Recently, research on natural antioxidants has become increasingly active in various fields.
Accordingly, numerous articles on natural antioxidants, including polyphenols, flavonoids …

Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain
high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the …

Rosemary, whose major caffeoyl-derived and diterpenoid ingredients are rosmarinic acid,
carnosol, and carnosic acid, is an important source of natural antioxidants and is being …

The aim of this review is to provide a better base for predicting the ability of antioxidants to
prevent lipid oxidation in food emulsions in general and in functional food systems enriched …

The aim is to study the effect of grape antioxidant dietary fibre (GADF) addition to minced fish
muscle (MFM) on lipid stability during frozen storage for up to 6 months. Concentrations of 0 …

Both ethanolic and aqueous extraction were carried out in a laboratory-scale vertical
extractor to obtain polyphenols from distilled grape pomace of Vitis vinifera var.“Albariño” …

Distilled white grape pomace (Vitis vinifera var. Garnacha) was subjected to extraction by
using two different methods:(1) solid–liquid extraction (SLE) employing 96% ethanol and …

Omega‐3 long‐chain polyunsaturated fatty acids (LC PUFA) positively influence human
health. Their main dietary source is fish, especially fish oil. Owing to low fish consumption in …

Hydroxytyrosol, a natural phenolic compound obtained from olive oil byproduct, was
characterized as an antioxidant in three different foodstuffs rich in fish lipids:(a) bulk cod liver …

Sunflower oil-in-water emulsions were enriched with two Satureja thymbra extracts-obtained
by ethyl acetate (EAcs) or ethanol (Es), rosmarinic acid (RA), or quercetin (Que), and the …