. 2019 Nov 18;57(4):1258–1268. doi: 10.1007/s13197-019-04158-x

Table 5.

Chemical, physical, oxidative stability characteristics, and total phenolic of flax, perilla and basil seed oils

	Flax seed oil	Perilla seed oil	Basil seed oil
RI	1.4719 ± 0.000^c	1.4760 ± 0.001^a	1.4737 ± 0.000^b
SV (mgKOH/g)	191 ± 3.0^a	182 ± ±0.57^b	195 ± 4.0^a
IN	193 ± 3.5^a	195 ± 1.8^a	195 ± 5.8^a
USM (%w/w)	1.26 ± 0.020^c	1.49 ± 0.080^b	2.03 ± 0.060^a
AV (mgKOH/g)	2.16 ± 0.23^b	2.12 ± 0.33^b	3.77 ± 0.10^a
Color
L*	62.0 ± 2.0^a	54.2 ± 0.68^b	55.7 ± 1.0^b
a*	7.73 ± 0.49^a	− 6.10 ± 0.26^c	− 4.77 ± 0.25^b
b*	73.8 ± 1.8^a	69.6 ± 2.9^a	64.3 ± 2.3^b
TPs (mg/kg)	19.5 ± 0.49^c	34.3 ± 0.58^b	66.8 ± 0.25^a
PV (meq of O₂/kg)	0.290 ± 0.10^b	0.350 ± 0.050^b	0.730 ± 0.14^a
AnV (unit)	0.740 ± 0.080^b	0.780 ± 0.16^b	1.24 ± 0.24^a
TV (unit)	1.32 ± 0.23^b	1.48 ± 0.19^b	2.69 ± 0.12^a
OSI (h)	1.28 ± ±0.16^a	1.42 ± 0.26^a	1.39 ± 0.15^a

Mean ± SD within a row with the same lowercase letters are not significantly different at p < 0.05; n = 3

RI refractive index, SV saponification value, IN iodine number, USM unsaponifiable matter, AV acid value, TP total phenolic, PV peroxide value, AnV P-anisidine value, TV totox value, OSI oxidative stability index