Enhancement of omega fatty acids in margarine through chia (Salvia hispanica L.) Oil

Student Name : Hafiza Anam Baig Reg. No. : 2010-VA-355

Supervisory Committee: Dr. Muhammad Nadeem

Dr. Saima Inayat Dr. Muhammad Hayat Jaspal

Contents

• Introduction• Problem Statement• Objectives• Materials and Methods• Statistical Analysis• Results • Literature Cited

Introduction

• Margarine is widely used in baking, cooking and as table spread• Formulated from blend of saturated fats of different melting

behavior. • 70-80% saturated fatty acids are present in margarine• Harmful effects of saturated fatty acids on the enhancement of bad

LDL cholesterol is well established• About 17 million people die from cardiovascular diseases every

year (American Heart Association, 2000)

Introduction Problem Statement Objectives

Material and Method

ResultsStatistical Analysis

Literature Cited

• Unsaturated fatty acids such as Oleic , linoleic and linolenic acids reduce LDL cholesterol

(Lokuruka, 2007)• American Heart Association and World Health Organization

advise the consumers to replace saturated fats with unsaturated oils to decrease the risk of cardiovascular diseases

(USDA, 2000)• Demand of functional foods with higher concentration of

unsaturated fatty acids is increasing across the globe.

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

• Margarine is usually supplemented with butter to improve its sensory characteristics and nutritional value

• Milk fat contains 10-12% short-chain fatty acids that contributes in typical butter flavor to the supplemented foods

• Milk fat improves the melting behavior and nutritional value of margarine

(McSweeny and Fox, 2003)

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Chia Oil • Chia (Salvia hispanica L.). possesses the higher concentration of

omega fatty acids; it contains about 60% omega-3 fatty acids

(Cahill, 2003)• Omega-3 fatty acids have the capability of blocking calcium and

sodium channel dysfunctions (Leaf et al. 1998)• Omega-3 fatty acids are associated with the inhibition of

cardiovascular, inflammatory and cancerous diseases (Gogus and Smith, 2010)• They have vasodilatory attributes and inhibits type 2 diabetes

(Lambardo and Chicco, 2006)

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Problem Statement• Chia seed produces 35-40% edible oil with considerably higher

concentration of ω-3 and ω-6 fatty acids

• Margarine is commercially manufactured from saturated fats which have been correlated with cardiovascular diseases

• The rise of mortalities from cardiovascular disease is increasing every year. Numerous factors have been identified as risk factors, saturated fatty acids have been strongly correlated with cardiovascular diseases

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Objectives

• Analytical characterization of margarine fortified with chia (Salvia hispanica L.) oil

• To study the oxidative stability of margarine supplemented with chia oil

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Materials and Methods• Palm oil and palm kernel oil were obtained from United

Industries Ltd. Kashmir Road, Faisalabad

• Chia seeds were purchased from market. Oil was obtained by mechanical expression and solvent extraction (n-hexane)

• Butter was obtained from Haleeb Foods

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Experimental PlanTreatments Palm Oil % Palm Kernel

Oil %Butter % Chia seed Oil

%

Control Market Sample (Blue Band)

T1 60 30 5 5

T2 55 30 5 10

T3 50 30 5 15

T4 45 30 5 20

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Manufacturing of Margarine Margarine was prepared according to the method of Chateris

and Koegh (1991).

Composition of Margarine Fat, moisture and salt contents were determined by the

standard methods (AOCS, 1995).

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Storage Study Margarine was stored at 6±1oC, for 2 months

Fatty Acid Composition Fatty acid composition of fresh and 60 days stored margarines

was determined in the Department of Chemistry, University of Agriculture Faisalabad (AOCS, 1995).

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Chemical Characteristics of Margarine Free fatty acids, iodine value, peroxide value, anisidine

value, conjugated dienes and trienes were determined at 0, 30 and 60 days of storage by following the standard methods (AOCS, 1995)

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Sensory evaluation

Sensory evaluation was performed by a panel of ten semi-trained judges, samples were evaluated on a 9-point Hedonic scale for storage period of 2 months at the interval of 1 month.

