Table 4 Acid value of var ious oils dur ing heating at frying temperature

Frying time (h)	SO1)	GO	RO	LO
0	0.17±0.00Ga2)	0.17±0.00Ga	0.20±0.03Ka	0.16±0.01Ha
10	0.31±0.04Fa	0.26±0.03Fb	0.33±0.00Ja	0.24±0.01GHb
20	0.48±0.03Ea	0.35±0.03Ec	0.43±0.01Ib	0.34±0.01Gc
30	0.78±0.00Da	0.43±0.03Dd	0.61±0.01Hb	0.56±0.05Fc
40	0.93±0.03Ca	0.59±0.03Cd	0.80±0.03Gb	0.64±0.00Ec
50	1.04±0.03Ba	0.62±0.04Cc	1.00±0.04Fa	0.78±0.00Db
60	1.15±0.03Aa	0.76±0.03Bc	1.25±0.09Ea	0.95±0.03Cb
62	1.19±0.03Ab	0.78±0.06Bd	1.33±0.08Da	1.03±0.03Cc
68	-	0.89±0.06Ac	1.44±0.08Ca	1.09±0.04Bb
70	-	-	1.50±0.08Ba	1.13±0.04Bb
74	-	-	1.61±0.05Aa	1.23±0.15Ab
80	-	-	-	1.43±0.13A

SO, soybean oil; GO, green tea infused oil; RO, rosemary infused oil; LO, lemon-balm infused oil.
Data were expressed mg/g; means±SD (n=3) with different letters in the same column (A-K) and row (a-d) are significantly different (p<0.05).