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Although milk is considered a vital source of nutrition for the livelihood, as the beginning of civilization, its antioxidant potential is required to be improved. This paper aims to increase antioxidant activities in milk and soy milk (Glycine max L.) has been found as a good compatible source. Hence, the present work was planned to investigate the impact of blending of different proportions of soy milk with standardized milk (i.e. 50 per cent soy milk with 50 per cent standardized milk, 60 per cent soy milk with 40 per cent standardized milk, 70 per cent soy milk with 30 per cent standardized milk and 100 per cent standardized milk as control sample) on antioxidant properties and sensory attributes of the blends.

Antioxidant properties of the blends were determined in terms of 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power and total phenol content. Sensory evaluation was carried out using a nine-point hedonic scale based on four selected quality attributes (i.e. smell, taste, color and appearance and mouthfeel) and ranked for their quality traits by fuzzy modeling.

A blend containing 70 per cent soy milk with 30 per cent standardized milk showed the highest antioxidant activities as compared to control milk sample (p < 0.05). Blend of 50 per cent soy milk with 50 per cent standardized milk was found most acceptable on the basis of sensory analysis and its antioxidant activities were also appreciable as compared to control milk sample (p < 0.05). Smell, taste, color and appearance and mouthfeel influenced the acceptability of formulated milk samples in decreasing order of significance (p < 0.05).

The present attempt has been made to formulate liquid milk by mixing standardized milk and soy milk, in which enhancement in the antioxidant activities of standardized milk and masking of off-flavor of soy milk is done. It is not done before and it may improve the nutritional and commercial value of the milk. Further, fuzzy modeling used for choosing appropriate blend in terms of sensory scores is also found as a novel approach.

Literature has consistently reported that coloured plants are rich in dietary bioactive compounds. Therefore, this study aims to compare the total phenolic content and antioxidant activities in selected coloured plants (blue butterfly pea flower, roselle calyx, yellow bell pepper and purple sweet potato).

Total Phenolic Content (TPC) was determined using Folin–Ciocalteu assay, while antioxidant activities were evaluated using 2,2-dophenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging, Ferric Reducing Antioxidant Power (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.

TPC was reported from 273.15 ± 19.57 µg GAE/g DW (blue butterfly pea flower extract) to 363.10 ± 7.94 µg GAE/g DW (roselle calyx extract). Antioxidant activities as determined by DPPH assay ranged from 17.26 ± 0.06% (purple sweet potato extract) to 83.38 ± 1.04% (yellow bell pepper extract); while for FRAP assay was 4.92 ± 0.18 mg Fe (II)/g DW (purple sweet potato extract) to 128.33 ± 11.59 mg Fe (II)/g DW (roselle calyx extract). On the other hand, TEAC values were in the range of 15.26 ± 2.83 µg Trolox/g DW (roselle calyx extract) to 364.27 ± 7.14 µg Trolox/g DW (blue butterfly pea flower extract). A significant moderate positive correlation was observed between TPC and DPPH (r = 0.562) as well as TPC and FRAP (r = 0.686).

This study was the first to compare the total phenolic content and antioxidant activities in coloured plants. Findings derived from this study can be extended to the formulation of natural food colourants and nutraceuticals.

This study aims to analyze the antioxidant properties of the Mediterranean diet and describe methods that are used in clinical studies to assess its role in reducing oxidative stress.

The review presents the results of interventional and observational clinical trials aimed at assessing the influence of the Mediterranean diet on the level of enzymatic and non-enzymatic antioxidants, as well as the total blood antioxidant capacity.

The Mediterranean diet as a varied diet can be a better way to provide antioxidants to the body than supplements. Individual compounds administered in an isolated form can give the opposite effect to the expected, stimulating oxidative stress. The administration of antioxidants in the form of supplements instead of a varied diet is also associated with a lack of synergism of action. In studies on the importance of the Mediterranean diet in the reduction of oxidative stress, single markers are used to measure oxidative damage, the activity of enzymatic antioxidants and the concentration of individual non-enzymatic antioxidants. At the same time, the need to find markers that would assess the level of oxidative stress and the body’s antioxidant capacity more comprehensively is emphasized.

