Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour.

Antioxidants (Basel) · 2023 · PMC10376153 · PMID 37507967

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an increasing trendno p-value reported

As displayed in Figure 3 D, E, as the frying time continues, the content of CD and CT in the four groups of sunflower oil samples show an increasing trend, with the highest content of CD and CT in the control group, reaching 27.181 and 5.831 after 30 h of the continuous deep-frying procedure.

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highly significantno p-value reported

In the statistical analysis, using IBM SPSS Statistics 20.0 (Armonk, NY, USA), one-way analysis of variance (ANOVA) was applied to compare the mean value among the treatment groups, where p < 0.05 was deemed to be significantly different and p < 0.01 was deemed to be a highly significant difference.

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