Analytical Characterization of Butter Oil Enriched with Omega-3 and 6 Fatty Acids Through Chia (Salvia hispanica L.) Seed Oil

  • Fazal Rahman Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore
  • Muhammad Nadeem Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore
  • Muhammad Ajmal Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore
  • Muhammad Ayaz Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore

Abstract

Analytical characterization of blends of butter oil and chia (Salvia hispanica L.) seed oil was performed. Chia oil was added in butter oil at four different levels i.e. 6.25%, 12.5%, 18.75% and 25% (T1, T2, T3 and T4), butter oil without any addition of chia oil served as control. Blends of butter oil and chia oil were packaged in tin containers, stored at ambient temperature (34±2oC) for 90-days. Iodine values of control, T1, T2, T3 and T4 were 36.85, 45.63, 57.22, 67.45 and 76.37 (cg/g %).Concentration of omega-3 fatty acids in T1, T2, T3 and T4 was 4.17%, 7.39%, 12.55% and 16.74 %. The extent of omega-6 fatty acids in T1, T2, T3 and T4 was 2.81%, 2.94%, 3.15% and 3.32%.Concentration of omega-3 and 6 fatty acids in butter oil can be increased by chia oil. 

Published
Jun 1, 2015
How to Cite
RAHMAN, Fazal et al. Analytical Characterization of Butter Oil Enriched with Omega-3 and 6 Fatty Acids Through Chia (Salvia hispanica L.) Seed Oil. Pakistan Journal of Analytical & Environmental Chemistry, [S.l.], v. 16, n. 2, p. 4, june 2015. ISSN 2221-5255. Available at: <http://pjaec.pk/index.php/pjaec/article/view/87>. Date accessed: 15 dec. 2017.