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
	0	7	14	28	56
Pure pomace	613.74^Aa	585.57	555.60	538.29	530.20	16.89	0.01
Pomace + fish oil 10%	563.96^Ab	423.81^A	411.36^A	369.4^A	279.99^Ba	17.59	<0.01
Pomace + linseed oil 10%	571.31^Ab	451^A	375.59^B	298.01^Ba	308.79^Bb	17.46	<0.01
Pomace + fish oil 30%	441.36^B	354.93^Ba	279.82^B	290.43^B	197.59^A	14.79	0.01
Pomace + linseed oil 30%	454.36^B	389.75^Bb	319.9^C	279.3^Bb	218.97^A	17.20	<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.