Table 3.
Colour parameters in the raw oils and after each stage of processing and storage. Values are means ± standard deviations of three replicates.
| L* | a* | b* | H° | C* | ΔE | ||
|---|---|---|---|---|---|---|---|
| Raw | Sunflower oil | 75.53 ± 2.38 ab | −3.85 ± 0.07 a | 4.05 ± 0.06 a | 133.50 ± 0.13 a | 5.59 ± 0.09 a | -- |
| Olive oil | 77.41 ± 1.83 b | −10.49 ± 0.32 d | 27.46 ± 1.87 b | 110.95 ± 0.73 b | 29.40 ± 1.86 b | -- | |
| Frying | Sunflower oil | 75.84 ± 3.03 ab | −4.72 ± 0.04 b | 7.17 ± 0.64 c | 123.46 ± 2.11 c | 8.59 ± 0.55 c | 4.47 ± 0.35 a |
| Olive oil | 73.08 ± 1.11 c | −9.61 ± 0.06 e | 27.78 ± 0.76 b | 109.08 ± 0.37 b | 29.40 ± 0.73 b | 4.48 ± 1.09 a | |
| Sterilization | Sunflower oil | 78.99 ± 1.90 bd | −4.16 ± 0.08 c | 4.61 ± 0.46 a | 132.66 ± 0.40 a | 6.17 ± 0.40 a | 4.55 ± 0.63 a |
| Olive oil | 72.97 ± 0.88 c | −9.90 ± 0.36 e | 27.04 ± 1.11 b | 110.10 ± 0.25 b | 29.07 ± 0.92 b | 4.53 ± 0.95 ab | |
| Spiced olive oil | 72.72 ± 2.13 c | −9.36 ± 0.20 ef | 25.62 ± 1.62 b | 110.22 ± 0.91 b | 27.67 ± 1.46 b | 6.08 ± 0.90 b | |
| 2 months storage | Sunflower oil | 78.18 ± 1.91 bd | −4.13 ± 0.06 c | 4.21 ± 0.43 a | 134.58 ± 2.63 a | 5.91 ± 1.33 a | 4.66 ± 0.97 a |
| Olive oil | 78.10 ± 0.99 bd | −9.96 ± 0.19 e | 25.04 ± 0.98 b | 111.63 ± 0.41 b | 27.04 ± 0.97 b | 2.68 ± 0.56 c | |
| Spiced olive oil | 82.78 ± 2.13 d | −8.87 ± 0.57 f | 19.23 ± 2.66 d | 114.63 ± 1.05 d | 21.57 ± 1.24 d | 10.81 ± 1.02 d | |
| 12 months storage | Sunflower oil | 76.79 v ± 1.14 b | −4.89 ± 0.13 b | 7.31 ± 0.65 c | 124.12 ± 1.73 c | 8.65 ± 0.60 c | 4.49 ± 0.59 a |
| Olive oil | 76.30 ± 0.99 b | −10.77 ± 0.30 d | 32.37 ± 2.27 e | 108.46 ± 0.99 e | 34.12 ± 2.67 e | 2.16 ± 0.72 c | |
| Spiced olive oil | 72.89 ± 0.41 c | −10.49 ± 0.17 d | 36.25 ± 3.12 e | 106.24 ± 1.58 e | 37.75 ± 2.95 e | 11.87 ± 0.71 d | |
a–f Means in the same column with different letters differ significantly (p < 0.05).