{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T05:18:29Z","timestamp":1787635109817,"version":"build-2736575974"},"reference-count":58,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T00:00:00Z","timestamp":1787356800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100016247","name":"Wroc\u0142aw University of Environmental and Life Sciences","doi-asserted-by":"crossref","id":[{"id":"10.13039\/100016247","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/05cs8k179","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Potatoes with colored flesh are increasingly processed in the food industry. However, establishing appropriate production parameters is challenging because anthocyanins and other polyphenols present in potatoes undergo structural transformations during processing. Therefore, this study investigated the effects of five organic acids applied during the production of dehydrated potato grits on the content, profile, and stability of phenolic compounds in the final products manufactured from tubers of the red-fleshed potato cultivar Lily Rose (LR) and the purple-fleshed cultivar Double Fun (DF). The effects were assessed by analyzing the profiles, antioxidant activity, and content of the phenolic compounds in the final products. Phenolic compounds were analyzed by high-performance liquid chromatography (HPLC), while antioxidant activity was evaluated using the FRAP, DPPH, and ABTS assays. Only malic acid improved anthocyanin retention in LR potato products, while tartaric and malic acids had the greatest effect on the content of the analyzed compounds in DF potato products. Citric acid showed only a moderate stabilizing effect on anthocyanin content. Grits produced with malic and tartaric acids contained 20\u201367% more phenolic acids than the control and showed higher antioxidant activity. Lactic acid had an adverse effect, particularly in LR dehydrated potato grits. Depending on the potato cultivar, the effectiveness of organic acids in stabilizing anthocyanins varied. Therefore, the processing conditions for colored potatoes should be optimized for the specific cultivar.<\/jats:p>","DOI":"10.3390\/molecules31172948","type":"journal-article","created":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T09:20:02Z","timestamp":1787563202000},"page":"2948","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Organic Acids on Phenolic Compounds and Antioxidant Activity During the Processing of Potatoes with Colored Flesh"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4425-3248","authenticated-orcid":false,"given":"Anna","family":"P\u0119ksa","sequence":"first","affiliation":[{"name":"Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego St. 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3025-9817","authenticated-orcid":false,"given":"Agnieszka","family":"Tajner-Czopek","sequence":"additional","affiliation":[{"name":"Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego St. 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kamila","family":"Marciniak","sequence":"additional","affiliation":[{"name":"Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego St. 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2785-2791","authenticated-orcid":false,"given":"Anna","family":"Sok\u00f3\u0142-\u0141\u0119towska","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego St. 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6722-9131","authenticated-orcid":false,"given":"Agnieszka","family":"Nem\u015b","sequence":"additional","affiliation":[{"name":"Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego St. 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2172-0408","authenticated-orcid":false,"given":"Alicja Zofia","family":"Kucharska","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego St. 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1007\/s12230-018-09705-4","article-title":"Potatoes, nutrition, and health","volume":"96","author":"Beals","year":"2019","journal-title":"Am. J. Potato Res."},{"key":"ref_2","unstructured":"Singh, J., and Kaur, L. (2016). Coloured potatoes. Advances in Potato Chemistry and Technology, Academic Press Elsevier Inc.. [2nd ed.]. Chapter 9."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Rytel, E., Tajner-Czopek, A., Kita, A., Tkaczy\u0144ska, A., Kucharska, A.Z., and Sok\u00f3\u0142-\u0141\u0119towska, A. (2021). The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes. Appl. Sci., 11.","DOI":"10.3390\/app11031104"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.jfca.2017.04.019","article-title":"Glycoalkaloid, phenolic, and flavanoid content and antioxidative activities of conventional nonorganic and organic potato peel powders from commercial gold, red, and Russet potatoes","volume":"62","author":"Friedman","year":"2017","journal-title":"J. Food Compost. Anal."