Oil FA (% total, by weight) UFA/SFA IV (g I2/100g) εs' σ (pS/m) Tm (°C) PV (mmol O2/kg) 16:00 18:00 18:01 18:02 18:03 AR 12.73 ± 0.04 5.7 ± 0.1 44.1 ± 0.3 36.7 ± 0.4 0.79 ± 0.03 4.4 104 3.15 505 ± 3 -12.6 ± 0.5 2.45 ± 0.04 CH 7.1 ± 0.2 2.8 ± 0.2 6.0 ± 0.3 20.9 ± 0.3 63.3 ± 0.4 8.8 206 3.31 230 ± 6 -41.0 ± 0.5 2.03 ± 0.02 RM 4.35 ± 0.02 2.25 ± 0.02 17.3 ± 0.09 49.4 ± 0.08 26.7 ± 0.2 14.2 170 3.25 21 ± 2 -36.6 ± 0.5 1.97 ± 0.11 OL 11.3 ± 0.2 2.8 ± 0.2 76.3 ± 0.3 8.8 ± 0.3 0.77 ± 0.05 6.2 83 3.16 14 ± 1 -3.7 ± 0.5 3.66 ± 0.19 RS 5.92 ± 0.02 2.30 ± 0.03 55.91 ± 0.09 29.04 ± 0.06 6.83 ± 0.04 11.3 116 3.17 14 ± 3 -18.4 ± 0.5 0.76 ± 0.09 SF 6.48 ± 0.01 3.37 ± 0.01 30.04 ± 0.03 59.75 ± 0.05 0.36 ± 0.01 9.2 130 3.19 2 ± 1 -25.0 ± 0.5 1.02 ± 0.12

Table 1: Main analytical characteristics of the fresh oils used in this study, AR, argan oil; CH, chia oil; RM, rosa mosqueta oil; OL, olive oil; RS, rape seed oil; SF, sunflower oil; FA, fatty acids (mean ± standard error; n=3); UFA/SFA, ratio of unsaturated fatty acids to saturated fatty acids; IV, iodine value; ε's , static dielectric constant (mean of frequencies from 500 to 1000 Hz; n=10; standard error <3×10-4); σ electrical conductivity at 500 Hz (mean ± standard error; n=2); Tm, melting temperature (mean ± standard error; n=2); PV, peroxide value (mean ± standard error; n=3).