The peroxide value of each sample was determined using the AOCS
official method (method Cd 8b-90) (AOCS, 1998) and expressed as meq
O2/kg of fat. All samples were measured in triplicate or otherwise
mentioned. Calibration data were validated using VALIDATA version
3.02 (Microsoft Excel macro). Data were analyzed by one-way analysis
of variance (ANOVA) and Tukey's multiple comparison method at
α=0.01 or α=0.05 using Sigma Plot for windows version 11.0 (Systat
Software, Inc, 2008).