Table 4.
Parameters of the different methods to calculate the antioxidant activity.
| Sample | IT [days] 1 | OIT [min] 2 | PV10 [meq hydroperoxide/kg oil] 3 | PV Slope [meq Hydroperoxide/kg oil·days] | TBARs15 [mg MDA/kg oil] 4 | TBARs Slope [mg MDA/kg oil·days] |
|---|---|---|---|---|---|---|
| Control | 5.00 | 28.51 | - | 66.08 | 42.09 ± 1.92 a | 3.64 |
| Avocado 0.25% | 8.31 | 41.55 | 110.03 ± 13.28 a | 67.52 | 11.47 ± 1.60 b | 1.27 |
| Avocado 0.5% | 11.65 | 43.22 | 26.74 ± 3.50 b | 54.21 | 6.69 ± 1.04 b | 0.86 |
| Avocado 0.75% | 18.85 | 52.54 | 7.73 ± 0.98 c | 58.02 | 1.79 ± 0.38 c | 0.19 |
| BHA 0.01% | 19.17 | 4.54 | 15.37 ± 2.28 d | 51.00 | 2.76 ± 0.08 d | 0.26 |
| BHA 0.05% | - | 127.79 | 5.23 ± 0.19 e | - | 0.99 ± 0.00 e | 0.06 |
1 Data from PV graphics; 2 Data from differential scanning calorimetry (DSC) graphics; 3 Hydroperoxide value at 10 days of experiment; 4 Thiobarbituric acid reactive compounds (TBARs) value at 15 days of experiment. a,b,c,d,e Means within each column with different superscripts are significantly different (p < 0.05). IT: induction time; OIT: oxidation induction time.