|
|
Oxidation, % |
Oxidation, % |
Oxidation, % |
Comparison with control (%)** |
Comparison with control (%)** |
Comparison with
control (%)** |
Comparison with control (%)** |
Oil |
Antioxidant |
PTAG |
Loss of
olefinic H |
Loss of allylic H |
|
PTAG |
Olefinic H |
Allylic H |
Olive oil |
None |
15.41 ± 0.16 a |
19.99 ± 0.34 a |
16.53 ± 0.00 a |
|
- |
- |
- |
Olive oil |
Phe |
12.58 ± 0.22 b |
17.82 ± 1.00 ab |
14.69 ± 1.28 a |
|
18.4 |
10.9 |
11.2 |
Olive oil |
Phe K |
7.51 ± 0.39 c |
15.23 ± 0.98 b |
10.70 ± 0.50 b |
|
51.3 |
23.8 |
35.3 |
Canola oil |
None |
10.63 ± 0.53 a |
13.21 ± 0.68 a |
8.13 ± 0.47 a |
|
- |
- |
- |
Canola oil |
Phe |
8.90 ± 0.37 b |
12.91 ± 0.20 a |
8.10 ± 0.38 a |
|
16.2 |
2.3 |
0.4 |
Canola oil |
Phe K |
8.18 ± 0.12 b |
12.59 ± 0.16 a |
6.95 ± 0.40 a |
|
23.0 |
4.7 |
14.5 |
HO SBO |
None |
9.45 ± 0.50 a |
13.27 ± 1.07 a |
9.62 ± 0.91 a |
|
- |
- |
- |
HO SBO |
Phe |
4.19 ± 0.20 b |
7.22 ± 0.40 b |
4.73 ± 0.29 b |
|
55.7 |
45.6 |
50.8 |
HO SBO |
Phe K |
1.26 ± 0.19 c |
2.43 ± 0.05 c |
0.95 ± 0.07 c |
|
86.7 |
81.7 |
90.1 |
Avocado oil |
None |
14.45 ± 1.03 a |
16.65 ± 0.75 a |
11.47 ± 1.25 a |
|
- |
- |
- |
Avocado oil |
Phe |
14.21 ± 0.31 a |
15.64 ± 0.32 a |
11.07 ± 0.80 a |
|
1.7 |
6.1 |
3.5 |
Avocado oil |
Phe K |
9.49 ± 0.14 b |
15.61 ± 0.62 a |
10.77 ± 0.36 a |
|
34.3 |
6.3 |
6.1 |
Corn oil |
None |
17.93 ± 0.32 a |
18.25 ± 2.02 a |
21.56 ± 1.57 a* |
|
- |
- |
- |
Corn oil |
Phe |
18.06 ± 0.61 a |
16.57 ± 0.47 a |
19.32 ± 0.12 ab* |
|
-0.7 |
9.2 |
10.4 |
Corn oil |
Phe K |
17.01 ± 0.91 a |
16.19 ± 0.56 a |
17.01 ± 0.41 b* |
|
5.1 |
11.3 |
21.1 |