# The Effects of Combined _Aloe vera_ Gel and Blended Antioxidants on Cooked Chicken Meat Quality
## 3 Results and Discussion
### Lipid Oxidation of Cooked Meat Samples  
The number of _thiobarbituric acid-reactive substances_ (TBARSs) observed was low on day 0 for all the cooked samples, and no significant differences (\(p>0.05\)) were observed among the treatments (Table 2).  
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multirow{2}{*}{**TRT *} & \multicolumn{6}{c}{**Proximate Analysis**} \\ \cline{2-7}  & **pH Value** & _Protein \%_ & _Fat \%_ & _Water \%_ & _Aslk_ & **Cooking Loss \%** \\ \hline Control & 5.975  & 0.907  & 18.545  & 0.905  \\ BL\({}_{2}\) & 5.980  & 6.653  & 0.908  \\ \hline \hline \end{tabular}
\end{table}
Table 1: Ultimate pH 1, pA 2, and cooking loss % of treated thigh meat samples.  
This is in agreement with several research studies evaluating these plants' extracts [11; 12; 28]. However, all treatment additives (blend 1, blend 2, E-250, and BHA) demonstrated a clear antioxidant (\(p<0.05\)) efficiency in contrast to the control samples on the fourth day. The antioxidant effect of all the treatment additives was very comparable, but the activity of blend 2 was the highest among the other treatments. This is probably due to the unique combination of each oil excited (OE, GR, and RE) in different percentages in the presence of _Aloe_ gel. Since the experiment uses different percentages from each plant's extracts for each blend, this will certainly cause different antioxidant effects. In addition, the antioxidant effect of each oil will differ because it contains different ingredients, causing different interactions in the meat system. For instance, thymol and carvacrol represent the most important ingredients that participate in the _Origanum spiroatum_ L. essential oil antioxidant activity [12; 29; 30]. In addition, phenolic diterpenes (1: carnoxic acid, 2: carnosol, 3: rosmanol, and 4: rosmarinic acid) excited in the _Rosmarinus officinalis_ L. extract are considered responsible for its antioxidant effect [11; 31; 32]. Furthermore, _Teucrium polium_ L. (commonly named al Ja'adeh in Jordan) also contains several antioxidant compounds such as 8-cedern-13-ol, B-caryophyllene, germacrene D, sabinene, and luteolin-7-O-glucose and different flavonoids [10; 33; 34]. In addition, the antioxidant effect of blend 2 was significantly (\(p<0.05\)) higher than that of both BHA and the control treatments. The higher percentages of oregano oil (150 ppm) and a lower percentage of germander (30 ppm) could be the most important reasons behind this superlative effect compared to the other treatments. Based on the available data, it was also observed that the effect of BHA was the lowest among all additives, where the effect of E-250 and blend 1 was very close and comparable to each other during storage. The differences between the antioxidant effects of blends 1 and 2 were due to the difference in the percentage of each plant extract, which will work differently, and their antioxidant mechanism will also differ. In addition, these differences can also be due to how these mixtures interact with each other in the presence of _Aloe_ gel. _Aloe barbadensis miller_ gel collected from locally cultivated plants was examined, and this gel also contains several phenolic components which contribute to its antioxidant activity [15; 26; 27]. The maximum antioxidant effect usually depends on how these polyphenols interact and if an additive or synergistic effect may exist. So, the quality and components of blend 2 from these extracts by adding _Aloe vera_ gel make this treatment the most effective at reducing lipid oxidation while being stored.