Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening

Table 1 Chemical Composition of Cheddar Cheese in Accelerated Ripening (18 °C)

Treatments	Ripening Period Weeks	Moisture %	Fat %	Protein %
T₁	0	39.16 ± 0.53^a	31.74 ± 0.42^a	26.81 ± 0.72^a
	6	39.11 ± 0.48^a	29.11 ± 0.77^b	25.47 ± 0.35^a
	12	38.92 ± 0.67^a	26.49 ± 0.65^c	23.72 ± 0.66^b
T₂	0	39.16 ± 0.53^a	31.74 ± 0.42^a	26.81 ± 0.72^a
	6	39.05 ± 0.71^a	29.81 ± 1.19^b	25.61 ± 1.13^a
	12	38.77 ± 0.64^a	27.72 ± 0.83^c	24.63 ± 0.88^b
T₃	0	39.16 ± 0.53^a	31.74 ± 0.42^a	26.81 ± 0.72^a
	6	39.10 ± 1.05^a	30.92 ± 0.61^a	25.69 ± 0.89^a
	12	38.85 ± 0.91^a	28.92 ± 1.37^c	24.78 ± 0.42^b
T₄	0	39.16 ± 0.53^a	31.74 ± 0.42^a	26.81 ± 0.72^a
	6	39.04 ± 0.59^a	30.87 ± 1.43^a	25.77 ± 0.93^a
	12	38.72 ± 0.55^a	29.17 ± 0.52^b	24.82 ± 0.35^b
T₅	0	39.16 ± 0.53^a	31.74 ± 0.42^a	26.81 ± 0.72^a
	6	38.81 ± 1.03^a	30.56 ± 0.79^a	25.81 ± 0.51^a
	12	38.62 ± 0.43^a	29.14 ± 0.95^b	24.84 ± 0.59^b
T₆	0	39.16 ± 0.53^a	31.74 ± 0.42^a	26.81 ± 0.72^a
	6	38.79 ± 0.82^a	30.66 ± 0.97^a	25.44 ± 1.47^a
	12	38.65 ± 1.13^a	29.55 ± 1.07^b	24.89 ± 0.61^b
T₇	0	39.16 ± 0.53^a	31.74 ± 0.42^a	26.81 ± 0.72^a
	6	38.55 ± 0.61^a	30.95 ± 0.74^a	25.19 ± 0.48^a
	12	38.49 ± 0.94^a	29.62 ± 0.88^b	24.91 ± 0.37^b
Standard Cheese 4 °C	0	39.16 ± 0.53^a	31.74 ± 0.42^a	26.81 ± 0.72^a
	6	38.89 ± 1.37^a	30.47 ± 0.72^a	25.11 ± 0.54^a
	12	38.61 ± 0.95^a	29.44 ± 0.91^b	24.89 ± 0.61^b
Positive Control	Ripened at 4 °C for 9 Months	38.14 ± 0.53^a	28.17 ± 0.69b	23.55 ± 1.39b

Within a column, means denoted by a different letter are statistically different by Tukey’s HSD Test (p < 0.05)
The results presented in Table 1 are the outcome of triplicate treatment and triplicate analysis (3 × 3 = 9, Mean ± SD)
T₁: Without Vitamin E and Selenium
T₂: 100 mg Vitamin E
T₃: 200 mg Vitamin E
T₄: 800 μg/kg Selenium
T₅: 1200 μg/kg Selenium
T₆: 100 mg Vitamin E + 800 μg/kg Selenium
T₇: 100 mg Vitamin E + 800 μg/kg Selenium
Standard Cheese: Cheddar Cheese Ripened at 4 °C without any addition of vitamin E and selenium
Positive Control: Cheddar cheese ripened at 4 °C for 9 months

ISSN: 1476-511X