Table 2.

Distribution of polar components in TPC of camellia seed oil (CSO) during heating

Heating time (h)	Relative content (%)*
	TGO	TGD	ox-TGM	DAG	FFA
0	5.22±0.24f	17.62±0.51f	20.35±0.33d	46.58±1.04a	3.47±0.35a
2	8.64±0.33e	22.03±0.59e	24.45±0.36c	36.42±0.91b	2.83±0.26b
4	11.81±0.35d	25.63±0.69d	27.98±0.49b	28.61±0.81c	2.26±0.25c
6	15.77±0.26c	31.21±0.58c	33.41±0.51a	15.58±0.77d	1.68±0.22d
8	18.22±0.29b	32.71±0.64b	33.65±0.48a	12.46±0.67e	1.13±0.19e
10	20.93±0.27a	34.11±0.57a	33.89±0.44a	9.07±0.52f	0.62±0.12f

TPC: total polar compounds; TGO: oxidized triacylglycerol oligomers; TGD: oxidized triacylglycerol dimmers; ox-TGM: oxidized triacylglycerol monomers; DAG: diacylglycerols; FFA: free fatty acids.

^*All data are relative contents in TPC (w/w), and are expressed as mean±standard deviation of triplicate determinations; values in the same column bearing different letters are significantly different (P<0.05)