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 ± 1.595a 65.709 ± 1.595a −61.138 ± 4.048a 89.125 ± 0.120a
Olive 101.866 ± 1.595c 98.701 ± 1.596c −8.401 ± 4.220b 101.157 ± 0.02f
Blends        
M1 89.622 ± 1.795b 86.455 ± 1.795b −14.289 ± 4.747b 91.928 ± 0.025b
M2 90.893 ± 1.272b 87.727 ± 1.272b −13.248 ± 3.298b 92.800 ± 0.010c
M3 91.287 ± 0.640b 88.121 ± 1.640b −17.657 ± 1.703b 94.883 ± 0.068d
M4 93.414 ± 1.309b 90.248 ± 1.309b −15.925 ± 3.512b 96.348 ± 0.038e

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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