COMPOSITIONS CONTAINING AS THE ACTIVE INGREDIENT COMPONENTS FROM SALVIA SCLAREA SEED

Abstract

The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds.

Claims

1-17. (canceled)

18. A supplemented food product, comprising a food product other than Salvia sclarea seed, Salvia sclarea seed oil, extracts from Salvia sclarea seeds, and Salvia sclarea seed crushed or milled to form a flour or powder, to which has been added Salvia sclarea seed, Salvia sclarea seed oil, extracts from Salvia sclarea seeds, or Salvia sclarea seed crushed or milled to form a flour or powder.

19. The supplemented food product according to claim 18, wherein the food product is selected from the group consisting of granola cereal, granola snack bar, foodstuff for hens, foodstuff for cattle, foodstuff for fish, bread, a roll, a cracker, a biscuit, pasta, other baked goods, a thickener, gravy, soup, a dip, dressing, prepared food, tahini, humus, sesame seed, sesame oil, sesame paste, margarine, margarine spread, salad dressing, caviar, dairy products, yeast, fish oil, caviar product, low calorie drink and a low calorie shake.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0102] Salvia sclarea has an average oil content of 25-30% in the seeds, with maximum levels of 60% omega-3-linolenic acid of the total fatty acids in the oil. Salvia sclarea lines were tested and evaluated as a potential new oil crop for dietary supplement for humans and animals, for use as an active ingredient in pharmaceutical and cosmetic compositions and mixtures and for industrial uses.

[0103] Omega-3 fatty acids from vegetable oils could provide all the above health and cosmetic benefits without any of the disadvantages of oil from animal sources.

[0104] Another important aspect of this vegetable oil is its quality as drying oil, for painting and lubrication, due to the high content of polyunsaturated fatty acids, namely linolenic acid. Up to date, vegetative drying oil is obtained from crops such as flax seeds and Tong trees. These crops do not lend themselves to mechanical harvesting and cleaning, as does Salvia sclarea.

[0105] The Salvia sclarea oil of the present invention has many advantages as compared to the previously known Salvia hispanica oil, as can be seen, for example, by the following comparative analyses in Tables 1-4:

Comparative Analysis Salvia Sclarea and Salvia Hispanica

[0106]

TABLE-US-00001 TABLE 1 General contents Test per 100 g Salvia Sclarea Salvia hispanica % moisture (g/100 gr) 7.40 7.8 % protein (g/100 gr) 23.38 21.1 % Fat (g/100 gr) 26.20 32.3 % Ash (g/100 gr) 5.77 4.8 % Crude Fiber(g/100 gr) 20.60 21.1 mg/100 g Calcium 0.82-0.928 0.0680 mg/100 g Phosphorus 0.70-0.682 0.780 mg/100 Potassium 1.02-1.29 0.809 g/100 g Dietary fibers 17.80 N/A Saturated fat from total gr. fat 2.50 3.35

[0107] As can be seen the Salvia sclarea seeds have a higher protein and dietary fiber content than Salvia hispanica seeds.

TABLE-US-00002 TABLE 2 Fatty acids contents Fatty Acid Range (Salvia Range (Salvia Profile hispanica) Sclarea) Myristic Acid C14:0 0.1-0.1 0 Palmitic Acid C16:0 6.6-6.7 6.8-8.0 Palmitoleic Acid C16:1 0.1-0.1 Heptadecanoic Acid C17:0 0.2-0.2 Heptadecenoic Acid C17:1 0.1-0.1 Stearic Acid C18:0 2.8-3.1 1.9-2.6 Oleic Acid C18:1 6.6-7.0 24.7-25.2 Linoleic Acid C18:2 18.6-18.9 12.1-14.8 Linolenic Acid C18:3(-3) 58.2-59.1 49.9-56.0 Linolenic Acid C18:3(-6) 0.0-0.1 0-0.2 Arachidic Acid C20:0 0.3-0.3 Gadoleic Acid C20:1 0.1-0.1 0.6 Eicosadienoic Acid C20:2 0.1-0.1 Eicosatrienoic Acid C20:3(-3) 0.1-0.1 Behenic Acid C22:0 0.1.0.1 0.1 Docosatetraenoic Acid C22:4 0.1-0.1 Lignoceric Acid C24 0.2-0.2 0.1 Total Fat32.25%26.2% [00001]$\mathrm{Ratio}.Math.\text{:}.Math..Math.\frac{\mathrm{omega}.Math..Math.3}{\mathrm{omega}.Math..Math.6}=3.12.Math..Math.3.95$

