Polyphenol Content and Antioxidant Activity in Homemade and Commercial Soups: A Theoretical and Experimental Approach

Polyphenol Content and Antioxidant Activity in Homemade and Commercial Soups: A Theoretical and Experimental Approach

<b>Background</b>: Most studies on polyphenols and antioxidant activity focus on raw ingredients, often overlooking the impact of technological processes—a gap that is particularly notable given that many population studies rely on theoretical calculations from nutritional databases. The...

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Bibliographic Details
Main Authors: Monika Sejbuk, Iwona Mirończuk-Chodakowska, Małgorzata Kuczyńska, Anna Maria Witkowska
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Antioxidants
Subjects:
polyphenols
antioxidant activity
processed soups
FRAP assay
electrochemical analysis
theoretical calculation
Online Access:https://www.mdpi.com/2076-3921/14/5/563
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