. 2021 Jan 27;10(2):257. doi: 10.3390/foods10020257

Table 1.

Values of oxidative rancidity indexes (PV, p-AV, and TOTOX) of different vegetable oils across 80 frying cycles.

		Type of Oils
Parameters	Frying Cycles	PO	SFO	SBO	RPO
PV (meq O₂/kg)	0th	2.10 ± 0.04 ^Bb	3.74 ± 0.22 ^Da	4.43 ± 0.04 ^Ca	1.45 ± 0.15 ^Bb
	16th	7.13 ± 0.09 ^Ab	16.4 ± 0.14 ^Aa	6.70 ± 0.61 ^ABb	8.39 ± 0.56 ^Ab
	32nd	7.39 ± 1.15 ^Aa	8.87 ± 0.68 ^Ba	7.16 ± 0.21 ^Aa	8.14 ± 0.33 ^Aa
	48th	10.2 ± 0.61 ^Aa	5.83 ± 0.04 ^Cb	5.58 ± 0.06 ^BCb	7.45 ± 0.57 ^Ab
	64th	7.49 ± 0.15 ^Aa	5.79 ± 0.09 ^Cb	6.15 ± 0.17 ^ABb	7.48 ± 0.16 ^Aa
	80th	7.99 ± 0.55 ^Aa	5.51 ± 0.25 ^CDb	5.60 ± 0.05 ^BCb	7.76 ± 0.11 ^Aa
p-AV (unit)	0th	2.02 ± 0.05^{E c}	6.72 ± 0.23 ^Da	4.45 ± 0.28 ^Eb	5.41 ± 0.33 ^Dab
	16th	58.2 ± 0.47 ^Ab	63.1 ± 1.63 ^Aab	64.1 ± 0.61 ^Aa	41.4 ± 0.21 ^Cc
	32nd	59.8 ± 0.32 ^Aa	61.2 ± 1.23 ^Aba	58.8 ± 0.78 ^Ba	56.2 ± 1.24 ^Aa
	48th	49.3 ± 0.12 ^Bc	60.2 ± 0.91 ^Aba	53.2 ± 0.57 ^Cb	51.2 ± 0.27 ^Bbc
	64th	46.6 ± 0.61 ^Cb	55.7 ± 1.12 ^BCa	49.9 ± 0.83 ^Db	49.0 ± 0.93 ^Bb
	80th	44.6 ± 0.28 ^Dc	51.8 ± 0.23 ^Ca	47.9 ± 0.37 ^Da	44.5 ± 0.17 ^Cc
TOTOX (unit)	0th	6.26 ± 0.04 ^Cb	14.2 ± 0.66 ^Ea	13.3 ± 0.35 ^Ca	8.31 ± 0.63 ^Eb
	16th	72.4 ± 0.64 ^Ab	95.8 ± 1.92 ^Aa	77.4 ± 1.81 ^Ab	58.2 ± 0.93 ^Dc
	32nd	71.3 ± 0.44 ^Ab	82.6 ± 1.83 ^Ba	73.17 ± 1.21 ^Ab	72.5 ± 0.58 ^Ab
	48th	69.8 ± 1.09 ^Aab	71.9 ± 0.97 ^Ba	64.3 ± 0.45 ^Bb	65.6 ± 1.41 ^Bb
	64th	61.5 ± 0.31 ^Bb	67.3 ± 0.93 ^CDa	61.9 ± 1.18 ^Bab	63.9 ± 1.26 ^BCab
	80th	60.5 ± 1.37 ^Ba	62.8 ± 0.28 ^Da	59.26 ± 0.47 ^Ba	60.1 ± 0.05 ^CDa

PO, palm olein; SFO, sunflower oil; SBO, soya bean oil; RPO, red palm olein. Mean value ± standard error (n = 2). ^A–E Values within the same column with different uppercase letters are significantly different (p ≤ 0.05) for each parameter. ^a–c Values within the same row with different lowercase letters are significantly different (p ≤ 0.05) for each parameter.