Chemical quality comparison between palm oils and flavouring oil gravies^a.

	Palm oils type			Flavouring oil gravies type
	Red palm oil (RPO)	SMP 5 °C	SMP 8 °C	RA	SA	RPR	SPR	RP8	SP8	RP5	SP5
Fatty acid (%)
C14:0	1.49 ± 0.03a	1.83 ± 0.03a	1.75 ± 0.01a	2.80 ± 0.12c	1.98 ± 0.13b	1.30 ± 0.06a	1.28 ± 0.23a	1.27 ± 0.08a	1.25 ± 0.09a	1.24 ± 0.10a	1.24 ± 0.14a
C16:0	37.83 ± 0.08b	40.14 ± 0.07c	42.60 ± 0.13d	28.36 ± 0.12a	30.22 ± 0.23a	36.58 ± 0.58b	36.59 ± 0.22b	39.12 ± 0.13c	38.12 ± 0.14c	37.11 ± 0.10b	36.96 ± 0.22b
C18:0	4.16 ± 0.04a	4.07 ± 0.04a	4.93 ± 0.08a	15.20 ± 0.11f	13.60 ± 0.12e	9.72 ± 0.08b	10.23 ± 0.24b	9.23 ± 0.17b	11.23 ± 0.08b	11.30 ± 0.10b	10.95 ± 0.13b
C18:1	40.41 ± 0.19d	37.92 ± 0.06c	35.78 ± 0.08a	41.60 ± 0.52e	39.80 ± 0.11d	35.65 ± 0.23a	37.98 ± 0.37c	34.58 ± 0.11a	35.47 ± 0.25a	36.98 ± 0.20b	38.12 ± 0.47c
C18:2	16.11 ± 0.09c	16.06 ± 0.04c	14.94 ± 0.23b	12.04 ± 0.05a	14.40 ± 0.08b	17.75 ± 0.10d	13.92 ± 0.12b	15.80 ± 0.12c	13.93 ± 0.24b	12.37 ± 0.11a	12.73 ± 0.14a
USFA	56.52 ± 0.26e	53.98 ± 0.55d	50.72 ± 0.35b	53.64 ± 0.62d	54.20 ± 0.29d	52.40 ± 0.35d	51.90 ± 0.50c	50.38 ± 0.32b	49.40 ± 0.52a	48.35 ± 0.35a	50.85 ± 0.52b
SFA	43.48 ± 0.15a	46.02 ± 0.21b	49.28 ± 0.23d	46.36 ± 0.37b	45.80 ± 0.45b	47.6 ± 0.58b	48.10 ± 0.48c	49.62 ± 0.30d	50.60 ± 0.37e	51.65 ± 0.26e	49.15 ± 0.40d
Chemical quality
Carotenoids (mg kg−1)	563.50 ± 4.70f	17.82 ± 0.80a	17.00 ± 0.50a	80.80 ± 5.65b	282.70 ± 6.60d	450.00 ± 5.89e	451.20 ± 9.72e	158.20 ± 3.75c	149.20 ± 7.28c	142.50 ± 4.74c	158.60 ± 5.80c
β-Carotene (mg kg−1)	520.00 ± 4.56f	13.20 ± 0.25a	14.70 ± 0.37a	50.12 ± 1.23b	211.35 ± 3.56d	312.56 ± 2.55e	335.46 ± 5.88e	113.25 ± 2.58c	105.88 ± 4.58c	110.22 ± 6.74c	121.25 ± 0.37c
Vitamin E (mg kg−1)	364.00 ± 2.32e	347.00 ± 3.76e	380.00 ± 1.57e	35.28 ± 0.89a	150.23 ± 2.58b	238.38 ± 5.64d	256.78 ± 3.55d	200.25 ± 1.89c	198.26 ± 2.78c	187.25 ± 3.35c	195.36 ± 2.45c
Acid value (mg g−1)	0.22 ± 0.01a	0.39 ± 0.01a	0.40 ± 0.04a	1.30 ± 0.04b	1.25 ± 0.02b	1.45 ± 0.04b	1.75 ± 0.04b	1.25 ± 0.03b	1.25 ± 0.02b	1.60 ± 0.03b	1.50 ± 0.02b
Peroxide value (g 100 g−1)	0.0195 ± 0.0007a	0.0201 ± 0.0016a	0.0216 ± 0.0014a	0.0764 ± 0.0047b	0.0780 ± 0.0032b	0.1030 ± 0.0041b	0.0954 ± 0.0036b	0.0637 ± 0.0011b	0.0771 ± 0.0055b	0.0634 ± 0.0010b	0.0761 ± 0.0047b
Polar compounds (%)	8.75 ± 0.35a	8.50 ± 0.71a	9.25 ± 0.35a	14.50 ± 0.35c	15.00 ± 0.35c	12.50 ± 0.35b	11.00 ± 0.35b	13.00 ± 0.35b	11.50 ± 0.35b	12.50 ± 0.35b	11.50 ± 0.35b

^aSMP = slip melting point. Vitamin E is the collective name of eight naturally occurring forms encompassing four tocopherols (α-T, β-T, γ-T, δ-T) and four tocotrienols (α-T₃, β-T₃, γ-T₃, δ-T₃); results are given as mean ± standard deviation (n = 3); different letters in the same column represent significant differences at p < 0.05.