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. Therefore, it i...

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Autores principales:	Monika Sejbuk, Iwona Mirończuk-Chodakowska, Małgorzata Kuczyńska, Anna Maria Witkowska
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2025-05-01
Colección:	Antioxidants
Materias:	polyphenols antioxidant activity processed soups FRAP assay electrochemical analysis theoretical calculation
Acceso en línea:	https://www.mdpi.com/2076-3921/14/5/563
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