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Xu, J., Li, Y., Kaur, L., Singh, J., and Zeng, F. (2023). Functional food based on potato. Foods, 12.","DOI":"10.3390\/foods12112145"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Gumul, D., and Kruczek, M. (2025). Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values. Molecules, 30.","DOI":"10.3390\/molecules30091957"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Kosewski, G., Chanaj-Kaczmarek, J., Dziedzic, K., Jakubowski, K., Lisiak, N., Przys\u0142awski, J., and Drzyma\u0142a-Czy\u017c, S. (2025). Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods. Appl. Sci., 15.","DOI":"10.3390\/app15094677"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/S1369-703X(02)00221-8","article-title":"Acylated anthocyanins from edible sources and their applications in food systems","volume":"14","author":"Giusti","year":"2003","journal-title":"Biochem. Eng. J."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Ru, W., Pang, Y., Gan, Y., Liu, Q., and Bao, J. (2019). Phenolic compounds and antioxidative activities of potato cultivars with white, yellow, red and purple flesh. Antioxidants, 9.","DOI":"10.3390\/antiox8100419"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"458","DOI":"10.1111\/j.1365-2621.1998.tb15713.x","article-title":"Anthocyanin pigment composition of red-fleshed potatoes","volume":"63","author":"Giusti","year":"1998","journal-title":"J. Food Sci."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"468","DOI":"10.1590\/1678-457X.6687","article-title":"Composition and color stability of anthocyanin-based extract from Purple sweet potato","volume":"35","author":"He","year":"2015","journal-title":"Food Sci. Technol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1694","DOI":"10.1007\/s11105-025-01578-2","article-title":"Identifying QTLs for the Anthocyanin Composition of Pigmented Potato Flesh in a Diploid Potato Population","volume":"43","author":"Jiang","year":"2025","journal-title":"Plant Mol. Biol. Rep."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1016\/j.foodchem.2014.09.033","article-title":"Anthocyanin and antioxidant activity of snacks with coloured potato","volume":"172","author":"Kucharska","year":"2015","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"109438","DOI":"10.1016\/j.dyepig.2021.109438","article-title":"Copigmentation of anthocyanins with copigments possessing an acid-base equilibrium in moderately acidic solutions","volume":"193","author":"Oliveira","year":"2021","journal-title":"Dye. Pigment."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"100238","DOI":"10.1016\/j.cpb.2022.100238","article-title":"Copigmentation and stabilization of anthocyanins using organic molecules and encapsulation techniques","volume":"29","author":"Demirci","year":"2022","journal-title":"Curr. Plant Biol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"133691","DOI":"10.1016\/j.foodchem.2022.133691","article-title":"Effects of organic acids on color intensification, thermodynamics, and copigmentation interactions with anthocyanins","volume":"396","author":"Lv","year":"2022","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1264","DOI":"10.1016\/j.foodchem.2015.11.049","article-title":"Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes","volume":"197","author":"Tian","year":"2016","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Akyol, H., Riciputi, Y., Capanoglu, E., Caboni, M.F., and Verardo, V. (2016). Phenolic Compounds in the Potato and Its Byproducts: An Overview. Int. J. Mol. Sci., 17.","DOI":"10.3390\/ijms17060835"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"355","DOI":"10.17221\/195\/2019-PSE","article-title":"Chlorogenic acid content in potato tubers with colored flesh as affected by a genotype, location and long-term storage","volume":"65","author":"Hamouz","year":"2019","journal-title":"Plant Soil Environ."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Tajner-Czopek, A., Rytel, E., Kita, A., Sok\u00f3\u0142-\u0141\u0119towska, A., and Kucharska, A.-Z. (2023). Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh. Antioxidants, 12.","DOI":"10.3390\/antiox12020311"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"2814","DOI":"10.1016\/j.foodchem.2012.07.028","article-title":"Polyphenol and glycoalkaloid contents in potato grown in Luxemburg","volume":"135","author":"Guignard","year":"2012","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"3341","DOI":"10.1021\/jf073476b","article-title":"Analysis of Phenolic Compounds by High-Performance Liquid Chromatography and Liquid Chromatography\/Mass Spectrometry in Potato Plant Flowers, Leaves, Stems, and Tubers and in Home-Processed Potatoes","volume":"56","author":"Im","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Kumar, N., and Goel, N. (2019). Phenolic acids: Natural versatile molecules with promising therapeutic applications. Biotechnol. Rep., 4.","DOI":"10.1016\/j.btre.2019.e00370"},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Bravo, C., Pe\u00f1a, F., Nahuelcura, J., Vidal, C., Gonz\u00e1lez, F., Jim\u00e9nez-Aspee, F., Bustamante, L., Contreras, B., and Ruiz, A. (2023). Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips. Molecules, 28.","DOI":"10.3390\/molecules28166047"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.foodchem.2016.08.126","article-title":"Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation","volume":"218","author":"Furrer","year":"2017","journal-title":"Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Tkaczy\u0144ska, A., Sendra, E., Jim\u00e9nez-Redondo, N., and Rytel, E. (2024). Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes. Int. J. Mol. Sci., 25.","DOI":"10.3390\/ijms252011116"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Li, A., Xiao, R., He, S., An, X., He, Y., Wang, C., and He, J. (2019). Research advances of purple sweet potato anthocyanins: Extraction, identification, stability, bioactivity, application, and biotransformation. Molecules, 24.","DOI":"10.3390\/molecules24213816"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"128526","DOI":"10.1016\/j.foodchem.2020.128526","article-title":"Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis","volume":"342","author":"Sampaio","year":"2021","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"P\u0119ksa, A., Tajner-Czopek, A., Gryszkin, A., Miedzianka, J., Rytel, E., and Wolny, S. (2024). Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing. Foods, 13.","DOI":"10.3390\/foods13111712"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1111\/ijfs.13909","article-title":"Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content","volume":"54","author":"Rytel","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"859","DOI":"10.1016\/j.foodchem.2008.09.001","article-title":"Chemical studies of anthocyanins: A review","volume":"113","author":"Rodriguez","year":"2009","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"4937","DOI":"10.1021\/acs.chemrev.5b00507","article-title":"Stabilizing and modulating color by copigmentation: Insights from theory and experiment","volume":"116","author":"Trouillas","year":"2016","journal-title":"Chem. Rev."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.foodchem.2016.07.073","article-title":"Stability-increasing effects of anthocyanin glycosyl acylation","volume":"214","author":"Zhao","year":"2017","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"102308","DOI":"10.1016\/j.fochx.2025.102308","article-title":"Analysis of copigmentation between organic acids and cyaniding 3-O-glucoside in blackberry wine","volume":"26","author":"Wu","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"2199","DOI":"10.1021\/jf0525030","article-title":"Selection Criteria for Potato Tubers to Minimize Acrylamide Formation during Frying","volume":"54","author":"Mestdagh","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Vaitkevi\u010dien\u0117, N., Jariene, E., Kulaitiene, J., and Levickien, D. (2022). The Physico-Chemical and Sensory Characteristics of Coloured-Flesh Potato Chips: Influence of Cultivar, Slice Thickness and Frying Temperature. Appl. Sci., 12.","DOI":"10.3390\/app12031211"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1321","DOI":"10.1007\/s10722-005-3880-2","article-title":"Coloured potatoes (Solanum tuberosum L.)\u2014Anthocyanin content and tuber quality","volume":"53","author":"Jansen","year":"2006","journal-title":"Genet. Resour. Crop Evol."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Rasheed, H., Ahmad, D., and Bao, J. (2022). Genetic Diversity and Health Properties of Polyphenols in Potato. Antioxidants, 11.","DOI":"10.3390\/antiox11040603"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Cebulak, T., Krochmal-Marczak, B., Stryjecka, M., Krzysztofik, B., Sawicka, B., Danil\u010denko, H., and Jarien\u00e8, E. (2023). Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours. Foods, 12.","DOI":"10.3390\/foods12010100"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.lwt.2011.08.005","article-title":"Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers","volume":"45","author":"Perla","year":"2012","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1007\/BF02855360","article-title":"Breeding Studies in Potatoes Containing High Concentrations of Anthocyanins","volume":"80","author":"Brown","year":"2003","journal-title":"Potato Res."