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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