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. 2017 Sep 26;54(12):4035–4041. doi: 10.1007/s13197-017-2869-0

Table 1.

Changes in oxidative stability index (OSI) of RBD palm olein oil during frying (n = 2)

Characteristic	Frying cycles	Treatments
Characteristic	Frying cycles	Control	TBHQ	TRLG 101 at 400 ppm on top	TRLG 101 at 750 ppm on top
OSI at 120 °C	Initial at 60 °C	9.81 ± 0.01^aD	16.33 ± 0.02^bD	20.44 ± 0.45^cD	22.91 ± 0.01^dD
	Initial at 180 °C	9.19 ± 0.03^aC	16.19 ± 0.01^bC	16.80 ± 0.10^cC	22.11 ± 0.30^dC
	20	5.17 ± 0.03^aB	6.30 ± 0.07^bB	13.03 ± 0.01^cB	18.11 ± 0.18 ^dB
	40	2.73 ± 0.05^aA	5.26 ± 0.04^bA	8.53 ± 0.03^cA	14.09 ± 0.09^dA
OSI at 100 °C	60	6.72 ± 0.04^aD	14.60 ± 0.11^bD	34.16 ± 0.01^cD	37.14 ± 0.04^dD
	80	3.90 ± 0.05^aC	8.90 ± 0.11^bC	25.78 ± 0.15^cC	29.80 ± 0.49^dC
	100	2.31 ± 0.04^aB	6.08 ± 0.06^bB	19.24 ± 0.04^cB	23.75 ± 0.06 ^dB
	120	1.92 ± 0.04^aA	4.77 ± 0.04^bA	11.35 ± 0.06^cA	17.18 ± 0.08^dA

^a–d Means within a row (between treatments) with different letters are significantly different (p < 0.05)

^A–D Means within a column (between frying cycles) with different letters are significantly different (p < 0.05)