Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils
Table 6
Changes in trans-fatty acid profile (mg/mL).
TFAs
0 h
1 h
2 h
4 h
6 h
8 h
FGBO
0.01 ± 0.01aA
4.94 ± 0.01bA
17.18 ± 0.02cA
59.68 ± 0.03dA
157.83 ± 0.08eA
280.16 ± 0.18fA
FBBO
0.01 ± 0.04aC
5.78 ± 0.03bC
21.32 ± 0.01cC
68.79 ± 0.04dC
188.48 ± 0.03eC
257.14 ± 0.08fC
GABO
0.01 ± 0.01aB
5.07 ± 0.06bB
18.54 ± 0.05cB
64.61 ± 0.08dB
162.39 ± 0.03eB
333.44 ± 0.09fB
EAEPO
0.02 ± 0.01aD
9.55 ± 0.03bD
29.88 ± 0.05cD
88.64 ± 0.02dD
232.52 ± 0.07eD
542.39 ± 0.08fD
HEBO
0.02 ± 0.01aC
12.43 ± 0.02bE
30.51 ± 0.03cE
93.09 ± 0.037dE
256.70 ± 0.06eE
558.60 ± 0.14fE
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.
