Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (Salvia hispanicaL.) oil

Abstract

Effect of supplementing cheddar cheese with chia oil on omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese was investigated. Milk fat was partially replaced with chia oil, i.e., 2.5, 5, 7.5, and 10% (T1, T2, T3, and T4). Cheese prepared from 100% milk fat served as control, ripened at 6 °C for 90 days. Concentration of α-linolenic acid in control and T3 was 0.51 and 12.55%. HPLC characterization revealed the concentrations of chlorogenic acid, caffeic acid, quercetin, phenolic glycoside-k, and phenolic glycoside-Q in T3 were 0.15, 0.26, 0.62, 1.55, and 1.97 mg/mL. Concentration of cholesterol in 90 days ripened control and T3 was 119 and 92 mg/100 g with lower concentration of organic acids and no difference in sensory characteristics of cheddar cheese up to T3 level. These results suggest that concentration of omega fatty acids and phenolic compounds can be enhanced in cheddar cheese by supplementing with chia oil. Practical applications Health benefits associated with the intake of omega fatty acids and natural antioxidants are scientifically established, demand for functional foods is increasing throughout the world. Cheddar cheese can be supplemented with chia oil to enhance the concentration of beneficial omega fatty acids and phenolic compounds.