Fig. 3
From: Natural phenolics greatly increase flax (Linum usitatissimum) oil stability
Content of fatty acid oxidation product in oil from control (Linola) flax plants (1) supplemented (2–4) with α-linolenic acid (18:3) standard heated for 30 min at 140 °C (T1), measured using the TBARS method, with data expressed as MDA equivalent (g/100 g oil). 1, no added α-linolenic acid; 2, supplemented with half of the α-linolenic acid (11.29 g/100 g oil) quantity found in W86 oil; 3, supplemented with α-linolenic acid in the amount found in W86 oil (20.54 g/100 g oil); 4, W86 oil. The results are the average of 5 repetitions ± SD, *statistically significant data (p < 0.05)