Evaluation of Antioxidant Capacity (ABTS and CUPRAC) and Total Phenolic Content (Folin-Ciocalteu) Assays of Selected Fruit, Vegetables, and Spices

Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)

(2020) Kulczyński et al.   Sustainability

Antioxidants and Health-Beneficial Nutrients in Fruits of Eighteen Cucurbita Cultivars: Analysis of Diversity and Dietary Implications

(2020) Anna Kostecka-Gugała et al.   MOLECULES

Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides

(2020) Diletta Balli et al.   Antioxidants

Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region

(2020) Alice Della Valle et al.   Antioxidants

Nutritional Quality and Bioactive Constituents of Six Australian Plum Varieties

(2020) Joel B. Johnson et al.   International Journal of Fruit Science

Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)

(2019) Qian-Qian Mao et al.   Foods

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

(2019) Richard Osae et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Bioactivities of phytochemicals present in tomato

(2018) Poonam Chaudhary et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems

(2018) Shabnam Sepahpour et al.   MOLECULES

Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments

(2018) M. José Jara-Palacios et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant Properties of Popular Turmeric (Curcuma longa) Varieties from Bangladesh

(2017) E. M. Tanvir et al.   JOURNAL OF FOOD QUALITY

Phytochemical Properties and Antioxidant Activities of Extracts from Wild Blueberries and Lingonberries

(2017) Paulina Dróżdż et al.   PLANT FOODS FOR HUMAN NUTRITION

Characterization and antioxidant evaluation of phenolic compounds extracted from the protein concentrate and protein isolate produced from pawpaw (Carica papaya Linn.) seeds

(2016) Oseni Kadiri et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays

(2016) Reşat Apak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity and phenolic compounds of ginger (Zingiber officinale Rosc.) determined by HPLC-MS/MS

(2016) Hatice Tohma et al.   Journal of Food Measurement and Characterization

Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes

(2015) Ece Surek et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

(2015) Sona Skrovankova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

(2014) Vanessa Rios de Souza et al.   FOOD CHEMISTRY

Folin-Ciocalteu spectrophotometric assay of ascorbic acid in pharmaceutical tablets and orange juice with pH adjustment and pre-extraction of lanthanum(III)-flavonoid complexes

(2014) F Ayca Ozdemir Olgun et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants

(2013) Sha Li et al.   INDUSTRIAL CROPS AND PRODUCTS

Modified Folin–Ciocalteu Antioxidant Capacity Assay for Measuring Lipophilic Antioxidants

(2013) Kadriye Isil Berker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Home processing of tomatoes (Solanum lycopersicum): effects onin vitrobioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity

(2013) Senem Kamiloglu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

(2013) Reşat Apak et al.   PURE AND APPLIED CHEMISTRY

Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems

(2012) Ewelina Hallmann et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing

(2012) Wu-yang Huang et al.   Journal of Zhejiang University-SCIENCE B

Cocoa Polyphenols and Their Potential Benefits for Human Health

(2012) I. Andújar et al.   Oxidative Medicine and Cellular Longevity

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

(2011) Anna Floegel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Antioxidant Activity of Papaya Seed Extracts

(2011) Kaibing Zhou et al.   MOLECULES

Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars

(2010) Esra Sariburun et al.   JOURNAL OF FOOD SCIENCE

Solvent effects on the antioxidant capacity of lipophilic and hydrophilic antioxidants measured by CUPRAC, ABTS/persulphate and FRAP methods

(2010) Saliha Esin Çelik et al.   TALANTA

Beneficial effects of green tea: A literature review

(2010) Sabu M Chacko et al.   Chinese Medicine

Comparative study of commercially available cocoa products in terms of their bioactive composition

(2009) Ana Belščak et al.   FOOD RESEARCH INTERNATIONAL