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

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• 作者：Rahman Ullah ; Muhammad Nadeem ; Muhammad Imran
• 关键词：Omega ; 3 fatty acids ; Olein fraction ; Phenolic contents ; Flavonoids ; Oxidative stability
• 刊名：Lipids in Health and Disease
• 出版年：2017
• 出版时间：December 2017
• 年：2017
• 卷：16
• 期：1
• 全文大小：408KB
• 刊物主题：Lipidology; Medical Biochemistry; Clinical Nutrition;
• 出版者：BioMed Central
• ISSN：1476-511X
• 卷排序：16

文摘

BackgroundChia (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.