## 3 Results and Discussion
### Lipid Oxidation
#### 3.2.3 Hexanal Content  
Among secondary oxidation products, hexanal, a volatile carbonyl compound, has been often used as a marker of 6-fatty acid oxidation [14]. Concentration of hexanal in raw ground chicken legs was shown in Table 3. Both time of storage and extract addition influenced significantly the hexanal content. Except the sample with the addition of black seed, hexanal level increased (up to 3 rd day of storage for allspice, cloves, caraway, and cardamom; and up to 7 th day for nutmeg and bay leaf) and thereafter a decrease of the values were observed. The effect was probably due to the further oxidation of the compound, as it was previously reported by [21] in cooked turkey meat. The highest hexanal concentrations were observed in the control sample on each storage day with the maximum level of 39.2 mg/100 g after 10 days of storage. The samples treated with black seed and cloves had the lowest hexanal content during the first 3 days. The protective effect of plant extracts on lipid oxidation in meat was also shown by [37] who noticed that the hexanal level increased with time of storage (up to 4 th day, at 4 \({}^{\circ}\)C) and the addition of oregano and sage extracts to chicken thigh (cooked) inhibited the process. In pork meat, the highest reduction of hexanal formation was observed in the sample containing allspice, then cloves and black seed [13].  
Figure 2: Effect of various spice extract treatments on thiobarbituric acid reactive substances (TBARS) in raw ground chicken legs during 12 days of storage at 4 \({}^{\circ}\)C. Means with the various superscript within the same day are significantly different (\(p\leq 0.05\), Duncan’s test). Vertical bars indicate 0.95 confidence intervals.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**Storage Days** & **Control** & **Nuttings** & **Allisphere** & **Bay Lear** & **Black Seed** & **Cloves** & **Caraway** & **Cardalamon** \\ \hline
0 & 10.33 \(\pm\) 0.05\({}^{\rm th}\) & 5.51 \(\pm\) 0.23\({}^{\rm rd}\) & 3.84 \(\pm\) 0.36\({}^{\rm rd}\) & 3.17 \(\pm\) 0.27\({}^{\rm rd}\) & 1.69 \(\pm\) 0.20\({}^{\rm rd}\) & 0.02 \(\pm\) 0.01\({}^{\rm rd}\) & 3.83 \(\pm\) 0.26\({}^{\rm rd}\) & 6.69 \(\pm\) 0.42\({}^{\rm rd}\) \\
3 & 17.20 \(\pm\) 1.37\({}^{\rm rd}\) & 7.45 \(\pm\) 0.28\({}^{\rm rd}\) & 5.99 \(\pm\) 0.25\({}^{\rm rd}\) & 9.66 \(\pm\) 0.55\({}^{\rm rd}\) & 2.29 \(\pm\) 0.35\({}^{\rm rd}\) & 0.16 \(\pm\) 0.01\({}^{\rm rd}\) & 7.52 \(\pm\) 1.64\({}^{\rm rd}\) & 11.71 \(\pm\) 1.28\({}^{\rm rd}\) \\
5 & 19.28 \(\pm\) 1.20\({}^{\rm rd}\) & 17.58 \(\pm\) 1.24\({}^{\rm rd}\) & 0.32 \(\pm\) 0.05\({}^{\rm rd}\) & 13.06 \(\pm\) 2.66\({}^{\rm rd}\) & 3.14 \(\pm\) 0.25\({}^{\rm rd}\) & 0.4 \(\pm\) 0.4 & 5.63 \(\pm\) 0.25\({}^{\rm rd}\) & 11.07 \(\pm\) 1.49\({}^{\rm rd}\) \\
7 & 28.24 \(\pm\) 2.26\({}^{\rm rd}\) & 20.39 \(\pm\) 0.53\({}^{\rm rd}\) & 0.4 and 1 & 21.29 \(\pm\) 4.36\({}^{\rm rd}\) & 3.74 \(\pm\) 0.29\({}^{\rm rd}\) & 3.36 \(\pm\) 0.29\({}^{\rm rd}\) & 6.86 \(\pm\) 1.96\({}^{\rm rd}\) \\
10 & 9.37 \(\pm\) 4.90\({}^{\rm rd}\) & 22.7 \(\pm\) 0.64\({}^{\rm rd}\) & 0.4 and 1 & 4.60 \(\pm\) 0.35\({}^{\rm rd}\) & 0.4 and 1 & 0.4 \(\pm\) 0.05\({}^{\rm rd}\) \\
12 & 6.63 \(\pm\) 0.81\({}^{\rm rd}\) & 0.62 \(\pm\) 0.23\({}^{\rm rd}\) & 0.4 and 1 & 0.46 \(\pm\) 0.35\({}^{\rm rd}\) & 0.4 and 1 & 0.4 \(\pm\) 0.04 & 0.35 \(\pm\) 0.21\({}^{\rm rd}\) \\ \hline \end{tabular} All values are mean \(\pm\) SD of the three replicates; rd—not detected,\({}^{\rm rd,-0}\) means with the same superscript within the same row are not different (\(y>0.05\), [PERSON]’s test)—effect of treatments; (A–F) means with the same superscript within the same column are not different (\(y>0.05\), [PERSON]’s test)—effect of time.  
\end{table}
Table 3: Effect of various give extract treatments on hexant content (mg/100 g meat) in raw ground chicken legs during 12 days of refrigerated storage (4 °C).