Volatile or semi-volatile natural antioxidants sourced from a comestible byproduct

A method of obtaining a volatile or semi-volatile natural antioxidant from a comestible byproduct, the method comprising:

• providing a comestible byproduct including a source of phenolic acid or polyphenolic compounds and optionally grinding the comestible byproduct;
• toasting the comestible byproduct or optionally ground comestible byproduct for a time and at a temperature effective to volatilize and thermally convert the phenolic acid or polyphenolic compounds of the comestible byproduct or the optionally ground comestible byproduct into volatilized compounds including one or more substituted phenolic compounds;
• and
• recovering the volatilized compounds including the one or more substituted phenolic compounds for use as the volatile or semi-volatile natural antioxidant.