Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

Table 2

Chemical characteristics of oil samples.

Oil type test	Oxidative stability index (h)	Smoke point (°C)	DPPH (IC50, mg/g)
CO	^a	^ac	^a
SFO	^b	^a	^b
SO	^c	^b	^c
CSO	^d	^bc	^d
SSO	^e	^ac	^e

CO: corn oil; SFO: sunflower oil; SO: sesame oil; CSO: corn oil-sesame; SSO: sunflower-sesame oil. Different letters in each column show significant differences at level of .