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Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related...
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Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 31992

Special Issue Editor

Dr. Giovanni Caprioli

E-Mail Website
Guest Editor
School of Pharmacy, University of Camerino, Via St Agostino 1, I-62032 Camerino, Italy
Interests: food analysis; mass spectrometry; extraction methods; plant analysis; by-products chemical characterization; chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Phenolic compounds are a large class of plant secondary metabolites displaying different structures. The main groups of phenolic compounds include flavonoids, phenolic acids, tannins, stilbenes, and lignans. Phenolic compounds have been found to exert various activities, such as antioxidant, anti-microbial, anti-carcinogenic, anti-inflammatory, as well as prevention of cardiovascular diseases, diabetes, and diseases associated with oxidative stress. They are synthesized in plants as a response to ecological and physiological pressures such as pathogen and insect attack, UV radiation, and wounding, and at the same time, they are also closely associated with the sensory and nutritional quality of fresh and processed food and plants. In the last few years, the reutilization of food and plants by-products has become a relevant issue as they contain a large number of phenolic compounds that can be extracted and reused.

This Special Issue aims to collect and share studies on the antioxidant capacity of phenolic compounds present in food, plants, and related by-products. In this Topic, the exploitation of extraction processes, analytical methods used for their analyses, evaluation of biological activities, nutritional value, and nutraceutical/innovative applications in different economic sectors of food, plants, and related by-products rich in phenolic compounds are themes to be explored.

Dr. Giovanni Caprioli
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • phenolic compounds
  • food and plants analyses
  • by-products chemical characterization
  • biological activities
  • valorization and recovery of by-products
  • food supplement
  • functional food
  • antioxidant activity
  • extraction methods
  • analytical methods

Published Papers (19 papers)

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Research

28 pages, 6676 KiB  
Article
Flavonoid–Phenolic Acid Hybrids Are Potent Inhibitors of Ferroptosis via Attenuation of Mitochondrial Impairment
by Madeline Günther, Samentha Dabare, Jennifer Fuchs, Sandra Gunesch, Julian Hofmann, Michael Decker and Carsten Culmsee
Antioxidants 2024, 13(1), 44; https://doi.org/10.3390/antiox13010044 - 26 Dec 2023
Viewed by 1383
Abstract
Cinnamic acid, ferulic acid, and the flavonoids quercetin and taxifolin (dihydroquercetin) are naturally occurring compounds found in plants. They are often referred to as polyphenols and are known, among others, for their pharmacological effects supporting health through the inhibition of aging processes and [...] Read more.
Cinnamic acid, ferulic acid, and the flavonoids quercetin and taxifolin (dihydroquercetin) are naturally occurring compounds found in plants. They are often referred to as polyphenols and are known, among others, for their pharmacological effects supporting health through the inhibition of aging processes and oxidative stress. To improve their bioavailability, pharmacological activities, and safety, the creation of novel flavonoid–phenolic acid hybrids is an area of active research. Previous work showed that such hybridization products of phenolic acids and flavonoids enhanced the resilience of neuronal cells against oxidative stress in vitro, and attenuated cognitive impairment in a mouse model of Alzheimer’s disease (AD) in vivo. Notably, the therapeutic effects of the hybrid compounds we obtained were more pronounced than the protective activities of the respective individual components. The underlying mechanisms mediated by the flavonoid–phenolic acid hybrids, however, remained unclear and may differ from the signaling pathways activated by the originating structures of the respective individual phenolic acids or flavonoids. In this study, we characterized the effects of four previously described potent flavonoid–phenolic acid hybrids in models of oxidative cell death through ferroptosis. Ferroptosis is a type of iron-dependent regulated cell death characterized by lipid peroxidation and mitochondrial ROS generation and has been linked to neurodegenerative conditions. In models of ferroptosis induced by erastin or RSL3, we analyzed mitochondrial (lipid) peroxidation, mitochondrial membrane integrity, and Ca2+ regulation. Our results demonstrate the strong protective effects of the hybrid compounds against ROS formation in the cytosol and mitochondria. Importantly, these protective effects against ferroptosis were not mediated by radical scavenging activities of the phenolic hybrid compounds but through inhibition of mitochondrial complex I activity and reduced mitochondrial respiration. Our data highlight the effects of flavonoid–phenolic acid hybrids on mitochondrial metabolism and further important mitochondrial parameters that collectively determine the health and functionality of mitochondria with a high impact on the integrity and survival of the neuronal cells. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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21 pages, 3122 KiB  
Article
Effects of Harvest Timing on Phytochemical Composition in Lamiaceae Plants under an Environment-Controlled System
by Da-Hye Ryu, Jwa-Yeong Cho, Seung-Hoon Yang and Ho-Youn Kim
Antioxidants 2023, 12(11), 1909; https://doi.org/10.3390/antiox12111909 - 25 Oct 2023
Cited by 1 | Viewed by 1001
Abstract
The Lamiaceae family is widely recognized for its production of essential oils and phenolic compounds that have promising value as pharmaceutical materials. However, the impact of environmental conditions and different harvest stages on the phytochemical composition of Lamiaceae plants remains poorly understood. This [...] Read more.
