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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
Fresh 60-Days* Fresh 60-Days* Fresh 60-Days* Fresh 60-Days* Fresh 60-Days*
C4:0 1.75 ± 0.05a 1.71 ± 0.03a 1.64 ± 0.08b 1.62 ± 0.05b 1.58 ± 0.04b 1.49 ± 0.03c 1.52 ± 0.07b 1.45 ± 0.11c 1.44 ± 0.11c 1.37 ± 0.06d
C6:0 2.18 ± 0.04a 2.1350.02a 2.08 ± 0.12b 2.04 ± 0.08b 1.95 ± 0.08c 1.88 ± 0.04d 1.84 ± 0.05d 1.77 ± 0.08e 1.75 ± 0.03e 1.62 ± 0.09f
C8:0 2.44 ± 0.07a 2.38 ± 0.06a 2.32 ± 0.03b 2.26 ± 0.03b 2.15 ± 0.06c 2.11 ± 0.18c 2.04 ± 0.01d 1.96 ± 0.13e 1.91 ± 0.05f 1.78 ± 0.05g
C10:0 2.37 ± 0.14a 2.24 ± 0.08b 2.26 ± 0.07b 2.19 ± 0.14c 2.14 ± 0.09c 2.09 ± 0.03d 1.98 ± 0.12e 1.89 ± 0.17f 1.84 ± 0.02f 1.75 ± 0.03g
C12:0 2.76 ± 0.19a 2.65 ± 0.12b 2.61 ± 0.11b 2.55 ± 0.28c 2.48 ± 0.19d 2.40 ± 0.21e 2.31 ± 0.15f 1.22 ± 0.03g 2.14 ± 0.14h 2.11 ± 0.02h
C14:0 10.22 ± 0.34a 9.84 ± 0.15b 9.71 ± 0.45b 9.61 ± 0.74b 9.19 ± 0.51c 8.94 ± 0.78d 8.68 ± 0.26e 8.54 ± 0.26e 8.17 ± 0.19f 7.98 ± 0.16g
C16:0 31.56 ± 0.88a 30.14 ± 0.98b 30.32 ± 0.75b 29.81 ± 1.27c 29.08 ± 0.31c 28.11 ± 1.36d 27.84 ± 0.67e 26.19 ± 1.16f 26.41 ± 0.88f 25.04 ± 1.37g
C18:0 10.35 ± 0.42a 10.26 ± 0.24a 9.94 ± 0.13b 9.76 ± 0.57b 9.56 ± 0.25c 9.34 ± 0.43c 9.21 ± 0.21d 8.93 ± 0.35e 8.83 ± 0.33e 8.61 ± 0.53f
C18:1 23.57 ± 0.73a 21.66 ± 0.82c 22.31 ± 0.73b 20.48 ± 0.94c 21.16 ± 0.82c 19.67 ± 0.81d 19.92 ± 0.61d 18.27 ± 0.42e 18.85 ± 0.25e 16.39 ± 0.39f
C18:2 2.71 ± 0.08a 1.39 ± 0.13g 2.47 ± 0.07b 1.27 ± 0.03h 2.31 ± 0.12c 1.41 ± 0.05g 2.21 ± 0.16d 1.75 ± 0.12f 2.05 ± 0.08e 1.35 ± 0.08g
α-Linolenic ND ND 3.54 ± 0.02g 3.19 ± 0.02h 6.77 ± 0.06e 6.20 ± 0.02f 10.19 ± 0.03c 9.35 ± 0.06d 13.24 ± 0.04a 12.46 ± 0.04b
Eicosapentaenoic acid ND ND 0.08 ± 0.01g 0.06 ± 0.01g 0.18 ± 0.03e 0.14 ± 0.06f 0.29 ± 0.05c 0.24 ± 0.03d 0.42 ± 0.02a 0.34 ± 0.02b
Docosapentaenoic acid ND ND 0.11 ± 0.02d 0.07 ± 0.01e 0.16 ± 0.01c 0.11 ± 0.02d 0.23 ± 0.02b 0.18 ± 0.02c 0.31 ± 0.04a 0.29 ± 0.01a
Docosahexaenoic acid ND ND 1.64 ± 0.08a 1.56 ± 0.22b 1.58 ± 0.04b 1.42 ± 0.03c 1.52 ± 0.07b 1.39 ± 0.01c 1.45 ± 0.11c 1.31 ± 0.09d
  1. Abbreviations: ND not detected
  2. *60 Days Stored; Means of triplicate experiments; within a row means denoted with a different letter are statistically different (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