文章基本信息

标题：Analytical Characterization of Butter Oil Enriched with Omega-3 and 6 Fatty Acids Through Chia (Salvia hispanica L.) Seed Oil
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作者：Muhammad Nadeem ; Muhammad Ajmal ; Fazal Rahman 等
期刊名称：Pakistan Journal of Analytical & Environmental Chemistry
印刷版ISSN：1996-918X
电子版ISSN：2221-5255
出版年度：2015
卷号：16
期号：2
页码：68-71
语种：English
出版社：National Centre of Excellence in Analytical Chemsitry
摘要：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..
关键词：Chia oil;Butter Oil;Omega-3 and 6 fatty acids