Our objective in this review article is to find out relevant information about methods of
determination of antioxidant activity of silver nanoparticles. There are many studies dealing …

Because there is no widely adopted “total antioxidant parameter” as a nutritional index for
labeling food and biological fluids, it is desirable to establish and standardize methods that …

Antioxidants are used to minimize the oxidative changes in meat and meat products.
Oxidative changes may have negative effects on the quality of meat and meat products …

The antibacterial activity and antioxidant effect of the compounds α-terpineol, linalool,
eucalyptol and α-pinene obtained from essential oils (EOs), against pathogenic and …

While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated
hydroxyanisole) to maintain the quality of ready‐to‐eat food products has become …

Abstract α, α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging method offers the
first approach for evaluating the antioxidant potential of a compound, an extract or other …

Polyphenols are secondary plant metabolites with antioxidant, anti‐inflammatory and anti‐
microbial activity. They are ubiquitously distributed in the plant kingdom; high amounts …

The use of the stable free radical diphenylpicrylhydrazyl (DPPH) to estimate the activity of
antioxidants is reviewed. Current applications of the method are examined, particularly the …

The importance of oxidation in the body and in foodstuffs has been widely recognized.
Oxidative metabolism is essential for the survival of cells. A side effect of this dependence is …

Flaxseed (Linum usitatissimum L) is an ancient perennial plant species regarded as a
multipurpose plant owing to its richness in omega-3 polyunsaturated fatty acids (PUFA) …