[0108] As can be seen, the omega 3:omega 6 ratio in Salvia sclarea seeds is higher than in Salvia hispanica seeds. Furthermore the oleic acid contents in Salvia sclarea seeds is significantly higher than in Salvia hispanica seeds.

TABLE-US-00003 TABLE 3 mineral profile In ( ) the Salvia Sclarea/ recommended USRDA mg in 100 g seeds Salvia hispanica (mg) mg/kg mg in 100 g seeds Ag <0.05 AI 2.2 N/A Ag <0.05 <0.01 B 1.4 N/A Ba 2.3 N/A Be <0.01 N/A Ca (1000) 928 679.8 Cd <0.01 0.018 Co <0.05 0.25 Cr 0.03 0.5 Cu (2) 1.9 1.7 Fe 8.4 9.9 Hg 0.07 0.01 K (2500) 1290 809 Li <0.09 N/A Mg (400) 360 380 Mn (4) 4.3 N/A Mo 0.06 0.25 Na 17.3 12.15 Ni <0.05 0.25 p 682 780 Pb <0.05 <0.035 s 261 290 Se (60 g) 0.06 (60 g) 1 Sr 2.2 N/A Ti <0.03 N/A V <0.05 N/A Zn 5.6 4.4

[0109] As can be seen, the calcium, potassium and selenium content in the Salvia sclarea seeds are close to the RD A recommended amounts.

TABLE-US-00004 TABLE 4 amino acid contents Total % Protein Ess. a.a. in Sample 100 g Salvia Salvia Salvia USRDA sclarea seeds Compound Sclarea hispanica g/day g/ukg 1 CysO3 1.06 1.82 2 Aspartic 9.65 9.47 3 Met. sulf 0.51 0.45 Threon. 0.5 4 Threonine 3.99 4.25 0.92 (Essential) 5 Serine 5.66 6.02 6 Glutamic 17.64 15.37 7 Proline 3.18 0.73 8 Glycine 6.16 5.23 9 Alanine 5.46 5.34 Val. 0.8 11 Valine 5.05 6.32 Meth. 1.1 1.16 (Essential) 12 Methionine 0.51 0.45 Isoleu. 0.7 0.19 (Essential) 13 Isoleucine 3.79 3.98 Leu. 1.1 0.87 (Essential) 14 Leucine 7.78 7.30 1.78 (Essential) 15 Tyrosine 4.19 3.41 Phen. 1.1 1.45 16 Phenylalanine 6.32 5.86 N/A (Essential) 17 Histidine 2.63 3.19 Lys. 0.8 0.60 (Essential) 18 Lysine 3.69 5.50 0.85 (Essential) 19 Gamma N/A aminobutyric acid 20 Arginine 10.71 11.03 2.46 (essential) Total: 98% 96%

[0110] As can been seen, the amino acid contents in 100 g Salvia sclarea supplies 50-160% of the USRDA essential amino acid contents.

Example 1: Effect of Salvia Sclarea Seed-Products on Hens

[0111] An experiment was conducted to measure the toxicity of Salvia sclarea seed oil when administered as a dietary supplement to laying hens, and the resultant level of omega-3 fatty acid, as measured in the hens' body fat and in the resultant egg yolks.

[0112] 11 kg of Salvia sclarea seeds were milled into crude flour, and mixed into standard hen feed at a concentration of 13.75% w/w. Concentrations of 15-17% of the Salvia sclarea flour would also have been appropriate, though they were not included in this experiment. The feed containing the Salvia sclarea flour was stored and used for the duration of the experiment, though typically hen feed is prepared immediately before use.

[0113] 20 hens of the Yarkon variety were selected, having an age of 8.5 months. At termination of the experiment, the hens numbered 18; this is consistent with the standard mortality rate. The laying capacity was approximately 80-90% at the start of the experiment. The hens were fed once or twice daily by hand, so that each hen received approximately 120-130 gr. of feed, as estimated visually.

