Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil. Issue 1 (December 2017)

• Record Type: Journal Article
• Authors: Ullah, Rahman; Nadeem, Muhammad; Imran, Muhammad
• Is Part Of: Lipids in health and disease. Volume 16:Issue 1(2017)
• Page Start: 1
• Page End: 8
• Publication Date: 2017-12
• Subjects: Omega-3 fatty acids -- Olein fraction -- Phenolic contents -- Flavonoids -- Oxidative stability; Lipids -- Periodicals; Lipids in human nutrition -- Periodicals; Lipids -- Metabolism -- Disorders -- Periodicals; 616.3997
• DOI: 10.1186/s12944-017-0420-y
• Languages: English
• ISSNs: 1476-511X

Abstract

Abstract 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 (T1, T2, T3 and T4 ), 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 T4 was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T1, T2, T3 and T4 were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T1, T2, T3 and T4 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, T1, T2, T3 and T4 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 (MeqO2 /kg) was observed in T4, which was much less than allowable limit of 10 (MeqO2 /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.