Currently, there is a growing interest in screening and quantifying antioxidants from
biological samples in the quest for natural and effective antioxidants to combat free radical …

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 …

Many studies have been conducted with regard to free radicals, oxidative stress and
antioxidant activity of food, giving antioxidants a prominent beneficial role, but, recently …

It would be desirable to establish and standardize methods that can measure the total
antioxidant capacity level directly from vegetable extracts containing phenolics. Antioxidant …

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 …

Walnut green husk is an agro-forest waste generated in the walnut (Juglans regia L.) harvest
that could be valued as a source of natural compounds with antioxidant and antimicrobial …

The present study reports a comparison of the antioxidant properties and phenolic profile of
the most consumed species as fresh cultivated mushrooms and their mycelia produced in …

Antioxidants are considered as important bioactive compounds on account of many health
benefits along with their pivotal role in delaying oxidative rancidity of numerous foods …

Genetic diversity and Agro-climatic conditions contribute significantly to the agronomic and
morphological features of the food plant species, and their nutraceutical potential. The …

A comparative study between the antioxidant properties of peel (flavedo and albedo) and
juice of some commercially grown citrus fruit (Rutaceae), grapefruit (Citrus paradisi), lemon …