Table 1. Fatty acid composition of perilla oil added with supercritical carbon dioxide extracts of red pepper (RP) and pine needle (PN) stored at 65°C for 24 h

Fatty acid composition (%)	Samples	Thermal oxidation time (h)
Fatty acid composition (%)	Samples	0	24
Palmitic acid (C_16:0)	Control	5.69±0.00¹⁾^NS	5.69±0.01^NS
	RP 0.1%	5.67±0.04^NS2)	5.67±0.03^NS
	PN 0.1%	5.66±0.04^NS	5.70±0.01^NS
Stearic acid (C_18:0)	Control	2.41±0.10^NS	2.49±0.01^NS
	RP 0.1%	2.41±0.11^NS	2.41±0.00^NS
	PN 0.1%	2.43±0.07^NS	2.43±0.07^NS
Oleic acid (C_18:1)	Control	16.00±0.00^NS	16.00±0.00^NS
	RP 0.1%	16.00±0.00^NS	16.00±0.00^NS
	PN 0.1%	16.00±0.00^NS	16.01±0.01^NS
Linoleic acid (C_18:2)	Control	13.20±0.01^NS	13.16±0.05^NS
	RP 0.1%	13.20±0.01^NS	13.11±0.11^NS
	PN 0.1%	13.20±0.00^NS	13.17±0.03^NS
Linolenic acid (C_18:3)	Control	60.01±0.01^NS	60.00±0.00^NS
	RP 0.1%	60.00±0.00^NS	60.00±0.00^NS
	PN 0.1%	59.94±0.07^NS	59.99±0.01^NS

All values are mean±SD (n=10) and means different superscript letters within the same column are significantly different (p<0.05) by Duncan’s test.
NS, Not significant.