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

• DOI: 10.1186/s12944-017-0490-x
• Publication Date: 2017-05-31T13:26:24Z
• Authors: Muhammad Nadeem; Muhammad Imran; Imran Taj; Muhammad Ajmal; Muhammad Junaid
• Keywords: Peroxide value; Linolenic acid

Chia (Salvia hispanica L.) is known as power house of omega fatty acids which has great health benefits. It contains up to 78% linolenic acid (ω-3) and 18% linoleic (ω-6), could be a source omega-3 for functional foods. Therefore, in this study, margarines were prepared with supplementation different concentrations chia oil enhance acids, antioxidant characteristics oxidative stability the product. Margarines formulated from non-hydrogenated palm oil, kernel butter. supplemented 5, 10, 15 20% (T1, T2, T3 T4), respectively. Margarine without any addition was kept control. samples stored at 5 °C period 90 days. Physico-chemical (fat, moisture, refractive index, melting point, solid fat profile, total phenolic contents, DPPH free radical scavenging activity, peroxide value) sensory studied interval 45 The point T1, T4 developed current investigation 34.2, 33.8, 33.1 32.5 °C, index control, 47.21, 22.71, 20.33, 18.12 16.58%, α-linolenic contents found 2.92, 5.85, 9.22, 12.29%, concentration eicosanoic 1.82, 3.52, 6.43 9.81%, content docosahexanoic present 1.26, 2.64, 3.49 5.19%, not detected control sample. Total 0.27, 2.22, 4.15, 7.23 11.42 mg GAE/mL, activity noted 65.8, 5.37, 17.82, 24.95, 45.42 62.8%, Chlorogenic acid, caffeic quercetin, glycoside k Q 0.78, 0.73, 4.12 4.49 mg/mL, After days storage period, value all treatments less than 0.2 (% MeqO2/kg). Sensory showed enhanced level characteristics. These results suggest that can used formulation margarine increased acceptable