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Table 4 Fatty acid profile of margarine supplemented with chia oil

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

Fatty Acid

Control

T1

T2

T3

T4

C12:0

4.59 ± 0.12b

11.25 ± 0.51a

10.92 ± 0.19a

10.63 ± 0.28a

11.17 ± 0.66a

C14:0

5.42 ± 0.13a

5.23 ± 0.08a

4.91 ± 0.05a

4.58 ± 0.12a

4.52 ± 0.06a

C16:0

11.39 ± 0.29c

29.9 ± 1.12a

28.87 ± 0.98a

27.72 ± 0.55b

26.43 ± 0.72b

C18:0

15.76 ± 0.43a

7.27 ± 0.11b

7.11 ± 0.19b

6.98 ± 0.16b

6.55 ± 0.08b

C18:1

24.88 ± 0.68d

34.12 ± 1.73a

33.03 ± 1.59a

32.42 ± 0.84b

30.24 ± 1.35c

C18:2

18.72 ± 0.54a [Trans]

10.28 ± 0.44b

10.23 ± 0.37b

10.15 ± 0.76b

10.12 ± 0.35b

α-Linolenic Acid

ND

2.92 ± 0.08d

5.85 ± 0.34c

9.22 ± 0.24b

12.29 ± 0.51a

Eicosanoic Acid

ND

1.82 ± 0.05d

3.52 ± 0.15c

6.43 ± 0.27b

9.81 ± 0.32a

Docosahexanoic Acid

ND

1.26 ± 0.07d

2.64 ± 0.11c

3.49 ± 0.13b

5.19 ± 0.17a

  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. ND Not detected
  4. Control: Margarine Sample without Chia Oil
  5. T1: Margarine Supplemented with 5% Chia Oil
  6. T2: Margarine Supplemented with 10% Chia Oil
  7. T3: Margarine Supplemented with 15% Chia Oil
  8. T4: Margarine Supplemented with 20% Chia Oil