Table 3 Impact of arginine with or without Olive leaf extract supplementations on the antioxidant potential of chicken breast meat during frozen storage

FRAP, 3 h

0.18 ± 0.03^d

0.23 ± 0.03^c

0.25 ± 0.02^c

0.31 ± 0.01^b

0.37 ± 0.01^a

< 0.001

FRAP, 4 weeks

0.26 ± 0.002^c

0.31 ± 0.003^c

0.37 ± 0.002^b

0.43 ± 0.003^a

0.47 ± 0.015^a

< 0.001

DPPH, 3 h

5.89 ± 0.02^e

6.20 ± 0.02^d

6.30 ± 0.04^c

6.90 ± 0.04^b

7.40 ± 0.04a

< 0.001

DPPH, 4 weeks

6.30 ± 0.07^e

6.70 ± 0.08^d

6.90 ± 0.03^c

7.15 ± 0.05^b

7.57 ± 0.06a

< 0.001

ABTS, 3 h

2.40 ± 0.03^e

3.30 ± 0.04^d

3.60 ± 0.03^c

4.30 ± 0.07^b

4.50 ± 0.06^a

< 0.001

ABTS, 4 weeks

5.40 ± 0.05^c

5.70 ± 0.2^c

6.03 ± 0.59^c

7.67 ± 0.04^b

8.4 ± 0.16^a

< 0.001

TBARS, 3 h

0.19 ± 0.006^a

0.17 ± 0.016^a

0.12 ± 0.01^b

0.09 ± 0.01^b

0.043 ± 0.02^c

< 0.001

TBARS, 4 weeks

0.80 ± 0.03^a

0.71 ± 0.04^b

0.63 ± 0.03^c

0.58 ± 0.03^c

0.51 ± 0.02^d

< 0.001

Total flavonoids (µg/g)

74.50 ± 1.1^d

102.75 ± 3.2^c

105.10 ± 1.1^c

128.73 ± 1.40^b

138.40 ± 1.80^a

< 0.001

Total phenolic compounds (µg/g)

85.40 ± 0.68^e

127.30 ± 0.95^d

143.60 ± 4.90^c

150.90 ± 1.20^b

164.60 ± 4.50^a

< 0.001

SOD (U/mL)

52.25 ± 5.10^e

63.95 ± 3.60^d

78.68 ± 1.60^c

112.90 ± 3.10^b

124.66 ± 4.30^a

< 0.001

GPX (µmol/mg)

304.38 ± 1.70^d

332.45 ± 6.30^c

345.65 ± 3.60^b

364.00 ± 5.50^a

368.48 ± 24.30^a

< 0.001

CAT (U/L)

31.92 ± 1.90^d

47.23 ± 2.50^c

58.04 ± 0.79^b

81.42 ± 6.90^a

86.91 ± 5.30^a

< 0.001

T-AOC (U/mg protein)

7.6 ± 0.57^d

9.2 ± 0.08^c

10.2 ± 0.71^b

11 ± 0.06^b

12.7 ± 0.07^a

< 0.001