Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLABfat System)

Table 1

Change in AVs of commercialized edible oils during the thermally induced oxidation at 180°C.

Item	Incubation time (h)	Acid value
		ISO 660	FOODLABfat
Canola oil	0
	1
	2
	3
	4
	5
Olive oil	0
	1
	2
	3
	4
	5
Palm oil	0
	1
	2
	3
	4
	5
Soybean oil	0
	1
	2
	3
	4
	5

The values with different superscripts (a and b) in each row are significantly different .