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. 2020 Aug 24;15(1):606–618. doi: 10.1515/biol-2020-0064

Figure 8.

Figure 8

PCA of antioxidant contents in olive oil before and after three cycles of heating at 180°C and 220°C. CR – control samples; 180R – refined oils heated at 180°C; 220R – refined oils heated at 220°C; 180V – virgin oils heated at 180°C; 220V – virgin oils heated at 220°C.