This review focuses on the conditions required to increase and maintain the antioxidant
nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and …

This research studies in detail four different assays, namely DPPH (2, 2-diphenyl-1-
picrylhydrazyl), ABTS (2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)), FRAP …

The creation and analysis of a large variety of existing methods for the evaluation of
integrated antioxidant properties are quite relevant in connection with a range of biological …

To evaluate the comparability of the two most common radical scavenging assays using 2,
2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 1, 1-diphenyl-2 …

The study was aimed at improvement of recovery of intracellular valuable compounds from
olive kernels (Olea europaea). High voltage electrical discharges (HVED), pulsed electric …

The protecting ability of rosemary extract as a plant-based antioxidant and an alternative to
synthetic antioxidants against the oxidation of vegetable oils was investigated in the present …

Two ferric-ion-based total antioxidant capacity methods: 1, 10-phenanthroline (Phen) and
ferric reducing antioxidant power (FRAP) were used for determination of antioxidant …

Virgin olive oil (VOO) has nutritional and sensory characteristics that make it unique and a
basic component of the Mediterranean diet. Its importance is mainly attributed to its richness …

The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on
the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives …

Total antioxidant activities based on ABTS free radical scavenging activity and phenolic
content of fresh or dry hazelnuts, walnuts and pistachios assayed with their seed coats …