Skip to main content

Table 3 Evolution of the brightness parameter L* of soybean oil during storage

From: Drying methodology effect on the phenolic content, antioxidant activity of Myrtus communis L. leaves ethanol extracts and soybean oil oxidative stability

Samples Storage time (days)
0 3 7 14 21
Control 95.66 ± 0.52Aa 93.34 ± 0.13Ba 93.06 ± 0.15Ba 89.40 ± 0.12Cb 87.31 ± 0.54Dd
OE_Tamb 91.44 ± 0.04Ab 90.54 ± 0.11Bb 89.55 ± 0.17Cc 88.58 ± 0.22Dc 87.14 ± 0.12Ed
OE_70 90.80 ± 0.20Ab 89.95 ± 0.06Bc 89.28 ± 0.35Cc 88.75 ± 0.15Dc 88.07 ± 0.05Ec
OE_100 90.17 ± 0.05Ac 89.11 ± 0.09 Bd 88.15 ± 0.08Cd 86.71 ± 0.08Dd 85.58 ± 0.05Ee
OE_120 90.89 ± 0.14Ab 88.87 ± 0.09 Bd 87.77 ± 0.20Cd 86.64 ± 0.26Dd 85.06 ± 0.05Ee
OE_MW 90.97 ± 0.13Ab 90.66 ± 0.24Ab 90.09 ± 0.07Bb 89.49 ± 0.07Cb 88.96 ± 0.06Db
O_BHT 95.73 ± 0.28Aa 94.11 ± 0.07Ba 93.51 ± 0.10Ca 93.22 ± 0.12Ca 92.64 ± 0.08Da
  1. Control: oil without antioxidant; (OE_Tamb): oil added with leaves extract dried at room temperature (16 °C); (OE_70, OE_100, and OE_120): oils added with extract of oven dried leaves at  70, 100 and 120 °C, respectively; (OE_MW): oil added with leaves extract dried in microwave; O_BHT: oil added with BHT. Each value is the mean of 3 independent trials ± S.D
  2. Mean values in the same row for each treatment followed by different lower-case superscript letters are significantly different (p < 0.05)
  3. Mean values in the same line for each storage time followed by different upper-case superscript letters are significantly different (p < 0.05)