This dataset corresponds to data obtained in a study on the use of refined olive pomace oil (OPO) as a substitute for sunflower oil (SO) in oil-based cakes with anise essence. The influence of processing and storage on the extent of oxidation and the content of oil bioactive components was investigated. This study was recently published in LWT – Food Science and Technology (LWT 2023, 184, 115081. https://doi.org/10.1016/j.lwt.2023.115081). It was conducted within the framework of the SUPRACHEM project, and its title is "Olive pomace oil improves the oxidative stability and nutritional value of oil-based cakes with anise essence, a traditional confectionery product in Spain."

The dataset is presented in XLSX/ODS files containing sheets named according to the data presented in the tables and figures of the research article. These sheets include raw data and the results of statistical analyses exported from IBM SPSS Statistics 29.0. For example, Fig. 1 presents the raw data, as well as the data in Figure 1 expressed as mean and standard deviation, along with the corresponding figure from the article. Additionally, Fig. 1A SPSS includes the results of the statistical analysis.

Los datos han sido generados utilizando Excel Office 2019 e IBM SPSS Statistics versión 29.0. Los datos SPSS han sido exportados a Excel.-- Fecha de finalización del proyecto: 30/08/2025.

ORIVA 20214171 and MCIN/AEI/10.13039/501100011033 through project with reference PID2020-119304RB-I00.

Peer reviewed