Table 3. Chemical properties of the extracted cashew kernel oil

Samples1)	AV2)	SV	IV	p-AV	FFA	TBA
CO120	6.59±0.193)a4)	10.51±0.98c	26.80±0.03a	15.85±0.07c	3.30±0.09a	0.39±0.03c
CO130	5.19±0.20d	3.51±0.99d	31.25±0.02b	12.40±0.14d	2.60±0.11c	0.21±0.02d
CO140	6.45±0.39b	25.97±3.02a	6.20±0.03d	37.45±0.21a	3.36±0.02a	0.79±0.02a
CO150	5.47±0.19c	10.81±0.58b	15.68±0.01c	23.55±0.21b	2.74±0.10b	0.51±0.02b

CO120, cashew kernel oil roasted at 120°C; CO130, cashew kernel oil roasted at 130°C; CO140, cashew kernel oil roasted at 140°C; CO150, cashew kernel oil roasted at 150°C.
AV, acid value (mg KOH/g); SV, saponification value (mg KOH/g); IV, iodine value (g I₂/100 g); p-AV, P-anisidine value; FFA, free fatty acid value (%); TBA, thiobarbituric acid value.
All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same row are significantly different (p<0.05) by Duncan’s multiple range test.