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

Table 4.

Changes in average Chroma values 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
Chroma of oil	Initial at 60 °C	27.78 ± 0.48^bA	26.76 ± 0.36^aA	28.94 ± 0.23^cA	29.45 ± 0.01^cA
	Initial at 180 °C	29.41 ± 1.62^aAB	30.28 ± 0.19^aB	29.53 ± 0.16^aAB	32.79 ± 0.10^bB
	20	32.66 ± 0.60^bB	34.48 ± 0.04^cC	29.83 ± 0.28^aB	35.86 ± 0.05^dC
	40	37.40 ± 0.06^aC	36.91 ± 0.27^aD	42.33 ± 0.45^bC	47.93 ± 0.37^cD
	60	39.03 ± 0.65^aC	38.63 ± 0.57^aE	46.68 ± 0.48^bD	48.55 ± 0.72^cD
	80	53.48 ± 0.49^dD	44.71 ± 0.16^aF	48.42 ± 0.02^bE	52.04 ± 0.30^cE
	100	64.31 ± 0.23^dE	45.40 ± 1.13^aF	53.95 ± 0.34^bF	58.82 ± 1.54^cF
	120	75.37 ± 4.13^cF	53.16 ± 1.31^aG	62.33 ± 0.39^bG	65.18 ± 1.06^bG

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

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