Table 2. Change of peroxide value of frying oil and sweet and sour pork with reusing times

Frytime/day Frying oil Frying food
Soybean oil Lard Canola oil Palm oil Soybean oil Lard Canola oil Palm oil
Unused oil1) 0.20–1.00jABC 0.20–1.90lmnABC 0.10–0.90kiABC* 0.70–1.40hABCD
1 t/0 d 1.66±0.29jC 10.80±0.04jA 0.690±0.00klD 6.27±0.06gB 6.80±0.60kB 7.43±0.05iA 7.49±0.10iA 7.36±0.15efAB
10 t/1 d 4.73±035iC 17.59±0.35iA 3.58±0.03jD 6.34±0.15gB 15.33±0.50iA 12.86±1.10hB 4.40±0.80jD 9.08±0.28cdC
20 t/2 d 14.50±0.51gA 8.46±0.05kB 5.33±0.11iD 6.30±0.11gC 11.16±0.63jB 13.03±2.15hAB 13.80±1.21gA 6.40±0.60fC
30 t/3 d 11.60±0.40hB 19.86±0.11hA 7.10±0.30hC 7.50±0.02fC 30.20±0.00gA 26.33±0.75gB 11.40±0.69hC 8.11±1.05deD
40 t/4 d 22.50±0.00fB 31.23±0.20fA 17.73±0.25gC 7.90±0.17efD 26.40±0.87hB 33.29±0.25fA 19.76±0.75fC 9.33±0.41cdD
50 t/5 d 32.40±0.85eB 28.00±0.00gC 34.30±0.95fA 8.24±0.05eD 44.13±0.23fA 26.40±1.24gC 36.13±1.10eB 8.93±0.85cdeD
60 t/6 d 52.13±0.46cB 54.46±0.41dA 51.30±0.26dC 8.16±0.28efD 53.40±0.52eB 56.26±0.46dA 45.60±1.03dC 10.20±1.41cD
70 t/7 d 54.66±0.23bA 49.93±0.70eB 46.00±0.65eC 9.23±1.05dD 54.93±0.23dA 50.56±0.60eB 47.16±1.05dC 10.50±1.08cD
80 t/8 d 48.33±1.61dC 63.73±0.64bA 54.46±0.40cB 10.33±0.80cD 64.10±1.05bB 61.70±0.86cC 69.33±0.90bA 13.66±0.61bD
90 t/9 d 51.43±2.57cC 60.20±0.91cA 56.53±0.75bB 13.53±0.83bD 57.73±0.46cC 66.20±1.11bA 63.60±1.44cB 13.53±0.25bD
100 t/10 d 65.83±1.45aB 70.20±1.90aA 62.50±0.55aC 14.70±0.70aD 78.40±1.21aB 82.60±1.58aA 78.90±1.27aB 16.83±1.72aC
All values are mean SD of three replicates.
Storage period with unused oil during 10 days during the 10 days.
Means within a column with different letters are significantly different (p<0.05).
Means within a row column with different letters are significantly different (p<0.05).