Results 71 to 80 of about 4,479 (218)
Foods, 2023 The present study was carried out to valorize the Opuntia ficus-indica (OFI) by-products by extracting and identifying their biochemical compounds and evaluating their antioxidant potential by in vitro activities (DPPH radical and FRAP), as well as their
Meriem Amrane-Abider +8 more
doaj +1 more source
Influence of Irrigation Regimes on Quality Attributes of Olive Oils from Two Varieties Growing in Lebanon [PDF]
, 2017 An increasing interest on supplemental irrigation is observed in modern olive orchards because of its effect in increasing yield. In this study, the effect of three irrigation regimes (0, 60 and 100% ETC) on quality and chemical composition of olive oil ...
Daya, S. A. (Salwa) +7 more
core +1 more source
Food Science &Nutrition, Volume 13, Issue 11, November 2025.First‐time chemical profiling of Bongardia chrysogonum seed essential oil (BCEO). BCEO exhibited oxidative stability comparable to synthetic antioxidants. Encapsulated BCEO shows promise as a natural food preservative. ABSTRACT This study explored the phytochemical composition and antioxidant capacity of Bongardia chrysogonum seed essential oil (BCEO),
Mohamad Mehdi Nematshahi +2 more
wiley +1 more source
eFood, Volume 6, Issue 5, October 2025.The current investigation mainly focused on the improvement of oil yield and quality through conventional oven and microwave roasting. The assessment has been based on various quality traits, including bioactive components, physicochemical properties, and antioxidant activities.
Ahmed Marhri +10 more
wiley +1 more source
Effectiveness of added natural antioxidants in sunflower oil
Grasas y Aceites, 2005 The antioxidant activity of α- and δ-tocopherol, citric acid, ascorbic acid and ascorbyl palmitate was investigated in sunflower oil containing naturally occurring tocopherol.
Amalia A. Carelli +2 more
doaj +1 more source
Determination of kinetic parameters using Rancimat analysis
, 2017 The physicochemical quality parameters, the total phenols contents and the oxidative stabilities at 120 to 160 ºC of commercial extra-virgin olive oils were assessed, allowing to confirm the quality grade as well as to group them according to the total phenols contents as low (88±7 mg CAE/kg), medium (112±6 mg CAE/kg) and high (144±4 mg CAE/kg) phenols
openaire +2 more sources
Long-term storage of three unconventional oils
Grasas y Aceites, 2008 Three samples, Sclerocarya birrea oil (SCO), Melon bug oil (Aspongubus viduatus) (MBO), and Sorghum bug oil (Agonoscelis pubescens) (SBO), were stored (autoxidized) in the dark at 30±2 °C for 24 months.
Abdalbasit Mariod +3 more
doaj +1 more source
Food Science &Nutrition, Volume 13, Issue 9, September 2025.Lemon balm (Melissa officinalis) is a medicinal herb renowned for its diverse pharmacological properties, including antioxidant, antimicrobial, neuroprotective, and anti‐inflammatory effects. This review explores its botanical characteristics, bioactive compounds, advanced extraction methods, and therapeutic potential, particularly in treating brain ...
Farhang Hameed Awlqadr +6 more
wiley +1 more source
Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review [PDF]
, 2010 Essential oils are complex mixtures isolated from aromatic plants which may possess antioxidant and anti-inflammatory activities of interest in thye food and cosmetic industries as well as in the human health field. In this work, a review was done on the
Barra +32 more
core +2 more sources
Food Science &Nutrition, Volume 13, Issue 9, September 2025.This paper represents a thorough analysis of protein solubility, lipid stability, and physical properties of four hemp seed by‐products and seven hemp seed foods to help evaluate their potential to replace less sustainable food ingredients like soya, wheat flour and palm fat.
Ricardo Ramos‐Sanchez +4 more
wiley +1 more source