Changes in eating habits have led people to consume processed products such as ready-to-cook and ready-to-eat meals, and simultaneously, the food industry has developed new formulations to improve the shelf life and food safety of these products. In an attempt to control the deterioration and lipid oxidation of food, synthetic additives with antioxidant properties are widely used. However, because synthetic antioxidants may have toxic effects and consumers are concerned with safety, the interest in products with natural antioxidants has increased (Dalle Zotte and Szendrö, 2011, Petracci and Cavani, 2013 and Selani et al., 2011)