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Antioxidant activity (AA) is one of the main and most acclaimed properties of edible oil, and the antioxidant properties of EVOO have been extensively highlighted (Tuck and Hayball, 2002; Vissers et al., 2004). AA is usually estimated by monitoring the scavenging of a free radical by antioxidants that lead to either the inhibition of a chemical reaction or the changes of reaction rate constants in an ongoing radical reaction.

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