The Lamiaceae family is widely recognized for its production of essential oils and phenolic compounds that have promising value as pharmaceutical materials. However, the impact of environmental conditions and different harvest stages on the phytochemical composition of Lamiaceae plants remains poorly understood. This study aimed to investigate the effects of harvest time on the phytochemical composition, including rosmarinic acid (RA) and volatile organic compounds (VOCs), of four Lamiaceae plants—Korean mint (AR), lemon balm (MO), opal basil (OBP), and sage (SO)—and was conducted under an environment-controlled system. Although all four plants had RA as the dominant compound, its distribution varied by species. The flowered plants, including AR and OBP, exhibited a rapid increase of RA during the transition from the vegetative stage to the reproductive stage. In contrast, non-flowered groups, including MO and SO, showed a steady increase in the content of total phenolics and RA. The main components of VOCs also differed depending on the plant, with characteristic fragrance compounds identified for each one (AR: estragole; MO: (Z)-neral and geranial; OBP: methyl eugenol, eugenol, and linalool; and SO: (Z)-thujone, camphor, and humulene). The total VOCs content was highest on the 60th day after transplanting regardless of the species, while the trends of total phenolics, RA content, and antioxidant activities were different depending on whether plant species flowered during the cultivation cycle. There was a steady increase in species that had not flowered, and the highest content and activity of the flowering period were confirmed in the flowering plant species. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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21 pages, 2928 KiB  
Article
Teucrium montanum L.—Unrecognized Source of Phenylethanoid Glycosides: Green Extraction Approach and Elucidation of Phenolic Compounds via NMR and UHPLC-HR MS/MS
by Ana Mandura Jarić, Ana Čikoš, Marijana Pocrnić, Krunoslav Aladić, Stela Jokić, Danijela Šeremet, Aleksandra Vojvodić Cebin and Draženka Komes
Antioxidants 2023, 12(11), 1903; https://doi.org/10.3390/antiox12111903 - 24 Oct 2023
Cited by 3 | Viewed by 1174
Abstract
Health-oriented preferences, a demand for innovative food concepts, and technological advances have greatly influenced changes in the food industry and led to remarkable development of the functional food market. Incorporating herbal extracts as a rich source of bioactive compounds (BC) could be an [...] Read more.
Health-oriented preferences, a demand for innovative food concepts, and technological advances have greatly influenced changes in the food industry and led to remarkable development of the functional food market. Incorporating herbal extracts as a rich source of bioactive compounds (BC) could be an effective solution to meet the high demand of consumers in terms of expanding the high-quality range of functional foods. The aim of this study is the valorization of the bioactive potential of T. montanum L., an understudied Mediterranean plant species, and the in-depth elucidation of a polyphenolic profile with a UHPLC-HR MS/MS and NMR analysis. The total phenolic content (TPC) and antioxidant capacity (AC) were determined on heat-assisted (HAE), microwave-assisted (MAE) and subcritical water (SWE) extracts. In terms of antioxidant capacity, SWE extracts showed the most notable potential (ABTS: 0.402–0.547 mmol eq Trolox g−1 dw, DPPH: 0.336–0.427 mmol eq Trolox g−1 dw). 12 phenolic compounds were identified in the samples of T. montanum from six microlocations in Croatia, including nine phenylethanoid glycosides (PGs) with total yields of 30.36–68.06 mg g−1 dw and 25.88–58.88 mg g−1 dw in HAE and MAE extracts, respectively. Echinacoside, teupolioside, stachysoside A, and poliumoside were the most abundant compounds HAE and MAE extracts, making T. montanum an emerging source of PGs. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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16 pages, 1853 KiB  
Article
Microencapsulation of Chilean Papaya Waste Extract and Its Impact on Physicochemical and Bioactive Properties
by Yihajara Fuentes, Claudia Giovagnoli-Vicuña, Mario Faúndez and Ady Giordano
Antioxidants 2023, 12(10), 1900; https://doi.org/10.3390/antiox12101900 - 23 Oct 2023
Viewed by 916
Abstract
The microencapsulation of bioactive extracts of Chilean papaya waste, including both seeds and skin, was investigated. Papaya waste extract microcapsules utilizing maltodextrin at 10% (MD10), 20% (MD20), and 30% (MD30) (w/v) as the wall material through the freeze-drying process [...] Read more.
