Chia oil added to margarine boosts omega-3 and antioxidants
What it found
Margarine made with chia oil had more omega-3 fatty acids and phenolic antioxidants than plain margarine, and stayed stable for 90 days in the fridge.
The work was done on the margarine itself, not in people.
What they found
Omega-3 in the spread
The amount of alpha-linolenic acid rose with more chia oil, from 2.92% in the 5% batch to 12.29% in the 20% batch. The control had no omega-3 fatty acids at all.
Antioxidant levels
Total phenolic compounds increased from 0.27 mg GAE/mL in the control to 11.42 mg GAE/mL in the 20% chia oil batch. The chia batches also showed stronger free radical scavenging activity.
Staying fresh
After 90 days in the fridge, free fatty acids and peroxide values stayed low in all batches. The highest peroxide value was 1.14 MeqO2/kg in the 20% chia oil batch, well under the 10 MeqO2/kg limit.
Taste and texture
A panel of ten trained judges found no difference in colour, flavour or texture between the chia margarines and the control at the start. After 90 days, the 20% chia batch scored lower for colour, flavour and texture.
Trans fats
The control margarine contained 18.72% trans fatty acids, while the chia-supplemented batches had none.
What the authors conclude
“These results suggest that chia oil can be used for formulation of margarine with increased level of omega-3 fatty acids and acceptable sensory characteristics.”
Also in their conclusions
- They say chia oil at all levels boosted the omega-3 and omega-6 fatty acids and the antioxidant properties of the margarine.
- They note that the margarine with 15% chia oil tasted the same as the control.
- They suggest that chia oil can be used to make margarine with more omega-3 fatty acids and acceptable taste.
How it was done
The authors wanted to make a margarine with more omega-3 fatty acids, since these fats are thought to be good for the heart, and to see whether chia oil could also keep the margarine from going off.
They made margarine from palm oil, palm kernel oil and butter, adding chia oil at 5, 10, 15 or 20 percent. A batch with no chia oil was the control. All batches were stored at 5 °C for 90 days and tested for fats, fatty acids, antioxidants and taste.
What it can’t tell you
- This study looked only at the margarine itself, not at what happens when people eat it.
- It cannot show whether eating this margarine would raise omega-3 levels or affect health in people.
Who paid
- Authors work at
- University of Veterinary and Animal Sciences, Pakistan; Government College University, Pakistan
The paper
- Title
- Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine
- Type
- Study
- Summarised from
- Full text
- Cite
- Nadeem M, Imran M, Taj I, Ajmal M, Junaid M (2017). Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine. Lipids in health and disease. doi:10.1186/s12944-017-0490-xFree full textPubMed 28569164DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error