It should be taken into account that differences between in vivo and in vitro results may result from the fact of various factors, including genetic, smoking, intestinal microflora or diet composition. It is also necessary to answer the question about which marker or set of markers could in the most comprehensive way to assess the level of oxidative stress and the body’s antioxidant capacity.

The literature review shows not only the source of antioxidants in the Mediterranean diet. This paper also presents a critical approach to markers that allow the assessment of the antioxidant properties of the diet.

The aim of this paper is to study the effects of commercially available antioxidants on the oxidation stability of white mineral oils (paraffin oil).

Twelve commercially available antioxidants (Chimassorb 81, Tinuvin 326, Tinuvin 765, Tinuvin 571, Irganox L57, Irganox L109, Irganox L101, Irganox L115, Irganox L06, Irgafos 168, Naugard 445, BHT) were added to pharmaceutical and technical grade white mineral oils at 0.1%, 0.2%, 0.3%, 0.6% and 0.8% (w/w) concentrations. Light, heat and oxygen were applied to induce and accelerate oxidation. Total acid number, viscosity and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of the oils were measured to evaluate the performance of the antioxidant additives.

Results showed that combined heat and oxygen treatment was the most effective of the three conditions tested to cause oxidation. Based on the data, the best antioxidant additives to be used in white oils are decided to be Irganox L06 and Irganox L101. It was also found that the grade of oils (technical or pharma) did not create a significant difference in the results obtained.

To the best of the authors’ knowledge, this is the first study that reports effects of antioxidant addition on the oxidative properties of white mineral oils. This study advances knowledge of the behavior of white mineral oils under real atmosphere and provides comprehensive data on how the antioxidants affect the light, thermal, oxidative degradation of white mineral oils. The data presented also provide an insight to extend life expectancy of white mineral oils.

The purpose of this paper is to investigate the efficient exploitation of bioactive compounds present in red, green and brown seaweeds to develop hygienic products.

To analyse the antioxidant properties and identification of significant bioactive compounds of green, red and brown seaweed treated cotton fabrics, total antioxidant activity, DPPH Free radical scavenging activity and gas chromatography-mass spectrometry analysis were used.

The experimental result specifies that the maximum antioxidant activity of 126.50 µg/ml and inhibition percentage of 76 ± 0.15 percent was achieved in the seaweed treated cotton fabrics. All six seaweed treated fabrics proved slightly lesser water vapour and air permeability compared with the untreated fabric.

The seaweed treated cotton materials are suitable for making wound dressing, surgical wear, face mask, sportswear, healthcare and hygienic applications.

This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage.

Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period.

In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars.

Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

Tea contains high content of phenolics which are well-known to act as antioxidants. As such, there are claims that the consumption of infusion of tea could help ameliorate free radical-induced diseases; this therapeutic activity would depend on the amount of phenolics that is soluble and the amount that is absorbed and available for metabolic activity when consumed. The purpose of this study is to analyze the content of phenolics and antioxidant activity of some health tea and also to study the effect of addition of sugar and milk on in-vitro availability of phenolics in tea, cocoa and coffee drinks.

Seven brands of health tea, two brands of cocoa drink, one brand each of coffee, powdered milk and sugar were selected. The tea samples were analyzed for pH, titratable acidity, total phenol and antioxidant activity using Folin–Ciocalteau and 202-diphenyl-1-picryl-hydrazil 28DPPH-29-20 reagents. In-vitro simulated digestion modeling stomach and small intestine were carried out on tea infusion, coffee and cocoa drinks with or without sugar, and phenolic availability was analyzed.

The result indicated that pH, titratable acidity and total phenolics ranged from 4.5 to 5.6, 0.167 to 0.837 (as maleic acid) and 1.15 to 1.17 mg/g gallic acid equivalent, respectively. Black tea recorded the highest phenolic content, in-vitro phenolic availability and antioxidant activity. Addition of sugar to black tea and chocolate drink caused a significant decrease in the in-vitro available phenolics, while the addition of milk leads to a significant enhancement.

The data obtained in this study can be used nutritionally and commercially to show the impact of adding sugar or milk on the content of phenolics and their bioavailability in-vitro. The study justifies the claim that tea could help ameliorate free radical-induced health defects.

