Natural extracts are the source of many antioxidant substances. They have proven useful not
only as supplements preventing diseases caused by oxidative stress and food additives …

Antioxidants have become a vital part of our lives today. Antioxidants help neutralize or
destroy “Reactive Oxygen Species”(ROS) or free radicals before they can damage cells …

The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect,
and quantify individual antioxidants from a complex food/biological matrix. Moreover, the …

This review presents some of the most recent aspects related to antioxidants and the basic
kinetic models of inhibited autoxidation and analyzes the chemical principles of antioxidant …

The benefits of the food industry compared to other sectors are much lower, which is why
producers are tempted to commit fraud. Although it is a bad practice committed with a wide …

Extra virgin olive oil (EVOO) contains a higher ratio of antioxidants and monounsaturated
fatty acids, and the price of EVOO is higher than that of other vegetable oils due to the …

For the first time, the structure–activity relationships of thirteen synthesized flavonoids have
been investigated by evaluating their ability to modulate horseradish peroxidase (HRP) …

A novel colorimetric nanosensor was developed for evaluating peroxyl radical scavenging
activity of phenolic antioxidants and for the detection of hydroperoxides formed during AAPH …

The lipophilicity of untreated edible oils narrows the application of most published methods
for the determination of antioxidant activity to hydrophilic extracts of oils. This research …

In this study, second-derivative laser-induced fluorescence spectroscopy (SD-LIF) and its
derivative intrinsic-ratiometric laser-induced fluorescence spectroscopy (IR-LIF) were …