Table 2.

Change in acid value (AV, Oleic Acid %) and peroxide value (PV, meq g O₂/kg oil during frying process in oil samples

Frying day	AV			PV
	RLSO	ROSO	ROO	RLSO	ROSO	ROO
Day 0	0.41c,y ± 0.01	0.27f,z ± 0.04	0.63f,x ± 0.04	03.28f,y ± 0.01	03.28f,z ± 0.01	03.28f,x ± 0.01
Day 1 (7 h)	0.34d,y ± 0.02	0.33e,y ± 0.05	0.95e,x ± 0.03	36.71e,x ± 0.47	36.71b,y ± 0.47	36.71e,z ± 0.47
Day 2 (14 h)	0.40c,y ± 0.03	0.37d,z ± 0.09	1.13d,x ± 0.03	41.99c,x ± 0.73	41.99a,y ± 0.73	41.99c,z ± 0.73
Day 3 (21 h)	0.40c,y ± 0.08	0.48c,z ± 0.07	1.35c,x ± 0.07	43.64b,x ± 0.69	43.64c,z ± 0.69	43.64a,y ± 0.69
Day 4 (28 h)	0.49b,y ± 0.08	0.58b,z ± 0.02	1.38b,x ± 0.02	45.51a,x ± 0.75	45.51d,z ± 0.75	45.51b,y ± 0.75
Day 5 (35 h)	0.59a,z ± 0.07	0.67a,y ± 0.07	1.40a,x ± 0.11	37.14d,x ± 0.61	37.14e,z ± 0.61	37.14d,y ± 0.61

^*a–f, Values are means ± SD; means with in a column with different superscript letters differ significantly (P < 0.05)

^*x–z, Values are means ± SD; means with in a line with different superscript letters differ significantly (P < 0.05)