Lipid peroxidation is a critical factor in the edible oils production chain. To minimize this
process, several studies have been developed using synthetic antioxidants, which are …

Parsley, a common vegetable, is widely used as a condiment because its flavor. However,
its biological functionality remains largely ignored. In this study, the antioxidant activity …

Blueberry (Vaccinium spp.) is a fruit recognized in the world as healthy, and many of its
active ingredients have important physiological functions. This study analyzed the …

To enable the use of anthocyanins in food with high oil content, bilberry anthocyanins were
acylated with cinnamic acids to address their poor lipid solubility. Structural analyses based …

The aim of this study was to evaluate the influence of bio‐based solvent (ethanol, water, and
acetic acid) on the extraction of phenolic (TPC), anthocyanins (TAC), and flavonoids (TFC) …

This study aimed to evaluate the quality of selected oils from the seeds of herbs and
vegetables (basil, fenugreek, coriander, tomato, garden cress, parsley, and dill), especially …

Hempseed oil is exceptionally rich in valuable unsaturated fatty acids if adequate oxidative
protection is ensured. The aim of this study was to investigate its stability at 60 C in the …

Modern-day humans are facing an increase in the number of diseases resulting from an
inappropriate and unbalanced diet as well as from other risk factors. The food industry has …

This doctoral thesis is a personal approach in order to capitalize on the bioactive
components of vegetables (pumpkin, parsnip root, red cabbage), with potential for the …

Hydroxytoluene (BHT) were also set up as control. Colour and refractive index of oil samples
were analysed. Free Fatty Acid (FFA), Acid Value (AV) and Peroxide Value (PV) of RPKO …