. 2020 Sep 1;9(9):1207. doi: 10.3390/foods9091207

Table 3.

Correlations between kernel oxidative stability index (kernel OSI), quality and oxidative parameters of the walnut kernels and extracted oils.

	Operational Parameters	Moisture	Fat	PV	K₂₃₂	K₂₆₈	Hexanal	Oil OSI	Rancidity
Kernel OSI	110 °C and 20 L h⁻¹	0.108	−0.535 *	−0.802 **	−0.71 **	−0.781 **	−0.730 **	0.813 **	−0.730 **
	110 °C and 25 L h⁻¹	0.364	−0.487 *	−0.813 **	−0.562 **	−0.710 **	−0.873 **	0.741 **	−0.799 **
	120 °C and 20 L h⁻¹	−0.167	−0.486 *	−0.444 **	−0.564 **	−0.617 **	−0.374 **	0.317 *	−0.298
	120 °C and 25 L h⁻¹	0.220	−0.609 *	−0.643 **	−0.523 **	−0.618 **	−0.556 **	0.605 **	−0.658 *

(*) means significant with p < 0.05; (**) means significant with p < 0.001.