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Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract (PSE) and effect of PSE on characteristics of sheep patties during storage. Methods: PSE phenolic profile was evaluated in LC-MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing/ antioxidant power. Patties elaborated with sheep meat were packaged in modified atmosphere and storage at (2 ± 1) C. The analyses were performed everydoi:10.1016/j.apjtb.2016.05.002 fatcat:d42ecceeyfbathknftebcksj34