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Article title
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Abstract
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Keywords
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Introduction
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Materials and methods
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Location and site description
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Agricultural practices in the studied farms
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Plant material and sampling
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Distillation and essential oil production
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Extracts preparation
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Total phenolic contents
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The total flavonoids content
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2,2-diphenyl-1-picrylhydrazyl (DPPH) assay
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2,2´-azino-bi’s-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assay
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Ferric reducing antioxidant power (FRAP) assay
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Cupric reducing antioxidant capacity (CuPRAC) assay
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Statistical analysis
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Results and discussion
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Essential oil composition
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Antioxidant activity of the rose flower
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Conclusion
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Acknowledgements
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References
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