Figure 3.
Peroxide values of oil samples (pure raspberry oil–RO) and RO with added antioxidants (butylated hydroxytoluene—BHT, 0.2 or 0.6 wt%, and oregano essential oil—ORE, 0.2 or 1 wt%) at 5, 25, and 40 °C during one month of storage. The results are expressed as milliequivalents of peroxide/kg oil, determined according to the IDF method.
