Modification ω-6/ω-3 ratio and increase of the shelf life of anchovy oil (Engraulis ringens) with addition of olive oil (Olea europaea) | OCL

Lipids from aquatic environments / Lipides issus des milieux aquatiques

Open Access

Table 3

Shelf life (OSI₂₅) and Q₁₀ of AO, VOO and their blends.

Oils	α	β	R²	OSI₂₅	Q₁₀
Anchovy	−0.02 ± 0.00	1.95 ± 0.09	0.998 ± 0.03	0.92 ± 0.14^a	1.76 ± 0.09^a
Olive	−0.03 ± 0.00	4.89 ± 0.07	0.997 ± 0.00	401.62 ± 49.33^f	2.31 ± 0.20^b
Blends
M1	−0.03 ± 0.00	3.15 ± 0.08	0.998 ± 0.00	9.46 ± 1.38^b	2.09 ± 0.14^b
M2	−0.03 ± 0.00	3.32 ± 0.06	0.990 ± 0.00	13.46 ± 1.51^c	2.12 ± 0.30^b
M3	−0.03 ± 0.00	3.62 ± 0.03	0.999 ± 0.00	26.77 ± 1.53^d	2.12 ± 0.07^b
M4	−0.03 ± 0.00	3.90 ± 0.05	0.999 ± 0.00	49.22 ± 4.75^e	2.15 ± 0.07^b

Different letters in the same row indicate significant difference among samples at p < 0.05; α and β are constants; R² : coefficient of determination. OSI₂₅ in days.

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