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

Table 3

The antioxidant activity (FRAP) of apple pomace together with the tested oils (µmol Trolox/g).

FRAP (µmol Trolox/g sample)	Storage time (day)					SEM	value of time
	0	7	14	28	56
Pure pomace	12.57^A	11.90^Aa	11.20^Aa	10.50^A	10.40^A	0.68	0.07
Pomace + fish oil 10%	21.20	20.82^B	18.6^B	16.84^B	13^B	0.79	0.03
Pomace + linseed oil 10%	23.41^B	22.2^B	19.36^B	17.06^B	12.57^B	0.91	<0.01
Pomace + fish oil 30%	22.31	22.0^B	17.56^b	17.78^B	10.95^A	0.48	0.14
Pomace + linseed oil 30%	23.48^B	17.1^Ab	15.67	16.72^B	11.36	0.82	<0.01

The letters A and B 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.