Table 5 Changes of fatty acid compositions of var ious oils by thermal oxidation

Samples		Palmitic acid (C16:0)	Stearic acid (C18:0)	Oleic acid (C18:1)	Linoleic acid (C18:2)	Linolenic acid (C18:3)
First (initial time)	SO1)	11.27±0.06^a2)	4.40±0.09^a	23.90±0.19^b	55.09±0.20^a	5.34±0.05^b
	GO	11.08±0.04^b	4.21±0.05^b	24.21±0.03^a	54.98±0.07^a	5.52±0.06^a
	RO	11.02±0.01^b	4.35±0.03^a	23.94±0.03^b	55.23±0.06^a	5.46±0.08^ab
	LO	11.03±0.02^b	4.31±0.02^ab	23.94±0.02^b	55.25±0.05^a	5.46±0.06^ab
Last (final time)	SO	14.74±0.09^b	4.59±0.02^ab	27.27±0.11^b	49.07±0.07^b	4.35±0.06^a
	GO	13.97±0.10^c	4.49±0.02^b	27.19±0.11^b	50.03±0.11^a	4.32±0.05^a
	RO	16.29±0.11^a	4.85±0.21^a	27.13±0.03^b	47.90±0.31^c	3.84±0.05^b
	LO	16.52±0.08^a	4.72±0.02^ab	27.51±0.04^a	47.32±0.05^d	3.92±0.05^b

SO, soybean oil; GO, green tea infused oil; RO, rosemary infused oil; LO, lemon-balm infused oil.
Means±SD (n=3) with different letters in the same column are significantly different (p<0.05).