The flavonoids are compounds synthesized by plants, and they have properties such as
antioxidant, anticancer, anti‐inflammatory, and antibacterial, among others. One of the most …

The aim was to evaluate antioxidants from berries as replacement food additives for
inhibition of lipid and protein oxidation in meat and meat products, since meats are highly …

Ethnopharmacological relevance The full bibliometric records of data retrieved from
ethnobotanical field studies carried out in Morocco (1991–2015) was quali-quantitatively …

Market interest in aromatic plants from the Mediterranean is continuously growing mainly
due to their medicinal and bioactive compounds (BACs) with other valuable constituents …

The extraction of secondary metabolites by water, MeOH: water (8: 2) containing NaF,
methanol, ethanol and acetone (all of them diluted (7: 3) in water) from the different parts …

Industries in the agro‐food sector are the largest generators of waste in the world. Agro‐food
wastes and by products originate from the natural process of senescence, pretreatment …

Conventional techniques of extracting oil using organic solvents pose health, safety, and
environmental concerns. In modern extraction methods, green solvents such as water …

The production of olive oil and wine are two of the main agri-food economic activities in
Southern Europe. They generate large amounts of solid and liquid wastes (eg, olive …

Background Antioxidants and antimicrobials are increasingly becoming important additives
in meat industry to extent shelf life and increase acceptability. Oxidative changes and …

Some functional foods contain biologically active compounds (BAC) that can be derived
from various biological sources (fruits, vegetables, medicinal plants, wastes, and by …