Figure 1. The change in chemical parameters of CO under accelerated oxidation at 120°C and 180°C. a, free fatty acid (FFA); b, peroxide value (PV); c, anisidine value (AV); d, total oxidation value (TOTOX); e, carbonyl value (CV); f, K value

From

Influence of Temperature on Triacylglycerol Degradation in Camellia Seed Oil during Accelerated Thermal Oxidation

Jinying Wang, Qizhi Long, Haiyan Zhong

Journal of Food and Nutrition Research. 2018, 6(5), 320-328 doi:10.12691/jfnr-6-5-7