. 2021 Nov 9;10(11):2734. doi: 10.3390/foods10112734

Table 6.

Oxidation induction time (OIT) of sunflower oil with different share of added Russian (RF) and Serbian (SRB) essential oils.

Percentage of Added EO (% w/w)	OIT (min)
Percentage of Added EO (% w/w)	SRB	RF
0	18 ± 1
0.1	19.4 ± 0.8 ^AB,a	20 ± 1 ^A,a
0.5	20.7 ± 0.8 ^AB,a,*	20.2 ± 0.2 ^A,a
1	21 ± 1 ^A,a,*	18.5 ± 0.4 ^A,b
5	18.3 ± 0.6 ^BC,a	10.8 ± 0.8 ^B,b,*
10	16.3 ± 0.8 ^C,a	5 ± 1 ^C,b,*

Values are presented as mean ± standard deviation (n = 3), different uppercase superscript within the same column indicate a significant difference of means, different lowercase superscript within the same row indicate a significant difference of means, and asterisk (*) indicate a significant difference of means between all samples and sunflower oil without essential oil according to Tukey’s honest significant difference (HSD) test (p < 0.05).