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Enaru, B., Dre\u0163canu, G., Pop, T.D., St\u01cenil\u01ce, A., and Diaconeasa, Z. (2021). Anthocyanins: Factors Affecting Their Stability and Degradation. Antioxidants, 10.","DOI":"10.3390\/antiox10121967"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"D\u2019Amelia, V., Sarais, G., Fais, G., Dess\u00ec, D., Giannini, V., Garramone, R., Carputo, D., and Melito, S. (2022). Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food. Foods, 11.","DOI":"10.3390\/foods11030384"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1002\/fft2.65","article-title":"Available technologies on improving the stability of polyphenols in food processing","volume":"2","author":"Cao","year":"2021","journal-title":"Food Front."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"2101","DOI":"10.1021\/jf990489j","article-title":"Effect of pH on the Stability of Plant Phenolic Compounds","volume":"48","author":"Friedman","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"417","DOI":"10.17221\/416\/2015-PSE","article-title":"Yield potential and antioxidant activity of potatoes with coloured flesh","volume":"61","author":"Hamouz","year":"2015","journal-title":"Plant Soil Environ."},{"key":"ref_47","first-page":"169","article-title":"The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)","volume":"32","author":"Kita","year":"2013","journal-title":"Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"1412","DOI":"10.1016\/j.lwt.2007.09.003","article-title":"Composition and color stability of anthocyanins extracted from fermented purple sweet potato culture","volume":"41","author":"Fan","year":"2008","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"9503","DOI":"10.1021\/jf901550u","article-title":"Influence of copigmentation on stability of anthocyanins from purple potato peel in both liquid state and solid state","volume":"57","author":"Zhang","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1002\/(SICI)1097-0010(19990301)79:3<362::AID-JSFA256>3.0.CO;2-D","article-title":"Chlorogenic acids and other cinnamates\u2014Nature, occurrence and dietary burden","volume":"79","author":"Clifford","year":"2000","journal-title":"J. Sci. Food Agric."},{"key":"ref_51","unstructured":"AOAC (2002). Association of Official Agricultural Chemists. Official Methods of Analysis, AOAC. [16th ed.]."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Klymenko, S., Kucharska, A.Z., Sok\u00f3\u0142-\u0141\u0119towska, A., Pi\u00f3recki, N., Przybylska, D., and Grygorieva, O. (2021). Iridoids, Flavonoids, and Antioxidant Capacity of Cornus mas, C. officinalis, and C. mas \u00d7 C. officinalis Fruits. Biomolecules, 11.","DOI":"10.3390\/biom11060776"},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Kucharska, A.Z., Sok\u00f3\u0142-\u0141\u0119towska, A., Oszmianski, J., Piorecki, N., and Fecka, I. (2017). Iridoids, phenolic compounds and antioxidant activity of edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.). Molecules, 22.","DOI":"10.3390\/molecules22030405"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"6509","DOI":"10.1021\/jf0343074","article-title":"Quantification of polyphenolics and their antioxidant capacity in fresh plums","volume":"51","author":"Kim","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/S0891-5849(98)00315-3","article-title":"Antioxidant activity applying an improved ABTS radical cation decolorization assay","volume":"26","author":"Re","year":"1999","journal-title":"Free Radic. Biol. Med."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1021\/jf00049a007","article-title":"Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity","volume":"43","author":"Yen","year":"1995","journal-title":"J. Agric. Food Chem."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The Ferric Reducing Ability of Plasma (FRAP) as a Measure of \u201cAntioxidant Power\u201d: The FRAP Assay","volume":"239","author":"Benzie","year":"1996","journal-title":"Anal. Biochem."},{"key":"ref_58","unstructured":"StatSoft, Inc. (2013). Electronic Statistics Textbook, StatSoft."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/17\/2948\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T04:21:17Z","timestamp":1787631677000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/17\/2948"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,22]]},"references-count":58,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["molecules31172948"],"URL":"https:\/\/doi.org\/10.3390\/molecules31172948","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,22]]}}}