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Table 2 Physical and chemical characteristics of margarine supplemented with chia oil

From: Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine

Parameter

Control

T1

T2

T3

T4

FFA %

0.11 ± 0.02a

0.11 ± 0.02a

0.12 ± 0.01a

0.11 ± 0.02a

0.12 ± 0.02a

MP oC

35.4 ± 0.22a

34.0 ± 0.15b

33.8 ± 0.25c

33.2 ± 0.18d

32.1 ± 0.21e

IV Cg/100 g

47.5 ± 1.48e

57.6 ± 1.21d

60.15 ± 1.10c

65.6 ± 0.71b

70.9 ± 0.52a

PV (MeqO2/kg)

0.22 ± 0.07a

0.25 ± 0.01a

0.26 ± 0.05a

0.21 ± 0.03a

0.24 ± 0.02a

RI @ 40 °C

1.454 ± 0.02a

1.457 ± 0.01a

1.459 ± 0.02a

1.463 ± 0.03a

1.467 ± 0.02a

  1. Values represent the mean ± standard deviation; n = 3
  2. Means in a row with different superscript letters were significantly different (p < 0.05)
  3. FFA Free Fatty Acids (Oleic Acid)
  4. MP Melting Point oC
  5. IV Iodine Value (Wijs)
  6. PV Peroxide Value (MeqO2/Kg)
  7. RI Refractive Index at 40 °C
  8. Control: Margarine Sample without Chia Oil
  9. T1: Margarine Supplemented with 5% Chia Oil
  10. T2: Margarine Supplemented with 10% Chia Oil
  11. T3: Margarine Supplemented with 15% Chia Oil
  12. T4: Margarine Supplemented with 20% Chia Oil