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Oxidative stability of ghee as affected by natural antioxidants extracted from food processing wastes
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In this research, bioactive compounds found in peanut skins (PS), pomegranate peels (PP) and olive pomace (OP) were extracted using ethanol (80%), ethyl acetate and n-hexane. Ethanol extract showed slightly better antioxidant characteristics compared with ethyl acetate and hexane extracts.
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