Efficiency and capacity of antioxidant rich foods in trapping peroxyl radicals: A full evaluation of radical scavenging activity

Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential

“…This is in agreement with data reported in previous studies (Vanzani et al 2011;Ferioli & D'Antuono 2012). After storage, the highest TPCs were in cvs Trevisio and Verona (up to 230 mg/100 g FW).…”

Evaluation of antioxidant properties of Za’atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process

“…Their use in food industry may serve to replace synthetic antioxidant food additives and may provide additional health benefits, compared to synthetic antioxidants. For instance, polyphenols present in foods/plants may act as antioxidants in the inhibition of lipid peroxidation process (Vanzani et al 2011). It is an area worth investigating due to current consumer concerns about health.…”

Recovery and characterisation of coloured phenolic preparations from apple seeds

“…So far, apple pomace has been primarily used as animal feed (Vendruscolo, Albuquerque, & Streit, 2008) and for the recovery of pectins (Hwang, Kim, & Kim, 1998). During recent decades, however, the recovery of phenolic compounds from apple pomace is increasingly gaining importance due to their antioxidant properties (Vanzani, Rossetto, De Marco, Rigo, & Scarpa, 2011;Vieira et al, 2011) and their potential health benefits (Bellion et al, 2010;Veeriah et al, 2006). While this development has led to numerous studies on phenolic compounds from apple pomace (Cao, Wang, Pei, & Sun, 2009;Lu & Foo, 1997;Wijngaard & Brunton, 2010), data on isolated apple seeds are rather scarce or outdated.…”