Skip to main content
. 2022 Jun 24;11(13):1864. doi: 10.3390/foods11131864

Table 5.

Statistical significance of main factors (continuous (C) versus discontinuous (D) thermal-stressing methods (C/D), oil type and heating time (min), along with their three first-order interaction effects, obtained from an ANOVA analysis of the aldehydic LOP dataset (Model 1).

Factor Alkenal Species (Signal k) (Z)-2-Alkenals n-Alkanals (Low mwt) 4-Oxo-n-Alkanals n-Alkanals (Z,E)-2,4-Alkadienals 4-Hydroperoxy-(E)-2-Alkenals 4-Hydroxy-(E)-2-Alkenals 4,5-Epoxy-(E)-Alkenals (E,E)-2,4-Alkadienals (E)-2-Alkenals
C/D <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001
Oil <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001
Time (min) <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001
C/D × Oil <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001
C/D × Time (min) <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001
Oil × Time (min) <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001 <0.0001