Skip to main content

Table 1 Quality control analysis of substrate oils

From: Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine

Parameter

Palm Oil

Palm Kernel Oil

Chia Oil

Free Fatty Acids% (oleic Acid)

0.09 ± 0.01b

0.10 ± 0.02b

0.14 ± 0.01a

Saponification Value (mg KOH/g)

194 ± 1.44b

216 ± 4.55a

188 ± 2.73b

Unsapnifiable Matter%

0.68 ± 0.07a

0.65 ± 0.03a

1.17 ± 0.09b

Peroxide Value (MeqQ2/kg)

0.18 ± 0.02a

0.21 ± 0.04a

0.22 ± 0.05a

Iodine Value Cg/100 g (Wijs)

53.2 ± 1.29b

18.7 ± 0.59c

195.4 ± 1.21a

  1. Values represent the mean ± standard deviation; n = 3
  2. Means in a row with different superscript letters were significantly different (p < 0.05)