Evaluation Of Ethiopian Thyme (thymus Schimperi R.) Antioxidant Activity And Its Preservative Effect On Some Food Products
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The study was conducted with the objective of evaluating antioxidant activity of Thymus Schimperi and its preservative effect on oil, butter and meat. Thyme was prepared by investigating the effect of ethanol concentration (0-97%), extraction time (180-240 min) and extraction temperature (20-40℃) on its antioxidant activity and extract yield. Based on ANOVA analysis, extraction parameters have significant effect (P
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