Fig. 4(a) shows that the RE can significantly reduce (p < 0.05) the frying oil oxidation during heating treatment. Before being subjected to heat, PV for control and rosemary treated oils were respectively 3 and 2.8meqoxygen/kg.
Fig. 4(a) shows that the RE can significantly reduce (p < 0.05)the frying oil oxidation during heating treatment. Before beingsubjected to heat, PV for control and rosemary treated oilswere respectively 3 and 2.8meqoxygen/kg.