Samples were evaluated for color, smell, texture and overall acceptability on a 9 point scale.

(Larmond, 1987)

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Statistical Analysis

• All treatments were replicated three times, every sample was analyzed three times and data was expressed as Mean ± SD

• The data was analyzed by two way analysis of variance technique

• Significant difference among the treatments were made by Duncan Multiple Range Test (Steel et al. 1997).

Introduction Problem Statement Objectives

Material and Method

Results Statistical Analysis

Literature Cited

Results

Introduction Problem Statement Objectives

Material and Method

Results Statistical Analysis

Literature Cited

0 day 30 day 60 day0

10

20

30

40

50

60

70 Iodine Value

T0 T1 T2 T3 T4

Introduction Problem Statement Objectives

Material and Method

Results Statistical Analysis

Literature Cited

0 day 30 day 60 day0

2

4

6

8

10

12

14

Peroxide Value

T0 T1 T2 T3 T4

Introduction Problem Statement Objectives

Material and Method

ResultsStatistical Analysis

Literature Cited

0 day 30 day 60 day0

0.05

0.1

0.15

0.2

0.25

0.3

FFA %

T0 T1 T2 T3 T4

Introduction Problem Statement Objectives

Material and Method

Results Statistical Analysis

Literature Cited

0 day 30 day 60 day0

20

40

60

80

100

120

Fat %

T0 T1 T2 T3 T4

Introduction Problem Statement Objectives

Material and Method

Results Statistical Analysis

Literature Cited

0 day 30 day 60 day0

5

10

15

20

25

30

35

40

Moisture %

T0 T1 T2 T3 T4

Introduction Problem Statement Objectives

Material and Method

Results Statistical Analysis

Literature Cited

0 day 30 day 60 day0

0.51

1.52

2.53

3.54

4.5

C.T %

T0 T1 T2 T3 T4

Introduction Problem Statement Objectives

Material and Method

Results Statistical Analysis

Literature Cited

0 day 30 day 60 day0

10

20

30

40

50

60

Anisidine Value

T0 T1 T2 T3 T4

Introduction Problem Statement Objectives

Material and Method

Results Statistical Analysis

Literature Cited

0 day 30 day 60 day0123456789

10

Taste Score

T0 T1 T2 T3 T4

Introduction Problem Statement Objectives

Material and Method

Results Statistical Analysis

Literature Cited

C18:1 [Trans] C18:2 (Linoleic Acid ω-6) C18:3 (Linolenic Acid ω-3)05

10152025303540

Fatty Acid Composition

T0 T1 T2 T3 T4

Introduction Problem Statement Objectives

Material and Method

ResultsStatistical Analysis

Literature Cited

Conclusion

• Addition of chia oil in margarine enhanced the concentration of omega fatty acids

• Chemical and sensory characteristics of margarine containing 10% chia oil were not different from the control

Recommendation

• Further investigation should be performed on trans free

margarine

Publication

• Enhancement of Omega Fatty Acids in Margarine through

Chia (Salvia hispanica L.) Oil. Journal of the American Oil

Chemists Society (Under Review)

Literature Cited Ali NM, Yeap SK, Ho WY, Beh BK, Tan SW, Tan SG. 2012. Journal of

Biomedicine and Biotechnology. doi:10.1155/2012/171956. The Promising Future of Chia, Salvia hispanica L.

American Heart Association. 2000. ”Fat”. Heart and Stroke Guide. http://www.americanheart.org.com. Accessed on 19-12-2011.

Anwar F, Hussain AI, Iqbal S, Bhanger MI. 2007. Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil. Food Chem. 103:1181-1191.

AOCS. 1995. Official methods and recommended practices of American oil Chemist Society 4thAOCS, Champaign, IL, USA.

