Fig. 2 | Scientific Reports

Fig. 2

From: Herbal maceration modulates fatty acid profile of cold-pressed oils and preserves antioxidant activity during long-term storage

Fig. 2

Heatmap and clustering analysis of nutritional indices in cold-pressed base oils derived from the seeds and berries of eight diverse species and their herbal macerates, stored for a prolonged period (10 months at 8–10 °C). Analysed oils: black cumin (BC) seed oil, safflower (S) seed oil, borage (B) seed oil, evening primrose (EP) seed oil, hazelnut (H) oil, walnut (W) oil, sea buckthorn-rapeseed (SB-R) oil, and rapeseed (R) oil. Control (base) oil—cold-pressed oil without any additives. Macerate – oil obtained from the maceration of 50–100 g of leaves from either sage (Salvia officinalis L.) or basil (Ocimum basilicum L.). Analysed nutritional indices: ω−6/ω−3 – the ratio of ω−6 (C18:3n-6, C18:2n-6,9, C18:2n-6) and ω−3 (C18:3n-3) fatty acids; AI – atherogenicity index; TI – thrombogenicity index; HH – Hypocholesterolemic/hypercholesterolemic ratio; PUFAs/SFAs – the ratio of total percentage content of polyunsaturated and saturated fatty acids. The colour scale in heatmap (b) illustrates the Z-score. Mean values and F-statistics are presented in Table S4 and Table S5, respectively.

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