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. 2021 Jan 19;18(2):801. doi: 10.3390/ijerph18020801

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Total antioxidant capacity (T-AOC) in the body wall of sea cucumber following exposure to elevated temperature (26 °C, light-blue filled), water-accommodated fractions (WAF) of Oman crude oil at an optimal temperature of 16 °C (WAF + 16 °C, light-red filled), and Oman crude oil WAF at an elevated temperature of 26 °C (WAF + 26 °C, light-yellow filled). The Control was the sea cucumber exposed to pre-filtered natural seawater only at an optimal temperature of 16 °C (light-green filled). Asterisks (* or **) denote the significant differences between the treatments and the Control (p < 0.05 or 0.01, respectively). Dark traits denote the significant differences among the treatments (two-way analysis of variance (ANOVA)).