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

Table 2

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

Item	Incubation time (h)	Peroxide value
		ISO 660	FOODLABfat
Canola oil	0
	20
	40
	60
	120
	180
Olive oil	0
	20
	40
	60
	120
	180
Palm oil	0
	20
	40
	60
	120
	180
Soybean oil	0
	20
	40
	60
	120
	180

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