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

Table 4.

Correlations between kernel oxidative stability (kernel OSI) and quality and oxidative parameters of the walnut kernels and extracted oils during 6 months of storage.

Operational Parameters	Storage (Months)	Moisture	Fat	PV	K₂₃₂	K₂₆₈	Hexanal	Oil OSI	Rancidity
110 °C and 20 L h⁻¹	0	−0.772 **	−0.378	−0.604 **	−0.372	−0.533 *	−0.355	0.643 *	−0.973 **
	4	0.855 *	0.094	−0.832 *	−0.896 **	−0.804 *	−0.921 *	0.698 *	−0.877 **
	6	0.054	0.089	−0.817 **	−0.017	−0.519 *	−0.828 **	0.784 **	−0.831 **
110 °C and 25 L h⁻¹	0	−0.484 **	−0.432 *	−0.719 **	−0.632 **	−0.604 **	−0.876 **	0.757 *	−0.764 *
	4	0.783 *	0.047	−0.703 *	−0.893 **	−0.625 *	−0.929 **	0.653 *	−0.918 **
	6	−0.457	−0.017	−0.874 **	−0.487	−0.759 **	−0.913 **	0.950 **	−0.921 **
120 °C and 20 L h⁻¹	0	−0.774	−0.726 **	−0.648 **	−0.688 **	−0.543 **	−0.553 **	0.369	−0.864 **
	4	−0.216	−0.417	−0.162	−0.351	−0.606 *	−0.280	0.366	−0.355
	6	0.023	0.043	−0.500	−0.291	−0.710 *	−0.542	0.528	−0.546
120 °C and 25 L h⁻¹	0	−0.351	−0.528 **	−0.713 **	−0.590 **	−0.365	−0.349	0.266	−0.930 **
	4	0.065	−0.371	0.524	0.052	−0.630	−0.678	0.656	−0.165
	6	0.861 **	−0.660 **	−0.345	0.108	−0.128	−0.189	0.136	−0.143

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