. 2019 Jan 1;56(1):483–490. doi: 10.1007/s13197-018-3510-6

Table 1.

Numerical values for parameters in lipid oxidation and total phenolics consumption models. Values are means ± standard deviation (n = 3)

		Logistic equation parameters for lipid oxidation					Kinetic model parameters for total phenolics consumption
Temperature (°C)	Sample	Onset of lipid oxidation time (d)	c^a_max	Time for c_max (d)	k^b (d⁻¹)	r^2,c	M^d₀ (mg/100 g)	M^e_max (mg/100 g)	M^f_min (mg/100 g)	Time for M_min (d)	k (d⁻¹)	r²
4	Plain almond paste	11	0.64 ± 0.01	21	0.34	0.99	95.9 ± 1.68	95.9 ± 1.68	69.8 ± 0.81	15	0.018	0.95
4	Almond paste with black carrot	13	0.36 ± 0.01	21	0.60	0.95	187.3 ± 2.17	191.8 ± 1.48	181.5 ± 0.54	15	0.004	0.99
20	Plain almond paste	9	1.35 ± 0.01	26	0.24	0.98	95.9 ± 1.68	95.9 ± 1.68	59.0 ± 0.89	21	0.021	0.96
20	Almond paste with black carrot	11	0.59 ± 0.01	24	0.48	0.98	187.3 ± 2.17	252.8 ± 4.38	172.4 ± 2.79	17	0.025	0.93
30	Plain almond paste	9	3.50 ± 0.01	24	0.34	0.96	95.9 ± 1.68	98.6 ± 2.23	51.5 ± 1.89	21	0.032	0.98
30	Almond paste with black carrot	11	1.58 ± 0.06	24	0.36	0.97	187.3 ± 2.17	270.5 ± 6.32	170.5 ± 2.85	21	0.026	0.97
60	Plain almond paste	6	4.03 ± 0.06	21	0.38	0.98	95.9 ± 1.68	106.9 ± 1.68	48.6 ± 0.54	21	0.034	0.96
60	Almond paste with black carrot	9	2.00 ± 0.01	24	0.27	0.94	187.3 ± 2.17	272.4 ± 0.66	168.3 ± 0.43	17	0.026	0.95

^aThe maximum attainable concentration of the total oxidation products at the end of the lipid oxidation process

^bThe reaction rate constant

^cRegression coefficient

^dThe initial concentration of total phenolics

^eThe maximum attainable concentration of total phenolics

^fThe minimum attainable concentration of total phenolics