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