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 4

Thermodynamic study of AO, VOO and their blends.

Oils	Ea (kJ/mol)	ΔH⁺⁺ (kJ/mol)	ΔS⁺⁺ (J/mol K)	ΔG⁺⁺ (kJ/mol)
Anchovy	68.880 ± 1.595^a	65.709 ± 1.595^a	−61.138 ± 4.048^a	89.125 ± 0.120^a
Olive	101.866 ± 1.595^c	98.701 ± 1.596^c	−8.401 ± 4.220^b	101.157 ± 0.02^f
Blends
M1	89.622 ± 1.795^b	86.455 ± 1.795^b	−14.289 ± 4.747^b	91.928 ± 0.025^b
M2	90.893 ± 1.272^b	87.727 ± 1.272^b	−13.248 ± 3.298^b	92.800 ± 0.010^c
M3	91.287 ± 0.640^b	88.121 ± 1.640^b	−17.657 ± 1.703^b	94.883 ± 0.068^d
M4	93.414 ± 1.309^b	90.248 ± 1.309^b	−15.925 ± 3.512^b	96.348 ± 0.038^e

Identical letters in the same column indicate no significant differences among samples (p < 0.05). Activation energy (Ea), enthalpy (ΔH⁺⁺), entropy (ΔS⁺⁺) and Gibbs energy (ΔG⁺⁺).

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