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Applied Biological Chemistry
Fig. 1 | Applied Biological Chemistry

Fig. 1

From: Oxidative stability of chia seed oil and flax seed oil and impact of rosemary (Rosmarinus officinalis L.) and garlic (Allium cepa L.) extracts on the prevention of lipid oxidation

Fig. 1

Oxidative stabilities of antioxidant-treated chia seed oil and flax seed oil during accelerated storage and based on the conjugated dieneoic acid values of (a) chia seed oil and (b) flax seed oil; peroxide values of (c) chia seed oil and (d) flax seed oil; free fatty acid values of (e) chia seed oil and (f) flax seed oil; thiobarbituric acid values of (g) chia seed oil, and (h) flax seed oil

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