Abstract
BackgroundChia (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 acid (ω-6), which could be a great source of omega-3 fatty acids for functional foods. Therefore, in this study, margarines were prepared with supplementation of different concentrations of chia oil to enhance omega-3 fatty acids, antioxidant characteristics and oxidative stability of the product.MethodsMargarines were formulated from non-hydrogenated palm oil, palm kernel and butter. Margarines were supplemented with 5, 10, 15 and 20% chia oil (T1, T2, T3 and T4), respectively. Margarine without any addition of chia oil was kept as control. Margarine samples were stored at 5 °C for a period of 90 days. Physico-chemical (fat, moisture, refractive index, melting point, solid fat index, fatty acids profile, total phenolic contents, DPPH free radical scavenging activity, free fatty acids and peroxide value) and sensory characteristics were studied at the interval of 45 days.ResultsThe melting point of T1, T2, T3 and T4 developed in current investigation were 34.2, 33.8, 33.1 and 32.5 °C, respectively. The solid fat index of control, T1, T2, T3 and T4 were 47.21, 22.71, 20.33, 18.12 and 16.58%, respectively. The α-linolenic acid contents in T1, T2, T3 and T4 were found 2.92, 5.85, 9.22, 12.29%, respectively. The concentration of eicosanoic acid in T2, T3 and T4 was 1.82, 3.52, 6.43 and 9.81%, respectively. The content of docosahexanoic acid in T2, T3 and T4 was present 1.26, 2.64, 3.49 and 5.19%, respectively. The omega-3 fatty acids were not detected in the control sample. Total phenolic contents of control, T1, T2, T3 and T4 samples were 0.27, 2.22, 4.15, 7.23 and 11.42 mg GAE/mL, respectively. DPPH free radical scavenging activity for control, T1, T2, T3 and T4 was noted 65.8, 5.37, 17.82, 24.95, 45.42 and 62.8%, respectively. Chlorogenic acid, caffeic acid, quercetin, phenolic glycoside k and phenolic glycoside Q in T3 were present 0.78, 0.73, 1.82, 4.12 and 4.49 mg/mL, respectively. After 90 days of storage period, free fatty acids and peroxide value of all the treatments were less than 0.2 (% and MeqO2/kg). Sensory characteristics of treatments were not different from the control.ConclusionMargarines supplemented with chia oil showed enhanced level of omega-3 fatty acids and antioxidant characteristics. These results suggest that chia oil can be used for formulation of margarine with increased level of omega-3 fatty acids and acceptable sensory characteristics.
Highlights
Chia (Salvia hispanica L.) is known as power house of omega fatty acids which has great health benefits
Chia Oil 0.14 ± 0.01a 188 ± 2.73b 1.17 ± 0.09b 0.22 ± 0.05a 195.4 ± 1.21a adjusted according to the control, which was the reason for non-variation in compositional attributes of margarine
Results of current investigation have shown that phenolic substances of chia oil efficiently inhibited the oxidation of polyunsaturated fatty acids and inhibited the development of off-flavors which is evident from the sensory score of margarine during the storage period. These results suggest that oxidative stability of margarine supplemented with chia oil was remarkable at 5 °C, for a storage period of 90 days
Summary
Chia (Salvia hispanica L.) is known as power house of omega fatty acids which has great health benefits. In this study, margarines were prepared with supplementation of different concentrations of chia oil to enhance omega-3 fatty acids, antioxidant characteristics and oxidative stability of the product. Margarines and shortenings are usually formulated from partially hydrogenated fats which lead to the generation of therapeutically dangerous trans fatty acids. On the basis of scientific information, it has been concluded that trans fatty acids do not perform any beneficial biochemical function in the human body [2]. Trans fatty acids increase the harmful LDL cholesterol and reduce the beneficial HDL cholesterol. It has already been established that physical, chemical characteristics and fatty acid profile of functional margarine product differs from conventional product [4, 5]. The demand for functional foods is increasing across the globe [6]
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