奇亚籽强化人造黄油中ω-3脂肪酸、酚类化合物及抗氧化特性
Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine.
作者信息
Nadeem Muhammad, Imran Muhammad, Taj Imran, Ajmal Muhammad, Junaid Muhammad
机构信息
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, 54000, Pakistan.
Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, Punjab, 38000, Pakistan.
出版信息
Lipids Health Dis. 2017 May 31;16(1):102. doi: 10.1186/s12944-017-0490-x.
BACKGROUND
Chia (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.
METHODS
Margarines were formulated from non-hydrogenated palm oil, palm kernel and butter. Margarines were supplemented with 5, 10, 15 and 20% chia oil (T, T, T and T), 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.
RESULTS
The melting point of T, T, T and T developed in current investigation were 34.2, 33.8, 33.1 and 32.5 °C, respectively. The solid fat index of control, T, T, T and T were 47.21, 22.71, 20.33, 18.12 and 16.58%, respectively. The α-linolenic acid contents in T, T, T and T were found 2.92, 5.85, 9.22, 12.29%, respectively. The concentration of eicosanoic acid in T, T and T was 1.82, 3.52, 6.43 and 9.81%, respectively. The content of docosahexanoic acid in T, T and T 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, T, T, T and T samples were 0.27, 2.22, 4.15, 7.23 and 11.42 mg GAE/mL, respectively. DPPH free radical scavenging activity for control, T, T, T and T 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 T 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 MeqO/kg). Sensory characteristics of treatments were not different from the control.
CONCLUSION
Margarines 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.
背景
奇亚籽（芡欧鼠尾草）被誉为欧米伽脂肪酸的宝库，对健康大有裨益。它含有高达78%的亚麻酸（ω-3）和18%的亚油酸（ω-6），堪称功能性食品中欧米伽-3脂肪酸的优质来源。因此，本研究通过添加不同浓度的奇亚籽油来制备人造黄油，以提高产品中欧米伽-3脂肪酸含量、抗氧化特性及氧化稳定性。
方法
人造黄油由非氢化棕榈油、棕榈仁油和黄油调配而成。分别向人造黄油中添加5%、10%、15%和20%的奇亚籽油（T1、T2、T3和T4）。未添加任何奇亚籽油的人造黄油作为对照。人造黄油样品在5℃下储存90天。每隔45天对其理化性质（脂肪、水分、折射率、熔点、固体脂肪指数、脂肪酸组成、总酚含量、DPPH自由基清除活性、游离脂肪酸和过氧化值）及感官特性进行研究。
结果
本研究中制备的T1、T2、T3和T4的熔点分别为34.2℃、33.8℃、33.1℃和32.5℃。对照、T1、T2、T3和T4的固体脂肪指数分别为47.21%、22.71%、20.33%、18.12%和16.58%。T1、T2、T3和T4中的α-亚麻酸含量分别为2.92%、5.85%、9.22%和12.29%。T1、T2、T3和T4中二十烷酸的浓度分别为1.82%、3.52%、6.43%和9.81%。T1、T2、T3和T4中二十二碳六烯酸的含量分别为1.26%、2.64%、3.49%和5.19%。对照样品中未检测到欧米伽-3脂肪酸。对照、T1、T2、T3和T4样品的总酚含量分别为0.27、2.22、4.15、7.23和11.42mg GAE/mL。对照、T1、T2、T3和T4的DPPH自由基清除活性分别为65.8%、5.37%、17.82%、24.95%、45.42%和62.8%。T4中绿原酸、咖啡酸、槲皮素、酚糖苷k和酚糖苷Q的含量分别为0.78、0.73、1.82、4.12和4.49mg/mL。储存90天后，所有处理组的游离脂肪酸和过氧化值均低于0.2（%和MeqO/kg）。各处理组的感官特性与对照组无差异。
结论
添加奇亚籽油的人造黄油中欧米伽-3脂肪酸含量及抗氧化特性均有所提高。这些结果表明，奇亚籽油可用于制备欧米伽-3脂肪酸含量更高且感官特性良好的人造黄油。
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