Ayerza R, Coates W. 2005. Ground Chia seed and Chia oil effects on plasma lipids and fatty acids in the rat. Nutr Res. 25: 995–1003.

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Ayerza R. 1995. Oil content and fatty acid composition of Chia (Salvia hispanica L.) from five northwestern in Argentina. J Am Oil Chem Soc. 72: 1079-1081.

Beltran-Orozco, Romero MC, La Chía MR, Milenario A. 2003. Departamento de Graduados e Investigación en Alimentos. E. N. C. B. I. P. N. Mexico.

Bessa RJB, Santos-Silva J, Ribeiro JMR, Portugal AV. 2000. Reticulo-rumen edible products with linoleic acid conjugated isomers. Livestock Prod Sci. 63: 201-211.

Brien, RD. 2008. Fats and oils: formulating and processing for application. Publisher: CRC Press. 3rd Ed.

Chateris W, koegh K. 1991. Fat and oil in table spread. Lipid Technol. 3: 16-22.chia (Salvia hispanic L.) seed extract. J Food Sci and Tech. doi: 10.1007/s13197-015-1823 2.

Erickson DR. 1995. Practical handbook of soybean processing and utilization. AOCS press. Champaign, IL, USA.

Gogus U, Smith C. 2010. Omega-3 fatty acids: a review of current knowledge. Int J Food Sci Technol. 45: 417-436.

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Ixtaina VY, Nolasco SM, Tomas MC. 2008. Physical properties of chia (Salvia hispanica L.) seeds. IND CROP PROD. 28(3): 286-293.

Larmond E. 1987. Laboratory Methods for Sensory Evaluation of Foods. Reasearch Branch, Department of Agriculture, Ottawa Publications, Canada. 153-156

Leaf A, Kang JX. 1998. Omega-3 fatty acids and cardiovascular disease. The re-turn of T-3 fatty acids into the food supply. I- Land-based animal food products and their health effects, edited by A. P. Simopoulos. S. Karger A. G. Basel, Switzerland. 24-37.

Lokuruka MNI. 2007. Role of fatty acids of milk and dairy products in cardiovascular diseases: a review. African J. Food Agri. Nutr. Dev. 7(1).

Lombardo Y, Chicco AG. 2006. Effects of dietary polyunsaturated omega-3 fatty acids on dyslipidemia and insulin resistence in rodents and humans. A review. J Nutr Biochem. 17: 1-13.

Oh HI, Chang EJ Kwak HS. 1998. Conditions of the removal of cholesterol from milk by treatment with saponin parameters of whipped dairy emulsions containing various fatty acid compositions. Korean J Dairy Sci. 20: 253-260.

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited

Reyes-Caudillo, Tecante EA, Valdivia-Lopez MA. 2008. Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem. 107(2): 656-663.

Shahidi S. 2005. Bailey’s industrial edible oil and fat products. 6th Ed. Willey, NY.

Skov AR, Toubro S, Ronn B, Holm L, Astrup A. 1999. Randomized trial on protein vs carbohydrate in ad libitum fat reduces diet for the treatment of obesity. Int J Obes Relat Metab Disord. 23: 528-536.

Steel R, Torrie J, Dickey DA. 1997. Principles and procedure of statistics. A biometrical approach. 3rd Ed. McGrraw Hill Book. Com. New York, USA.

USDA. 2000. Dietary Guidelines for Americans. 5th Ed. Home and Garden Bull. No. 232, 11.

Vanesa Y. Ixtaina, Susana M. Nolasco, Tom MC. 2008. Physical properties of chia (Salvia hispanica L.) seeds industrial crops and products. doi:10.1016/j.indcrop.2008.03.009

William CM. 2000. Dietary fatty acids and human health. Ann Zoo Tech. 49: 165-180.

Introduction Problem Statement Objectives

Material and Method

Results and Discussion

Statistical Analysis

Literature Cited