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Table 5 Fatty acids profile of UHT-treated products under different storage conditions

From: Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink

Fatty acidUHT-treated Dairy Product
Tea WhitenerMilkDairy Drink
0-Day45-Days90-Days0-Day45-Days90-Days0-Day45-Days90-Days
C4:0NDNDND3.41 ± 0.28a3.32 ± 0.05b3.17 ± 0.05c2.65 ± 0.12e2.31 ± 0.15d2.05 ± 0.12e
C6:0NDNDND2.45 ± 0.29a2.19 ± 0.11c1.94 ± 0.07d1.14 ± 0.03e1.10 ± 0.09e1.03 ± 0.03e
C8:0NDNDND1.44 ± 0.20a1.22 ± 0.05c1.89 ± 0.06d0.62 ± 0.04e0.50 ± 0.02e0.42 ± 0.04e
C10:0NDNDND3.24 ± 0.18a3.07 ± 0.03c2.64 ± 0.16d1.32 ± 0.13e1.25 ± 0.07e1.12 ± 0.13e
C12:00.29 ± 0.11a0.26 ± 0.13a0.19 ± 0.16b3.66 ± 0.11a3.35 ± 0.19c2.88 ± 0.14d1.59 ± 0.02e1.40 ± 0.08e1.29 ± 0.02e
C14:01.01 ± 0.55a0.99 ± 0.42a0.76 ± 0.26b11.97 ± 0.55a10.42 ± 0.36c9.33 ± 0.22d7.64 ± 0.16e7.44 ± 0.31e6.74 ± 0.16e
C16:042.5 ± 1.17a40.2 ± 0.38a37.87 ± 0.33b29.97 ± 1.17a28.33 ± 0.41c27.14 ± 0.43d25.73 ± 0.49e25.51 ± 0.63e24.73 ± 0.49e
C18:03.8 ± 0.99a3.01 ± 0.27a2.89 ± 0.21b14.11 ± 0.99a13.39 ± 0.53c12.29 ± 0.18d10.24 ± 0.37e10.18 ± 0.40e9.24 ± 0.37e
C18:125.8 ± 1.24a25.11 ± 0.73a24.89 ± 0.47b25.61 ± 1.24a24.02 ± 0.31c23.37 ± 0.45d18.43 ± 0.51e18.27 ± 0.22e17.43 ± 0.51e
C18:1[Trans]18.5 ± 0.79a18.4 ± 0.96a18.1 ± 0.43aNDNDNDNDNDND
C18:29.52 ± 0.12a8.89 ± 0.03a7.34 ± 0.02b1.37 ± 0.12c1.18 ± 0.02d0.76 ± 0.04eNDNDND
C18:30.29 ± 0.03b0.21 ± 0.01c0.13 ± 0.04d0.46 ± 0.03a0.25 ± 0.01b0.05 ± 0.01eNDNDND
  1. If means are expressed by a non-uniform letter in a row, these are statistically significant at 95% confidence interval (p < 0.05)
  2. ND: Not Detected