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Table 6 Thiobarbituric acid value of chia oil supplemented margarine in short term and mid term refrigeration storage

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

Treatments

0 Day

60 Days

120 Days

180 Days

Control

0.22 ± 0.02f

0.25 ± 0.03f

0.51 ± 0.02e

0.68 ± 0.01d

T1

0.22 ± 0.02f

0.26 ± 0.04f

0.55 ± 0.01e

0.73 ± 0.03d

T2

0.22 ± 0.02f

0.25 ± 0.01f

0.69 ± 0.03d

0.89 ± 0.04b

T3

0.22 ± 0.02f

0.26 ± 0.02f

0.82 ± 0.02c

0.94 ± 0.01b

T4

0.22 ± 0.02f

0.26 ± 0.05f

0.98 ± 0.06b

1.15 ± 0.05a

  1. Values represent the mean ± standard deviation; n = 3
  2. Means within the rows and columns with different superscript letters were significantly different (p < 0.05)
  3. Control: Margarine Sample without Chia Oil
  4. T1: Margarine Supplemented with 5% Chia Oil
  5. T2: Margarine Supplemented with 10% Chia Oil
  6. T3: Margarine Supplemented with 15% Chia Oil
  7. T4: Margarine Supplemented with 20% Chia Oil