Table A4.

Combinations of species and concentrations of antioxidants resulting in the lowest lipid oxidation level, where SS = Summer Savory, OS = Onion skin, SBT = Sea buckthorn leaves, BR = Beetroot leaves, OPP = Olive polyphenols, SBTH2O = water extracted sea buckthorn leaves and sprouts, SBT PHWE = Sea buckthorn leaves and sprouts-pressurized hot water extraction, LBC = Lyophilized black currant leaves, LRR = Lyophilized rhubarb root, BB PHWE = Bilberry leaves – pressurized hot water extraction, SBT80 = ethanol (80%) extracted sea buckthorn leaves and sprouts, CI = Confidence interval, and EMM = estimated marginal means. The standard error was 0.005 and the degrees of freedom were 44 for all samples. Note that the higher the value, the lower the level of oxidation due to a boxcox-transformation of the dependent variable with ^ −0.7. All samples were compared pairwise and were assigned one or more group letters to present their respective significant difference or lack thereof.

Concentration (ppm)	Species	TBAR EMM	Lower CI Limit	Upper CI Limit	Group
200	SS	0.157	0.148	0.166	a
100	SS	0.113	0.104	0.123	b
100	SBTH2O	0.110	0.100	0.119	bc
200	OPP	0.100	0.091	0.109	bcd
200	SBTH2O	0.098	0.089	0.108	bcd
200	SBT80	0.096	0.087	0.105	bcde
200	OS	0.090	0.081	0.099	bcdef
200	BR	0.088	0.079	0.097	cdef
200	LBC	0.087	0.078	0.096	cdef
200	SBT PHWE	0.086	0.077	0.096	cdef
200	LRR	0.086	0.077	0.095	cdef
100	SBT	0.085	0.075	0.094	cdefg
100	SBT PHWE	0.080	0.070	0.089	defg
100	SBT80	0.077	0.068	0.087	defg
100	OPP	0.076	0.066	0.085	defgh
100	OS	0.073	0.063	0.082	efghi
200	BB PHWE	0.072	0.063	0.082	efghi
100	LRR	0.067	0.058	0.076	fghi
200	SBT	0.066	0.056	0.075	fghi
100	BR	0.060	0.051	0.069	ghi
100	LBC	0.052	0.043	0.061	hi
100	BB PHWE	0.050	0.041	0.059	i