# Antioxidants
## Results
### Evaluation of the Oxidative Stability of Bulk Oil
#### 3.2.2 Total Fatty Acid Composition  
In order to better define how the lipid oxidation impacted the bulk oils, the total fatty acid methyl ester (FAME) composition of samples was determined. Only the fatty acids representing more than 0.1% of the total FAMEs were considered, except for the sum of conjugated linoleic acid isomers (CLA) and conjugated linolenic acid isomers (CLnA). The CO was mainly composed of polyunsaturated fatty acids (PUFAs; 71.46 \(\pm\) 0.03 g/100 g oil), followed by monounsaturated fatty acids (MUFAs; 17.82 \(\pm\) 0.01 g/100 g oil) and saturated fatty acids (SFAs; 10.19 \(\pm\) 0.03 g/100 g oil) (Table 1). Among the PUFAs, LA (C18:2 n-6) was the most abundant (\(44.62\pm 0.00\) g/100 g oil of the total FAMEs), followed by ALA (C18:3 n-3; 26.70 \(\pm\) 0.03 g/100 g oil). Oleic acid (C18:1) was the main MUFA (\(16.98\pm 0.00\) g/100 g oil), while palmitic (C16:0) and stearic (C18:0) acids were the principal SFAs. Myristic acid (C14:0), pentadecylic acid (C15:0), palmitoleic acid (C16:1), margaric acid (C17:0), margaroleic acid (C17:1), the sum of trans-isomers, eicosadienoic acid (C20:2), eicosatrienoic acid (C20:3 n-3), arachidonic acid (AA; C20:4), heneicosylic acid (C21:0), erucic acid (C22:1), dihomo-\(\gamma\)-linolenic acid (DGLA; C22:6 n-6), docosahexaenoicenoic acid (DHA; C22:6 n-3), lignoercic acid (C24:0), and nervonic acid (C24:1) were detected just in trace amounts, with their total accounting for \(0.54\pm 0.01\) g/100 g oil (Tables S4, S5, and S6, Supplementary Materials). On the basis of results, no significant changes in SFAs, MUFAs, and PUFAs were observed in HO (\(p>0.05\)), while significant differences were observed for CO and EO. After three days, CO displayed a significant decrease in the PUFA content equal to 0.40%, while, in EO, the decrease was even more intense, with a significant reduction in PUFAs by 0.84% after 2 days. At the end of the experiment, the content of both saturated and unsaturated fatty acids was not different between CO and HO;  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline  & & **Day 0** & **Day 0.25** & **Day 1** & **Day 2** & **Day3** & **Day 5** & **Day 7** & **Sig. ** \\ \hline \multirow{4}{*}{\(\sum\) SFAs} & CO & 10.19 \(\pm\) 0.03 & 10.21 \(\pm\) 0.05 & 10.20 \(\pm\) 0.03 & 10.22 \(\pm\) 0.03 & 10.51 \(\pm\) 0.10 & 10.28 \(\pm\) 0.04 \({}^{\rm Y}\) & 10.30 \(\pm\) 0.05 \({}^{\rm MY}\) & n.s. \\  & HO & 10.17 \(\pm\) 0.02 & 10.15 \(\pm\) 0.08 & 10.21 \(\pm\) 0.04 & 10.33 \(\pm\) 0.16 & 10.15 \(\pm\) 0.22 & 10.22 \(\pm\) 0.02 \({}^{\rm Y}\) & 10.23 \(\pm\) 0.08 \({}^{\rm Y}\) & n.s. \\  & EO & 10.16 \(\pm\) 0.04 & 10.19 \(\pm\) 0.02 & 10.23 \(\pm\) 0.03 \({}^{\rm AD}\) & 10.28 \(\pm\) 0.02 \({}^{\rm D}\) & 10.32 \(\pm\) 0.04 \({}^{\rm D}\) & 10.41 \(\pm\) 0.05 \({}^{\rm AX}\) & 10.42 \(\pm\) 0.04 \({}^{\rm AX}\) & **...** \\  & Sig. & n.s. & n.s. & n.s. & n.s. & n.s. & & & \\ \hline \multirow{4}{*}{\(\sum\) MUFAs} & CO & 17.82 \(\pm\) 0.01 \({}^{\rm b}\) & 17.81 \(\pm\) 0.07 \({}^{\rm b}\) & 17.85 \(\pm\) 0.01 \({}^{\rm W}\) & 17.86 \(\pm\) 0.04 \({}^{\rm W}\) & 17.87 \(\pm\) 0.01 \({}^{\rm W}\) & 17.90 \(\pm\) 0.04 \({}^{\rm W}\) & 17.96 \(\pm\) 0.05 \({}^{\rm W}\) & * \\  & HO & 17.80 \(\pm\) 0.00 & 17.77 \(\pm\) 0.06 & 17.83 \(\pm\) 0.01 \({}^{\rm W}\) & 17.80 \(\pm\) 0.04 \({}^{\rm W}\) & 17.86 \(\pm\) 0.01 \({}^{\rm W}\) & 17.82 \(\pm\) 0.01 \({}^{\rm Y}\) & 17.85 \(\pm\) 0.04 \({}^{\rm Y}\) & n.s. \\  & IG & n.s. & n.s. & n.s.