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. 2019 Jun 30;8(7):236. doi: 10.3390/foods8070236

Table 1.

Oxidation induction time (OIT) values and reaction rate constants (kOIT = 1/OIT) at five different temperatures T for avocado oil.

T (°C) OIT (h) * kOIT (×10−3 h−1)
100 15.02 ± 2.03 a 66.6
110 7.06 ± 3.15 b 141.6
120 2.96 ± 0.25 c 337.8
130 1.44 ± 0.03 d 694.4
140 0.68 ± 0.15 e 1470.6

* Values printed in one column, with the different letters (a–e) in superscript are statistically different at the p < 0.05 level, 95% confidence limit, according to Duncan’s Multiple Range Test. OIT, oxidation induction time.