Table 3.
Effects of different concentrations of Chlorella on antioxidant indices of virgin olive oil
| Samples | Induction period (day) | Protection factor | Antioxidant power (%) | Antioxidant activity | Improved oxidative stability (%) |
|---|---|---|---|---|---|
| Control | 16.94 ± 0.12e* | 1.00 ± 0.00e | – | – | – |
| Chlorella (0.5%) | 20.33 ± 0.04d | 1.20 ± 0.00d | 16.66 ± 0.17d | 0.40 ± 0.00b | 19.99 ± 0.24d |
| Chlorella (1.0%) | 21.82 ± 0.04c | 1.29 ± 0.00c | 22.37 ± 0.14c | 0.29 ± 0.00b | 28.83 ± 0.24c |
| Chlorella (1.5%) | 22.55 ± 0.09b | 1.33 ± 0.01b | 24.89 ± 0.30b | 0.22 ± 0.00b | 33.14 ± 0.54b |
| β-Carotene | 16.34 ± 0.02f | 0.96 ± 0.01e | −3.70 ± 0.13e | −3.56 ± 0.12c | −3.56 ± 0.12e |
| BHT | 29.07 ± 0.49a | 1.72 ± 0.03a | 41.71 ± 0.99a | 71.59 ± 2.89a | 71.59 ± 2.89a |
* Mean ± SD (n = 3). Means with different letters in each column are significantly different (p < 0.05)