Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties

Table 3

Oxidation onset temperatures of olive oils for various heating rates.

β (°C min^−1)	Ti (°C)
	C + A	Ma	Ko	Ar
0.5	156.7	156.2	158.0	152.3
1	164.6	165.3	167.8	161.3
3	176.7	176.0	180.5	174.9
5	182.8	181.6	189.0	182.6
7	187.3	187.9	193.3	186.0
10	191.1	192.9	196.9	190.0