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. 2021 Jul 1;10(7):1066. doi: 10.3390/antiox10071066

Figure 1.

Figure 1

Peroxide index (PI) (A), anisidine value (AV) (B), saturated fatty acids (SFA; C16:0 + C18:0) (C), monounsaturated fatty acids (MUFA; C18:1n-9 + C18:1n-6) (D), polyunsaturated fatty acids (PUFA; EPA + DHA + DPA) (E), simple secoiridoids (F), hydroxytyrosol derivatives (G) and tyrosol derivatives (H) changes during storage in the oil mixture in presence/absence of the OLE. Values are represented as mean ± SEM. * p < 0.05 vs. AA:EVOO; ** p < 0.01 vs. AA:EVOO; *** p < 0.001 vs. AA:EVOO; # p < 0.05 vs. time 0; ## p < 0.01 vs. time 0; ### p < 0.001 vs. time 0. AA = algae oil; EVOO = extra virgin olive oil; OLE = olive leaves extract.