Figure 3.
Influence of different antioxidants on the oxidative stability of margarine determined by the peroxide value (a) and oxidation induction time (b). All margarine samples were produced using E1 in the commonly applied concentration. The influence of DL-α-tocopheryl acetate in commonly applied concentration, 20% lower concentration and 20% higher concentration was analyzed in samples M7–M9, respectively. The influence of rosemary extract in commonly applied concentration, 20% lower concentration and 20% higher concentration was analyzed in samples M10–M12, respectively and the influence of green tea extract in commonly applied concentration, 20% lower concentration and 20% higher concentration was analyzed in samples M13–M15, respectively. Data are depicted as mean + SD (n = 4). Statistically significant differences between the margarine samples are indicated with different lower-case letters (one-way ANOVA, Holm–Sidak, p < 0.05). The asterisks show a significant difference to the control. M1 was used as control (dashed line, 1.64 meq O2/kg oil (a), 7.86 h (b)).