Special Issue "Bioactive Phenolics and Polyphenols"


A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".

Deadline for manuscript submissions: closed (30 July 2014)

Special Issue Editors

Guest Editor
Prof. Dr. Antonio Segura-Carretero
Department of Analytical Chemistry of the University of Granada and CIDAF, Spain
Website: http://www.ugr.es/~ansegura/
E-Mail: ansegura@ugr.es
Interests: Bioactive phenolic compounds, metabolomics, analytical techniques, extraction processes, plant and food analysis, bioavailability

Guest Editor
Dr. David Arráez-Román
Department of Analytical Chemistry of the University of Granada and CIDAF, Spain
Website: http://www.researchgate.net/profile/David_Arraez-Roman/
E-Mail: darraez@ugr.es
Interests: Bioactive phenolic compounds; metabolomics; analytical techniques; extraction processes; plant and food analysis; bioavailability

Co-Guest Editor
Prof. Vladimír Křen
Institute of Microbiology, Academy of Sciences of the Czech Republic, Laboratory of Biotransformation, National Centre of Biocatalysis and Biotransformation, Videnska 1083, CZ 142 20 Praha 4, Czech Republic
Website: http://www.biomed.cas.cz/mbu/biotrans
E-Mail: kren@biomed.cas.cz
Phone: +420 296 442 510, 296 442 569
Fax: +420 296 442 509, 296 445 743
Interests: ergot alkaloids, chemical and enzymatic modifications; immobilized microbial cells, their use in production and biotransformation of natural products; biotransformation of natural products by enzymes and microorganisms; preparation of glycosidases of microbial origin and their use for glycosylation of natural compounds: glycoconjugates, multivalent compounds, immunological applications; antioxidants and chemoprotectants based on silybin

Special Issue Information

Dear Colleagues,

Phenolic compounds constitute one of the most widely distributed groups of substances in the plant kingdom. Nowadays, more than 10,000 different phenolic structures are currently known. In recent years, the study of phytochemicals from plants (compounds that possess beneficial effects on health) has been one of the main activities for developing functional foods, nutraceuticals, and pharmaceuticals. In this sense, the study of phenolic compounds has focused a lot of attention due to the scientific evidence derived from a large number of epidemiological studies which point to different biological activities attributed to these compounds. The most important effects of phenolic compounds include antioxidant, anti-inflammatory, hepatoprotective, antiviral, and antimicrobial activities. Notably, a high intake of fruits and vegetables that are rich in phenolic compounds has been related to a lower incidence of various illnesses, such as cardiovascular diseases, neurodegenerative pathologies, cancer, atherosclerosis, obesity, and diabetes. This Special Issue welcomes research articles discussing the use of “green” extraction process for extracting phenolic compounds from different matrices, their characterization by advanced separative techniques in plants, food, food sub-products, and biological samples, and the evaluation of their bioactivity and bioavailability using in vitro and in vivo models.

Prof. Dr. Antonio Segura-Carretero
Dr. David Arráez-Román
Prof. Vladimír Křen
Guest Editors


Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. Papers will be published continuously (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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  • bioactive phenolic compounds
  • extraction process
  • separative techniques
  • bioactivity evaluation
  • bioavailability
  • food
  • plant
  • sub-products

Published Papers (7 papers)

