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. 2022 May 25;11(11):1547. doi: 10.3390/foods11111547

Figure 3.

Figure 3

Effect of Mon-Pu leaf extract (MPE) on peroxide value (PV) (a), thiobarbituric acid reactive substances (TBARS) (b), and lipid oxidation inhibition (c) of a cooked sausage model system (SMS). Butylated hydroxyl toluene (BHT) at 0.003% was used to compare. The inhibitions of PV and TBARS were calculated relative to the control without MPE and BHT. Bars represent the standard deviations from triplicate determinations. Different letters indicate the significant differences (p < 0.05).