Free radicals and oxidants are involved in physiological signaling pathways, although an
imbalance between pro-oxidant and anti-oxidant systems in favor of the former leads to …

Abstract The collection of Waste Cooking Oils (WCOs) has been growing in recent years due
to the increase in society's awareness of environmental aspects since the uncontrolled …

Olive pomace is a major output of olive oil processing. This by-product is a valuable source
of bioactive compounds with well-recognized benefits for human health and well-being. In …

This work emphasized on the co-extraction of turmeric (Curcuma longa L.) and dried
coconut shreds (Cocos nucifera L.) by supercritical fluid extraction (SFE), a green extraction …

This work aimed to determine the antioxidant properties of identified hydrolyzed oat proteins
and peptides, and their capacity to inhibit lipase and α‐amylase. The protein hydrolysates …

This review explores the antioxidant properties of oak (Quercus sp.) extracts and their
potential application in preventing oxidative rancidity in food products. Oxidative rancidity …

This work examines the olive-oil quality and chemical characterization of the main
compounds from extra-virgin olive oil (EVOO) extracted from Chemlal olive cultivar …

Lipidomics is a rapidly growing field, fueled by developments in analytical instrumentation
and bioinformatics. To date, most researchers and industries have employed their own …

The present work was aimed at the valorization of roasted spent coffee grounds (SCG), a
major valuable and functional by-product of the coffee processing industry by supercritical …

Several analytical parameters were evaluated to investigate changes in the composition of a
cold-pressed hemp seed oil over a period of 3 months of storage. The environmental …