[0114] During the first two days, the hens showed classical symptoms seen when feed is changed. These symptoms disappeared thereafter.

[0115] No change was observed in the quantity of feed consumed by the hens, or in the degree of laying, though these values were not physically measured. The quality of the eggs, their size and breakage levels were not measured, but no change was visibly apparent.

[0116] At the start of the experiment (Day 1), 10 eggs were selected, refrigerated for 4 days, then their yolks were pooled and sent for chemical analysis. Yolks were refrigerated until analysis was performed. The yolk pool had a volume of 30 ml. The fatty acid content, the Total Fat, and the cholesterol levels were analyzed, and are presented in Table 5 below.

[0117] On Day 14 of the experiment, 10 additional eggs were selected and their pooled yolks were sent for analysis.

[0118] On Day 29, 10 yolks were once again pooled and analyzed, and 10 control yolks were likewise pooled and analyzed. The control yolks belong to hens raised in similar conditions; however, the control group did not receive Salvia sclarea flour supplement in the feed.

[0119] The experiment was discontinued at Day 34. Two hens were then selected, one being a hen in the experiment group, and one control hen. They were slaughtered and their body fat content was analyzed. Results are shown in Table 6 below.

[0120] In this experiment, the nutritional value of the Salvia sclarea seed itself was disregarded, though, for instance, feed containing Salvia sclarea flour has a higher oil content than standard feed.

[0121] Referring to Table 5, the percentage of linolenic acid present in the egg contents increased dramatically by 617%. The percentage of DHA increased as well, by 21%.

[0122] Referring to Table 6, the percentage of linolenic acid present in the body fat of hens that consumed Salvia sclarea flour rose dramatically, by 167%.

[0123] No toxicity was observed for Salvia sclarea seed flour.

[0124] These results demonstrate Salvia sclarea seeds are a viable source of omega-3 fatty acids and that consumption of Salvia sclarea seed flour results in a direct positive effect on the level of omega-3 fatty acids in the consumer. Dietary supplements containing Salvia sclarea seed flour or oil are thus nutritionally recommended and could aid in preventing or ameliorating arteriosclerosis and other conditions where high levels of omega-3 fatty acids have been found to be beneficial.

TABLE-US-00005 TABLE 5 Content of Eggs Produced by Hens after Consumption of Salvia sclarea Seed Flour % Fatty Acids In Oil Fatty acid Name Control Treated % change C14:0 Myristic 0.37 0.35 C16:0 Palmitic 24.64 23.36 6 C16:1 Palmitolic 3.18 3.55 +5 C18:0 Stearic 9.23 7.68 17 C18:1 Oleic 42.28 43.26 +2 C18:2 Linoleic 15.78 15.51 2 C18:3 Linolenic 0.57 4.09 +617 C20:5 EPA C22:6 DHA 0.57 0.69 +21 Total fat in the egg(%) 20.9 23.0 +10 P/S ratio 0.47 0.69 +21

TABLE-US-00006 TABLE 6 Content of Hen Body Fat after Consumption of Salvia sclarea Seed Flour % Fatty Acids in Oil Fatty acid Name Control Treated % change C14:0 Myristic 0.52 0.54 +4 C16:0 Palmitic 18.84 19.55 +4 C16:1 Palmitolic 3.71 4.70 +27 C18:0 Stearic 5.89 5.51 6 C18:1 Oleic 37.95 40.88 +8 C18:2 Linoleic 29.75 23.57 21 C18:3 Linolenic 1.44 3.85 +167 Total hen's fat (%) 55.3 37.6 32 P/S ratio 1.23 1.07 7 % S in 14.5 9.93 32 Triglycerides

[0125] Based on the nutritional-chemical spectra of analysis, the general conclusions are that Salvia sclarea seeds can be regarded as nearly a nutritionally complete foodstuff.

