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      111. Medina-Torres, N., Ayora-Talavera, T., Espinosa-Andrews, H., Sánchez-Contreras, A., Pacheco, N., Ultrasound Assisted Extraction for the Recovery of Phenolic Compounds from Vegetable Sources. Agronomy, 7, 1–17, 2017.

      112. Liu, X., Hu, Y., Wei, D., Optimization of enzyme-based ultrasonic/microwave-assisted extraction and evaluation of antioxidant activity of orcinol glucoside from the rhizomes of Curculigo orchioides Gaertn. Med. Chem. Res., 23, 2360–2367, 2014.

      113. Marathe, S., Jadhav, S., Bankar, S., Singha, R., Enzyme-Assisted Extraction of Bioactives, in: Food Bioactives Extraction and Biotechnology Applications, M. Pur (Ed.), Springer International Pub, Cham, Switzerland, 2017.

      114. Ferri, M., Rondini, G., Calabretta, M., Michelini, E., Vallini, V., Fava, F., Roda, A., Minnucci, G., Tassoni, A., White grape pomace extracts, obtained by a sequential enzymatic plus ethanol-based extraction, exert antioxidant, anti-tyrosinase and anti-inflammatory activities. N. Biotechnol., 39, Pt A, 51–58, 2017.

      115. Kim, S. and Lim, S., Enhanced antioxidant activity of rice bran extract by carbohydrase treatment. J. Cereal Sci., 68, 116–121, 2016.

      116. Cravotto, G. and Chemat, F., Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice Food Engineering Series, G. Barbosa-Cánovas (Ed.), Springer. E-Book, New York, 2013.

      117. Liu, J., Abdalbasit, M., Gasmalla, A., Li, P., Yang, R., Enzyme-assisted extraction processing from oilseeds: Principle, processing and application. Innov. Food Sci. Emerg. Technol., 35, 184–193, 2016.

      118. Hardouin, K., Bedoux, G., Burlot, A., Donnay-Moreno, C., Bergé, J., Enzyme-assisted extraction (EAE) for the production of antiviral and antioxidant extracts from the green seaweed Ulva armoricana (Ulvales, Ulvophyceae). Algal Res.-Biomass Biofuels Bioprod., 16, 233–239, 2016.

      119. Liao, N., Zhong, J., Ye, X., Lu, S., Wang, W., Ultrasonic-assisted enzymatic extraction of polysaccharide from Corbicula fluminea: Characterization and antioxidant activity. LWT—Food Sci. Technol., 60, 1113–1121, 2016.

      120. Cravotto, G. and Chemat, F., Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice Food Engineering Series, G. Barbosa-Cánovas (Ed.), Springer. E-Book, New York, 2013.

      121. Ekezie, F.G.C., Sun, D.W., Cheng, J.H., Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments. Trends Food Sci. Technol., 67, 160–172, 2017.

122. Chemat, F., Vian, M.A., Cravotto, G., Green extraction of natural products: Concept and principles. Int. J. Mol. Sci., 13, 8615–8627, 2012.

      123. Szente, L. and Szejtli, J., Cyclodextrins as food ingredients. Trends Food Sci. Technol., 15, 137–142, 2004.

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      125. Parmar, I., Sharma, S., Rupasinghe, H.P.V., Optimization of β-cyclodextrin-based flavonol extraction from apple pomace using response surface methodology. J. Food Sci. Technol., 52, 2202–2210, 2015.

      126. Moure, A., Cruz, J.M., Franco, D., Domínguez, J.M., Sineiro, J., Domínguez, H., Núñez, M.J., Parajó, J.C., Natural antioxidants from residual sources. Food Chem., 72, 145–171, 2001.

      127. Prior, R., Wu, X., Schaich, K., Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem., 53, 4290–4302, 2005.

      128. Laguerre, M., Lecomte, P., Villeneuve, P., Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Prog. Lipid Res., 46, 244–282, 2007.

      129. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med., 26, 9–10, 1231–1237, 1999.

      130. dos Santos, C., Buera, P., Mazzobre, F., Novel trends in cyclodextrins encapsulation. Applications in food science. Curr. Opin. Food Sci., 16, 106–113, 2017.

      131. Bhattacharyya, S., Roychowdhury, A., Ghosh, S., Lutein content, fatty acid composition and enzymatic modification of lutein from marigold (Tagetes patula L.) flower petals. J. Indian Chem. Soc., 85, 942–944, 2008.

      132. Vinokur, Y., Rodov, V., Reznick, N., Goldman, G., Horev, B., Umiel, N., Friedman, H., Rose Petal Tea as an Antioxidant Rich Beverage: Cultivar Effect. J. Food Sci., 71-1, 42–47, 2006.

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      134. VanderJagta, T.J., Ghattasa, R., VanderJagta, D.J., Crosseyb, M., Glew, R.H., Comparison of the total antioxidant content of 30 widely used medicinal plants of New Mexico. Life Sci., 70, 1035–1040, 2002.

      135. Blainski, A., Lopes, G.C., De Mello, J.C., Application and analysis of the Folin–Ciocalteu method for the determination of the total phenolic content from Limonium brasiliense L. Molecules, 18, 6852–6865, 2013.

      136. MacDonald-Wicks, L.K., Wood, L.G., Garg, M.L., Methodology for the determination of biological antioxidant capacity in vitro: A review. J. Sci. Food Agric., 86, 2046–2056, 2006.

      137. Benzie, I.F. and Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal. Biochem., 239, 70–76, 1996.

      138. Blois, M.S., Antioxidant determinations by the use of a stable free radical. Nature, 18, 1199–200, 1958.

      139. Barillari, J., Cervellati, R., Paolini, M., Tatibouët, A., Rollin, P., Iori, R., Isolation of 4-methylthio-3-butenyl glucosinolate from Raphanus sativus sprouts (Kaiware Daikon) and its redox properties. J. Agric. Food Chem., 53, 9890–9896, 2005.

      140. Wedge, D.E. and Nagle, D.G., A new 2D-TLC bioautography method for the discovery of novel antifungal agents to control plant pathogens. J. Nat. Prod., 63, 8, 1050–1054, 20002015.

      141. Ramallo, I.A., Salazar, M.O., Furlán, R.L.E., Thin layer chromatography-autography-high resolution mass spectrometry analysis: Accelerating the identification of acetylcholinesterase inhibitors. Phytochem. Anal., 26, 404–412, 2015.

142. Wan-Ju, Y., Shih-Min, H., Wei-Hwa, L., Chi-Hao, W., Polyphenols with antiglycation activity and mechanisms of action: A review of recent findings. J. Food Drug Anal., 25, 84–92, 2017.

      143. Kusirisin, W., Srichairatanakool, S., Lerttrakarnnon, P., Lailerd, N., Suttajit, M., Jaikang, C., Chaiyasut, C., Antioxidative activity, polyphenolic content and anti-glycation effect of some Thai medicinal plants traditionally used in diabetic patients. Med. Chem. (United Arab Emirates), 5, 139–147, 2009.

      144. Lunceford, N. and Gugliucci, A., Ilex paraguariensis extracts inhibit AGE formation