Anthocyanidins, phenolics, carotenoids, flavonols, flavanones, and glycosides are the most common antioxidant molecules found in plants and vegetable waste material . Herbs, spices, seeds, fruits, and vegetables are all recognised as natural sources of antioxidants. The interest in these natural antioxidants is driven not only by their biological significance but also by their economic effect, as the majority of them may be harvested from food byproducts and underutilised plant species .