Example 2: Calculations Concerning Salvia Sclarea as a Food Supplement for Human Consumption

[0126] According to the analysis shown in tables 1-4 above, it is calculated that 100 grams of Salvia sclarea seeds per day will supply approximately 40% to 50% of the required proteins, including all the USRDA for essential Amino Acids (except a too low quantity of Methionine), approximately 40% of the daily recommendations for fats/oils (based on 2000 calories per day diet) with an excellent fatty acid profile that contains approximately 50% omega-3 ALA, 25% oleic acid, and 3.4 to 1 ratio of omega-3 to omega-6.

[0127] 100 grams per day of Salvia sclarea seeds will also supply 75% of the recommended USA daily values for dietary fiber based on a 2000 calories diet (or 100% according the UK recommendations), 100% of the USRDA for most of the minerals (Ca, Mg, Cu, Se, Mn), 50% of the USRDA for Potassium (K) and Iron (Fe), 33% for Zinc (Zn) and Boron (B) 1.4 mg/100 g.

[0128] The Salvia sclarea seeds are also free of trans-fatty acids and gluten, and absorb approximately 8 times their weight in water, making them ideal for diet-low calorie foods, as fat replacement products and water binders.

Example 3: Production of Salvia Sclarea Flour/Powder

[0129] The Salvia sclarea seeds are ground into meal, blended with natural antioxidants to prevent oil oxidation (rancidity) and to prolong the shelf life of the product and then formulated as an ingredient into weight reducing, nutritionally balanced powdered drink mixes, bars and low-cal/low carbohydrate baked goods. As will be shown below, however, antioxidants are not absolutely necessary in light of the natural shelf life for the oil in the Salvia sclarea seeds,

Example 4: Production of Cereal Snacks and Pasta

[0130] The Salvia sclarea seeds are ground into meal, partially blended with whole seeds, formulated with other grain flours such as wheat, barley, soy or corn, together with natural binders and fibers, and then extruded by cooking extruders into flakes for breakfast cereals, and other shapes for snacks, then flavored, spiced, oil coated and baked (or fried) in oils blended with Salvia sclarea omega-3 enriched vegetable oils.

[0131] For production by cooking extruders, a dry blend of Salvia sclarea meal and other ingredients are cooked together under high pressure, using a single or twin co-rotating screws inside a barrel with injection ports. Water and/or other liquids are injected into the barrel during the cooking and blending process. The extruded product is baked or air-dried, fried, and then flavored.

[0132] Formulations for cold extruded pasta products include usage of special natural colorings, dough improvers, spices, flavorings, fibers, etc., that render natural, omega-3 enriched pastas of various shapes and colors.

[0133] The extruded products can be used as such (without further processing) or mixed with other ingredients for production of health oriented dry or cooked meals, breakfast cereals, granola mixes, etc. Using state-of-the art formulations for cold-extrusion systems omega-3 enriched pasta is obtained in various shapes and colors (using natural colors also with antioxidant activities).

Example 5: Production of Low-Calorie Baked Goods

[0134] Salvia sclarea whole seeds are pretreated by soaking in water or other suitable liquids or marinades, and then formulated into low-calorie, nutritionally enhanced baked goods. For example, in one embodiment a 250 calorie per 100 gram standard bread has its energy reduced by 40% to a 150 calorie per 100 gram diet bread. Similarly, a substantial reduction in calories applies to buns and rolls, biscuits, bagels, etc. These low-calorie baked goods, which are also omega 3 enriched, are suitable also for fast food chains (buns for hotdogs or hamburgers), sandwiches, etc.

[0135] The Salvia sclarea seeds are marinated in buffered, flavored and naturally colored solutions for varying lengths of time as desired. Temperature and pH are controlled.

[0136] The marinated seeds and also Salvia sclarea flour/powder are mixed into bread dough and other bakery products and baked accordingly. The marinated seeds will render products containing them low calorie products and also low-carbohydrates (low-carb.) since the bound water marinade will react with the Salvia sclarea fibers to form a soft jelly-type mixture.

Example 6: Production of Oil

[0137] Salvia sclarea seed oil is extracted from seeds, blended with other oils, vegetable proteins, water, and natural emulsifying and stabilizing ingredients and then homogenized by a homogenizer and formed into a butter/margarine-like flavored spread, free of trans fatty acids, very low in saturated fats, and high in omega-3 and oleic fatty acids.