The microencapsulation of bioactive extracts of Chilean papaya waste, including both seeds and skin, was investigated. Papaya waste extract microcapsules utilizing maltodextrin at 10% (MD10), 20% (MD20), and 30% (MD30) (w/v) as the wall material through the freeze-drying process were obtained, and subsequently their physicochemical, antioxidant, and antimicrobial properties were evaluated. The TPC efficiency and yield values achieved were more than 60% for the microencapsulated seed and skin extracts, respectively. The best results for phenolic and antioxidant compounds were found in the microencapsulated seed extract with MD20, with a value of 44.20 ± 3.32 EAG/g DW for total phenols and an antioxidant capacity of 12.0 ± 0.32 mol ET/g DW for the DPPH and 236.3 ± 4.1 mol ET/g DW for the FRAP assay. In addition, the seed and skin samples reduced ROS generation in H2O2-treated Hek293 cells. In terms of antimicrobial activity, values ranging from 7 to 15 mm of inhibitory halos were found, with the maximum value corresponding to the inhibition of S. aureus, for both microencapsulated extracts. Therefore, the successful microencapsulation of the waste bioactive extracts (seed and skin) with the demonstrated antimicrobial and antioxidant properties highlight the bioactivity from Chilean papaya waste resources. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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19 pages, 4103 KiB  
Article
Effects of Extraction Process Factors on the Composition and Antioxidant Activity of Blackthorn (Prunus spinosa L.) Fruit Extracts
by Ana-Maria Drăghici-Popa, Aurelian Cristian Boscornea, Ana-Maria Brezoiu, Ștefan Theodor Tomas, Oana Cristina Pârvulescu and Raluca Stan
Antioxidants 2023, 12(10), 1897; https://doi.org/10.3390/antiox12101897 - 23 Oct 2023
Cited by 4 | Viewed by 1212
Abstract
This study aimed at establishing the optimal conditions for the classic extraction of phenolic compounds from Prunus spinosa L. fruits. The effects of different parameters, i.e., ethanol concentration in the extraction solvent (mixture of ethanol and water), operation temperature, and extraction time, on [...] Read more.
This study aimed at establishing the optimal conditions for the classic extraction of phenolic compounds from Prunus spinosa L. fruits. The effects of different parameters, i.e., ethanol concentration in the extraction solvent (mixture of ethanol and water), operation temperature, and extraction time, on process responses were evaluated. Total phenolic content (TPC), total anthocyanin content (TAC), antioxidant capacity (AC), and contents of protocatechuic acid (PA), caffeic acid (CA), vanillic acid (VA), rutin hydrate (RH), and quercetin (Q) of fruit extracts were selected as process responses. A synergistic effect of obtaining high values of TPC, TAC, AC, PA, and VA was achieved for the extraction in 50% ethanol at 60 °C for 30 min. At a higher level of process temperature, the extraction of protocatechuic acid and vanillic acid was enhanced, but the flavonoids, i.e., rutin hydrate and quercetin, were degraded. A lower temperature should be used to obtain a higher amount of flavonoids. TPC, TAC, AC, and phenolic acid contents (PA, CA, and VA) in the extract samples obtained at an ethanol concentration of 50–100%, a temperature of 30–60 °C, and an extraction time of 30 min were strongly directly correlated. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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17 pages, 2285 KiB  
Article
Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations
by Agnese Santanatoglia, Simone Angeloni, Davide Bartolucci, Lauro Fioretti, Gianni Sagratini, Sauro Vittori and Giovanni Caprioli
Antioxidants 2023, 12(10), 1888; https://doi.org/10.3390/antiox12101888 - 21 Oct 2023
Cited by 1 | Viewed by 1814
Abstract
The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned a different [...] Read more.
