Table 5. Total flavonoid contents (TFC) (mg NE/g) and total polyphenol contents (TPC) (mg GAE/g) of fried chicken breast formulated with various levels of apple powder during storage periods

Trait	Storage periods (weeks)	Apple powder (%)
		0 (Control)	5	10	15
TFC	0	0.09±0.01Ab	0.10±0.01Aab	0.10±0.02Aab	0.11±0.01Aa
	1	0.08±0.01Ba	0.08±0.01Ba	0.08±0.01Aa	0.09±0.01Ba
	2	0.07±0.01Cb	0.07±0.01Bab	0.08±0.01Aa	0.08±0.01Ba
TPC	0	0.30±0.03Ab	0.33±0.01Aab	0.36±0.02Aa	0.36±0.03Aa
	1	0.22±0.01Bb	0.24±0.07Bab	0.32±0.06Aa	0.32±0.04Aa
	2	0.19±0.03Bb	0.16±0.02Bb	0.22±0.02Ba	0.23±0.01Ba

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).
Means in the same column with different letters are significantly different (p<0.05).