Anthocyanins are flavonoid compounds that are abundantly present in fruits and vegetables.
These compounds contribute to the color of these foods and offer various health benefits to …

Grapes, particularly the species Vitis vinifera L., are one of the most widely grown crops in
the world. Winemaking processes generate a high amount of residues, which currently pose …

P. nigrum L. extracts and the piperine alkaloid have important antimicrobial, anti-
inflammatory, and antioxidant properties. Therefore, in this study, we evaluated the …

Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to
the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These …

The present study was designed to explore the anthocyanin profile and antioxidant activities
in Indian rose varieties (Rosa× hybrida). Among fifty varieties, Ashwini recorded the highest …

Intermolecular copigmentation denotes the interaction between colored anthocyanins and
the colorless copigment, which is not bound covalently to the anthocyanin molecule. This is …

Blackberries are rich in antioxidants due to their high polyphenol and vitamin content,
making them an excellent source of health protection. It is well known that good quality …

Ipomoea batatas (L.) Lam is a dicotyledonous plant originally from tropical regions, with
China and Spain acting as the main producers from outside and within the EU, respectively …

Drastic growth in the amount of global food waste produced is observed every year, not only
due to incessant population growth but also economic growth, lifestyle, and diet changes. As …

Color in food has multiple effects on consumers, since this parameter is related to the quality
of a product, its freshness, and even its nutrient content. Each food has a characteristic color; …