Nural Karagözlü

1 INTRODUCTION In recent years, the demand for functional foods has increased with growing consumer awareness and desire. According to the European Commission, functional food comprises active ingredients in their natural state or foods enriched with bioactive elements or metabolites through technological processes (Anonymous, 2010). Antioxidants can be naturally found in foods, and in the food industry, they can be added to preserve the nutritional value and maintain the quality of products.