by , , , , , , ,  and
Int. J. Mol. Sci. 2014, 15(8), 13624-13636; doi:10.3390/ijms150813624
Received: 19 May 2014; in revised form: 22 July 2014 / Accepted: 25 July 2014 / Published: 6 August 2014
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by , , ,  and
Int. J. Mol. Sci. 2014, 15(7), 13077-13090; doi:10.3390/ijms150713077
Received: 28 May 2014; in revised form: 24 June 2014 / Accepted: 7 July 2014 / Published: 23 July 2014
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by  and
Int. J. Mol. Sci. 2014, 15(7), 12323-12334; doi:10.3390/ijms150712323
Received: 27 May 2014; in revised form: 25 June 2014 / Accepted: 26 June 2014 / Published: 11 July 2014
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by  and
Int. J. Mol. Sci. 2014, 15(7), 12149-12165; doi:10.3390/ijms150712149
Received: 26 May 2014; in revised form: 17 June 2014 / Accepted: 25 June 2014 / Published: 9 July 2014
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by , , , , , , ,  and
Int. J. Mol. Sci. 2014, 15(7), 11862-11877; doi:10.3390/ijms150711862
Received: 6 May 2014; in revised form: 3 June 2014 / Accepted: 16 June 2014 / Published: 4 July 2014
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by , , , , ,  and
Int. J. Mol. Sci. 2014, 15(7), 11626-11636; doi:10.3390/ijms150711626
Received: 19 May 2014; in revised form: 18 June 2014 / Accepted: 20 June 2014 / Published: 30 June 2014
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by , , ,  and
Int. J. Mol. Sci. 2014, 15(7), 11510-11522; doi:10.3390/ijms150711510
Received: 14 April 2014; in revised form: 15 May 2014 / Accepted: 10 June 2014 / Published: 27 June 2014
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Type of Paper: Review
Title: Natural Bioactive Compounds from Winery by-products as Health Promoters: A review
Authors: Ana I Teixeira1, Nieves Baenas2, Raul Dominguez-Perles1, Ana I Barros 1, Cristina Garcia-Viguera 2, Eduardo Rosa 1 and Diego A. Moreno 2,*
CITAB/UTAD - Centre for the Research and Technology for Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes eAlto Douro, Apartado 1013, 5001-801, Vila Real, Portugal
Phytochemistry Laboratory, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia, E-30100, Spain.
Abstract: The relevance of food composition concerning human health has increased consumer attention in nutraceuticals, fruits, and vegetables. Grape is a rich source of bioactive compounds. Up to 210 million Tons of grapes (Vitis vinifera L.) are produced annually. The 15% of the produced grapes are addressed to wine-making industry, which generates large amount of solid waste (up to 30%, w/w). Winery wastes include biodegradable solids namely stems, peels, and seeds. Bioactive compounds from winery by-products have disclosed interesting healthy attributions both in vitro and in vivo. The following is a comprehensive review on phytochemicals present in winery by-products, extraction techniques, and the biological activity concerning human health.

Type of Paper: Article
Title: A Comparison Between Pine Bark and Green Tea Extracts: Antioxidant Activity and Comprehensive Characterization of Bioactive Compounds
Authors: María de la Luz Cádiz-Gurrea 1,2, Salvador Fernández-Arroyo 3,* and Antonio Segura-Carretero 1,2
1 Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain
2 Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n., Edificio BioRegion, 18016 Granada, Spain
3 Centre de Recerca Biomedica, Hospital Universitari de Sant Joan, IISPV, Universitat Rovira i Virgili, C/Sant Joan s/n, 43201 Reus (Tarragona), Spain
Abstract: The consumption of polyphenols has frequently been associated with low incidence of degenerative diseases. Most of these natural antioxidants come from fruits, vegetables, spices, grains, and herbs. For this reason, there have been increasing interests in identifying plant extracts compounds. Polymeric tannins and monomeric flavonoids such as catechin and epicatechin in pine bark and green tea extracts could be responsible for their higher antioxidant activities. It is hoped that information on the total phenolics and antioxidant activities of plant extracts and their individual phenolic compounds can be used as criteria to use these extract such as dietary supplement.

