Fig. 3 | Scientific Reports

Fig. 3

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

Fig. 3

(a) The total low molecular weight antioxidant activity (TAA) of cold-pressed oils and macerates after 10 months of storage. 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 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.). Different letters indicate significant differences according to Duncan’s test (p ≤ 0.05), analysed separately for each species. (b) Relative TAA after storage, expressed as percentages. Values represent TAA in control oils and macerates after 10 months of storage compared with their initial TAA values reported in Laskoś et al. (2021). Initial TAA values (before storage) were set to 100%, indicated by the horizontal black line.

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