Table 3.
Experimental results for the oxidative stability and antioxidant capacity of ROO enriched with OL extract, ROPO enriched with EOP extract, and commercial oils.
| Sample | OSI, h | FRAP, mg Trolox eq/kg oil | DPPH, mg Trolox eq/kg oil |
|---|---|---|---|
| ROO | 38.84 ± 0.09 a | 79.47 ± 5.41 a | 3.21 ± 1.68 a |
| ROO-0.5 | 45.83 ± 0.01 b | 162.34 ± 8.99 b | 79.24 ± 5.22 b |
| ROO-1.0 | 58.01 ± 0.11 c | 317.51 ± 7.42 c | 173.44 ± 5.64 c |
| ROO-2.0 | 70.10 ± 0.85 d | 605.05 ± 5.05 d | 390.93 ± 6.14 d |
| CROO | 46.81 ± 0.64 b | 176.11 ± 3.04 b | 88.72 ± 4.37 b |
| ROPO | 38.20 ± 0.05 a | 71.21 ± 2.87 a | 2.80 ± 1.23 a |
| ROPO-0.5 | 42.01 ± 0.03 a,e | 165.84 ± 1.93 b | 15.63 ± 2.03 a |
| ROPO-1.0 | 42.83 ± 0.49 e | 226.51 ± 18.29 e | 48.81 ± 1.85 e |
| ROPO-2.0 | 44.08 ± 0.23 b,e | 327.41 ± 13.32 c | 172.25 ± 8.23 c |
| CROPO | 38.86 ± 0.86 a,e | 77.96 ± 3.64 a | 4.23 ± 1.89 a |
| EVOO-A | 84.56 ± 1.58 f | 705.19 ± 14.76 f | 368.94 ± 7.81 f |
| EVOO-B | 77.75 ± 0.81 g | 649.18 ± 15.06 g | 337.75 ± 6.58 g |
All values are expressed as mean ± standard deviation. In each column, different letters (superscripts) indicate significant differences between the data (p < 0.05). ROO: refined olive oil; ROO-0.5: ROO enriched with 0.5% (v/v) phenolic extract; ROO-1.0: ROO enriched with 1% of phenolic extract; ROO-2.0: ROO enriched with 2% of phenolic extract; CROO: commercial ROO; ROPO: refined olive pomace oil; ROPO-0.5: ROPO enriched with 0.5% of phenolic extract; ROPO-1.0: ROPO enriched with 1% of phenolic extract; ROPO-2.0: ROPO enriched with 2% of phenolic extract; CROPO: commercial ROPO; EVOO: extra virgin olive oil, A and B.