The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned a different roasting degree, were used to prepare coffee brews following eight different preparation methods. Acrylamide was quantified using the HPLC-MS/MS instrument, while chlorogenic acids and caffeine were quantified using the HPLC-DAD system. Three spectrophotometric analyses were also performed (DPPH, TFC and TPC) to evaluate antioxidant activity. The results showed that the main brewing parameters, which have the greatest influence on the final content of these compounds, were the volume of water used, more specifically the brewing ratio (coffee to water ratio), the extraction time and the particle size of the coffee powder. In addition, the variables that have the greatest impact on the discrimination of the preparation methods studied are total chlorogenic acid content, TFC, TPC, caffeine and the DPPH assay. For this reason, the recipe and infusion parameters used for each of the extraction systems are the key factors that determine the extraction of coffee components and, consequently, the quality of the cup. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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16 pages, 2874 KiB  
Article
Ascophyllum nodosum Extract and Glycine Betaine Preharvest Application in Grapevine: Enhancement of Berry Quality, Phytochemical Content and Antioxidant Properties
by Eliana Monteiro, Miguel Baltazar, Sandra Pereira, Sofia Correia, Helena Ferreira, Fernando Alves, Isabel Cortez, Isaura Castro and Berta Gonçalves
Antioxidants 2023, 12(10), 1835; https://doi.org/10.3390/antiox12101835 - 07 Oct 2023
Viewed by 1074
Abstract
The Douro Demarcated Region (DDR) has peculiar edaphoclimatic characteristics that provide a suitable terroir for premium wine production. As climate change effects continue to emerge, ensuring productivity and quality becomes increasingly important for viticulturists, as those directly determine their profits. Cultural approaches, such [...] Read more.
The Douro Demarcated Region (DDR) has peculiar edaphoclimatic characteristics that provide a suitable terroir for premium wine production. As climate change effects continue to emerge, ensuring productivity and quality becomes increasingly important for viticulturists, as those directly determine their profits. Cultural approaches, such as the use of biostimulants, are actively being developed to mitigate abiotic stress. The main objective of this work was to assess the effect of foliar sprays of a seaweed (Ascophyllum nodosum)-based extract (ANE) and glycine betaine (GB) on grape berry quality, bioactive compounds, and antioxidant activity. A trial was installed in a commercial vineyard (cv. ‘Touriga Franca’) in the Douro Superior (Upper Douro) sub-region of the Douro Demarcated Region. In 2020 and 2021, three foliar sprayings were performed during the growing season, namely at pea size, bunch closure, and veraison. There was a positive effect of both biostimulants (ANE and GB) on the physiological and biochemical performance of cv. ‘Touriga Franca’ exposed to summer stress. In general, the GB 0.2% spraying was the most promising treatment for this grape cultivar, as it increased berry quality, the concentration of bioactive compounds (total phenolics, flavonoids, and ortho-diphenols), and the antioxidant activity. These results revealed the efficacy of biostimulant sprayings as a sustainable viticultural practice, improving berry quality under summer stress conditions. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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14 pages, 738 KiB  
Article
Size Does Matter: The Influence of Bulb Size on the Phytochemical and Nutritional Profile of the Sweet Onion Landrace “Premanturska Kapula” (Allium cepa L.)
by Nikola Major, Nina Išić, Tvrtko Karlo Kovačević, Magdalena Anđelini, Dean Ban, Melissa Prelac, Igor Palčić and Smiljana Goreta Ban
Antioxidants 2023, 12(8), 1596; https://doi.org/10.3390/antiox12081596 - 10 Aug 2023
Cited by 1 | Viewed by 1085
Abstract
The Mediterranean area is especially rich in old, both sweet and pungent, varieties of onion. The synthesis of phytochemicals takes place concurrently with the overall development and maturation of vegetables; however, it is unclear whether there is a correlation between onion bulb size [...] Read more.
