This review reports on the latest research results and applications of phenolic and
polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of …

Thermal blanching is an essential operation for many fruits and vegetables processing. It not
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …

Antioxidants are used to minimize the oxidative changes in meat and meat products.
Oxidative changes may have negative effects on the quality of meat and meat products …

The roles of functional foods on human health have been realised by more and more
researchers, food producers and consumers. Functional food ingredients from both plant …

This study was aimed to optimize the extraction of phenolic compounds from grape marc
investigating extraction kinetics (from 1 to 24h) at 45 and 60° C, and the effect of solvent …

Nuts contain a vast array of phenolic compounds having important biological properties.
They include substances allocated into the five major groups named phenolic acids …

Effect of the use of water and different organic solvents such as acetone, N, N-
dimethylformamide (DMF), ethanol or methanol at various concentrations on the total …

Green synthesis of nanoparticles is becoming increasingly popular as a simple and
environmentally friendly method. In this study, iron-based nanoparticles (Fe-NPs) were …

The study was conducted to assess the content of tocopherols (α-, β-, γ-and δ-) and
carotenoids (α-and β-carotene, zeaxanthin, lutein, cryptoxanthin and lycopene) in the …

The effects of different extracting solvents, used in two extraction methods, on the total
polyphenol contents of Quercus coccifera L. and Juniperus phoenicea L. fruits were studied …