Table 2.

Individual fatty acids profile, expressed in relative percentage, of the muffins incorporated with the different extracts during the 8 days of storage time.

		C14:0	C16:0	C16:1	C18:0	C18:1	C18:2	C18:3	C20:0	C20:1	C22:0	C24:0	SFA	MUFA	PUFA
Storage Time (ST)	0 Days	0.3 ± 0.2	10 ± 1	0.36 ± 0.09	5.0 ± 0.8	33 ± 4	50 ± 5	0.28 ± 0.06	0.4 ± 0.1	0.23 ± 0.04	0.9 ± 0.2	0.5 ± 0.3	17 ± 2	33 ± 4	50 ± 4
	4 Days	0.16 ± 0.02	9.2 ± 0.8	0.32 ± 0.05	4 ± 1	33 ± 5	51 ± 5	0.24 ± 0.04	0.31 ± 0.03	0.20 ± 0.02	0.7 ± 0.1	0.30 ± 0.08	15 ± 2	34 ± 6	51 ± 5
	8 Days	0.16 ± 0.04	10 ± 1	0.35 ± 0.08	5.2 ± 0.2	31 ± 1	51 ± 3	0.27 ± 0.03	0.33 ± 0.02	0.22 ± 0.01	0.70 ± 0.09	0.26 ± 0.05	16 ± 2	32 ± 1	52 ± 3
p-value (n = 3)	Tukey test	<0.001	0.001	0.001	<0.001	0.001	0.008	0.016	0.006	<0.001	<0.001	<0.001	<0.001	<0.001	0.063
Type of Preservative (TP)	Control	0.3 ± 0.2	10.3 ± 0.4	0.37 ± 0.01	5.3 ± 0.2	30.2 ± 0.4	51 ± 1	0.30 ± 0.02	0.32 ± 0.03	0.21 ± 0.01	0.7 ± 0.1	0.3 ± 0.1	17.3 ± 0.8	30.8 ± 0.3	51.9 ± 0.9
	Potassium sorbate 2	0.2 ± 0.2	8.8 ± 0.7	0.28 ± 0.03	5.2 ± 0.1	30.3 ± 0.4	53.0 ± 0.7	0.24 ± 0.01	0.4 ± 0.2	0.23 ± 0.04	0.9 ± 0.4	0.5 ± 0.5	16.0 ± 0.8	30.8 ± 0.4	53.2 ± 0.8
	Potassium sorbate 0.2	0.18 ± 0.04	11 ± 2	0.39 ± 0.09	5.3 ± 0.3	31 ± 1	50 ± 4	0.31 ± 0.05	0.33 ± 0.03	0.22 ± 0.01	0.82 ± 0.09	0.34 ± 0.08	17 ± 2	32 ± 2	50 ± 4
	Rosemary	0.17 ± 0.03	10.0 ± 0.5	0.38 ± 0.02	5.1 ± 0.1	30.0 ± 0.2	52.4 ± 0.4	0.27 ± 0.02	0.32 ± 0.03	0.22 ± 0.02	0.7 ± 0.1	0.34 ± 0.08	16.7 ± 0.5	30.6 ± 0.6	52.6 ± 0.4
	Rosemary Max	0.17 ± 0.02	10 ± 1	0.41 ± 0.07	4.7 ± 0.6	38 ± 6	44 ± 6	0.24 ± 0.03	0.31 ± 0.04	0.21 ± 0.03	0.74 ± 0.09	0.31 ± 0.05	17 ± 2	39 ± 6	45 ± 6
	Lemon balm	0.2 ± 0.2	9.5 ± 0.7	0.29 ± 0.01	5.4 ± 0.3	29.8 ± 0.5	53 ± 1	0.29 ± 0.05	0.34 ± 0.04	0.24 ± 0.03	0.7 ± 0.1	0.28 ± 0.08	16 ± 1	30.4 ± 0.5	53 ± 1
	Lemon balm Max	0.16 ± 0.03	9 ± 1	0.35 ± 0.06	4 ± 1	37 ± 5	47 ± 5	0.24 ± 0.03	0.31 ± 0.04	0.21 ± 0.02	0.70 ± 0.08	0.29 ± 0.05	16 ± 3	37 ± 5	48 ± 5
	Oregano	0.15 ± 0.04	8.6 ± 0.6	0.23 ± 0.06	4.9 ± 0.1	30.3 ± 0.5	53.8 ± 0.5	0.26 ± 0.06	0.34 ± 0.02	0.21 ± 0.02	0.84 ± 0.08	0.35 ± 0.06	15.3 ± 0.8	30.7 ± 0.4	54.0 ± 0.5
	Oregano Max	0.16 ± 0.04	10 ± 2	0.37 ± 0.08	4 ± 1	35 ± 2	49 ± 2	0.25 ± 0.05	0.31 ± 0.05	0.21 ± 0.03	0.70 ± 0.09	0.30 ± 0.06	15 ± 3	35 ± 2	50 ± 2
p-value (n = 9)	Tukey test	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	0.028	0.004	<0.001	<0.001	0.002	<0.001	<0.001
ST×TP (n = 27)	p-value	<0.001	<0.001	<0.001	0.010	<0.001	<0.001	0.005	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

The SD were calculated from results obtained in different conditions, and thus should not be considered as precision measurement but rather an interval of values. SFA—saturated fatty acids; MUFA—monounsaturated fatty acids; PUFA—polyunsaturated fatty acids.