Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils
Table 4
Changes in saturated, monounsaturated, and polyunsaturated fatty acids.
SFA, MUFA, and PUFA
0 h
1 h
2 h
4 h
6 h
8 h
SFA
FGBO
15.28 ± 0.04 aC
26.83 ± 0.04bE
27.75 ± 0.01cE
28.94 ± 0.03dD
27.87 ± 0.04eE
31.45 ± 0.01fE
FBBO
15.51 ± 0.04aD
18.34 ± 0.02bA
19.92 ± 0.02cA
19.85 ± 0.04dA
20.22 ± 0.02eA
25.32 ± 0.01fC
GABO
17.93 ± 0.06aE
19.78 ± 0.03bB
24.23 ± 0.01cD
24.74 ± 0.02dC
24.69 ± 0.07dD
25.35 ± 0.01eD
EAEPO
11.93 ± 0.03aB
20.13 ± 0.02bD
21.11 ± 0.02cC
21.30 ± 0.02dB
21.44 ± 0.00eB
21.65 ± 0.01fA
HEBO
10.57 ± 0.02aA
20.01 ± 0.02bC
20.03 ± 0.02bB
21.36 ± 0.02cB
21.57 ± 0.02dC
22.54 ± 0.01eB
MUFA
FGBO
47.12 ± 0.02fCD
41.64 ± 0.02dC
41.11 ± 0.01cC
40.70 ± 0.02cB
41.78 ± 0.04eB
40.54 ± 0.02aC
FBBO
48.15 ± 0.04eD
47.43 ± 0.02dE
46.93 ± 0.05cE
47.65 ± 0.49cD
45.85 ± 0.02bC
41.65 ± 0.03aD
GABO
45.97 ± 0.01eBC
45.13 ± 0.03dD
41.53 ± 0.01aD
41.55 ± 0.04cC
41.86 ± 0.08cB
41.77 ± 0.01bE
EAEPO
44.48 ± 0.04cB
40.12 ± 0.02bB
39.28 ± 0.04abA
38.87 ± 0.03abA
38.53 ± 0.02abA
38.46 ± 0.02aA
HEBO
42.22 ± 0.02dA
39.98 ± 0.02cA
40.18 ± 0.04bB
39.30 ± 0.58cA
38.53 ± 0.65aA
38.74 ± 0.02abB
PUFA
FGBO
37.11 ± 0.01fC
31.46 ± 0.02eA
31.16 ± 0.02cA
30.63 ± 0.02cA
30.31 ± 0.01bA
27.96 ± 0.02aA
FBBO
36.29 ± 0.03eA
34.24 ± 0.02dB
33.12 ± 0.02bB
33.14 ± 0.03bB
33.91 ± 0.03cC
32.95 ± 0.04aB
GABO
36.44 ± 0.02fB
35.65 ± 0.01eC
34.23 ± 0.03cC
33.73 ± 0.03cC
33.41 ± 0.02bB
32.95 ± 0.01aB
EAEPO
42.13 ± 0.03dD
39.54 ± 0.02aD
39.58 ± 0.03aD
39.73 ± 0.05bE
39.74 ± 0.03bE
39.84 ± 0.03cD
HEBO
45.64 ± 0.02fE
39.97 ± 0.01dE
40.18 ± 0.04dE
38.96 ± 0.02cD
38.89 ± 0.02bD
38.74 ± 0.02aC
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.
