22073
After light exposure , PUFA dramatically dropped ( up to a 19 % decrease ) and a marked increase of PV ( 11 . 8meq O2 / kg fat ) , TBARs ( 3 . 7mg MDA / kg meat ) and COPs ( 3 . 7 mu g / g muscle ) was observed ; under darkness , the values of the oxidation parameters were similar to those found in untreated sardines .
 Chemical: PUFA; Chemical: O2
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: PUFA; Chemical: O2