Fig. 5 | Scientific Reports

Fig. 5

From: Comparative evaluation of phytochemical, nutritional, in vitro antioxidant and anti-inflammatory properties of cold pressed oils in India

Fig. 5The alternative text for this image may have been generated using AI.

Principal component analysis biplot of scores and loadings for phytochemical, nutritional, and antioxidant properties of nine cold pressed oils. Variables include TCC (total carotene content), p-AV (para-anisidine value), FFA (free fatty acid), AV (acid value), TFC (total flavonoid content), TPC (total phenolic content), TOTOX (total oxidation state), PV (peroxide value), CT (conjugated triene), CD (conjugated diene), AI (atherogenicity index), TI (thrombogenicity index), HH (hypo-to-hyper-cholesterolemia ratio), IV (iodine value), SP (saponification value), EV (ester value), SFAs (saturated fatty acids), MUFAs (monounsaturated fatty acids), PUFAs (polyunsaturated fatty acids), and DPPH (2,2-diphenyl-1-picrylhydrazyl method).

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