In recent years, the consumption of natural-based foods, including beans, fruits, legumes,
nuts, oils, vegetables, spices, and whole grains, has been encouraged. This fact is …

For a long time fruits and vegetables have been the target of many studies and have been
greatly promoted due to their nutritional value and abundance of bioactive compounds …

The aim of the present study is to investigate the effects of solvent type (ethanol, methanol,
acetone and water), acetone concentration (20–100%, v/v), solvent acidity (0–2 N), time (30 …

This short review briefly introduces the formation of reactive oxygen species (ROS) as by-
products of oxidation/reduction (redox) reactions, and the ways in which the antioxidant …

The purpose of this study was to evaluate the effects of processing, ie heating (98° C,
10min), freezing (− 20° C) and freeze-drying on anthocyanins, carotenoids, and vitamin C in …

Fresh figs were subjected to two different drying processes: sun-drying and oven-drying. To
assess their effect on the nutritional and health-related properties of figs, sugars, organic …

This article provides an overview of preharvest factors that affect peach fruit quality
attributes. Improvement of peach fruit quality is impossible postharvest. Hence, optimum …

Recent studies have demonstrated that vitamin C, phenols, and carotenoids are bioactive
compounds that protect the body from oxidative stress, reducing the risk of cardiovascular …

The estimated antioxidant capacity of different matrices can vary considerably between
research reports. Besides intrinsic factors (not studied here), our work showed that may have …

Phytochemicals or secondary metabolites present in fruit are key components contributing to
sensory attributes like aroma, taste, and color. In addition, these compounds improve human …