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Sil-1 |
Sil-2 |
Sil-3 |
Oil analysis |
|
|
|
|
Chlorophyll as pheophytin a
(mg/kg)
|
725.5 ± 2.4 a1
|
4.2 ± 0.1 d
|
474.5 ± 0.1 b
|
38.5 ± 3.7 c
|
Peroxide value (meq/kg)
|
26.00 ± 1.56 a
|
1.40 ± 0.16 b
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22.78 ± 0.86 a
|
4.32 ± 0.10 b
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Conjugated diene value (mmol/L)
|
0.61 ± 0.01 a
|
0.26 ± 0.01 b
|
0.37 ± 0.03 b
|
0.33 ± 0.06 b
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Total phenolics (mg GAE/g sample)
|
1.10 ± 0.40 a
|
0.53 ± 0.18 b
|
0.59 ± 0.17 b
|
0.79 ± 0.07 ab
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ABTS assay, after 5 min, µmol TE/g
|
0.58 ± 0.02 c1
|
0.92 ± 0.01 a
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0.55 ± 0.02 c
|
0.70 ± 0.06 b
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Total polar compounds (TPC, %, w/w)
|
11.35 ± 0.01 a
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10.06 ± 0.12 b
|
10.01 ± 0.10 bc
|
9.66 ± 0.21 c
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α-Tocopherols (μg/g)
|
333.4 ± 44.8 bc
|
489.2 ± 22.3 a
|
242.2 ± 1.5 c
|
367.2 ± 1.2 b
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Free fatty acid (%)
|
0.13 ± 0.01 b
|
0.25 ± 0.01 a
|
0.09 ± 0.00 b
|
0.12 ± 0.01 b
|
Oxidative and thermal stabilities |
Oxidative and thermal
stabilities |
Oxidative and thermal stabilities |
|
|
Oxidative Stability Index (OSI), 110 °C (h)
|
2.10 ± 0.01 ab
|
1.69 ± 0.02 bc
|
1.42 ± 0.04 c
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2.27 ± 0.28 a
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Thermal stability (onset temperature of degradation), °C
|
277.8 ± 1.3 b
|
289.5 ± 9.1 ab
|
287.6 ± 1.7 ab
|
295.6 ± 0.6 a
|