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

Table 4

The antioxidant activity (ABTS^•+) of apple pomace together with the tested oils (µmol Trolox/g).

ABTS (µmol Trolox/g sample)	Storage time (day)					SEM	value of time
	0	7	14	28	56
Pure pomace	27.93	26.89	25.62^a	24.10^A	18.54^A	1.45	0.01
Pomace + fish oil 10%	36.30	35.56^A	24.58^a	17.35^Ba	14.18^b	1,69	<0.01
Pomace + linseed oil 10%	32.41	29.06	24.35^a	10.08^C	13.69	1.41	<0.01
Pomace + fish oil 30%	28.75	24.8^B	24.1^a	12.38^b	13.87	1.56	<0.01
Pomace + linseed oil 30%	34.62	29.65	19.93^b	14.74	11.54^Ba	1.50	<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 ().