Type of Paper: Review
Title: Recovering of Bioactive Compounds From Olive Oil By-Products by Advanced Extraction Techniques
Authors: Jesús Lozano-Sánchez 1,2,*, María Castro-Puyana 4,  Miguel Herrero 4, Alejandro Cifuentes 4, Elena Ibáñez 4, Antonio Segura-Carretero 2,3 and Alberto Fernández-Gutiérrez 2,3
1 Research and Development Functional Olive Oil Department, Aceites Maeva S.L., Avda. Incar, s/n 18130 Escúzar, Granada, Spain
2 Functional Food Research and Development Centre (CIDAF), Health Science Technological Park, Avda. del Conocimiento s/n 18100 Granada, Spain
3 Department of Analytical Chemistry, University of Granada. Avda. Fuentenueva s/n 18071 Granada, Spain
4 Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, 28049 – Madrid, Spain
Abstract: In this work, the potential of by-products generated during EVOO filtration process as a natural source of antioxidant compounds has been evaluated using pressurized liquid extraction (PLE) process. To achieve this goal, a preliminary step was applied to recover the remaining oil from the filter cake. After this, the extraction of bioactive compounds was achieve using mixtures of two GRAS (Generally Recognized As Safe) solvents (ethanol and water) at temperatures ranging from 40 to 176 ºC. Finally, the extracts were characterized by high performance liquid chromatography (HPLC) coupled to electrospray time-of flight mass spectrometry (RRLC-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The main phenolic compounds, which were identified in samples, were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin), and elenolic acid derivatives. The extraction procedure could be applied to obtain enriched extract with application to food antioxidants as well as to nutraceutical products.

Type of Paper: Article
Title: Rosmarinus officinalis Leaves as Natural Source of Bioactive Compounds
: María Isabel Borrás-Linares 1,2, Zorica Stojanovic´3, Rosa Quirantes-Piné 1,2, David Arráez-Román 1,2, Jaroslava Švarc-Gajic´3, Alberto Fernández-Gutiérrez 1,2, Antonio Segura-Carretero 1,2
1 Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain
2 Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n., Edificio BioRegion, 18016 Granada, Spain
Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia
Abstract: In order to go in depth in the search of bioactive compounds in plant sources, the composition of different rosemary-leaf extracts was studied. The qualitative and quantitative characterization of twenty Rosmarinus officinalis samples obtained by MAE was determined by UPLC-ESI-QTOF-MS. The rosemary leaves were collected from different geographical zones of Serbia. The high mass accuracy and true isotopic pattern in both MS and MS/MS spectra provided by a QTOF-MS analyzer enable the identification of a wide range of phenolic compounds in the extracts, including flavonoids, phenolic diterpenes and abietan-typetriterpenoids, among others. Extracts from Sokobanja presented the highest levels in flavonoids and other compounds such as carnosol, rosmaridiphenol, rosmadial, rosmarinic acid and carnosic acid. On the other hand, higher contents in triterpenes were found in the extract from Gložan (Vojvodina).

Type of Paper: Article
Title: Paradoxical pro-oxidative effect of pomegranate polyphenol antioxidants in cultured cells
Authors: Francesca Danesi, et al.
Abstract: In recent years, the number of scientific papers concerning pomegranate (Punica granatum L.) and its health properties has increased greatly, and there is great potential for the use of bioactive-rich pomegranate extracts as ingredients in functional foods and nutraceuticals. To translate this potential into effective strategies it is essential to further elucidate the mechanisms of the reported bioactivity. Despite the scientific uncertainties of the extrapolation of in vitro data to humans the cell culture model represents an important tool to unravel the mechanism of action of bioactives. In this study HepG2 cells were supplemented with a pomegranate fruit extract or with the corresponding amount of pure punicalagin, and then subjected to an exogenous oxidative stress. Overall, upon the oxidative stress the gene expression and activity of the main antioxidant enzymes appeared reduced in supplemented cells, which were more prone to the detrimental effects than unsupplemented ones. These results underline the need to
carefully consider the amount of bioactives to be supplemented to cultured cells to avoid paradoxical effect, that could be present even at concentrations that are physiological in vivo.

Last update: 13 May 2014

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