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Articles • J. Braz. Chem. Soc. 27 (1) • Jan 2016 • https://doi.org/10.5935/0103-5053.20150241 copy

Application of Multivariate Analysis to Assess the Incorporation of Omega-3 Fatty Acid in Gluten-Free Cakes

Authorship SCIMAGO INSTITUTIONS RANKINGS

A complete 2² experimental planning (two factors at two levels) with central point in quintuplicate was used to investigate the influence of the factors: chia and azuki flours on fatty acids composition of gluten-free chocolate cake. Both factors were significant, but chia flour presented greater influence on the results. Increased values of both factors contributed to improve contents of polyunsaturated fatty acids (380.96 g kg^-1 of product), mainly n-3 series (70.25 g kg^-1 of product), and provided more adequate nutritional indices. The principal component analysis and desirability function indicated the sample with higher level of both factors as the optimal region. This sample showed an increase in contents of alpha-linolenic acid (188.03%) and polyunsaturated fatty acids (18.16%) when compared to control formulation. The addition of chia flour can improve nutritional characteristics of food stuffs such as bakery products, especially their lipid composition.

Keywords:
Salvia hispanica L.; alpha-linolenic; response surface methodology; principal components analysis; desirability function

Factor	Unit	Symbol	Type	Level
Factor	Unit	Symbol	Type	–1	0	1
Chia flour	g Kg^-1	C	numeric	100	150	200
Azuki flour	g Kg^-1	A	numeric	100	150	200

Test	Independent variable^a a Expressed according to Table 1		Sums and ratios of fatty acids / (mg FA g^-1 TL)
Test	x₁	x₂	n-3^b b mg fatty acid per g-1 of total lipid. x1: chia flour; x2: azuki flour; n-3: total omega-3 fatty acids; PUFA: total of polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity.	PUFA^b b mg fatty acid per g-1 of total lipid. x1: chia flour; x2: azuki flour; n-3: total omega-3 fatty acids; PUFA: total of polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity.	PUFA / SFA^b b mg fatty acid per g-1 of total lipid. x1: chia flour; x2: azuki flour; n-3: total omega-3 fatty acids; PUFA: total of polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity.	IA	IT
1	–1	–1	45.83	343.55	1.06	0.47	0.66
2	–1	1	48.50	354.88	1.17	0.45	0.61
3	1	–1	67.31	366.41	1.24	0.43	0.54
4	1	1	70.25	380.96	1.35	0.39	0.49
5	0	0	59.04	367.78	1.26	0.41	0.55
6	0	0	58.30	353.71	1.13	0.44	0.62
7	0	0	57.16	349.23	1.10	0.45	0.63
8	0	0	57.18	350.18	1.11	0.45	0.63
9	0	0	59.55	363.68	1.22	0.41	0.57

Parameter	n-3	PUFA	PUFA / SFA	IA	IT
Mean	58.13	358.93	1.18	0.43	0.59
Mean	(57.393, 58.858)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.	(351.208, 366.653)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.	(1.129, 1.232)a	(0.419, 0.447)a	(0.563, 0.617)a
x₁	10.81	12.23	0.09	–0.03	–0.06
x₁	(9.709, 11.905)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.	(0.650, 23.819)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.	(0.014, 0.167)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.	(–0.046, –0.003)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.	(–0.112, –0.008)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.
x₂	1.40	6.47	0.06	–0.02	–0.06
x₂	(0.303, 2.500)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.	(–5.116, 18,053)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.	(–0.021, 0.133)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.	(–0.036, 0.006)	(–0.064, 0.017)^a a Confidence interval for 95% level. n-3: total fatty acids from omega-3 series; PUFA: total polyunsaturated fatty acids; SFA: total of saturated fatty acids; IA: index of atherogenicity; IT: index of thrombogenicity; x1: chia flour; x2: azuki flour; R2: coefficient of determination.
R²	0.990	0.701	0.657	0.654	0.707

Source	Sum of squares
Source	DF	n-3	PUFA	PUFA / SFA	IA	IT
x₁	1	467.169	598.727	0.033	0.002	0.014
x₂	1	7.853	167.364	0.013	0.001	0.002
Lack of fit	2	0.181	48.346	0.004	0.000	0.001
Pure error	4	4.655	278.524	0.020	0.002	0.006
Total SS	8	469.859	1092.961	0.069	0.005	0.023

Source	F-test
Source	DF	n-3	PUFA	PUFA / SFA	IA	IT
x₁	1	579.584	10.990	8.304	7.436	12.003
x₂	1	9.742	3.072	3.176	2.694	1.948
Lack of fit	2	0.078	0.347	0.370	0.070	0.462
Pure error	4	–	–	–	–	–

Fatty acid	Composition / (mg kg^-1 of product)		p-Value
Fatty acid	Optimum experimental point	Control	p-Value
4:0	6.61 ± 0.17	4.94 ± 0.81	0.0515
6:0	1.52 ± 0.07	1.12 ± 0.11	0.0413
8:0	1.38 ± 0.06	1.06 ± 0.06	0.0139
10:0	2.53 ± 0.26	2.49 ± 0.13	0.8192
12:0	3.57 ± 0.40	3.71 ± 0.14	0.5734
14:0	22.88 ± 2.81	30.83 ± 1.38	0.0146
15:0	13.79 ± 1.16	18.93 ± 0.90	0.0013
16:0	156.20 ± 3.53	172.61 ± 3.24	0.0006
16:1n-9	5.78 ± 0.38	6.50 ± 0.17	0.0315
17:0	1.38 ± 0.13	1.28 ± 0.06	0.3798
18:0	65.16 ± 0.90	91.30 ± 3.82	0.0099
18:1n-9	239.69 ± 3.18	240.58 ± 2.88	0.3101
18:1n-7	9.90 ± 0.13	9.73 ± 0.08	0.2893
18:2n-6	307.26 ± 3.47	299.13 ± 7.48	0.0844
18:3n-6	3.45 ± 0.02	3.25 ± 0.14	0.0005
18:3n-3	70.25 ± 0.93	24.39 ± 1.38	0.0005
20:0	1.49 ± 0.05	1.42 ± 0.02	0.1892
22:0	5.15 ± 0.01	4.74 ± 0.07	0.0061
Sums and ratios of fatty acid
n-3	70.25 ± 0.93	24.39 ± 1.38	0.0005
PUFA	386.11 ± 3.59	326.76 ± 7.60	0.0006
PUFA / SFA	1.37 ± 0.03	0.98 ± 0.03	0.0003
Indices of the quality of the lipid fraction
IA	0.40 ± 0.03	0.51 ± 0.02	0.0017
IT	0.49 ± 0.02	0.84 ± 0.03	0.0007

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