Fig. 3. Effect of frozen storage on the concentrations of protein carbonyls (a), and
sulphydryls (b) in n-3 pork patties supplemented with olive leaf extracts at concentrations
of 100 mg (TP100 group), 200 mg (TP200 group) and 300 mg GAE/kg (TP300 group), as
well as with α-tocopherol at concentration of 50 mg/kg (ΑΤΟC group).