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 4 Effect of Selenium and Vitamin E on Fatty Acid Profile 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

Fatty Acid	Weeks	T₁	T₂	T₃	T₄	T₅	T₆	T₇	Standard Ripening 4 °C	9 Months Old Cheese*
C_4:0	0	3.82 ± 0.04^a	3.82 ± 0.04^a	3.82 ± 0.04^a	3.82 ± 0.04^a	3.82 ± 0.04^a	3.82 ± 0.04^a	3.82 ± 0.04^a	3.82 ± 0.04^a	3.42 ± 0.08^b
	6	3.11 ± 0.07^b	3.27 ± 0.01^b	3.31 ± 0.05^b	3.34 ± 0.02^b	3.78 ± 0.06^b	3.79 ± 0.02^a	3.80 ± 0.03^a	3.65 ± 0.09^a
	12	2.61 ± 0.03^c	2.64 ± 0.01^c	2.69 ± 0.02^c	2.71 ± 0.24^c	3.35 ± 0.07^b	3.57 ± 0.05^a	3.59 ± 0.13^a	3.62 ± 0.02^a
C_6:0	0	2.26 ± 0.07^a	2.26 ± 0.07^a	2.26 ± 0.07^a	2.26 ± 0.07^a	2.26 ± 0.07^a	2.26 ± 0.07^a	2.26 ± 0.07^a	2.26 ± 0.07^a	2.15 ± 0.09b
	6	1.71 ± 0.01^c	1.74 ± 0.05^c	1.75 ± 0.04^c	1.78 ± 0.06^c	2.12 ± 0.01^b	2.08 ± 0.02^b	2.10 ± 0.08^b	2.19 ± 0.10^b
	12	0.54 ± 0.09^f	0.59 ± 0.03^f	0.71 ± 0.09^e	0.85 ± 0.11^e	1.11 ± 0.03^d	1.21 ± 0.01^d	1.27 ± 0.04^d	2.15 ± 0.03^b
C_8:0	0	1.61 ± 0.05^a	1.61 ± 0.05^a	1.61 ± 0.05^a	1.61 ± 0.05^a	1.61 ± 0.05^a	1.61 ± 0.05^a	1.61 ± 0.05^a	1.61 ± 0.05^a	1.52 ± 0.06^b
	6	1.14 ± 0.02^d	1.16 ± 0.02^c	1.18 ± 0.01^c	1.20 ± 0.09^c	1.44 ± 0.03^b	1.48 ± 0.02^b	1.49 ± 0.04^b	1.59 ± 0.02^b
	12	0.35 ± 0.11^g	0.65 ± 0.02^f	0.64 ± 0.03^f	0.97 ± 0.16^e	1.18 ± 0.12^b	1.36 ± 0.09^b	1.38 ± 0.13^b	1.55 ± 0.17^b
C_10:0	0	3.35 ± 0.14^a	3.35 ± 0.14^a	3.35 ± 0.14^a	3.35 ± 0.14^a	3.35 ± 0.14^a	3.35 ± 0.14^a	3.35 ± 0.14^a	3.35 ± 0.14^a	2.29 ± 0.02^b
	6	2.59 ± 0.11^b	2.65 ± 0.05^b	2.68 ± 0.07^b	2.70 ± 0.06^b	3.12 ± 0.04^a	3.15 ± 0.02^a	3.11 ± 0.01^a	3.27 ± 0.08^a
	12	1.18 ± 0.06^f	1.21 ± 0.08^f	1.44 ± 0.04^e	1.91 ± 0.08^d	2.16 ± 0.18^c	2.29 ± 0.05^c	2.32 ± 0.06^c	3.21 ± 0.20^a
C_12:0	0	4.18 ± 0.15^a	4.18 ± 0.15^a	4.18 ± 0.15^a	4.18 ± 0.15^a	4.18 ± 0.15^a	4.18 ± 0.15^a	4.18 ± 0.15^a	4.18 ± 0.15^a	3.72 ± 0.04c
	6	3.54 ± 0.03^d	3.61 ± 0.07^d	3.67 ± 0.06^c	3.71 ± 0.09^c	3.91 ± 0.02^b	3.95 ± 0.07^b	3.98 ± 0.05^b	4.12 ± 0.12^a
	12	1.98 ± 0.12^h	2.03 ± 0.05^h	2.28 ± 0.09^g	2.49 ± 0.04^f	2.81 ± 0.03^f	3.14 ± 0.09^e	3.15 ± 0.03^e	4.09 ± 0.13^a
C_14:0	0	11.53 ± 0.44^a	11.53 ± 0.44^a	11.53 ± 0.15^a	11.53 ± 0.15^a	11.53 ± 0.15^a	11.53 ± 0.15^a	11.53 ± 0.15^a	11.53 ± 0.15^a	9.58 ± 0.28c
	6	9.28 ± 0.19^c	9.44 ± 0.25^c	10.55 ± 0.13^b	10.61 ± 0.21^b	10.91 ± 0.43^b	11.27 ± 0.56^a	11.32 ± 0.26^a	11.41 ± 0.64^a