Assessment of antioxidant activity of food should not be based only on the content of total phenolics but on the amount that is bioavailable in the body system when the food is consumed.

Consumption of tea, cocoa and coffee drinks with milk and sugar have been found to enhance or inhibit phenolics. Therefore, the optimum level of these additives should be determined if the drinks were meant for therapeutic purposes.

Results obtained may provide some useful information for considering the bioavailability of phenolics present in tea and beverages in view of consumption/digestion in our body as well as interference of sugar and milk as the additives.

The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool.

The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential.

Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03‐2.6%). The different parts of this plant contain monoterpenes, limpnene, α‐pinene, γ‐terpinene, p‐cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA‐E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti‐convulsant anti‐diabetic activity, sedative hypnotic activity, anti‐mutagenic, anti‐microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value.

Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age‐related diseases, so there is urgent need to explore the role of these compounds.

This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food.

Flowers and fruits of Madhuca longifolia (Koenig) (mahua) tree are edible and used as traditional Indian medicines. The physicochemical properties of different parts of mahua are investigated. This study aims to estimate the different mineral contents, polyphenols compounds and antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl inhibition, reducing power, free radical scavenging activity using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power assays of mahua flower, ripe and unripe fruit.

Flavonoids were identified and quantified in yellow flowers and fruits of M. longifolia tree by high-performance liquid chromatography with diode array detector. Low molecular weight carbohydrates were determined by the ICBio scan, a specific method for determining of carbohydrates. Mineral content is determined by laser-induced breakdown spectroscopy (LIBS) and atomic absorption spectroscopy. Physicochemical, nutritional and mineral properties of mahua flower, ripe and unripe fruit were investigated by the statistical approach of principal component analysis (PCA).

Ascorbic acid, gallic acid (GA), quercetin and myrcetin were the phenolic compounds identified and quantified in mahua flower and fruit extracts. Sugar profiling of mahua flowers and fruits confirmed the presence of inositol, sorbitol, mannitol, dextrose, fructose, sucrose, raffinose and maltose. The mineral content of Na, K, Mg and Ca was present in quite a good amount in all samples. Total phenolic content (TPC) was significantly high in mahua flower (25.3 ± 1.0 mg GA equivalent/g FW) followed by mahua unripe (15.8 ± 1.0 mg GA equivalent/g FW) and ripe fruit (14.3 ± 1.0 mg GA equivalent/g FW) at p = 5%. In contrast, total flavonoid contents (TFCs) were highest in ripe fruit, then mahua flower and unripe fruit. Positive correlations were predicted by PCA for mahua flower with TPC, antioxidant activity assays and minerals except for Na; ripe fruit with TFC and Na; and unripe fruit with maltose and sorbitol.

This study demonstrates the application of LIBS for the determination of elements present in the mahua flowers and fruits and reveals that mahua can be a good source of nutrients. Sugar profiling of mahua flower showed that it is a rich source of reducing and non-reducing sugar, proving that mahua flower juice can be used as a natural sweetener in the development of different food products, namely, biscuits, cookies, cake, jam, jelly, juice and squash.

Evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in rats exposed to toxic seeds with cadmium chloride. The purpose of this paper is evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in rats exposed to toxic cadmium chloride.

The studies were carried out on 72 male rats (Wistar), divided into six groups (n = 12): control, model of cadmium intoxication and receiving the developed dairy product, enriched with appropriate biologically active supplements (rosehip, rowan and hawthorn berries syrup and grape peel extract [rich in resveratrol]). Biochemical parameters of blood, homogenates of the liver and kidneys were analyzed.

The intensity of lipid peroxidation processes (in the liver, kidneys and erythrocytes) decreased in the group receiving dairy products enriched with berry syrups and grape peel extract (rich in resveratrol). The activity of catalase, total antioxidant activity and superoxide dismutase increased. In the groups receiving dairy products enriched with berry syrups, the total protein level in the blood increased, compared with Group 2. The content of triglycerides and cholesterol levels in groups receiving dairy products decreased significantly compared to animals intoxicated with cadmium chloride.

The topic of cadmium’s toxic effects on human and animal health and methods for solving this problem is very relevant.