TABLE 4.
Fatty acid profile (fatty acid content in percent of total lipids) of yogurts formulated with peppermint hydroethanolic extract during storage.
| Periods | 1st day | 20th day | Effect of PHE | ||
|---|---|---|---|---|---|
| Yogurts | Control | 4% PHE | Control | 4% PHE | |
| TFC (g/100 g) | 01.84 ± 0.09 | 01.84 ± 00.06 | 01.82 ± 00.03 | 01.83 ± 00.05 | p > .05 |
| C4:0 | 01.49b ± 00.07 | 01.43b ± 00.04 | 01.64b ± 00.03 | 01.49b ± 00.04 | p < .01 |
| C6:0 | 01.29 ± 00.06 | 01.25 ± 00.04 | 01.33 ± 00.02 | 01.27 ± 00.03 | p > .05 |
| C8:0 | 00.98 ± 00.05 | 00.96 ± 00.03 | 01.00 ± 00.01 | 00.97 ± 00.03 | p > .05 |
| C10:0 | 02.56 ± 00.13 | 02.48 ± 00.08 | 02.58 ± 00.04 | 02.50 ± 00.07 | p > .05 |
| C11:0 | 00.05a ± 00.00 | 00.05a ± 00.00 | 00.04 ± 00.00 | 00.05b ± 00.00 | p < .01 |
| C12:0 | 03.35 ± 00.17 | 03.26 ± 00.10 | 03.32 ± 00.06 | 03.33 ± 00.09 | p > .05 |
| C13:0 | 00.09c ± 00.01 | 00.12a ± 00.00 | 00.10b ± 00.00 | 00.09b ± 00.00 | p < .05 |
| C14:0 | 12.04 ± 00.6 | 11.77 ± 00.36 | 11.88 ± 00.19 | 11.97 ± 00.32 | p > .05 |
| C14:1 | 00.64 ± 00.03 | 00.62 ± 00.02 | 00.62 ± 00.01 | 00.62 ± 00.01 | p > .05 |
| C15:0 | 01.32 ± 00.07 | 01.30 ± 00.04 | 01.304 ± 00.02 | 01.35 ± 00.04 | p > .05 |
| C16:0 | 35.25 ± 01.75 | 35.21 ± 01.07 | 35.08 ± 00.57 | 35.93 ± 00.90 | p > .05 |
| C16:1 | 02.17 ± 00.11 | 02.25 ± 00.07 | 02.27 ± 00.04 | 02.19 ± 00.06 | p > .05 |
| C17:0 | 00.67a ± 00.03 | 00.62b ± 00.02 | 00.63ab ± 00.01 | 00.50c ± 00.01 | p < .01 |
| C18:0 | 08.99 ± 00.45 | 09.20 ± 00.28 | 09.14 ± 00.15 | 09.48 ± 00.25 | p > .05 |
| C18:1n9 | 24.17 ± 001.2 | 24.16 ± 00.73 | 24.32 ± 00.40 | 23.54 ± 00.62 | p > .05 |
| C18:2n6 | 02.77a ± 00.14 | 02.56b ± 00.08 | 02.82a ± 00.05 | 02.67ab ± 00.07 | p < .05 |
| C20:0 | 00.13b ± 00.01 | 00.15a ± 00.01 | 00.13b ± 00.00 | 00.14b ± 00.00 | p < .01 |
| C18:3n3 | 00.34d ± 00.02 | 00.53b ± 00.02 | 00.45c ± 0.01 | 00.64a ± 00.02 | p < .01 |
| C20:1n9 | 01.15a ± 00.06 | 01.12a ± 00.03 | 00.94b ± 00.02 | 00.99b ± 00.03 | p < .01 |
| C20:2 | 00.05b ± 00.00 | 00.06a ± 00.00 | 00c | 00c | p < .01 |
| C20:3n3 | 00.09c ± 00.01 | 00.10b ± 00.00 | 00.12a ± 00.00 | 00.05d ± 00.00 | p < .01 |
| C22 | 00.06b ± 00.00 | 00.07a ± 00.00 | 00.08 ± 00.00 | 00.08a ± 00.00 | p < .01 |
| C20:3n6 | 00.15b ± 00.01 | 00.16ab ± 00.00 | 00.14c ± 0.00 | 00.17a ± 00.00 | p < .01 |
| C24:0 | 00.20b ± 00.01 | 00.62a ± 00.02 | 00.09d ± 0.00 | 00.11c ± 00.00 | p < .01 |
| SFA | 68.46 ± 03.39 | 68.46 ± 02.07 | 68.34 ± 01.11 | 69.21 ± 01.82 | p > .05 |
| UFA | 31.53 ± 01.56 | 31.55 ± 00.96 | 31.66 ± 00.51 | 30.86 ± 00.81 | p > .05 |
| SFA/UFA | 02.17 ± 00.11 | 02.17 ± 00.07 | 02.16 ± 00.04 | 02.24 ± 00.06 | p > .05 |
| MUFA | 28.14 ± 01.40 | 28.15 ± 00.85 | 28.15 ± 00.46 | 27.33 ± 00.72 | p > .05 |
| PUFA | 03.40 ± 00.17 | 03.40 ± 00.10 | 03.52 ± 00.06 | 03.52 ± 00.09 | p > .05 |
| SMCFA | 09.71 ± 00.48 | 09.43 ± 00.29 | 09.91 ± 00.16 | 09.55 ± 00.21 | p > .05 |
| LCFA | 90.30 ± 04.47 | 95.99 ± 02.91 | 90.09 ± 01.46 | 90.49 ± 02.38 | p > .05 |
| ω‐3 | 00.43d ± 00.02 | 00.63b ± 00.02 | 00.57c ± 00.01 | 00.69a ± 00.02 | p < .01 |
| ω‐6 | 02.92 ± 00.14 | 02.71 ± 00.08 | 02.95 ± 00.05 | 02.83 ± 00.08 | p > .05 |
| ω‐6/ω‐3 | 06.76a ± 00.34 | 04.32c ± 00.13 | 05.21b ± 00.09 | 04.11c ± 00.11 | p < .01 |
Note: The results are expressed as mean values and standard deviations. For each group, the number of repetitions is 03 (n = 03); PHE, peppermint hydroethanolic extract; p < .01: highly significant effect of the studied factor (mint extract content incorporated in yogurt); p < .05: significant effect of the studied factor; p > .05: non‐significant effect of the studied factor; means in the same row with different subscripts are significantly different at the 5% probability threshold.
Abbreviations: MUFA, Mono Unsaturated Fatty Acid; PUFA, Poly Unsaturated Fatty Acid; SFA, Saturated Fatty Acids; SFA/UFA, Saturated/Unsaturated Fatty Acid Ratio; SMCFA, Short and medium chain fatty acids; TFC, total fat content; UFA, Unsaturated Fatty Acids; ω‐3, Omega 3; ω‐6, Omega 6.