Polyphenol composition and antioxidant potential of mint leaves

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

Samples added to pork	Sample concentration	TBARS (mg MDA equivalents/kg meat)
Samples added to pork	(mg /g pork)	Day 0	Day 2	Day 5	Day 7	Day 10	Day 14
Control	–	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
BHA	0.25	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
Medina mint – soluble extract	1.73	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
Medina mint – soluble extract, not dechlorophyllized	2.07	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
Medina mint – aqueous infusion	9.4	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
Hasawi mint – soluble extract	3.8	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
Hasawi mint – aqueous infusion	22.57	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

¹Data are expressed as mean ± SD (n = 3). Values with the same letter (a to d), in the same row are not significantly different (p > 0.05). Values with the same superscript number (1 to 5), in the same column are not significantly different (P > 0.05). The concentration of sample as mg/g pork is equivalent to 200 ppm gallic acid equivalents calculated from total phenolic content. Abbreviations are: MDA, malondialdehyde; and BHA, butylated hydroxyanisole

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