. 2020 Jun 4;9(6):739. doi: 10.3390/foods9060739

Table 2.

Effects of different antioxidants (200 ppm) on the FFA content, specific extinction value and acylglycerol composition in the fats portion extracted from cake baked at 160 °C for 20 min with different shortenings.

Sample	Antioxidant	FFA, %	K₂₆₈, CT	K₂₃₂, CD	FFA/DAG	MAG/DAG	1,3/1,2-DAG	G-Value	Total Chlorine, %
Palm Olein	BHA	0.39 ± 0.14 ^b	0.757 ± 0.072 ^a	4.393 ± 0.505 ^b	0.202 ± 0.006 ^b	0.018 ± 0.002 ^a	2.599 ± 0.017 ^a	2.000 ± 0.004 ^b	0.182 ± 0.010 ^a
	Rosemary	0.27 ± 0.05 ^ab	0.753 ± 0.111 ^a	4.149 ± 0.497 ^b	0.172 ± 0.005 ^c	0.018 ± 0.004 ^a	2.583 ± 0.053 ^a	2.120 ± 0.010 ^a	0.181 ± 0.005 ^a
	Tocopherol	0.49 ± 0.03 ^a	0.832 ± 0.067 ^a	5.076 ± 0.339 ^a	0.236 ± 0.010 ^a	0.017 ± 0.003 ^a	2.499 ± 0.028 ^b	2.133 ± 0.032 ^a	0.203 ± 0.007 ^a
Soft Stearin	BHA	0.32 ± 0.04 ^a	0.617 ± 0.012 ^b	3.317 ± 0.067 ^b	0.224 ± 0.009 ^b	0.018 ± 0.002 ^b	2.558 ± 0.052 ^a	2.329 ± 0.022 ^a	0.176 ± 0.017 ^a
	Rosemary	0.24 ± 0.03 ^b	0.621 ± 0.001 ^b	3.298 ± 0.004 ^b	0.176 ± 0.016 ^c	0.018 ± 0.001 ^b	2.415 ± 0.078 ^b	1.980 ± 0.002 ^b	0.183 ± 0.001 ^a
	Tocopherol	0.31 ± 0.02 ^a	0.642 ± 0.018 ^a	3.845 ± 0.099 ^a	0.282 ± 0.018 ^a	0.024 ± 0.003 ^a	2.565 ± 0.067 ^a	1.999 ± 0.003 ^b	0.188 ± 0.004 ^a

Values are the mean of three determinations from two replicate experiments ± standard deviation (n = 6), except for the mean values of G-value and total chlorine %, which are the mean of two determinations from two replicate experiments ± standard deviation (n = 4). Mean values with different superscript letters in the same column are significantly different at p < 0.05.