The present study evaluated the changes of taste profiles, taste active indicators, and antioxidant activity in Monascus rice vinegar during the solid-state fermentation process, as well as their potential relationships. ...

Through experimental information available from antioxidant assays of seventeen anthocyanins, and six common anthocyanidins, quantitative structure–activity relationships (QSAR) have been established in the present work. ...

Phenolic antioxidants are used in the industry to delay the oxidation of fats, with the most used being butyl hydroxy anisole (BHA) and butyl hydroxy toluene (BHT). However, the consumer concern regarding their safety has ...

In this paper we propose two different electrochemical methods such as Cyclic Voltammetry (CV) and Osteryoung Square Wave Voltammetry (OSWV) to study the free radical scavenging ability of Selenium (Se) and natural and ...

Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although ...

Carminic acid (CA) is a natural red pigment produced by Dactylopius coccus C. insects. It is widely used in the food industry to replace synthetic colourants. Despite being known for a long time, its antioxidant properties ...

The essential oil from aerial parts (stems and leaves) of Atriplex undulata (Moq) D. Dietr. (Chenopodiaceae) has been studied for it in vitro antioxidant activity. The chemical composition of the oil obtained by hydrodistillation ...