Natural Antioxidants: Assays and Extraction Methods/Solvents Used for Their Isolation

Sustainable Valorization of Tomato Pomace (Lycopersicon esculentum) in Animal Nutrition: A Review

“…In food, the formation of lipid peroxidation and secondary lipid peroxidation products can be prevented by using nutritional antioxidant molecules, which help to maintain the flavor, color, and quality of food during production and storage [ 56 ]. Sources of natural antioxidants are primarily plant phenolics, which may be present in all parts of plants, including fruits, vegetables, seeds, leaves, roots, and bark [ 57 , 58 ]. Plants produce numerous secondary metabolites in their normal metabolic pathways, such as flavonoids, essential oils, alkaloids, lignans, terpenes, terpenoids, tocopherols, phenolic acids, phenols, peptides, multifunctional organic acids [ 59 , 60 , 61 ], and some minerals found in nature, such as selenium and iron [ 62 , 63 ].…”

Greener approach for the isolation of oleanolic acid from Nepeta leucophylla Benth. Its derivatization and their molecular docking as antibacterial and antiviral agents

“…These phytoconstituents or SMs are non-hazardous, eco-friendly, and are widely known for their innumerable applications for example nutraceuticals, agriculture, perfumery, personal hygiene, pharmaceutical and cosmeceutical [ [1] , [2] , [3] , [4] , [5] , [6] ]. In order to counter the problem of resistance produced by the present antiviral and antibacterial drugs and owing to the toxic nature of most of synthetic antioxidants or preservatives, from precedent decade, the extensive search for plant based novel antibacterial, antiviral and antioxidants agents is underway [ [7] , [8] , [9] , [10] , [11] ]. Therefore, in the coming future there are innumerable projections to pursuit for the diverse array of natural bioactive antibacterial, antiviral and antioxidant agents of plant origin [ [12] , [13] , [14] ].…”