In this study, the benefits of using avocado peel extract (APE), rich in phenolic compounds,
to reduce the oxidation and formation of harmful compounds resulting from cooking, were …

The first aim of the present work (study 1) was to analyze ethyl acetate, 70% acetone, and
70% methanol extracts of the peel, pulp, and seed from two avocado (Persea americana …

This study was conducted to analyze the impact of dietary avocado on the oxidative stability
of lipids and proteins during pork processing. Loins from control (fed basic diet) and treated …

Processing of avocados generates an important amount of by-products such as peels and
seeds that are rich in bioactive substances with proven radical suppressing activities. The …

The effects of the addition of avocado oil and a phenolic-rich avocado peel extract on protein
oxidation were studied in porcine patties subjected to cooking and chilled storage. Protein …

The efficacy of polyphenol-rich dried apple peel extract (DAPP) to inhibit the formation of
heterocyclic aromatic amines (HCAs) during frying of beef patties was assessed after DAPP …

The current trends among consumers are pushing for the use of natural antioxidants options.
Açaí fruit is rich on polyphenolic components but no studies have been carried out to …

The impact of six culinary practices–oven/microwave combined with/without seasoning with
oregano/beer–on lipid and protein oxidation of chicken burgers after cooking and after in …

This study investigated the capacity of various antioxidants in reducing the formation of
acrylamide during cookie processing. Five antioxidants, antioxidants of bamboo leaves …

The quality deterioration of meat products due to lipid oxidation could be controlled by
utilizing agri-food by-products rich in antioxidants. This study evaluated the effect of adding …