Journal of Chemistry / 2014 / Article / Tab 1

Research Article

Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils

Table 1

Variation of yellow color of blended oils.

Y
0 h1 h2 h4 h6 h8 h

FGBO15.08 ± 0.14aB15.53 ± 0.09bB15.94 ± 0.05cB16.09 ± 0.04cB16.37 ± 0.03215dB16.65 ± 0.08eB
FBBO19.70 ± 0.02aC20.17 ± 0.03bC20.25 ± 0.03bC20.39 ± 0.08cC20.60 ± 0.02082dC20.87 ± 0.04eC
GABO29.29 ± 0.05aD29.49 ± 0.06bD29.87 ± 0.08cD30.09 ± 0.01dD30.26 ± 0.06110dD30.57 ± 0.09eD
EAEPO55.01 ± 0.09aE55.32 ± 0.03bE55.37 ± 0.07bE55.80 ± 0.09cE55.85 ± 0.07000cdE56.05 ± 0.07eE
HEBO2.13 ± 0.09aA2.74 ± 0.03bA3.07 ± 0.03cA3.07 ± 0.06dA3.52 ± 0.02517dA3.78 ± 0.02eA

Mean values within each row followed by different letters (a, b, c, etc.) are significantly ( ) different. Mean values within each column followed by different letters (A, B, C, etc.) are significantly ( ) different.