Table 2.
Effect of Chlorella on antioxidant indices of virgin olive oil
| Sample | Induction period (IP; day) | Protection factor (PF) | Antioxidant activity (AA) | Improved oxidative stability (IOS; %) |
|---|---|---|---|---|
| Without citric acid | ||||
| Control | 6.50 ± 0.22c1 | 1.00 ± 0.00c | – | – |
| Chlorella | 25.72 ± 1.10a | 3.96 ± 0.17a | 2.95 ± 0.17b | 295.69 ± 16.87a |
| β-Carotene | 18.13 ± 1.71b | 2.82 ± 0.30b | 178.87 ± 26.33a | 178.87 ± 26.33b |
| α-Tocopherol | 16.87 ± 0.55b | 2.59 ± 1.11b | 159.59 ± 8.53a | 159.59 ± 8.53b |
| With citric acid | ||||
| Control | 16.15 ± 0.97b | 1.00 ± 0.00c | – | – |
| Chlorella | 26.24 ± 0.55a | 1.63 ± 0.03a | 0.63 ± 0.03a | 62.50 ± 3.40a |
| β-Carotene | 18.20 ± 1.90b | 1.13 ± 0.11b | 6.33 ± 5.91a | 12.49 ± 11.55b |
| α-Tocopherol | 17.51 ± 0.07b | 1.08 ± 0.01bc | 4.20 ± 0.22a | 8.40 ± 0.45b |
In each column and for each part (i.e., with or without citric acid), means with different letters are significantly different (p < 0.05)
1Mean ± SD (n = 3)