Journal of Chemistry / 2018 / Article / Tab 3

Research Article

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

Pure pomace12.57A11.90Aa11.20Aa10.50A10.40A0.680.07
Pomace + fish oil 10%21.2020.82B18.6B16.84B13B0.790.03
Pomace + linseed oil 10%23.41B22.2B19.36B17.06B12.57B0.91<0.01
Pomace + fish oil 30%22.3122.0B17.56b17.78B10.95A0.480.14
Pomace + linseed oil 30%23.48B17.1Ab15.6716.72B11.360.82<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.

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