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This study was conducted to access the extraction yield of antioxidant and their activity from Egyptian tomato waste. Conventional and novel assisted extraction methods (ultrasound and microwave) usin...
Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in...
The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry...
Date fruit from three date palm (Phoenix dactylifera) cultivars namely Khalas, Shiashy and Rizez were selected for study. Freshly harvested date fruit is prone to insect-pest infestation. It is, there...
The intake of extractable antioxidants in theCzech Republicwas studied using the FRAP (ferric reducing antioxidant potential) method applied to water-methanol extracts. The daily intake of these antio...
The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity (FRAP), and oxygen radical absorbance capacity (ORAC)...
The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice...
The chemical constitution of antioxidants contained in honey is derived from its origin. Forty honey samples (harvest 2006), which came from various locations of the Czech Republic and varied in their...
The effect of acidic compound on the formation of active species in homolytic hydroperoxide decomposition by hindered amine light stabilizers (HALS) was studied. The hydroperoxide decomposition activ...
Many kinds of additives are used to prevent the degradation of organic chemicals, including macromolecular materials. Tocopherols are natural products known to be effective antioxidants. Now, on the...
After sautéing or frying onions as a first procedure in making onion soup, major onion antioxidants (quercetin 4′-glucoside and quercetin 3,4′-diglucoside) remained mostly intact. In the onion soup pr...
The application of supercritical carbon dioxide (SC-CO2) extraction to waste powder derived from sweetpotato roots with orange flesh in a food processing factory was examined. The contents of antioxid...
This study was aimed to evaluate the antioxidant properties of methanol extracts of fermented substrates optimised for antioxidant production by Marasmiellus sp. KUM 50061 mycelial biomass. Extract of...
The possibility of utilising chopped and deseeded carob pods (kibbles) as a source of polyphenolic antioxidants was examined by performing extractions with various solvent systems, in order to evaluat...
In this study the in vivo effect of natural micronised clinoptilolite and clinoptilolite forte (clinoptilolite + 40 % extract of pulverised dried leaves of Urtica dioica L.) on the lipid peroxidation ...

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