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ijfs12577-sup-0001-Figures_S1-S3.docxWord document322K

Figure S1. Influence of heat treatment on the antioxidant capacity of meat. Bars with different letters (a, b) or (*) are significantly different (*< 0.05, ***< 0.001).

Figure S2. Antioxidant capacity of meat products (μmol Trolox Equivalents per 100 g of fresh weight. Bars with different letters are significantly different.

Figure S3. Effects of cooking on the hydrophilic H-ORACFL of sardine and hake fish (μmol Trolox Equivalents per 100 g of fresh weight).Bars with different letters are significantly different.

ijfs12577-sup-0002-Tables_S1-S2.docxWord document20K

Table S1. Total antioxidant capacity vegetable products and milk.

Table S2. Total antioxidant capacity of a balanced diet (hydrophilic: H-ORAC; and lipophilic: L-ORAC).

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