Enma Conde

TL;DR: In vitro antioxidant chemical methods, used as a first approach to evaluate potential agents to protect from lipid oxidation in foods, confirmed that the brown algae crude extracts, fractions and pure components are comparatively similar or superior to synthetic antioxidants.

TL;DR: In this paper, microwave assisted water extraction, either adding water as the only solvent or in solvent free processes, using the naturally present water in vegetal materials for the extraction of valuable components from renewable vegetal sources is highlighted and the potential of this technique for industrial applications is discussed.

TL;DR: The liquors from liquid hot water treatment (LHW) and from steam explosion (SE) of Olea europea pruning were characterised for phenolic content and in vitro antioxidant activity as mentioned in this paper.

TL;DR: In this article, selected lignocellulosic wastes were subjected to autohydrolysis processing (in media containing hot, compressed water) at temperatures in the range 200-240°C. The aqueous phases from treatments were extracted with ethyl acetate and the soluble solids were redissolved in 80% ethanol.

TL;DR: The performance of natural extracts obtained from underutilized and residual vegetal and macroalgal biomass processed with food-grade green solvents was compared with that of commercial antioxidants and showed in vitro antioxidant properties comparable to commercial antioxidants.