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[PMID]: | 28173808 |
[Au] Autor: | Ullah R; Nadeem M; Imran M |
[Ad] Endereço: | Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan. |
[Ti] Título: | Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil. |
[So] Source: | Lipids Health Dis;16(1):34, 2017 Feb 07. | [Is] ISSN: | 1476-511X |
[Cp] País de publicação: | England |
[La] Idioma: | eng |
[Ab] Resumo: | BACKGROUND: Chia (Salvia hispanica L.) has been regarded as good source of polyunsaturated omega-3 fatty acids with cardiac, hepatic, hypotensive, antiallergic and antidiabetic role. Concentration of omega-3 fatty acids in chia oil can be enhanced by fractionation. Olein/low melting fraction of chia oil has higher concentration of omega-3 fatty acids. Therefore, main objective of current investigation was determination of various concentration effect of olein fraction of chia oil on omega-3 fatty acids, oxidative stability and sensory characteristics of ice cream. METHODS: Ice cream samples were prepared by partially replacing the milk fat with olein fraction of chia oil at 5, 10, 15 and 20% concentrations (T , T , T and T ), respectively. Ice cream prepared from 100% milk fat was kept as control. Ice cream samples stored at -18 °C for 60 days were analysed at 0, 30 and 60 days of the storage period. Fatty acid profile, total phenolic contents, total flavonoids, free fatty acids, peroxide value, anisidine value and sensory characteristics of ice cream samples was studied. RESULTS: Concentration of α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid in T was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T , T , T and T were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T , T , T and T were found 0.08, 0.64, 1.87, 3.16 and 4.29 mg Quercetin Equivalent/mL. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of control, T , T , T and T was noted 5.61, 17.43, 36.84, 51.17 and 74.91%, respectively. After 60 days of storage period, the highest peroxide value of 1.84 (MeqO /kg) was observed in T , which was much less than allowable limit of 10 (MeqO /kg). Flavour score was non-significant after 30 days of storage period. CONCLUSIONS: Supplementation of ice cream with olein fraction of chia oil enhanced the concentration of omega-3 fatty acids and improved the antioxidant perspectives of ice cream. These results suggest that omega-3 fatty acids and antioxidant characteristics of ice cream may be improved with olein fraction of chia oil for discerning consumers. |
[Mh] Termos MeSH primário: |
Ácidos Graxos Ômega-3/análise Flavonoides/análise Sorvetes/análise Óleos Vegetais/química Salvia/química
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[Mh] Termos MeSH secundário: |
Antioxidantes/análise Antioxidantes/química Suplementos Nutricionais Ácidos Graxos Ômega-3/química Flavonoides/química
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[Pt] Tipo de publicação: | JOURNAL ARTICLE |
[Nm] Nome de substância:
| 0 (Antioxidants); 0 (Fatty Acids, Omega-3); 0 (Flavonoids); 0 (Plant Oils) |
[Em] Mês de entrada: | 1706 |
[Cu] Atualização por classe: | 170605 |
[Lr] Data última revisão:
| 170605 |
[Sb] Subgrupo de revista: | IM |
[Da] Data de entrada para processamento: | 170209 |
[St] Status: | MEDLINE |
[do] DOI: | 10.1186/s12944-017-0420-y |
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