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Applied Biological Chemistry
Fig. 3 | Applied Biological Chemistry

Fig. 3

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. 3

γ-Tocopherol content (μg/g) in untreated (control) and antioxidant-treated (a) chia seed oil and (b) flax seed oil at day 0 and day 14 of accelerated storage. The letters indicate significant differences at p < 0.05 between antioxidants used in chia seed oil or flax seed oil

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