## 3 Results and Discussion
### Physicochemical Parameters
#### 3.1.6 Influence of Type of Oil, Temperature, Time Exposure, and Storage  
The influence of the type of oil, temperature, exposure time, and storage is presented in Table 6, in which a multifactorial statistical analysis (ANOVA) has been conducted. This analysis aims to study these variables and their relationship with the physicochemical parameters evaluated.  
The multifactorial analysis of variance (ANOVA) revealed that the type of oil is the most influential factor in the variability of the quality parameters, showing significance in almost all parameters studied. Temperature and exposure time significantly impact only  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Parameters** & **Acidity** & **PV** & **K\({}_{\text{232}}\)** & **K\({}_{\text{268}}\)** & **Chlorophylls** & **Carotenoids** \\  & **_P_** & **_P_** & **_P_** & **_P_** & **_P_** & **_P_** \\ \hline _Main effects_ & & & & & & \\ Type of oil & 0.000 & 0.000 & 0.055 & 0.000 & 0.000 & 0.000 \\ Temperature & 0.104 & 0.208 & 0.572 & 0.000 & 0.562 & 0.450 \\ Time exposure & 0.068 & 0.807 & 0.899 & 0.008 & 0.807 & 0.297 \\ Storage & 0.000 & 0.000 & 0.344 & 0.008 & 0.000 & 0.000 \\ _Interactions_ & & & & & & \\ Type of oil—Temperature & 0.698 & 0.000 & 0.886 & 0.881 & 0.147 & 0.093 \\ Type of oil—Time exposure & 0.779 & 0.049 & 0.554 & 0.002 & 0.005 & 0.536 \\ Type of oil—Storage & 0.000 & 0.011 & 0.210 & 0.000 & 0.000 & 0.006 \\ Temperature—Time exposure & 0.610 & 0.004 & 0.588 & 0.012 & 0.508 & 0.299 \\ Temperature—Storage & 0.389 & 0.030 & 0.445 & 0.000 & 0.078 & 0.331 \\ Time exposure—Storage & 0.258 & 0.645 & 0.589 & 0.088 & 0.827 & 0.691 \\ \hline \multicolumn{7}{c}{Post Hoc Tukey HSD} \\ \multicolumn{7}{c}{Type of oil} \\ \multicolumn{7}{c}{O04 vs. 01} & \(-\)** & \(-\)** & \(+\) & \(+\)** & \(-\)** & \(-\)** \\ Temperature (\({}^{\circ}\)C) & & \(-\)**/\(-\)** & \(-\)/\(-\)** & \(-\)/\(-\)** & \(-\)/\(+\) & \(+\)/\(+\)* \\
0 vs. 40/60 & \(+\)/\(-\) & \(+\)/\(-\) & \(+\)/\(-\) & \(+\)/\(-\)** & \(+\)/\(-\)** & \(+\)/\(+\) \\
40 vs. 0/60 & \(+\)/\(-\) & \(+\)*/\(-\) & \(+\)/\(-\) & \(+\)/\(-\)** & \(+\)/\(-\) & \(-\)*/\(-\) \\
60 vs. 0/40 & \(+\)/\(+\) & \(+\)**/\(+\) & \(+\)/\(+\) & \(+\)**/\(+\)** & \(-\)/\(-\) & \(-\)*/\(-\) \\ Time exposure (weeks) & & & & & & \\
0 vs. 1/2/3 & \(+\)/\(-\)/\(-\) & \(-\)*/\(-\)*/\(-\) & \(-\)/\(-\)/\(-\)/\(-\)** & \(-\)/\(+\)/\(-\) & \(+\)/\(+\)/\(+\)* \\
1 vs. 0/2/3 & \(-\)/\(-\)/\(-\) & \(+\)*/\(-\)/\(-\) & \(+\)/\(+\)/\(+\) & \(+the K\({}_{268}\) parameter, while storage notably affects acidity, peroxide value (PV), chlorophylls, and carotenoids. Interactions between the type of oil and other factors, such as temperature, exposure time, and storage, were also significant, indicating that these factors do not operate independently. Post hoc [PERSON]'s tests identified specific significant differences between comparisons of oil type, temperature, exposure time, and storage, highlighting the need to consider these variables collectively. In summary, oil type and storage are the most critical factors affecting the quality parameters of the oil, while interactions between multiple factors also play an important role.