Table 1
Physicochemical parameters, total phenolic compounds, and RSA of analyzed studied oils.
| Oils | K232 | K270 | Acidity | Peroxide value | Iodine value | Induction time | TPC | RSA |
|---|---|---|---|---|---|---|---|---|
| Almond | 4.39 ± 0.18e | 3.59 ± 0.18c | 1.36 ± 0.04e | 6.00 ± 0.06d | 92.48 ± 0.92c | 13.12 ± 0.66d | 56.67 ± 1.70d | 34.57 ± 1.73d |
| Lentisk | 5.93 ± 0.12c | 5.66 ± 0.06a | 6.93 ± 0.14d | 4.40 ± 0.18e | 75.79 ± 3.79d | 26.83 ± 0.54a | 83.17 ± 2.53a | 46.29 ± 2.31b |
| Nigella | 11.27 ± 0.11b | 5.64 ± 0.23a | 8.26 ± 0.08b | 9.58 ± 0.29c | 81.47 ± 2.44d | 16.04 ± 0.48b | 63.16 ± 2.53b | 50.43 ± 1.01a |
| Peanut | 13.03 ± 0.39a | 5.78 ± 0.23a | 7.42 ± 0.15c | 15.56 ± 0.31a | 95.20 ± 0.95c | 9.00 ± 0.18e | 52.84 ± 0.53e | 15.43 ± 0.62g |
| Sesame | 5.47 ± 0.16d | 4.43 ± 0.18b | 1.38 ± 0.03e | 4.53 ± 0.18e | 106.08 ± 5.3b | 15.70 ± 0.16b | 60.71 ± 0.61bc | 37.43 ± 1.50c |
| Wild-olive | 5.68 ± 0.28cd | 4.45 ± 0.13b | 10.29 ± 0.31a | 11.17 ± 0.34b | 96.36 ± 4.82c | 8.87 ± 0.18e | 59.83 ± 1.20c | 26.71 ± 0.53f |
| Soybean | 3.17 ± 0.13f | 1.23 ± 0.01d | 0.23 ± 0.01f | 1.33 ± 0.07f | 124 ± 2.48a | 15.00 ± 0.15c | 42.36 ± 1.69f | 30.29 ± 0.30e |
K232 and K270: UV absorption coefficients at 232 and 270 nm; Acidity, expressed as equivalent oleic acid percentage; Peroxide value, expressed as meq O2/kg oil; Iodine value, expressed as mg KOH/g oil; Induction time (hour); TPC, expressed as mg GAE/100 g oil; RSA, ABTS+ radical scavenging activity (%); for each column, results with different letters are statistically different (ANOVA-LSD, p < 0.05, a > b > c > d > e > f > g).
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