. 2019 Oct 24;8(11):527. doi: 10.3390/foods8110527

Table 1.

Initial oil quality of canola oils from the 2016/2017 and 2017/2018 production seasons.

Oil type	RCanO-I		RCanO-II		RCanO-III		RCanO-IV
Season	2016/2017	2017/2018	2016/2017	2017/2018	2016/2017	2017/2018	2016/2017	2017/2018
Free fatty acids (FFA) %	0.05 ± 0.004	0.04 ± 0.002	0.06 ± 0.001	0.06 ± 0.001	0.05 ± 0.000	0.06 ± 0.001	0.05 ± 0.002	0.04 ± 0.000
Peroxide vale (PV) (mEq O₂/kg Oil)	0.39 ± 0.001 ^a,k	0.53 ± 0.03 ^b,l	0.79 ± 0.004 ^b,k	0.80 ± 0.05 ^c,k	0.42 ± 0.03 ^a,l	0.35 ± 0.001 ^a,k	0.58 ± 0.02 ^a,k	0.54 ± 0.04 ^a,k
p-Anisidine Value	1.18 ± 0.02 ^a,l	0.84 ± 0.04 ^a,k	1.29 ± 0.04 ^ab,k	1.15 ± 0.04 ^b,k	1.85 ± 0.01 ^c,l	1.27 ± 0.06 ^b,k	1.55 ± 0.15 ^b,l	0.91 ± 0.11 ^a,k
Tocopherols (mg/kg)	626 ± 1.80 ^b,k	652 ± 9.69 ^c,k	616 ± 4.88 ^c,l	742 ± 6.61 ^a,k	610 ± 1.22 ^c,l	640 ± 4.98 ^c,k	682 ± 4.99 ^a,k	685 ± 8.99 ^b,k

Different letters show means that are statistically significant from each other (p < 0.05), ^abc compare different oil types within same production season, and ^kl compares same oil type for the two seasons.