“…It is a rapid, reagent‐free, and cheap method of quantifying various foods and their components, i.e. : juice (Jha & Gunasekaran, ), oils, olive oil, and olive pulp (Kachel‐Jakubowska, Matwijczuk, & Gagoś, ; Matwijczuk et al, ; Yang et al, ), essential oils (Sousa et al, ), and honey saccharides (Anjos et al, ; Gok et al, ; Lichtenberg‐Kraag et al, ).…”