The Mediterranean area is especially rich in old, both sweet and pungent, varieties of onion. The synthesis of phytochemicals takes place concurrently with the overall development and maturation of vegetables; however, it is unclear whether there is a correlation between onion bulb size and antioxidant compound content, antioxidant capacity, and nutritional parameters and what the origin of these variations is. The aim of this work was to investigate the biochemical and nutritional aspects of the sweet onion landrace “Premanturska kapula”, as well as to investigate the influence of onion bulb size on onion phytochemical and nutritional profile. The sweet onion landrace “Premanturska kapula” has a high soluble sugar content, a high antioxidant capacity, and a high phenolic compound content. Quercetin-3,4′-diglucoside and quercetin-4′-glucoside were the major flavonols, while protocatehuic acid was the major phenolic acid detected. The choice of onion bulb size can impact the profile of the sugars present, with large bulb sizes favoring higher sucrose and fructooligosaccharides content compared to small bulb sizes which were more abundant in glucose. The total sugars or bulb dry matter were not affected by bulb size. Phenolic compounds were more abundant in smaller bulb sizes, thus indicating a link between bulb development and phenolic compound allocation within the plant. This link possibly derived from agronomic practices such as bare-root transplants, or even open pollination which causes a broader genetic variability. From a consumer perspective, it can be a choice between the small and medium bulb sizes on one hand, which are more abundant in polyphenolics and simple sugars, or on the other hand, the larger bulbs which are more abundant in fructooligosaccharides known to carry excellent health benefits. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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17 pages, 8652 KiB  
Article
Chemical Constituents, Antioxidant, and α-Glucosidase Inhibitory Activities of Different Fermented Gynostemma Pentaphyllum Leaves and Untargeted Metabolomic Measurement of the Metabolite Variation
by Xuechun Zhang, Shi Li, Zhibin Zhang, Kin Weng Kong, Zhenxing Wang and Xiahong He
Antioxidants 2023, 12(8), 1505; https://doi.org/10.3390/antiox12081505 - 27 Jul 2023
Cited by 1 | Viewed by 1209
Abstract
To assess the effects of microbial fermentation on Gynostemma pentaphyllum leaves (GPL), four probiotics were used to ferment GPL (FGPL) for 7 days. At different stages of fermentation, changes in the active components and biological activities of FGPL were determined. The findings suggest [...] Read more.
To assess the effects of microbial fermentation on Gynostemma pentaphyllum leaves (GPL), four probiotics were used to ferment GPL (FGPL) for 7 days. At different stages of fermentation, changes in the active components and biological activities of FGPL were determined. The findings suggest that short-term fermentation with probiotics can enhance both the content and bioactivity of active components in GPL. However, prolonged fermentation may lead to a decline in these aspects. Among them, the best effect was observed with SWFU D16 fermentation for 2 days. This significantly improved the total phenolic and total flavonoid content, antioxidant capacity, and inhibitory ability against α-glucosidase activity with an increase of 28%, 114.82%, 7.42%, and 31.8%, respectively. The high-performance liquid chromatography (HPLC) analysis results also supported this trend. Untargeted metabolomics analysis revealed metabolite changes between GPL and FGPL and the key metabolites associated with these functional activities. These key metabolites are mainly organic acids, flavonoids, carbohydrates, terpenoids, and other substances. KEGG analysis demonstrated that microbial metabolism in diverse environments and carbon metabolism were the most significantly enriched pathways. Among them, 3-(3-hydroxyphenyl) propanoic acid, d-glucose, gallic acid, gluconic acid, l-lactic acid, and l-malic acid were mostly involved in the microbial metabolism of diverse environmental pathways. In contrast, D-glucose, gluconic acid, and l-malic acid were mainly related to the carbon metabolism pathway. This study revealed the positive effect of probiotic fermentation on GPL and its potential metabolism mechanism, which could provide supporting data for further research. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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19 pages, 3297 KiB  
Article
Ultrasound-Assisted Deep Eutectic Solvent Extraction of Phenolic Compounds from Thinned Young Kiwifruits and Their Beneficial Effects
by Ding-Tao Wu, Wen Deng, Jie Li, Jin-Lei Geng, Yi-Chen Hu, Liang Zou, Yi Liu, Hong-Yan Liu and Ren-You Gan
Antioxidants 2023, 12(7), 1475; https://doi.org/10.3390/antiox12071475 - 23 Jul 2023
Cited by 1 | Viewed by 1231
Abstract
Fruit thinning is a common practice employed to enhance the quality and yield of kiwifruits during the growing period, and about 30–50% of unripe kiwifruits will be thinned and discarded. In fact, these unripe kiwifruits are rich in nutrients and bioactive compounds. Nevertheless, [...] Read more.
