Table 3.

Antioxidant effect of added purified oryzanol during heating at 120 °C (Thermal stability) in sunflower oil as measured by peroxide value

The level of antioxidants in oil			Peroxide value
Oz (%)	α-T (%)	TBHQ (%)	Incubation period (h) at 120 °C		Time required to reach a PV of 50
			0 h	24 h
0.000	0.0	0.00	2.00 ± 0.01a	187 ± 0.02a	7 h
0.001	0.0	0.00	2.00 ± 0.02a	160 ± 0.08b
0.005	0.0	0.00	2.00 ± 0.01a	160 ± 0.10b
0.010	0.0	0.00	2.00 ± 0.01a	154 ± 0.02c
0.100	0.0	0.00	2.00 ± 0.01a	150 ± 0.00d
0.500	0.0	0.00	2.00 ± 0.01a	147 ± 0.08e
1.000	0.0	0.00	2.00 ± 0.01a	114 ± 0.10f	10 h
0.010	0.1	0.00	2.00 ± 0.01a	106 ± 0.10g
0.050	0.1	0.00	2.00 ± 0.03a	130 ± 0.08f
0.100	0.1	0.00	2.00 ± 0.04a	117 ± 0.20h
0.500	0.1	0.00	2.00 ± 0.01a	102 ± 0.24i
1.000	0.1	0.00	2.00 ± 0.01a	91 ± 0.08j	14 h
0.000	0.1	0.00	2.00 ± 0.01a	135 ± 0.28k
0.000	0.0	0.02	2.00 ± 0.01a	100 ± 0.02l	16 h

The values in the columns with different superscripts are significantly different at P < 0.05