	12	8.32 ± 0.71^d	8.82 ± 0.31^d	9.45 ± 0.34^c	9.54 ± 0.77^c	10.14 ± 0.19^b	10.49 ± 0.51^b	10.44 ± 0.32^b	11.17 ± 0.43^a
C_16:0	0	28.76 ± 1.25^a	28.76 ± 1.25^a	28.76 ± 1.25^a	28.76 ± 1.25^a	28.76 ± 1.25^a	28.76 ± 1.25^a	28.76 ± 1.25^a	28.76 ± 1.25^a	23.19 ± 0.42^e
	6	26.74 ± 0.48^c	27.13 ± 0.39^b	27.25 ± 0.73^b	27.56 ± 0.77^b	28.21 ± 0.95^a	28.39 ± 0.37^a	28.55 ± 0.73^a	28.63 ± 0.17^a
	12	22.14 ± 0.59^f	23.55 ± 0.72^e	23.92 ± 0.80^e	23.55 ± 0.93^e	24.79 ± 1.19^d	26.55 ± 0.61^c	27.64 ± 1.11^b	28.33 ± 1.36^a
C_18:0	0	9.42 ± 0.63^a	9.42 ± 0.63^a	9.42 ± 0.63^a	9.42 ± 0.63^a	9.42 ± 0.63^a	9.42 ± 0.63^a	9.42 ± 0.63^a	9.42 ± 0.63^a	7.11 ± 0.13^d
	6	8.62 ± 0.32^c	8.71 ± 0.16^c	8.92 ± 0.16^c	8.94 ± 0.41^c	9.16 ± 0.07^b	9.19 ± 0.22^a	9.27 ± 0.55^a	9.22 ± 0.18^a
	12	7.12 ± 0.37^d	7.25 ± 0.21^d	7.31 ± 0.47^d	8.35 ± 0.11^c	8.61 ± 0.81^c	9.27 ± 0.46^a	9.36 ± 0.71^a	8.91 ± 0.39^b
C_18:1	0	23.59 ± 0.51^a	23.59 ± 0.51^a	23.59 ± 0.51^a	23.59 ± 0.51^a	23.59 ± 0.51^a	23.59 ± 0.51^a	23.59 ± 0.51^a	23.59 ± 0.51^a	20.13 ± 0.69d
	6	21.38 ± 0.24^c	21.49 ± 0.62^c	21.56 ± 0.40^c	21.66 ± 0.77^c	21.82 ± 0.32^c	22.67 ± 0.25^b	22.87 ± 0.44^b	23.39 ± 0.84^a
	12	17.36 ± 0.94^g	18.41 ± 1.02^f	18.78 ± 0.93^f	19.47 ± 0.51^e	20.55 ± 0.78^d	21.45 ± 0.95^c	22.47 ± 0.35^b	22.94 ± 0.79b
C_18:2	0	1.98 ± 0.13^a	1.98 ± 0.13^a	1.98 ± 0.13^a	1.98 ± 0.13^a	1.98 ± 0.13^a	1.98 ± 0.13^a	1.98 ± 0.13^a	1.98 ± 0.13^a	1.22 ± 0.06d
	6	0.59 ± 0.06^g	0.71 ± 0.02^f	0.72 ± 0.01^f	0.75 ± 0.04^f	1.52 ± 0.09^c	1.72 ± 0.05^b	1.91 ± 0.02^a	1.81 ± 0.16^b
	12	0.27 ± 0.09ⁱ	0.38 ± 0.06^h	1.09 ± 0.26^e	1.27 ± 0.08^d	1.47 ± 0.05^c	1.57 ± 0.22^c	1.91 ± 0.36^a	1.71 ± 0.31^b
C_18:3	0	0.42 ± 0.02^a	0.42 ± 0.02^a	0.42 ± 0.02^a	0.42 ± 0.02^a	0.42 ± 0.02^a	0.42 ± 0.02^a	0.42 ± 0.02^a	0.42 ± 0.02^a	0.19 ± 0.03d
	6	0.11 ± 0.01^e	0.08 ± 0.03^f	0.17 ± 0.04^d	0.21 ± 0.01^c	0.22 ± 0.03^c	0.31 ± 0.01^b	0.34 ± 0.01^b	0.24 ± 0.01^c
	12	Not Detected	Not Detected	Not Detected	0.17 ± 0.01^c	0.19 ± 0.07^c	0.18 ± 0.05^c	0.27 ± 0.01^a	0.22 ± 0.03^b

Within a row, means denoted by a different letter are statistically different by Tukey’s HSD Test (p < 0.05)
The results presented in Table 4 are the outcome of triplicate treatment and triplicate analysis (3 × 3 = 9; Mean ± SD)
*Cheddar cheese ripened at 4 °C for 9 months: Positive Control

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