“…The added sumac, rich in polyphenols, reduced the loss of ABTS values of cooked hamburgers (552.62 μg TE/g of meat; p < 0.05; see Fig. 1 ), highlighting a decrease of only 6% compared to raw-TH, resulting in line with data reported by Bergamaschi et al [ 61 ] in pork burgers formulated with non-compliant green coffee bean extract.…”