Table 5

Comparison of oxidative stability (h) of “Sefri” Moroccan pomegranate with argan and olive seed oils.

Oil Pomegranate Argan (Matthäus and Brühl, 2015) Olive (Mateos et al., 2006)
Induction time (h) 3.6 ± 0.93 6.1 5.5

Values are given as means of three replicates ± SD.

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