Table 3 Total polar compound (%) content of various oils during heating at frying temperature

Frying time (h)	SO1)	GO	RO	LO
0	11.3±0.3Ga2)	11.3±0.3Ga	11.5±0.5Ha	12.0±0.5Ha
10	15.3±0.3Fab	14.5±0.5Fb	15.3±0.3Gab	15.7±0.6Ga
20	18.6±0.2Ea	16.2±0.3Eb	16.2±0.3Gb	16.2±0.3Gb
30	21.2±0.3Da	18.2±0.3Db	17.8±0.3Fb	17.8±0.3Fb
40	22.0±0.5Ca	18.8±0.6Db	18.8±0.3Eb	19.2±0.8Eb
50	23.5±0.5Ba	20.3±0.8Cb	20.8±0.8Db	20.7±1.0Db
60	24.7±0.3Aa	23.3±0.6Ba	22.5±1.0Cb	22.5±0.5Cb
62	25.2±0.3Aa	23.5±0.5Bb	22.3±0.6Cc	22.3±0.3Cc
68	-	24.8±0.3Aa	23.7±0.8Bb	23.5±0.5Bb
70	-	-	24.5±0.5ABa	24.0±0.5Ba
74	-	-	25.0±0.5Aa	24.3±0.6ABa
80	-	-	-	25.2±0.3A

SO, soybean oil; GO, green tea infused oil; RO, rosemary infused oil; LO, lemon-balm infused oil.
Data were expressed percent (%); means±SD (n=3) with different letters in the same column (A-H) and row (a-c) are significantly different (p<0.05).