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Table 5 Oxidative stability of butter supplemented with microencapsulated chia oil

From: Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter

Treatments

Storage Days

FFA (% Oleic Acid)

PV (MeqO2/Kg)

Anisidine Value

Control

0

0.08 ± 0.01c

0.22 ± 0.03f

4.51 ± 0.16f

45

0.11 ± 0.02b

0.38 ± 0.04e

4.89 ± 0.07e

90

0.14 ± 0.03a

0.59 ± 0.07d

7.95 ± 0.23d

T1

0

0.08 ± 0.02c

0.22 ± 0.03f

4.51 ± 0.16f

45

0.11 ± 0.03b

0.41 ± 0.06e

4.95 ± 0.15e

90

0.13 ± 0.02a

0.69 ± 0.05d

8.55 ± 0.09c

T2

0

0.08 ± 0.03c

0.22 ± 0.03f

4.51 ± 0.16f

45

0.10 ± 0.01b

0.45 ± 0.02e

5.11 ± 0.29e

90

0.14 ± 0.02a

0.82 ± 0.10c

9.13 ± 0.41b

T3

0

0.08 ± 0.01c

0.22 ± 0.03f

4.51 ± 0.16f

45

0.12 ± 0.02a

0.44 ± 0.13e

5.21 ± 0.15e

90

0.13 ± 0.04a

0.92 ± 0.16b

9.37 ± 0.17b

T4

0

0.10 ± 0.01b

0.22 ± 0.03f

4.51 ± 0.16f

45

0.11 ± 0.01b

0.48 ± 0.09e

5.36 ± 0.27e

90

0.13 ± 0.03a

1.14 ± 0.11a

9.66 ± 0.19a

  1. In rows and columns, if the means have same letter that are statistically significant (p < 0.05)
  2. FFA: Free Fatty Acids
  3. PV: Peroxide Value