The study of antioxidants and their implications in various fields, from food engineering to
medicine and pharmacy, is of major interest to the scientific community. The present paper is …

Natural antioxidants are widely distributed in food and medicinal plants. These natural
antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological …

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 …

The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect,
and quantify individual antioxidants from a complex food/biological matrix. Moreover, the …

Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This
review presents the most popular assays of TAC and their limitations, databases of TAC of …

Lavender essential oil (OEL) was added to starch, furcellaran and gelatin (S/F/G) films in
concentrations of 2%, 4% and 6%. The films were examined in terms of physical properties …

Measuring the antioxidant activity/capacity levels of food and biological fluids is carried out
for the meaningful comparison of the antioxidant content of foodstuffs and for the diagnosis …

Food nutrients and bioactive compounds have been widely explored due to the increased
prevalence of chronic non-communicable diseases. Antioxidant supplementation might be a …

The creation and analysis of a large variety of existing methods for the evaluation of
integrated antioxidant properties are quite relevant in connection with a range of biological …

A sensitive colorimetric method for the detection of polyphenols (ie, flavonoids, simple
phenolic, and hydroxycinnamic acids) was proposed in this research based on the reduction …