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

Ullah, Rahman; Nadeem, Muhammad; Imran, Muhammad

doi:10.1186/s12944-017-0420-y

Lipids in Health and Disease

Table 3 Transition in 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
Fatty acid	Fresh	60-Days*	Fresh	60-Days*	Fresh	60-Days*	Fresh	60-Days*	Fresh	60-Days*
C_4:0	1.75 ± 0.05^a	1.71 ± 0.03^a	1.64 ± 0.08^b	1.62 ± 0.05^b	1.58 ± 0.04^b	1.49 ± 0.03^c	1.52 ± 0.07^b	1.45 ± 0.11^c	1.44 ± 0.11^c	1.37 ± 0.06^d
C_6:0	2.18 ± 0.04^a	2.1350.02^a	2.08 ± 0.12^b	2.04 ± 0.08^b	1.95 ± 0.08^c	1.88 ± 0.04^d	1.84 ± 0.05^d	1.77 ± 0.08^e	1.75 ± 0.03^e	1.62 ± 0.09^f
C_8:0	2.44 ± 0.07^a	2.38 ± 0.06^a	2.32 ± 0.03^b	2.26 ± 0.03^b	2.15 ± 0.06^c	2.11 ± 0.18^c	2.04 ± 0.01^d	1.96 ± 0.13^e	1.91 ± 0.05f	1.78 ± 0.05^g
C_10:0	2.37 ± 0.14^a	2.24 ± 0.08^b	2.26 ± 0.07^b	2.19 ± 0.14^c	2.14 ± 0.09^c	2.09 ± 0.03^d	1.98 ± 0.12^e	1.89 ± 0.17^f	1.84 ± 0.02^f	1.75 ± 0.03^g
C_12:0	2.76 ± 0.19^a	2.65 ± 0.12^b	2.61 ± 0.11^b	2.55 ± 0.28^c	2.48 ± 0.19^d	2.40 ± 0.21^e	2.31 ± 0.15f	1.22 ± 0.03^g	2.14 ± 0.14^h	2.11 ± 0.02^h
C_14:0	10.22 ± 0.34^a	9.84 ± 0.15^b	9.71 ± 0.45^b	9.61 ± 0.74^b	9.19 ± 0.51^c	8.94 ± 0.78d	8.68 ± 0.26^e	8.54 ± 0.26^e	8.17 ± 0.19^f	7.98 ± 0.16^g
C_16:0	31.56 ± 0.88^a	30.14 ± 0.98^b	30.32 ± 0.75^b	29.81 ± 1.27^c	29.08 ± 0.31^c	28.11 ± 1.36^d	27.84 ± 0.67^e	26.19 ± 1.16^f	26.41 ± 0.88^f	25.04 ± 1.37^g
C_18:0	10.35 ± 0.42^a	10.26 ± 0.24^a	9.94 ± 0.13^b	9.76 ± 0.57^b	9.56 ± 0.25^c	9.34 ± 0.43^c	9.21 ± 0.21^d	8.93 ± 0.35^e	8.83 ± 0.33^e	8.61 ± 0.53^f
C_18:1	23.57 ± 0.73^a	21.66 ± 0.82^c	22.31 ± 0.73^b	20.48 ± 0.94^c	21.16 ± 0.82^c	19.67 ± 0.81^d	19.92 ± 0.61^d	18.27 ± 0.42^e	18.85 ± 0.25^e	16.39 ± 0.39^f
C_18:2	2.71 ± 0.08^a	1.39 ± 0.13^g	2.47 ± 0.07^b	1.27 ± 0.03^h	2.31 ± 0.12^c	1.41 ± 0.05^g	2.21 ± 0.16^d	1.75 ± 0.12^f	2.05 ± 0.08^e	1.35 ± 0.08^g
α-Linolenic	ND	ND	3.54 ± 0.02^g	3.19 ± 0.02^h	6.77 ± 0.06^e	6.20 ± 0.02^f	10.19 ± 0.03^c	9.35 ± 0.06^d	13.24 ± 0.04^a	12.46 ± 0.04^b
Eicosapentaenoic acid	ND	ND	0.08 ± 0.01^g	0.06 ± 0.01^g	0.18 ± 0.03^e	0.14 ± 0.06^f	0.29 ± 0.05^c	0.24 ± 0.03^d	0.42 ± 0.02^a	0.34 ± 0.02^b
Docosapentaenoic acid	ND	ND	0.11 ± 0.02^d	0.07 ± 0.01^e	0.16 ± 0.01^c	0.11 ± 0.02^d	0.23 ± 0.02^b	0.18 ± 0.02^c	0.31 ± 0.04^a	0.29 ± 0.01^a
Docosahexaenoic acid	ND	ND	1.64 ± 0.08^a	1.56 ± 0.22^b	1.58 ± 0.04^b	1.42 ± 0.03^c	1.52 ± 0.07^b	1.39 ± 0.01^c	1.45 ± 0.11^c	1.31 ± 0.09^d

Abbreviations: ND not detected
*60 Days Stored; Means of triplicate experiments; within a row means denoted with a different letter are statistically different (p < 0.05)
Control: 100% Milk Fat
T₁: 95% Milk Fat and 5% Chia Oil
T₂: 90% Milk Fat and 10% Chia Oil
T₃: 85% Milk Fat and 15% Chia Oil
T₄: 80% Milk Fat and 20% Chia Oil

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