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

Table 3

Oxidative parameters of oil samples during 3 days of frying.

Analyses	Oil samples	Before deep frying	Day 1	Day 2	Day 3
PV	CO	^A,a	^A,b	^A,c	^A,d
	SFO	^B,a	^BC,b	^B,c	^BC,d
	SO	^C,a	^CD,b	^BC,c	^B,d
	CSO	^D,a	^AD,b	^C,c	^A,d
	SSO	^E,a	^B,b	^D,c	^C,d
p-AV	CO	^A,a	^A,b	^AC,c	^A,d
	SFO	^AB,a	^A,b	^B,c	^B,d
	SO	^BD,a	^A,b	^A,c	^A,d
	CSO	^C,a	^A,b	^C,c	^A,d
	SSO	^CD,a	^A,b	^A,c	^A,c
TOTOX	CO	^A,a	^A,b	^A,c	^A,d
	SFO	^A,a	^B,b	^B,c	^B,d
	SO	^A,a	^B,b	^C,c	^A,d
	CSO	^B,a	^A,b	^A,c	^A,d
	SSO	^B,a	^B,b	^C,c	^A,c
TPC	CO	^AB,a	^AC,b	^AB,c	^A,d
	SFO	^A,a	^A,b	^C,c	^B,d
	SO	^B,a	^B,b	^D,c	^A,d
	CSO	^B,a	^BC,b	^AD,c	^A,d
	SSO	^AB,a	^AC,b	^BC,c	^B,d
FFA	CO	^A,a	^AC,b	^AB,c	^A,d
	SFO	^A,a	^C,b	^B,c	^B,d
	SO	^A,a	^B,b	^A,c	^A,d
	CSO	^A,a	^A,b	^A,c	^A,d
	SSO	^A,a	^AC,b	^B,c	^B,d
TBARs	CO	^A,a	^AB,b	^AB,c	^AB,d
	SFO	^B,a	^A,b	^A,c	^A,d
	SO	^A,a	^B,b	^AB,c	^B,d
	CSO	^C,a	^B,b	^B,c	^B,d
	SSO	^C,a	^B,b	^AB,c	^AB,d
CD	CO	^A,a	^A,b	^A,c	^A,d
	SFO	^B,a	^A,b	^B,c	^B,d
	SO	^C,a	^B,b	^B,c	^C,d
	CSO	^A,a	^C,b	^A,c	^A,d
	SSO	^A,a	^B,b	^B,c	^B,d
CT	CO	^A,a	^AC,b	^A,c	^A,d
	SFO	^B,a	^B,b	^B,c	^B,d
	SO	^C,a	^B,b	^A,c	^A,d
	CSO	^D,a	^AB,b	^A,c	^A,d
	SSO	^C,a	^C,b	^B,c	^C,d

CO: corn oil; SFO: sunflower oil; SO: sesame oil; CSO: sesame-corn oil; SSO: sunflower-sesame oil. For each analysis, different small letters in each row show significant differences at level of . For each analysis, different capital letters in each column show significant differences at level of .