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Table 2 Fatty Acid Profile of Ice Cream Supplemented with Olein Fraction of Chia Oil

From: Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil

Fatty acid Control T1 T2 T3 T4
C4:0 1.75 ± 0.05a 1.64 ± 0.08b 1.58 ± 0.04c 1.52 ± 0.07d 1.45 ± 0.11e
C6:0 2.18 ± 0.04a 2.08 ± 0.12b 1.95 ± 0.08c 1.84 ± 0.05d 1.77 ± 0.03e
C8:0 2.44 ± 0.07a 2.32 ± 0.03b 2.15 ± 0.06c 2.04 ± 0.01d 1.91 ± 0.05e
C10:0 2.37 ± 0.14a 2.26 ± 0.07b 2.14 ± 0.09c 1.98 ± 0.12d 1.84 ± 0.02e
C12:0 2.76 ± 0.19a 2.61 ± 0.11b 2.48 ± 0.19c 2.31 ± 0.15d 2.14 ± 0.14e
C14:0 10.22 ± 0.34a 9.71 ± 0.45b 9.19 ± 0.51c 8.68 ± 0.26d 8.17 ± 0.19e
C16:0 31.56 ± 0.88a 30.32 ± 0.75a 29.08 ± 0.31b 27.84 ± 0.67c 26.41 ± 0.37d
C18:0 10.35 ± 0.42a 9.94 ± 0.13a 9.56 ± 0.25a 9.21 ± 0.21a 8.83 ± 0.33b
C18:1 23.57 ± 0.73a 22.31 ± 0.73b 21.16 ± 0.82c 19.92 ± 0.53d 18.85 ± 0.25e
C18:2 2.61 ± 0.08a 2.47 ± 0.07b 2.31 ± 0.12c 2.21 ± 0.16d 2.05 ± 0.08e
α-Linolenic acid 0.31 ± 0.04e 3.54 ± 0.10d 6.77 ± 0.09c 10.19 ± 0.23b 13.24 ± 0.28a
Eicosapentaenoic acid ND 0.12 ± 0.02d 0.26 ± 0.06c 0.41 ± 0.03b 0.58 ± 0.04a
Docosapentaenoic acid ND 0.08 ± 0.01d 0.18 ± 0.03c 0.29 ± 0.05b 0.42 ± 0.02a
Docosahexaenoic acid ND 0.11 ± 0.02d 0.16 ± 0.01c 0.23 ± 0.02b 0.31 ± 0.04a
  1. Abbreviations: ND not detected
  2. Means of triplicate experiments and triplicate analysis, within a row means expressed by a different letter are statistically significant (P < 0.05)
  3. Control: 100% Milk Fat
  4. T1: 95% Milk Fat and 5% Chia Oil
  5. T2: 90% Milk Fat and 10% Chia Oil
  6. T3: 85% Milk Fat and 15% Chia Oil
  7. T4: 80% Milk Fat and 20% Chia Oil