed oil-enhanced diet on the product quality of farmed brook trout (Salvelinus fontinalis) fillets

Abstract: The effects of dietary modification with flaxseed oil‐enhanced (Flax) feed on the product quality of brook trout fillets were examined. Trout were fed a commercial feed supplemented with fish oil (CD) or flaxseed oil (Flax) for 165 d before harvesting. Proximate composition and fatty acid profile were determined on fillets. Quality parameters of the raw fillets were examined over the storage period by measuring color (L*, a*, b*), muscle pH, and thiobarbituric acid reactive substances test. Evaluations on the cooked fillets included sensory evaluation with triangle tests and a paired preference test. There were no differences in proximate composition between the groups; however, the total omega‐3 fatty acids were greater in Flax fillets (P < 0.05). Diet and day were shown to interact in their effect on whiteness, pH, and lipid oxidation (P < 0.05); however, linear regression did not determine that malondialdehyde concentration was associated with time in either diet type implying that lipid oxidation in the vacuum‐packed fish was controlled at storage temperatures (4°C). Sensory panelists were able to choose the odd sample in a replicated triangle test analyzed using the β‐binomial model, and there was preference for Flax fillets (P < 0.05). Results indicate that a Flax‐enhanced diet would have favorable effects on product quality of farmed brook trout.     

Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

The consumption of chia seed (Salvia hispanica L.) has increased in recent years due its high content of omega‐3 fatty acids and dietary fiber. This seed also has a high concentration of proteins and essential amino acids, becoming a promising source of bioactive peptides. The objective of this review was to identify the composition and the beneficial effects of chia seeds (S. hispanica L.), their proteins, peptides, and their potential impact on human health. The UniProt database was used to identify the chia proteins and their amino acid sequences. The BIOPEP database was used to analyze the peptides's bioactive potential. A total of 20 proteins were cataloged in chia seed, 12 of those were involved in the regular metabolic processes of the plant cells. However, eight proteins were specifically related to production and storage of plant lipids, thus explaining the high concentration of lipids in chia seeds (around 30%), especially omega‐3 fatty acids (around 20%). The analyses of amino acid sequences showed peptides with bioactive potential, including dipeptidyl peptidase‐IV inhibitors, angiotensin‐converting enzyme inhibitors, and antioxidant capacity. These results correlated with the main health benefits of whole chia seed in humans such as antioxidant capacity, and hypotensive, hypoglycemic, and anticholesterolemic effects. Such relation can be associated with chia protein and peptide compositions and therefore needs further investigation in vitro and in vivo.     

Effects of Enrichment with Polyunsaturated Fatty Acids (Omega‐3 and Conjugated Linoleic Acid) on Consumer Liking of Beef Aged for 7 or 21 d Evaluated at Different Locations

The effect of different animal diets supplemented with linseed (source of omega‐3 fatty acids: n‐3) and/or conjugated linoleic acid (CON: control, LIN: 10% linseed, CLA: 2% conjugated linoleic acid, LINCLA: 10% linseed plus 2% CLA) on consumer liking of beef aged for 7 or 21 d was assessed in 3 Spanish cities. Overall, tenderness, juiciness, and flavor liking of beef were evaluated by consumers (n = 720) using 9‐point scales. Hedonic scores assigned by consumers did not differ (P > 0.05) for beef from animals fed the different diets and aged for 7 or 21 d. Consumer scores showed an increasing trend in beef liking with aging time. Consumers from Pamplona assigned lower (P < 0.05) hedonic scores for beef liking than consumers from Barcelona and Zaragoza. Linseed and/or CLA can be fed to improve the fatty acid profile in beef with minimal impact on consumer liking. Consumer ratings seem to depend on regional tastes and preferences.     

Distribution of fatty acids in edible organs and seed fractions of borage (Borago officinalis L.)

BACKGROUND: Borage (Borago officinalis L.) is currently used as a vegetable in the north of Spain. The edible parts of the plant are the petioles, leaves and stems. The objective of this study was to determine the oil and fatty acids content in the edible tissues (leaves, petioles and stems) and seed fractions (endosperm + cotyledon, seed coat and elaiosome) of white‐ and blue‐flowered borage accessions. RESULTS: Leaves showed higher mean values of oil content (2.7%) than petioles and stems (1.1% and 1.4%, respectively) in both, blue‐ and white‐flowered material. The most abundant fatty acids in leaves were palmitic, linoleic, α‐linolenic and stearidonic acids (about 75% of the total fatty acids), while in petioles and stems myristic and linoleic acids were most abundant (about 60% of the total fatty acids). Palmitic, oleic, linoleic and γ‐linolenic (GLA) acids were the major fatty acids of seed coat and endosperm + cotyledon in borage seeds (85% of the total fatty acids), while palmitic, stearic, oleic and linoleic acids were the most abundant fatty acids of elaisome in borage seeds (80% of the total fatty acids). CONCLUSION: This paper shows that green parts of borage contain substantial amounts of omega‐3 and omega‐6 fatty acids, which are essential fatty acids for animal and human nutrition. Thus, borage could be a ‘power food’ of the future because of its content of unsaturated fatty acids, particularly the essential fatty acids, which have great potential to prevent cardiovascular disease, cancer and infectious diseases. Copyright © 2007 Society of Chemical Industry