Journal of Chemistry / 2018 / Article / Tab 1

Research Article

Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions

Table 1

The content of total polyphenols in the test formulations during storage (mg GA/100 g).

Total phenolic mg GA/100 g (ml)Storage time (day)SEM value of time
07142856

Pure pomace613.74Aa585.57555.60538.29530.2016.890.01
Pomace + fish oil 10%563.96Ab423.81A411.36A369.4A279.99Ba17.59<0.01
Pomace + linseed oil 10%571.31Ab451A375.59B298.01Ba308.79Bb17.46<0.01
Pomace + fish oil 30%441.36B354.93Ba279.82B290.43B197.59A14.790.01
Pomace + linseed oil 30%454.36B389.75Bb319.9C279.3Bb218.97A17.20<0.01

The letters A, B, and C in the same columns indicate statistically high significant differences (). The letters a and b in the same columns indicate statistically significant differences (). SEM, standard error of the mean.

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