. 2021 Apr 26;10(5):944. doi: 10.3390/foods10050944

Table 4.

DSC and TGA parameters (mean value (n= 3) ± SD) obtained for sunflower seeds during the oxidative stability study at 100 °C and storage time at room temperature. Different superscripts for each sample within the same column and treatment indicate statistically significant different values (p < 0.05). nd: non detected.

Sample	Storage Treatment	Oxidation Time	T_c (°C)	ΔH_c (J g⁻¹)	T_m (°C)	ΔH_m (J g⁻¹)	T_max (°C)	Weight Loss (%) *
Roasted sunflower seed	100 °C	0 days	−47 ± 8	17 ± 1	−10 ± 2	27 ± 2	414 ± 1 ^a	60 ± 3 ^a
		3 days	nd	nd	nd	nd	407 ± 1 ^b	52 ± 3 ^b
		5 days	nd	nd	nd	nd	404 ± 1 ^c	50 ± 4 ^b
		10 days	nd	nd	nd	nd	403 ± 1 ^c	50 ± 3 ^b
	Room temperature	0 days	−47 ± 8 ^a	17 ± 1 ^a	−10 ± 2 ^a	27 ± 2 ^a	414 ± 1 ^a	60 ± 3 ^a
		4 months	−59 ± 1 ^b	9 ± 1 ^b	−12 ± 1 ^a	23 ± 1 ^b	412 ± 1 ^a	56 ± 1 ^a
		11 months	nd	nd	nd	nd	413 ± 1 ^a	52 ± 3 ^a
Fried sunflower seed	100 °C	0 days	nd	nd	−28 ± 1	34 ± 4	416 ± 1 ^a	53 ± 3 ^a
		3 days	nd	nd	nd	nd	404 ± 2 ^b	53 ± 1 ^a
		5 days	nd	nd	nd	nd	407 ± 1 ^b	53 ± 4 ^a
		10 days	nd	nd	nd	nd	407 ± 1 ^b	53 ± 3 ^a
	Room temperature	0 days	−47 ± 8	17 ± 1	−10 ± 2 ^a	27 ± 2 ^b	414 ± 1 ^a	60 ± 3 ^a
		4 months	nd	nd	−30 ± 1 ^b	33 ± 1 ^a	413 ± 2 ^a	52 ± 1 ^a
		11 months	nd	nd	−30 ± 2 ^b	19 ± 2 ^c	414 ± 1 ^a	55 ± 2 ^a

* Corresponding to the main degradation step.