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

Table 4

Values of the kinetic parameters with their standard errors.

	C + A	Ma	Ko	Ar
ln A/min	40.51 ± 0.43	39.47 ± 1.09	36.23 ± 0.80	36.70 ± 0.56
D (K^−1)	0.08697 ± 0.00099	0.0846 ± 0.0024	0.0764 ± 0.0018	0.0786 ± 0.0013