. 2019 Aug 23;8(9):357. doi: 10.3390/foods8090357

Table 4.

Phenols, antioxidant activity via the DPPH and ABTS methods, and oxidative stability via the TBARS method in an emulsified meat system with nanoemulsion.

	Days	EMSN 0%	EMSN 1%	EMSN 2%	EMSN 3%	EMSN 4%	EMSN 5%
Phenols mg GAE/100g	1	^ND	12.76 ± 0.345 ^aC	13.29 ± 0.486 ^aC	15.64 ± 0.177 ^bD	19.86 ± 0.215 ^cD	24.93 ± 0.170 ^dE
	15	^ND	12.22 ± 0.385 ^aC	14.39 ± 0.049 ^bD	14.47 ± 0.098 ^bC	15.21 ± 0.098 ^cC	18.09 ± 0.161 ^dD
	30	^ND	11.25 ± 0.098 ^aB	12.31 ± 0.078 ^bB	12.39 ± 0.345 ^bB	15.10± 0.085 ^cC	16.04 ± 0.085 ^dC
	45	^ND	10.45 ± 0.274 ^aA	11.71± 0.148 ^aAB	12.50 ± 0.098 ^bB	13.25 ± 0.090 ^cB	14.58 ± 0.085 ^dB
	60	^ND	10.40 ± 0.098 ^aA	11.39 ± 0.098 ^bA	11.56 ± 0.177 ^bA	11.76 ± 0.085 ^bcA	12.16 ± 0.177 ^cA
DPPH mg AAE/100g	1	15.55 ±0.288 ^aC	18.13 ± 0.377 ^bD	19.20 ± 0.108 ^cD	19.26 ± 0.188 ^cD	19.76 ± 0.288 ^cD	19.89 ± 0.288 ^cD
	15	13.60 ± 0.188 ^aC	17.88 ± 0.474 ^bD	19.01 ± 0.474 ^cD	18.69 ± 0.188 ^cD	19.07±0.499 ^cdCD	19.89 ± 0.288 ^dD
	30	11.40 ± 0.474 ^aB	16.05 ± 0.201 ^bC	17.18 ± 0.343 ^cC	17.94 ± 0.218 ^dC	18.50 ± 0.288 ^deC	18.94 ± 0.288 ^eC
	45	11.77 ± 0.288 ^aB	11.84 ± 0.108 ^abB	12.34 ± 0.108 ^bB	14.92 ± 0.188 ^cB	15.30 ± 0.499 ^cB	16.24 ± 0.188 ^dB
	60	7.94 ± 0.188 ^aA	10.14 ± 0.288 ^bA	10.89± 0.288 ^bcA	11.52 ± 0.499 ^cA	12.53 ± 0.390 ^dA	14.48 ± 0.288 ^eA
ABTS mg AAE/100g	1	22.53 ± 0.492 ^aD	28.98 ± 0.372 ^bC	33.07 ± 0.492 ^cD	33.93 ± 0.322 ^cC	34.25± 0.445 ^cB	37.59± 0.492 ^dC
	15	20.92 ± 0.492 ^aC	26.73 ± 0.222 ^bB	29.85 ± 0.321 ^cC	30.71 ± 0.234 ^cB	32.32 ± 0.322 ^dA	36.19 ± 0.322 ^eB
	30	19.84± 0.492 ^aBC	25.44 ± 0.492 ^bB	28.66± 0.492 ^cBC	29.74 ±0.322 ^cAB	32.53 ± 0.492 ^dA	35.01± 0.492 ^eAB
	45	18.55 ± 0.492 ^aB	25.65 ± 0.492 ^bB	28.02± 0.186 ^cAB	29.41 ± 0.322 ^dA	31.78 ± 0.186 ^eA	34.68 ± 0.492 ^fA
	60	15.33 ± 0.201 ^aA	23.29 ± 0.322 ^bA	27.16 ± 0.322 ^cA	29.20 ± 0.186 ^dA	31.03 ± 0.234 ^eA	34.36 ± 0.265 ^fA
TBARS mg MDA/Kg	1	0.28 ± 0.006 ^fA	0.26 ± 0.007 ^eA	0.20 ± 0.001 ^dA	0.11 ± 0.004 ^cA	0.06 ± 0.006 ^bA	0.04 ± 0.004 ^aA
	15	0.36 ± 0.006 ^eB	0.28 ± 0.008 ^dA	0.22 ± 0.011 ^cA	0.13 ± 0.006 ^bB	0.09 ± 0.004 ^aB	0.07 ± 0.006 ^aB
	30	0.42 ± 0.011 ^fC	0.31 ± 0.007 ^eB	0.26 ± 0.004 ^dB	0.20 ± 0.008 ^cC	0.17 ± 0.003 ^bC	0.12 ± 0.004 ^aC
	45	0.58 ± 0.009 ^fD	0.49 ± 0.010 ^eC	0.41 ± 0.008 ^dC	0.36 ± 0.003 ^cD	0.29 ± 0.003 ^bD	0.20 ± 0.005 ^aD
	60	0.75 ± 0.007 ^fE	0.57 ± 0.005 ^cD	0.48 ± 0.008 ^dD	0.38 ± 0.003 ^cE	0.36 ± 0.003 ^bE	0.27 ± 0.005 ^aE

Emulsified meat system with nanoemulsion (EMSN), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS), Not detected (ND), gallic acid equivalents (GAE), ascorbic acid equivalents (AAE) and malonaldehyde (MDA). The lowercase letters in the superscript indicate significant differences (p < 0.05) between treatments (rows), and uppercase letters indicate significant differences in each treatment with respect to time (columns) (p < 0.05).