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Applied Biological Chemistry

Table 3 Induction period times (h) of untreated and antioxidant-treated chia seed oil and flax seed oil as determined by Rancimat tests

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

Antioxidants

Chia seed oil

Flax seed oil

Control

0.43 ± 0.01 d

0.37 ± 0.02 D

BHTa

1.41 ± 0.07 a

1.62 ± 0.25 A

α-Tocopherol

0.54 ± 0.06 d

0.53 ± 0.06 CD

Ascorbyl palmitate

1.21 ± 0.13 b

1.16 ± 0.20 B

Garlic extract

1.16 ± 0.22 c

1.07 ± 0.18 C

Rosemary extract

1.30 ± 0.06 ab

1.17 ± 0.20 B

  1. aBHT refer to butylate hydroxytoluene. Mean values followed by different lowercase letters indicate significant differences in the induction period times (h) within chia seed oil at p < 0.05. Mean values followed by different capital letters indicate significant differences in the induction period time within flax seed oil at p < 0.05
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