Journal of Chemistry / 2014 / Article / Tab 2

Research Article

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

Table 2

Variation of red color of blended oils.

R
0 h1 h2 h4 h6 h8 h

FGBO1.21 ± 0.02aA1.57 ± 0.11bA2.00 ± 0.06cA2.56 ± 0.06dB2.79 ± 0.04eC3.50 ± 0.09fB
FBBO1.49 ± 0.02aC1.87 ± 0.04bC2.00 ± 0.05bcA2.07 ± 0.11cA2.63 ± 0.07cB2.76 ± 0.04dA
GABO1.37 ± 0.04aB1.77 ± 0.04bB1.97 ± 0.04cA2.04 ± 0.04cdA2.15 ± 0.04dA4.11 ± 0.109eC
EAEPO2.57 ± 0.05aD3.60 ± 0.03bD3.64 ± 0.02bB4.55 ± 0.05cC4.67 ± 0.02cD5.86 ± 0.04dD
HEBO34.97 ± 0.03aE38.03 ± 0.09bE38.27 ± 0.07bC38.90 ± 0.11cD39.37 ± 0.05dE39.72 ± 0.10eE

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.