ω-3脂肪酸与添加奇亚（Salvia hispanica L.）油油酸部分的冰淇淋的氧化稳定性
Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil.
作者信息
Ullah Rahman, Nadeem Muhammad, Imran Muhammad
机构信息
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, Pakistan.
出版信息
Lipids Health Dis. 2017 Feb 7;16(1):34. doi: 10.1186/s12944-017-0420-y.
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.
背景
奇亚籽（芡欧鼠尾草）被视为多不饱和ω-3脂肪酸的优质来源，具有对心脏、肝脏有益，有降血压、抗过敏和抗糖尿病的作用。通过分馏可以提高奇亚籽油中ω-3脂肪酸的浓度。奇亚籽油的油精/低熔点部分含有更高浓度的ω-3脂肪酸。因此，本研究的主要目的是测定奇亚籽油油精部分不同浓度对冰淇淋中ω-3脂肪酸、氧化稳定性和感官特性的影响。
方法
用奇亚籽油油精部分分别以5%、10%、15%和20%的浓度（T1、T2、T3和T4）部分替代乳脂肪来制备冰淇淋样品。用100%乳脂肪制备的冰淇淋作为对照。将储存于-18°C达60天的冰淇淋样品在储存期的第0天、30天和60天进行分析。研究了冰淇淋样品的脂肪酸组成、总酚含量、总黄酮、游离脂肪酸、过氧化值、茴香胺值和感官特性。
结果
T4中α-亚麻酸、二十碳五烯酸、二十二碳五烯酸和二十二碳六烯酸的浓度分别为13.24%、0.58%、0.42%和0.31%。对照、T1、T2、T3和T4的总酚含量分别记录为0.12、1.65、3.17、5.19和7.48mg GAE/mL。对照、T1、T2、T3和T4的总黄酮含量分别为0.08、0.64、1.87、3.16和4.29mg槲皮素当量/mL。对照、T1、T2、T3和T4的2,2-二苯基-1-苦基肼（DPPH）自由基清除活性分别为5.61%、17.43%、36.84%、51.17%和74.91%。储存60天后，T1中观察到最高过氧化值为1.84（MeqO/kg），远低于允许限值10（MeqO/kg）。储存30天后风味评分无显著差异。
结论
在冰淇淋中添加奇亚籽油油精部分可提高ω-3脂肪酸的浓度，并改善冰淇淋的抗氧化性能。这些结果表明，对于有辨别力的消费者来说，用奇亚籽油油精部分可以改善冰淇淋的ω-3脂肪酸和抗氧化特性。
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