Besides, the TP300 group presented MDA concentrations lower
(P ≤ 0.05) than those of the TP200 group but similar (P N 0.05) to
those of the ATOC group. On day 180 of storage, the TP100, TP200 and
TP300 groups presented MDA concentrations lower by about 31%, 53%
and 74%, respectively, compared to the CONT group. Therefore, the olive
leaf extract at the level of 300 mg GAE/kg and α-tocopherol at the level
of 50 μg/kg were the most effective antioxidants inhibiting MDA formation,
and alleviating the prooxidant effects of the n-3 fatty acids and
NaCl. These results cannot be compared with other studies, since reports
on the antioxidative effect of olive leaf extracts on long-term frozen pork
patties are missing.