## 3 Results and Discussion
### Color Measurement of Edible Fixed Oils
According to Table 3, red values (R) and yellow values (Y) of the Lovibond color scale  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline
**Edible Fixed Oil** & **L\({}^{*}\)** & **a\({}^{*}\)** & **b\({}^{*}\)** & **Hue (\({}^{*}\))** & **R** & **Y** & **B** & **N** & **Chlorophyll** & **b-carotene** & **(ppb)** & **(ppb)** \\ \hline Walnut oil & 56.05 \(\pm\) 0.12 ef & \(-\)3.04 \(\pm\) 0.02 h & 13.21 \(\pm\) 0.20 h & 102.99 \(\pm\) 0.15 ef & 1.0 & 3.9 & 0.0 & 0.0 & 256.0 & 12.891.0 \\ Linseed oil & 60.04 \(\pm\) 0.22 h & \(-\)5.92 \(\pm\) 0.10 a & 35.76 \(\pm\) 0.20 o & 99.38 \(\pm\) 0.12 ef & 2.3 & 60.0 & 0.0 & 1.9 & 294.0 & 60,421.0 \\ Almond oil & 64.17 \(\pm\) 0.12 m & \(-\)2.26 \(\pm\) 0.04 l & 8.56 \(\pm\) 0.05 e & 104.08 \(\pm\) 0.22 h & 0.4 & 1.2 & 0.0 & 0.2 & 0.0 & 4054.0 \\ Hazelnut oil & 55.62 \(\pm\) 0.04 e & \(-\)3.44 \(\pm\) 0.05 e & 14.95 \(\pm\) 0.41 g & 102.96 \(\pm\) 0.22 ef & 1.2 & 7.2 & 0.0 & 0.0 & 161.0 & 19.119.0 \\ Pumpkin seed oil & 44.46 \(\pm\) 0.05 e & 3.26 \(\pm\) 0.11 o & 4.73 \(\pm\) 0.19 o & 55.54 \(\pm\) 1.92 h & 10.9 & 8.6 & 6.1 & 0.0 & 0.0 & 15,324.0 \\ Avocado oil & 46.01 \(\pm\) 0.32 o & 0.01 \(\pm\) 0.08 n & 15.83 \(\pm\) 0.54 k & 89.97 \(\pm\) 0.28 e & 2.3 & 60.0 & 1.4 & 0.0 & 17.611.0 & 55.02 \\ Black cumin oil & 60.05 \(\pm\) 0.05 h & \(-\)5.19 \(\pm\) 0.05 h & 23.46 \(\pm\) 0.13 n & 102.48 \(\pm\) 0.17 o & 1.6 & 13.5 & 0.0 & 0.8 & 2440.0 & 36,582.0 \\ Coffee bean oil & 59.98 \(\pm\) 0.17 h & \(-\)5.22 \(\pm\) 0.07 l & 19.80 \(\pm\) 0.16 m & 97.27 \(\pm\) 0.22 d & 0.2 & 10.8 & 2.1 & 0.0 & 0.0 & 31,241.0 \\ Pine one oil & 59.07 \(\pm\) 0.27 p & \(-\)2.24 \(\pm\) 0.05 l & 7.32 \(\pm\) 0.21 f & 107.05 \(\pm\) 0.22 f & 0.3 & 1.4 & 0.0 & 0.0 & 0.0 & 5853.0 \\ Evening Primrose & 63.91 \(\pm\) 0.20 l & \(-\)5.22 \(\pm\) 0.04 b & 23.94 \(\pm\) 0.17 n & 103.03 \(\pm\) 1.69 o & 1.8 & 21.0 & 0.0 & 0.9 & 2945.0 & 36,740.0 \\ Grape seed oil & 64.85 \(\pm\) 0.54 n & \(-\)4.45 \(\pm\) 0.02 d & 14.30 \(\pm\) 0.23 l & 107.26 \(\pm\) 0.19 g & 0.7 & 7.1 & 0.0 & 0.0 & 3922.0 & 23,654.0 \\ Plum oil & 62.71 \(\pm\) 0.18 k & \(-\)3.80 \(\pm\) 0.07 l & 15.77 \(\pm\) 0.15 k & 130.54 \(\pm\) 0.15 g & 1.2 & 6.4 & 0.0 & 0.5 & 226.0 & 18,269.0 \\ Pompearante oil & 55.61 \(\pm\) 0.14 e & \(-\)2.43 \(\pm\) 0.07 l & 7.20 \(\pm\) 0.26 & 108.68 \(\pm\) 0.70 g & 0.4 & 2.4 & 0.0 & 0.0 & 1140.0 & 8569.0 \\ Mustard seed oil & 56.64 \(\pm\) 0.12 f & \(-\)1.69 \(\pm\) 0.06 k & 6.18 \(\pm\) 0.08 e & 105.33 \(\pm\) 0.43 g & 0.4 & 1.6 & 1.0 & 0.2 & 0.0 & 0.0 & 5843.0 \\ Sea buckthorn oil & 39.09 \(\pm\) 0.43 h & 8.17 \(\pm\) 0.15 p & 5.01 \(\pm\) 0.04 d & 31.55 \(\pm\) 0.57 a & 18.2 & 2.4 & 10.1 & 0.0 & 30,000.0 & 30,000.0 \\ Chia seed oil & 65.15 \(\pm\) 0.136.0 & \(-\)1.59 \(\pm\) 0.05 l & 3.40 \(\pm\) 0.08 c & 106.59 \(\pm\) 0.27 f & 0.5 & 1.8 & 0.0 & 0.0 & 0.0 & 6691.0 \\ Carnot oil & 60.94 \(\pm\) 0.10 l & \(-\)4.17 \(\pm\) 0.03 d & 17.95 \(\pm\) 0.09 l & 103.07 \(\pm\) 0.03 g & 1.5 & 11.8 & 0.0 & 0.8 & 789.0 & 25,196.0 \\ Peanut oil & 64.12 \(\pm\) 0.16 m & \(-\)0.63 \(\pm\) 0.34 m & 3.83 \(\pm\) 0.20 h & 9.93 \(\pm\) 3.96 o & 0.0 & 0.3 & 0.0 & 0.0 & 3.0 & 1443.0 \\ Aprioto oil & 56.61 \(\pmwere in line with a* and b* values measured in the CIELab color space, respectively. More specifically, the highest R values were observed in sea buckthorn (18.2) and pumpkin seed (10.9) oils, whereas the highest Y values were found in canola (69.0), followed by soybean (68.0) and avocado and linseed oils (60.0). In their research study, [PERSON] et al. [36] have proposed a new method to determine oil color by spectrophotometry, proving that there is a strong correlation between Lovibond red (R) and yellow (Y) values and the chroma indices a* and b*. Chlorophyll and b-carotene contents (in ppb) were determined using the Lovibond(r) color scale and their results are also presented in Table 3. Chlorophyll is a plant photosensitizer pigment for singlet oxygen formation in the presence of light and has a significant effect on the oxidative stability of oils, particularly when exposed to light.