[0138] Salvia sclarea seed oil is extracted from Salvia seeds by a multi-stage press-extractor. Prior to extraction the seeds are lightly heated and wetted for maximum yields.

[0139] The excess water is then removed by a decanting centrifuge. The omega-3 rich and oleic acid rich oil is collected, blended with natural oxidants, if desired, and bottled as such or blended with other oils (see also Example 8), bottled or blended with other ingredients (emulsifiers, stabilizers, water, etc.) and then homogenized under vacuum to produce high omega-3 and oleic acid butter-like spreads, vegetarian mayonnaise, etc.

Example 7: Production of Paste

[0140] Salvia sclarea seeds, rich in proteins, omega-3 oil and soluble fibers are roasted and ground into a very fine paste by proprietary equipment. The paste may be packed as is, as a high nutritional base that can be used for thickening gravies, soups and preparation of many oriental and Indian type dishes such as meat or vegetarian satay, curries, hummus etc.

[0141] Additional usage can be to prepare dips such as tehini dip, prepared in conjunction with sesame paste or oil, water, garlic, lemon juice, spices and herbs. The tehini dip can be used as is or made into salad dressings, etc.

[0142] A sesame/coffee type roaster is used for roasting and controlled temperature heating of the Salvia sclarea seeds, which are then ground and homogenized into an omega-3 rich tehini-type paste.

Example 8: Production of Omega-3 Enriched Oil Preparations

[0143] Salvia sclarea whole seeds are washed and soaked in a water solution of salts, acid regulators, natural antioxidants, natural flavors and natural colors. Soaking times vary according to the desired formulations. The soaked seeds are thoroughly drained of excess solution.

[0144] The treated and drained seeds are blended with fish oils, and natural marine flavors omega-3 EPA and DHA fatty acids in desired ratios according to product recipe.

[0145] The finished product is packed in glass, plastic or metal packaging and processed to render shelf stable or chilled products with long shelf lives. These products are actually described as vegetarian caviar (fish roe) like products with high nutritional values that include all the nutritional factors of Salvia sclarea seeds, and in addition the full group of omega-3 fatty acids (ALA ,DHA and EPA) from vegetable and marine sources.

[0146] In this embodiment, the Salvia sclarea whole seeds are treated by soaking using a multi-stage battery of variable speed mixers. The differential soaking solutions contain osmotic and acid regulations, and natural antioxidants, flavors and colors. Time and temperatures are controlled and the solutions treated seeds are dewatered by low-speed centrifuges. The seeds are blended as described, and then processed by pasteurization/sterilization (according to pH of product) to yield shelf stable products.

Example 9: Production of Fish Feed Formulations

[0147] Salvia sclarea seeds are milled and blended at various ratios into fish feed formulations.

[0148] This embodiment provides sweet water or salty water fish with the entire range of nutritional benefits of Salvia sclarea special oil rich in omega-3 alpha linolenic acid, omega-6 linoleic acid and oleic acid.

[0149] The fish formulations are then extruded into floating or sinking pellets according to the type of fish to be fed.

[0150] The raised fish will contain in their fillets a relatively higher concentration of omega-3 fatty acids, which in turn can be controlled by the concentration of ALA (C18:3) which is also a precursor for natural synthesis of DHA (C22:6) in animal, poultry and fish flesh.

[0151] These feed formulae contain all typical ingredients and added Salvia(x) meal containing high value proteins, minerals and omega-3 oils.

Example 10: Production of Packaged or Encapsulated Oil

[0152] Salvia sclarea seed oil rich in omega-3 ALA is extracted from seeds. The oil is blended with olive and other vegetable oils, rich in mono-unsaturated and omega-6 fatty acids and fortified with natural proprietary antioxidants that will further prevent the oil mixture from oxidation and also will provide beneficial antioxidants (such as Vitamin E, Vitamin C and others) to the user. When the Salvia sclarea seed oil is used alone, without mixing with other oils, the need for antioxidants is substantially eliminated because of the natural properties of this oil that make it very slow to rancidify. See Example 11.

