Due to differences in the functional quality of natural extracts, we have also faced differences in their effectiveness. So, it was intended to assess the antioxidant activity of natural extracts in order to attain their ...

The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this ...

This study is based upon a recently established method for quantification of the antioxidant capacity of natural samples via a HPLC separation and a hyphenated selective detection (post-column derivatization with cupric ...

Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, ...

The antioxidants application is one of the most used method for decreasing and retarding oils and fats oxidation. The food industry growing interest in replacing synthetic antioxidants for natural ones demands continuous ...

The purpose of this study was to assess the efficacy of rosemary and oregano extracts in avoiding oxidative changes in beef burgers, and to evaluate the fatty acid profile of these products after electron beam exposition. ...

Microalgae are a novel source of sustainable natural antioxidants with various applications, including food preservation. To optimize antioxidant production in microalgae, we investigated the influence of nutrient limitation ...