. 2025 May 23;28:102580. doi: 10.1016/j.fochx.2025.102580

Table 3.

Oxidative and antioxidant properties of margarine during cold storage.

		No of Treatments	Days
		No of Treatments	0	30	60	90
Oxidative properties	PV* (meq/kg)	T1	0.929 ^aC ± 0.051	1.014^bC ± 0.119	1.785 ^bB ± 0.169	3.679 ^bA ± 0.186
		T2	0.929 ^aC ± 0.079	1.121^bB ± 0.138	1.244 ^cB ± 0.081	2.023 ^cA ± 0.066
		T3	0.927 ^aD ± 0.108	1.097^bC ± 0.115	1.269 ^cB ± 0.055	1.803^dA ± 0.090
		T4	0.928 ^aD ± 0.117	2.359^aC ± 0.144	3.768 ^aB ± 0.152	7.036 ^aA ± 0.123
	P-AV* (mMol Aldehyde/kg)	T1	1.341 ^aD ± 0.117	2.260^cC ± 0.004	4.317^bB ± 0.388	8.690 ^bA ± 0.426
		T2	1.330 ^aD ± 0.078	2.465 ^bC ± 0.267	3.0767^cB ± 0.199	4.880 ^cA ± 0.163
		T3	1.332^aD ± 0.138	2.215 ^dC ± 0.037	2.856 ^dB ± 0.118	4.094 ^dA ± 0.197
		T4	1.341^aD ± 0.136	4.133 ^aC ± 0.218	6.265 ^aB ± 0.225	11.143 ^aA ± 0.177
	AV* (mg NaOH/g oleic acid)	T1	0.475 ^aD ± 0.048	0.583 ^cC ± 0.010	1.675 ^bB ± 0.115	2.829 ^bA ± 0.131
		T2	0.494 ^aD ± 0.031	0.634 ^bC ± 0.011	1.283 ^cB ± 0.075	1.808 ^cA ± 0.068
		T3	0.473 ^aD ± 0.033	0.551 ^cdC ± 0.037	1.128 ^dB ± 0.023	1.334 ^dA ± 0058
		T4	0.493 ^aD ± 0.014	0.899^aC ± 0.083	2.766 ^aB ± 0.083	4.064 ^aA ± 0.053
Antioxidant activity	DPPH* (%)	T1	78.171 ^aA ± 0.154	69.026 ^cB ± 0.442	58.054 ^cC ± 0.614	51.056 ^cD ± 0.657
		T2	78.177 ^aB ± 0.112	66.349 ^bB ± 0.023	64.018 ^bC ± 0.318	59.476 ^bD ± 0.316
		T3	79.881 ^aA ± 0.718	71.862 ^aB ± 0.050	78.826 ^aC ± 0.173	64.497 ^aD ± 0.438
		T4	76.233 ^bA ± 0.181	58.002 ^dB ± 0.378	48.606 ^dC ± 0.362	40.786 ^dD ± 0.264

Mean ± SD, n = 3. Different small and large superscripts indicate statistically significant differences between the columns and rows, respectively (p ≤ 0.05). peroxide value (PV), p-anisidine value (p-AV), Acidity Value (AV) T1: Margarine containing 100 ppm optimized free GCSE₈, T2: Margarine containing 100 ppm optimized bio-hydrogels encapsulating GCSE₈, T3: Margarine containing 75 ppm synthetic antioxidant (TBHQ), and T4: Margarine without any additive (Control sample).