[0153] The ratio of monounsaturated fatty acids to omega-3 fatty acid and omega-6 fatty acid is calculated to be 1 to 1/2 to 1/2, in order to maintain the recommended ratio of 1/3 monousaturated fatty acid, 1/3 polyunsaturated a fatty acid (with a ratio of 1 to 1 between omega-3 fatty acid and omega-6 fatty acid) and 1/3 saturated fatty acids of vegetable or animal origin (such as palm oil, coconut oil, butter, etc.). All fats and oils should be trans-free.

[0154] The total fats/oil per daily use is calculated to be 60 gr. or 75 gr. (i.e., 27% of diets with 2000 calorie/day or 2500 calorie/day respectively).

[0155] About 2-3 grams a day of fish oils containing 1000 mg. omega-3 DHA and EPA PUFA, are enclosed separately to the package, in order to supply daily the whole range of omega-3 PUFA: ALA, EPA and DHA.

[0156] The entire fatty acids/oils daily portion is packed in a 3 compartment package which will include in compartment 1 the fluid oils blend (to be used in salads, cooking, etc.), in compartment 2 a spreadable saturated fatty acids mix (to be used by spreading on crackers, bread slices, etc.) and in compartment 3, the omega-3 PUFA rich, fish oils (to be used with fish salads, dishes, etc., or any other food with a compatible flavor).

[0157] The fish oil may also be encapsulated.

[0158] Special oil blends including natural herbal and other antioxidants, and rich in omega-3 and oleic acids may be compounded to yield nutritionally recommended ratios of omega-6:omega-3, mono-unsaturated poly unsaturated and saturated fatty acids.

Example 11: Comparative Stability of Salvia Sclarea Oil

[0159] It has been discovered that the Salvia sclarea seed oil has a remarkable stability that far exceeds that of other known vegetable oils that are rich in omega-3 fatty acids, such as Chia (Salvia hispanica), flaxseed, hemp, and others.

[0160] To test the stability of Salvia sclarea seed oil against oxidation, the standard Rancimat test was conducted at various temperatures. This test is detailed in Sullivan and Carpenter, Methods of Analysis for nutrition labeling, AOAC International, Chapter 1, 1993. The results were as follows:

TABLE-US-00007 Oil stability (105 C.), hr 6.6 Oil stability (120 C.), hr 2.4 Oil stability (130 C.), hr 0.85

[0161] This may be compared to the stability reported for Chia oil, such as that reported in Ixtaina et al, Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and storage Conditions, J Am Oil Chem Soc 89:1077-1090 (2012). That article reports the induction time in hours as a result of the same Rancimat test used above for analyzing S. sclarea oil, but conducted at 98 C., as being 2.30.3. Thus, even at a much lower temperature (98 C.), the Chia oil became rancid faster than S. sclarea oil tested at 120 C. As the higher the temperature, the more rapid the oxidation, it is clear that S. sclarea oil is much more stable than is Chia oil. This significantly enhanced stability over Chia oil is surprising and unexpected.

Example 12: Assessment of Oxidative Deterioration of Salvia Sclarea Seed Oil at Ambient and Sunlight Storage

[0162] This study was carried out in order to probe the extent of oxidative alterations in Salvia sclarea (Sage) seed oil, subjected to ambient and sunlight storage, over a period of different times and storage conditions. The results are shown in Tables 7-14.

[0163] The magnitude of oxidative changes was monitored by the periodic measurement of peroxide value (PV) (analysis MethodAOCS Cd 8b-90) and free fatty acid (FFA) content, (analysis MethodAOCS Ca 5a-40). A twelve month oil of cold press Salvia sclarea seeds was used from two different batches, with no addition of industrial or natural stabilizers to the oil. The protein in oil was <0.1%, moisture 0.04% max with an average 50% of ALA in the oil.

