Table 3 Antioxidant activity of mint extracts determined through the measurement of TBARS in a cooked meat system¹

3.84 ± 1.31^a1

4.61 ± 0.11^ab1

4.75 ± 0.11^bc1

4.34 ± 0.09^ab1

4.71 ± 0.25^b1

5.53 ± 0.11^c1

1.07 ± 0.13^a23

1.02 ± 0.04^a2

0.73 ± 0.04^a2

0.57 ± 0.04^a2

0.76 ± 0.04^a2

0.83 ± 0.02^a2

0.88 ± 0.08^a2

1.06 ± 0.07^a2

1.46 ± 0.08^ab23

1.37 ± 0.05^ab23

2.05 ± 0.04^b3

1.89 ± 0.08^b3

0.75 ± 0.08^a2

1.04 ± 0.02^ab2

1.44 ± 0.02^ab23

1.76 ± 0.14^b3

1.58 ± 0.16^b3

1.43 ± 0.04^ab23

1.84 ± 1.56^a3

1.36 ± 0.11^ab3

1.80 ± 0.03^ab34

1.03 ± 0.02^b23

3.43 ± 0.04^c4

4.49 ± 0.08^d4

0.81 ± 0.12^a2

2.52 ± 0.09^bd4

2.50 ± 0.01^b45

3.27 ± 0.06^bc4

3.67 ± 0.11^c4

3.30 ± 0.18^cd5

0.69 ± 0.01^a2

2.38 ± 0.11^bc24

2.94 ± 0.16^b5

2.57 ± 0.02^bc4

1.95 ± 0.02^cd3

1.39 ± 0.11^ad23