. 2011 Sep 8;51(3):503–510. doi: 10.1007/s13197-011-0519-5

Table 3.

Thermal stability and frying stability of cold pressed moringa seed oil (CPMSO) and commercial refined groundnut oil (RGNO)

Duration of thermal treatment (h)	Oil color (Lovibond units)	Free Fatty Acids (%)	Peroxide value (meqO₂ / Kg)	Viscosity (mPa.s)	Total polar materials (%)
0	30.0 ± 1.0 ^a (25.0Y & 1.0R)	3.5 ± 0.05 ^a	1.5 ± 0.05 ^a	43.8 ± 0.55 ^a	3.1 ± 0.14 ^a
6	50.0 ± 1.5 ^b (35.0Y & 3.0R)	3.4 ± 0.05 ^b	2.1 ± 0.05 ^b	107.3 ± 1.53 ^b	6.8 ± 0.19 ^b
12	65.0 ± 1.5 ^c (40.0Y & 5.0R)	3.0 ± 0.03 ^c	2.5 ± 0.05 ^c	115.0 ± 1.22 ^c	12.2 ± 0.37 ^c
18	75.0 ± 2.0 ^d (43.0Y & 6.4R)	2.7 ± 0.03 ^d	3.1 ± 0.05 ^d	197.0 ± 1.81 ^d	16.0 ± 0.39 ^d
24	79.0 ± 1.0 ^d (47.0Y & 6.4R)	2.4 ± 0.03 ^e	4.1 ± 0.03 ^e	234.7 ± 2.14 ^e	27.5 ± 0.56 ^e
30	80.0 ± 1.0 ^d (48.0Y & 6.4R)	2.3 ± 0.01 ^f	4.9 ± 0.05 ^f	241.4 ± 1.46 ^f	46.5 ± 0.58 ^f
36	80.0 ± 1.0 ^d (48.0Y & 6.4R)	2.2 ± 0.01 ^g	5.6 ± 0.14 ^g	337.5 ± 1.97 ^g	65.8 ± 0.97 ^g
CPMSO
Before frying	30.0 ± 1.0 ^a (20Y + 2R)	3.5 ± 0.01 ^a	1.00 ± 0.01 ^a	43.8 ± 2.56 ^a	3.1 ± 0.16^a
After frying	40.0 ± 1.5 ^b (25Y + 3R)	4.9 ± 0.01 ^b	10.2 ± 0.24 ^b	65.1 ± 3.07^b	90.8 ± 0.98 ^b
RGNO
Before frying	12.0 ± 0.5 ^c (7Y + 1R)	0.72 ± 0.01 ^c	1.5 ± 0.01 ^c	45.3 ± 2.06 ^c	1.1 ± 0.17 ^c
After frying	25 ± 1.0 ^d (15Y + 2R)	1.4 ± 0.02 ^d	21.9 ± 0.10 ^d	50.2 ± 2.04 ^d	95.2 ± 1.45 ^d

Values on the same column followed by different superscripts differ significantly at p ≤ 0.05

Samples were taken in triplicate and analysis carried out in duplicate making six determinations (n = 6) and mean ± standard deviation value reported