Table 2.
Characterization of the blends
| Oil | Parameters (immediately after blending) | |||
|---|---|---|---|---|
| AV (mg KOH/g oil) | % FFA (as oleic acid) | PV (milliequivalent O2/ kg oil) | Smoke Point (°C) | |
| FO | 0.46 ± 0.09 | 0.20 ± 0.01 | 0.40 ± 0.03 | 103 ± 1.41 |
| PO | 0.62 ± 0.11 | 0.26 ± 0.03 | 1.13 ± 0.11* | 212.5 ± 3.53$ |
| PO20 | 0.69 ± 0.07 | 0.26 ± 0.02 | 1.98 ± 0.28** | 203.5 ± 2.12$ |
| PO10 | 0.65 ± 0.06 | 0.26 ± 0.03 | 1.37 ± 0.23* | 203 ± 1.41$π |
| PO5 | 0.63 ± 0.03 | 0.26 ± 0.01 | 1.12 ± 0.13*# | 203.5 ± 2.12$ |
Acid Value (AV), % Free Fatty Acid (%FFA), Peroxide Value (PV) and Smoke Point(SP) of the blends were determined immediately after the blend preparation. One−way ANOVA and Tukey’s Multiple Comparison Test was applied to determine statistically significant differences among the oils and blends.
* and **p < 0.05 versus FO; #p < 0.05 versus PO20; $p < 0.01 versus FO; πp < 0.01 versus PO