Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

Amri, Zahra; Bhouri, Amira Mnari; Dhibi, Madiha; Hammami, Mohamed; Hammami, Sonia; Mechri, Beligh

doi:10.1186/s12896-024-00841-w

Table 3 Fatty acids composition (%) of different pasta samples

From: Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

	CP	LFP 5%	LFP 10%	LFP 15%	LOP 1%	LOP 2.5%	LOP 5%
C14:0	0.09 ± 0.00	0.05 ± 0.02	0.05 ± 0.02	0.07 ± 0.02	0.09 ± 0.00	0.07 ± 0.01	0.06 ± 0.02
C14:1 w9	0.12 ± 0.00	0.10 ± 0.03	0.1 ± 0.03	0.08 ± 0.03	0.08 ± 0.00	0.07 ± 0.01	0.07 ± 0.01
C15:0	0.04 ± 0.00	0.04 ± 0.01	0.04 ± 0.01	0.03 ± 0.01	0.04 ± 0.01	0.03 ± 0.01	0.03 ± 0.02
4-C16:0	20.60 ± 0.02	13.54 ± 0.68	13.12 ± 0.67	12.06 ± 0.68	13.32 ± 1.14	13.06 ± 0.46	12.05 ± 1.01
C16:1 w7 (cis)	0.17 ± 0.00	0.19 ± 0.08	0.19 ± 0.08	0.13 ± 0.08	0.12 ± 0.01	0.13 ± 0.02	0.12 ± 0.01
C17:0	0.10 ± 0.00	0.12 ± 0.04	0.12 ± 0.03	0.09 ± 0.04	0.08 ± 0.00	0.08 ± 0.00	0.08 ± 0.01
C17:1 w8	0.12 ± 0.00	0.08 ± 0.01	0.1 ± 0.013	0.08 ± 0.01	0.07 ± 0.00	0.06 ± 0.01	0.07 ± 0.01
C18:0	0.94 ± 0.01	2.48 ± 0.05	2.41 ± 0.05	2.52 ± 0.05	2.61 ± 0.33	2.59 ± 0.35	2.53 ± 0.41
C18:1 w9 (cis)	18.05 ± 0.05	15.73 ± 0.18	15.23 ± 0.17	14.85 ± 0.18	15.75 ± 0.21	15.50 ± 0.45	14.44 ± 0.39
C18:1w7(cis)	1.06 ± 0.00	0.88 ± 0.04	0.85 ± 0.04	0.85 ± 0.04	0.9 ± 0.09	0.92 ± 0.09	0.79 ± 0.1
*C18:2 w6 (c9,c12)*	53.60 ± 0.16^a	41.67 ± 0.31^b	40.37 ± 0.29^c	39.36 ± 0.31^d	41.64 ± 0.31^b	40.26 ± 0.31^c	38.53 ± 0.51^d
*C18:3 w3 (cis)*	4.42 ± 0.16^d	24.54 ± 0.24^c	26.90 ± 0.25^b	28.84 ± 0.16^a	25.02 ± 0.84^c	27.33 ± 1.16^b	29.58 ± 0.51^a
C20:0	0.23 ± 0.01	0.32 ± 0.00	0.31 ± 0.00	0.32 ± 0.00	0.31 ± 0.01	0.34 ± 0.05	0.22 ± 0.14
C2O:1w9	0.10 ± 0.01	0.05 ± 0.00	0.1 ± 0.003	0.05 ± 0.00	0.05 ± 0.01	0.05 ± 0.01	0.04 ± 0.01
C22:0	0.05 ± 0.01	0.03 ± 0.01	0.03 ± 0.01	0.04 ± 0.01	0.04 ± 0.05	0.05 ± 0.01	0.05 ± 0.01
C22:1	0.10 ± 0.01	0.06 ± 0.04	0.06 ± 0.04	0.09 ± 0.04	0.02 ± 0.00	0.06 ± 0.03	0.06 ± 0.03
C24:0	0.19 ± 0.01	0.11 ± 0.02	0.11 ± 0.02	0.12 ± 0.02	0.08 ± 0.01	0.07 ± 0.06	0.1 ± 0.02
*∑SFA*	22.29 ± 0.06^a	16.70 ± 0.45^bc	16.18 ± 0.36^bc	15.72 ± 0.41^bc	16.6 ± 0.82^bc	16.29 ± 0.51^bc	15.12 ± 0.73^c
*∑PUFA*	58.02 ± 0.00^c	66.21 ± 0.39^b	67.27 ± 0.31^ab	68.20 ± 0.33^a	66.66 ± 1.16^ab	67.25 ± 0.39^ab	68.11 ± 1.01^a

Values are presented as means ± DS. CP, control pasta; LFP 5%, LFP 10% and LFP 15%: pasta prepared with 5, 10 and 15 g of linseeds flour, LOP 1%, LOP 2.5% and LOP 5%: pasta prepared with 1, 2.5 and 5 g of linseeds oil.
^a,b,c,dMeans followed by letters within the same row indicate significant difference (p < 0.05) in Tukey test

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