The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health
benefits resulting from their consumption. Due to their high perishability and seasonality …

Electrochemical methods provide high potential for investigation of antioxidant compounds,
assessment of antioxidant capacity, and measurement of electrochemical index. Different …

A staple food for thousands of years in the Mediterranean region, olive oil is now becoming
popular all over the world. Olive oil has several unique characteristics that set it apart from …

This study determined and compared the contents of bioactive components in plant seed
oils extracted with n-hexane (Soxhlet method) and chloroform/methanol (Folch method) from …

Virgin olive oil has a high resistance to oxidative deterioration due to its tryacylglycerol
composition low in polyunsaturated fatty acids and due to the presence of a group of …

Two ferric-ion-based total antioxidant capacity methods: 1, 10-phenanthroline (Phen) and
ferric reducing antioxidant power (FRAP) were used for determination of antioxidant …

The increasing popularity of olive oil is mainly attributed to its high content of oleic acid,
which may affect the plasma lipid/lipoprotein profiles, and its richness in phenolic …

Coronary artery disease (CAD) is responsible for more than 7 million deaths worldwide. In
the early stages of the development of atherosclerotic plaques, cardiovascular risk factors …

The supercritical fluid extraction (SFE) trends and antioxidant activities of Hibiscus
cannabinus seed oils were studied. SFE results indicate that extraction pressure is the major …

This review highlights the role of electrochemical approaches in the sensing of antioxidants
and their antioxidant capacity with especial attention to the analytical possibilities of …