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. 2019 Sep 12;8(9):406. doi: 10.3390/foods8090406

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Lipid oxidation in the meatball type most prone to oxidize (pork with 2% NaCl, 20% fat (w/w), deep-fried), with different antioxidants shown as a percentage of oxidation compared to the meatball without added antioxidants at two concentrations. SS = Summer Savory, OS = Onion skin, SBT = Sea buckthorn leaves, BR = Beetroot leaves, OPP = Olive polyphenols, SBTH2O = water extracted sea buckthorn leaves and sprouts, SBT PHWE = Sea buckthorn leaves and sprouts-pressurized hot water extraction, LBC = Lyophilized black currant leaves, LRR = Lyophilized rhubarb root, BB PHWE = Bilberry leaves-pressurized hot water extraction, and SBT80 = ethanol (80%) extracted sea buckthorn leaves and sprouts. The standard deviation is shown by the error bars (n = 3).