Erratum: Synergic Antioxidant Effects of the Essential Oil Component-Terpinene on High Temperature Oil Oxidation (ACS Food Sci. Technol. (2022) 2:1 (180−186) DOI: 10.1021/acsfoodscitech.1c00399)

The x-Axis labeling of Figure 1B in the original publication (mg/mL) was incorrect. Instead, the correct label is %. This erroneous picture did not influence our findings. We regret that we did not find this error during the submission procedure and galley proofs. Figure 1B and the caption has been corrected as follows: Figure 1. (A) Oxygen consumption during the oxidation of stripped sunflower oil (SSO, 2 g) at 130 °C: without any additive (a), with γ-terpinene (1%, w/w) (b); with α-Tocopherol (0.1%, w/w) (c); with α-tocopherol (0.1%, w/w) and γ-Terpinene (1%, w/w) (d). (B) Duration of the induction period of α-Tocopherol 0.1% on increasing γ-Terpinene concentration (%, w/w). (C) Concentration of hydroperoxides in stripped sunflower oil before (SSO) and after heating at 130 °C for 10.000 s without antioxidants (SSO(H)), with α-tocopherol 0.1%, w/w (SSO(H)+Toc), and with α-Tocopherol 0.1%, w/w and γ-Terpinene 1%, w/w (SSO(H)+Toc+g-T).