Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening

Batool, Maryam; Nadeem, Muhammad; Imran, Muhammad; Gulzar, Nabila; Shahid, Muhammad Qamar; Shahbaz, Muhammad; Ajmal, Muhammad; Khan, Imran Taj

doi:10.1186/s12944-018-0735-3

Lipids in Health and Disease

Table 3 Effect of Selenium and Vitamin E Supplementation on Oxidative Stability of Cheddar Cheese in Accelerated Ripening (18 °C)

From: Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening

Treatments	Ripening Period Weeks	Free Fatty Acids (Oleic Acid) %	Peroxide Value (MeqO₂/kg)	Anisidine Value	Conjugated Dienes (^1%ε1cm [λ232])
T₁	0	0.11 ± 0.02^f	0.22 ± 0.03^j	5.81 ± 0.14^l	0.08 ± 0.01^j
	6	0.22 ± 0.04^c	1.12 ± 0.07^e	9.73 ± 0.08^g	0.61 ± 0.03^f
	12	0.51 ± 0.07^a	2.85 ± 0.12^a	22.5 ± 0.59^a	2.17 ± 0.09^a
T₂	0	0.11 ± 0.02^f	0.22 ± 0.03^j	5.81 ± 0.14^l	0.08 ± 0.01^j
	6	0.24 ± 0.03^c	1.05 ± 0.14^e	10.6 ± 0.88^f	0.55 ± 0.02^g
	12	0.48 ± 0.05^a	2.51 ± 0.09^a	20.7 ± 1.10^b	1.63 ± 0.14^c
T₃	0	0.11 ± 0.02^f	0.22 ± 0.03^j	5.81 ± 0.14^l	0.08 ± 0.01^j
	6	0.19 ± 0.03^b	0.88 ± 0.16^f	9.4 ± 0.65^g	0.42 ± 0.03^h
	12	0.49 ± 0.06^a	1.61 ± 0.19^c	17.3 ± 0.40^d	1.39 ± 0.07^e
T₄	0	0.11 ± 0.02^f	0.22 ± 0.03^j	5.81 ± 0.14^l	0.08 ± 0.01^j
	6	0.23 ± 0.01^c	1.25 ± 0.15^d	9.14 ± 0.31^h	0.77 ± 0.13^e
	12	0.52 ± 0.04^a	2.18 ± 0.18^b	18.6 ± 0.92^c	1.85 ± 0.06^b
T₅	0	0.11 ± 0.02^f	0.22 ± 0.03^j	5.81 ± 0.14^l	0.08 ± 0.01^j
	6	0.18 ± 0.01^c	0.29 ± 0.06^j	8.97 ± 1.24^h	0.65 ± 0.05^f
	12	0.50 ± 0.07^a	0.51 ± 0.02^g	16.2 ± 1.55^e	1.49 ± 0.12^d
T₆	0	0.11 ± 0.02^f	0.22 ± 0.03^j	5.81 ± 0.14^l	0.08 ± 0.01^j
	6	0.21 ± 0.06^b	0.25 ± 0.02^j	6.55 ± 0.48^j	0.17 ± 0.02ⁱ
	12	0.53 ± 0.07^a	0.42 ± 0.04^h	8.91 ± 0.69^h	0.41 ± 0.04^h
T₇	0	0.11 ± 0.02^f	0.22 ± 0.03^j	5.81 ± 0.14^l	0.08 ± 0.01j
	6	0.19 ± 0.04^b	0.24 ± 0.05^j	6.14 ± 0.37^k	0.15 ± 0.02i
	12	0.49 ± 0.03^a	0.28 ± 0.02^j	7.75 ± 0.66ⁱ	0.34 ± 0.01^h
Standard Ripening 4 °C	0	0.11 ± 0.02^f	0.22 ± 0.03^j	5.81 ± 0.14^k	0.08 ± 0.01^j
	6	0.16 ± 0.01^e	0.27 ± 0.02^j	6.05 ± 0.08^j	0.19 ± 0.03ⁱ
	12	0.31 ± 0.04^b	0.35 ± 0.01ⁱ	8.11 ± 0.17^h	0.39 ± 0.04^h
Positive Control	Ripened at 4 °C for 9 Months	0.47 ± 0.02a	0.45 ± 0.05^h	7.92 ± 0.06ⁱ	0.44 ± 0.01^h

Within a column, means denoted by a different letter are statistically different by Tukey’s HSD Test (p < 0.05)
The results presented in Table 3 are the outcome of triplicate treatment and triplicate analysis (3 × 3 = 9; Mean ± SD)

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