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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)
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BMC Chemistry

ISSN: 2661-801X

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