Table 5.
Effect of molecular distillation on acid value, peroxide value and anisidine value of WGO.
| Temperature | 110 °C | 130 °C | 150 °C | 170 °C | 190 °C | 210 °C |
|---|---|---|---|---|---|---|
| Acid value (mg KOH/g) | 4.35 ± 0.21 e | 2.37 ± 0.11 d | 2.01 ± 0.07 c | 1.46 ± 0.14 b | 1.42 ± 0.06 a,b | 1.18 ± 0.07 a |
| Peroxide value (mmol/kg) | 2.25 ± 0.09 a | 1.38 ± 0.12 b | 1.25 ± 0.12 b | 1.29 ± 0.05 b | 1.16 ± 0.17 b | 1.26 ± 0.06 b |
| p-anisidine | 2.44 ± 0.14 c | 2.06 ± 0.04 a,b | 1.89 ± 0.12 a | 2.27 ± 0.13 b,c | 2.18 ± 0.16 a,b,c | 2.15 ± 0.11 a,b |
Each value is expressed as mean ± standard deviation (n = 3). a–e Means with different letters within a row are significantly different (p < 0.05) by Bonferroni t-test.