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

Table 2.

Changes in peroxide value (PV) 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
Peroxide value (meq oxygen/Kg)	Initial at 60 °C	3.14 ± 0.05^abC	3.04 ± 0.17^abAB	3.34 ± 0.20^bC	2.79 ± 0.02^aA
	Initial at 180 °C	3.69 ± 0.15^bD	2.94 ± 0.07^aAB	3.70 ± 0.01^bD	2.83 ± 0.08^aAB
	20	2.32 ± 0.18^aB	4.00 ± 0.24^bCD	2.11 ± 0.11^aA	3.60 ± 0.07^bD
	40	1.58 ± 0.14^aA	2.66 ± 0.04^cA	2.05 ± 0.12^bA	3.04 ± 0.11^dBC
	60	2.33 ± 0.04^bB	3.33 ± 0.07^dABC	2.20 ± 0.00^aAB	3.15 ± 0.01^cC
	80	2.48 ± 0.12^aB	3.76 ± 0.02^cBCD	2.37 ± 0.05^aAB	3.26 ± 0.20^bC
	100	2.96 ± 0.22^abC	4.06 ± 1.03^bCD	2.54 ± 0.27^aB	3.98 ± 0.09^abE
	120	5.11 ± 0.03^dE	4.62 ± 0.06^cD	2.19 ± 0.19^aA	3.74 ± 0.04^bD

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

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