Skip to main content
Fig. 4 | BMC Chemistry

Fig. 4

From: Drying methodology effect on the phenolic content, antioxidant activity of Myrtus communis L. leaves ethanol extracts and soybean oil oxidative stability

Fig. 4

Evolution of peroxide values (meq O2/Kg) of soybean oil added with different extracts of M.communis L. leaves and BHT. Control: oil without antioxidant; (OE_Tamb): oil added with leaves extract dried at room temperature (16 °C); (OE_70, OE_100, and OE_120): oils added with extract of oven dried leaves at 70, 100 and 120 °C, respectively; (OE_MW): oil added with leaves extract dried in microwave; O_BHT: oil added with BHT. Each value is the mean of 3 independent trials ± S.D

Back to article page

BMC Chemistry

ISSN: 2661-801X

Contact us