Table 1.

Total phenols, total flavonoids and antioxidant activity of raw and cooked cod sticks.

Samples	Total Phenols (mg GAE/g dw) ± SD	Total Flavonoids (mg QE/g dw) ± SD	Antioxidant Activity (mg Trolox/g dw) ± SD
R-Con	1.17 ± 0.03 a.A	0.54 ± 0.16 a.A	1.05 ± 0.34 a.A
R-A	8.13 ± 0.74 b.A	5.43 ± 0.55 b.A	5.15 ± 0.12 b.A
R-B	8.44 ± 2.05 b.A	5.80 ± 1.53 b.A	5.47 ± 0.49 b.c.A
R-C	10.59 ± 2.89 b.A	7.19 ± 2.11 b.A	7.46 ± 2.18 c.A
C-Con	1.24 ± 0.12 a.A	0.74 ± 0.35 a.A	1.08 ± 0.19 a.A
C-A	5.08 ± 2.31 a.b.A	2.87 ± 0.77 a.b.B	2.89 ± 0.67 a.b.B
C-B	4.19 ± 0.72 b.B	1.66 ± 0.58 b.B	2.19 ± 0.94 b.B
C-C	6.19 ± 2.18 b.A	5.8 ± 0.81 c.A	4.54 ± 0.96 c.A

Data are presented as mean ± SD (n = 3). Data in each column with different superscript lowercase letters (a–c) show significant differences between raw control and active samples (R-Con and R-A, R-B and R-C) and between cooked control and active samples (C-Con and C-A, C-B and C-C), while different superscript capital letters (A–B) show significant differences between each raw and cooked sample (R-Con and C-Con; R-A and C-A; R-B and C-B; R-C and C-C) (p < 0.05). GAE = gallic acid equivalents; QE = quercetin equivalent; R-Con: raw sticks breaded with sole no active mix; R-A: raw sticks breaded with sole active mix; R-B: raw sticks breaded with pomegranate peel powder/no active mix; R-C: raw sticks breaded with pomegranate peel powder/active mix; C-Con: cooked sticks breaded with sole no active mix; C-A: cooked sticks breaded with sole active mix; C-B: cooked sticks breaded with pomegranate peel powder/no active mix; C-C: cooked sticks breaded with pomegranate peel powder/active mix.