Antioxidants had a growing interest owing to their protective roles in food and
pharmaceutical products against oxidative deterioration and in the body and against …

More polyunsaturated fats in processed foods and fewer additives are a huge demand of
public health agencies and consumers. Consequently, although foods have an enhanced …

Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of
bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and …

Recently, there has been growing interest in research into the role of plant-derived
antioxidants in food and human health. The beneficial influence of many foodstuffs and …

Sinapic acid is widespread in the plant kingdom (fruits, vegetables, cereal grains, oilseed
crops, and some spices and medicinal plants) and as such is common in the human diet …

Three methods widely employed in the evaluation of antioxidant activity, namely 2, 2′‐
diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging method, static headspace gas …

The growing interest in the substitution of synthetic food antioxidants by natural ones has
fostered research on vegetable sources and the screening of raw materials for identifying …

Free radical generation is directly related with oxidation in foods and biological systems.
Therefore, the search for methods to determine free radical scavenging is important. In this …

The susceptibility of lipids to oxidation is a major cause of quality deterioration in food
emulsions. The reaction mechanism and factors that influence oxidation are appreciably …

Sinapic acid (3, 5‐dimethoxy‐4‐hydroxycinnamic acid) is an orally bioavailable
phytochemical, extensively found in spices, citrus and berry fruits, vegetables, cereals, and …