TABLE-US-00008 TABLE 7 Shelf life test 1: Glass bottle 250 cc of Sage Oil Batch number: 11AE15 11AE15 11AE15 11AE15 11AE15 11AE15 11AE15 Days at 40 C. 0 30 60 90 120 150 180 acceleration Free fatty acid 0.92 1.03 1.02 1.08 1.13 0.96 0.92 content % as oleic acid (FFA) peroxide value 7.4 5 3.7 6.5 3.3 3 7.6 (PV) (meq/kg)

TABLE-US-00009 TABLE 8 Shelf life test 2: Glass bottle 250 cc of Sage Oil Batch number: 12AE16 12AE16 12AE16 12AE16 12AE16 12AE16 12AE16 Days at 40 C. 0 30 60 90 120 150 180 acceleration Free fatty acid 1.11 1.18 1.21 1.3 1.35 1.37 1.08 content % as oleic acid (FFA) peroxide value 6.4 4.6 3.6 6.2 2.7 2.1 6.5 (PV) (meq/kg)

TABLE-US-00010 TABLE 9 Shelf life test 3: Glass bottle 250 cc of Sage Oil Batch number: 11AE15 11AE15 11AE15 11AE15 11AE15 Days at 25 C. 0 90 123 270 365 Free fatty acid 0.92 0.96 0.96 1.01 1.03 content % as oleic acid (FFA) peroxide 7.4 6 4.9 3.3 3.6 value (PV) (meq/kg)

TABLE-US-00011 TABLE 10 Shelf life test 4: Glass bottle 250 cc of Sage Oil Batch number: 12AE16 12AE16 12AE16 12AE16 12AE16 Days at 25 C. 0 90 123 270 365 Free fatty acid 1.11 1.2 1.13 1.25 1.22 content % as oleic acid (FFA) peroxide 6.4 5.5 4.3 3 2.9 value (PV) (meq/kg)

TABLE-US-00012 TABLE 11 Shelf life test 5: PET bottle 250 cc of Sage Oil Batch number: 11AE15 11AE15 11AE15 11AE15 11AE15 Days at 22 C. 0 90 123 270 365 Free fatty acid 0.92 0.94 0.95 0.91 0.97 content % as oleic acid (FFA) peroxide 7.4 8.1 7.2 5.6 5.7 value (PV) (meq/kg)

TABLE-US-00013 TABLE 12 Shelf life test 6: PET bottle 250 cc of Sage Oil Batch number: 12AE16 12AE16 12AE16 12AE16 12AE16 Days at 22 C. 0 90 123 270 365 Free fatty acid 0.92 1.16 1.09 0.88 1.03 content % as oleic acid (FFA) peroxide 7.4 6.7 6.6 11.7 5.4 value (PV) (meq/kg)

TABLE-US-00014 TABLE 13 Shelf life test 7: Glass bottle 250 cc of Sage Oil Batch number: 11AE15 11AE15 11AE15 Days at 4 C. 0 180 365 Free fatty acid 0.92 0.94 0.96 content % as oleic acid (FFA) peroxide 7.4 7.6 5.3 value (PV) (meq/kg)

TABLE-US-00015 TABLE 14 Shelf life test 8: Glass bottle 250 cc of Sage Oil Batch number: 12AE16 12AE16 12AE16 Days at 4 C. 0 180 365 Free fatty acid 1.11 1.08 1.13 content % as oleic acid (FFA) peroxide 6.4 6.5 4.7 value (PV) (meq/kg)

[0164] These results may be contrasted to the PV values for flax seed oil, such as those reported in Hamed and Abo-Elwafa, Enhancement of oxidation stability of flax seed oil by blending with stable vegetable oils, J App Sci Res 8:5039-5048 (2012). This publication reports that relatively short shelf-life of most commercially available vegetable oils limits their usefulness in various applications. It further states that flax seed oil, with the high levels of PUFA, is more readily oxidized if stored or handled improperly. While accelerated at 62 C., the PV values for pure flax seed oil (FO) in FIG. 4, are extremely high as compared to the results above for S. sclarea seed oil.

[0165] See also the peroxide value (PV) for Chia oil as reported in FIG. 4 of Ixtaina (2012), supra. It shows that fresh Chia oil at 20 C. after 195 days has a PV of 20. This may be compared with one year Salvia sclarea oil at 25 C. after 270 days, which has a PV of only 3.3 and one year Salvia sclarea oil at 40 C. after 365 days, which has a PV of only 3.6.

[0166] The extremely high stability of S. sclarea seed oil, as compared to other oils high in omega-3, is surprising and unexpected.