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Applied Biological Chemistry
Fig. 5 | Applied Biological Chemistry

Fig. 5

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. 5

Changes in the relative concentrations of lipid oxidation-related volatiles in chia seed oil and flax seed oil during accelerated storage. The different lowercase letters indicate significant differences in the volatile concentrations at p < 0.05 within chia seed oil during storage. The different uppercase letters indicate significant differences in the volatile concentrations at p < 0.05 within flax seed oil during accelerated storage. Six samples were injected per storage point

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