Table 3.

Changes in p-anisidine value (p-AV) of RBD palm olein oil during frying (n = 2)

Characteristic	Frying cycles	Treatments
		Control	TBHQ	TRLG 101 at 400 ppm on top	TRLG 101 at 750 ppm on top
p-anisidine value	Initial at 60 °C	7.05 ± 1.03aA	8.62 ± 0.50aA	7.74 ± 0.27aA	7.68 ± 0.21aA
	Initial at 180 °C	12.54 ± 0.57aB	14.21 ± 1.69aB	12.13 ± 0.86aB	12.53 ± 0.09aB
	20	40.24 ± 0.07dC	32.52 ± 0.26cC	26.70 ± 0.19bC	22.58 ± 0.00aC
	40	69.41 ± 0.19dD	54.33 ± 0.18cD	47.67 ± 0.30bD	42.49 ± 0.26aD
	60	87.93 ± 0.07dE	74.34 ± 0.24cE	59.61 ± 0.64bE	57.11 ± 0.35aE
	80	99.25 ± 0.81dF	90.54 ± 0.29cF	70.29 ± 0.59bF	68.04 ± 0.14aF
	100	115.96 ± 0.43dG	100.38 ± 0.15cG	79.76 ± 1.09bG	76.18 ± 0.14aG
	120	149.54 ± 0.48dH	110.29 ± 0.05cH	89.65 ± 1.02bH	79.34 ± 0.63aH

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

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