## 3 Results and Discussion
### Lipid Oxidation of Chicken Meatballs  
TBARS index values and induction times were measured to determine the effectiveness of buckwheat hull extracts in inhibiting the lipid oxidation of fats during the refrigerated storage of the vacuum-packed chicken meatballs (Table 2). \begin{table}
\begin{tabular}{c c c c c c} \hline \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{\begin{tabular}{c} **Water Extract** \\ **of Buckwheat Hulls** \\ \end{tabular} } & \begin{tabular}{c} **Ethanolic Extract** \\ **of Buckwheat Hulls** \\ \end{tabular} & \
\begin{tabular}{c} **Amax** \\ **(nm)** \\ \end{tabular} & \multirow{2}{*}{**MS-MS**} & \multirow{2}{*}{
\begin{tabular}{c} **Retention Time** \\ **(min)** \\ \end{tabular} } \\ \hline Caffeic acid hexoside & 1.37 \({}^{\text{a}}\)\(\pm\) 0.01 & 2.54 \({}^{\text{b}}\)\(\pm\) 0.01 & 325 & 341/179 & 2.81 \\ Orientin & 0.82 \({}^{\text{a}}\)\(\pm\) 0.04 & 2.14 \({}^{\text{b}}\)\(\pm\) 0.02 & 269/346 & 447/357/327 & 6.07 \\ Isoorientin & 2.52 \({}^{\text{a}}\)\(\pm\) 0.02 & 3.35 \({}^{\text{b}}\)\(\pm\) 0.01 & 255/348 & 447/357/327 & 6.22 \\ Vitexin & 5.45 \({}^{\text{b}}\)\(\pm\) 0.03 & 0.42 \({}^{\text{a}}\)\(\pm\) 0.01 & 267/337 & 431 & 6.76 \\ Rutin & 6.96 \({}^{\text{a}}\)\(\pm\) 0.02 & 30.06 \({}^{\text{b}}\)\(\pm\) 0.02 & 264/348 & 609/431/301 & 6.85 \\ Hyperoside & 1.96 \({}^{\text{a}}\)\(\pm\) 0.01 & 4.78 \({}^{\text{b}}\)\(\pm\) 0.01 & 254/354 & 463/301 & 7.02 \\ Isoquercitrin & 0.57 \({}^{\text{a}}\)\(\pm\) 0.01 & 1.29 \({}^{\text{b}}\)\(\pm\) 0.01 & 255/350 & 463/301 & 7.13 \\ (quercetin-3-glucoside) & 0.34 \({}^{\text{b}}\)\(\pm\) 0.01 & 0.27 \({}^{\text{a}}\)\(\pm\) 0.01 & 253/342 & 447/285 & 7.59 \\ \hline Sum of identified phenolic & \multirow{2}{*}{19.99} & \multirow{2}{*}{44.85} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} \\ compounds & & & & & \\ \hline \end{tabular}
\end{table} 
Table 1: Phenolic compounds (mg/gdm) in buckwheat hull extracts. Both buckwheat hull extracts exerted inhibitory effects on lipid oxidation in chicken meatballs, although with differentiated intensity. On day 1, no significant (\(p>0.05\)) differences were observed between samples; however, it could be noted that TBARS values in the chicken meatballs made with buckwheat hull extracts (WE and EE) were lower than in Control. On day 7, significantly (\(p<0.05\)) lower TBARS values were found only for EE and on day 14 for both WE and EE compared to Control. Although no significant (\(p>0.05\)) differences were found between EE and WE, it could be seen that, during storage, lipid oxidation occurred more slowly in EE than in WE. In the case of EE, TBARS values remained at the same level for 14 days of storage, and on the last day were lower than in Control by approximately 36%. However, in WE, after 7 days of storage, TBARS values increased significantly (\(p<0.05\)), and on the last day of storage were lower than in Control by only 27%. Studies using extracts from the roots of _Scutellaria bicalensis_[17] and _Nigella sativa_ seeds [16] also showed higher efficiencies of ethanolic extracts in inhibiting lipid oxidation in chicken meatballs compared with water extracts. The ethanolic extract of _Scutellaria bicalensis_ roots was characterised by better antioxidant properties than the ethanolic extract of _Nigella sativa_ seeds. On the 14 th day of storage, meatballs prepared with the ethanolic extract of _Nigella sativa_ seeds had TBARS values about 20% lower than the control product, while meatballs prepared with _Scutellaria bicalensis_ root extract had TBARS values about 50% lower. The authors explained the higher effectiveness of the ethanolic extract in reducing lipid oxidation by reference to its higher content of polyphenonic compounds. However, a higher content of phenolic compounds in extracts does not always determine a proportionally higher antioxidant potential [46].