Fruit thinning is a common practice employed to enhance the quality and yield of kiwifruits during the growing period, and about 30–50% of unripe kiwifruits will be thinned and discarded. In fact, these unripe kiwifruits are rich in nutrients and bioactive compounds. Nevertheless, the applications of thinned young kiwifruits and related bioactive compounds in the food and functional food industry are still limited. Therefore, to promote the potential applications of thinned young kiwifruits as value-added health products, the extraction, characterization, and evaluation of beneficial effects of phenolic compounds from thinned young fruits of red-fleshed Actinidia chinensis cv ‘HY’ were examined in the present study. A green and efficient ultrasound-assisted deep eutectic solvent extraction (UADE) method for extracting phenolic compounds from thinned young kiwifruits was established. A maximum yield (105.37 ± 1.2 mg GAE/g DW) of total phenolics extracted from thinned young kiwifruits by UADE was obtained, which was significantly higher than those of conventional organic solvent extraction (CSE, about 14.51 ± 0.26 mg GAE/g DW) and ultrasound-assisted ethanol extraction (UAEE, about 43.85 ± 1.17 mg GAE/g DW). In addition, 29 compounds, e.g., gallic acid, chlorogenic acid, neochlorogenic acid, catechin, epicatechin, procyanidin B1, procyanidin B2, quercetin-3-rhamnoside, and quercetin-3-O-glucoside, were identified in the kiwifruit extract by UPLC-MS/MS. Furthermore, the contents of major phenolic compounds in different kiwifruit extracts prepared by conventional organic solvent extraction (EE), ultrasound-assisted ethanol extraction (UEE), and ultrasound-assisted deep eutectic solvent extraction (UDE) were compared by HPLC analysis. Results revealed that the content of major phenolics in UDE (about 15.067 mg/g DW) was significantly higher than that in EE (about 2.218 mg/g DW) and UEE (about 6.122 mg/g DW), suggesting that the UADE method was more efficient for extracting polyphenolics from thinned young kiwifruits. In addition, compared with EE and UEE, UDE exhibited much higher antioxidant and anti-inflammatory effects as well as inhibitory effects against α-glucosidase and pancreatic lipase, which were closely associated with its higher content of phenolic compounds. Collectively, the findings suggest that the UADE method can be applied as an efficient technique for the preparation of bioactive polyphenolics from thinned young kiwifruits, and the thinned young fruits of red-fleshed A. chinensis cv ‘HY’ have good potential to be developed and utilized as functional foods and nutraceuticals. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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12 pages, 3936 KiB  
Article
MOMAST® Reduces the Plasmatic Lipid Profile and Oxidative Stress and Regulates Cholesterol Metabolism in a Hypercholesterolemic Mouse Model: The Proof of Concept of a Sustainable and Innovative Antioxidant and Hypocholesterolemic Ingredient
by Ivan Cruz-Chamorro, Guillermo Santos-Sánchez, Eduardo Ponce-España, Carlotta Bollati, Lorenza d’Adduzio, Martina Bartolomei, Jianqiang Li, Antonio Carrillo-Vico and Carmen Lammi
Antioxidants 2023, 12(7), 1335; https://doi.org/10.3390/antiox12071335 - 24 Jun 2023
Viewed by 1108
Abstract
MOMAST® is a patented natural phenolic complex, rich in tyrosol (9.0 g/kg, Tyr), hydroxityrosol (43,5 g/kg, OH-Tyr), and verbascoside (5.0 g/Kg), which is obtained from the OVW by-product of the Coratina cultivar with potent direct antioxidant activity (measured by DPPH and FRAP [...] Read more.
MOMAST® is a patented natural phenolic complex, rich in tyrosol (9.0 g/kg, Tyr), hydroxityrosol (43,5 g/kg, OH-Tyr), and verbascoside (5.0 g/Kg), which is obtained from the OVW by-product of the Coratina cultivar with potent direct antioxidant activity (measured by DPPH and FRAP assays, respectively). Indeed, MOMAST® represents an innovative sustainable bioactive ingredient which has been obtained with ethical and empowering behavior by applying the principles of a circular economy. In the framework of research aimed at fostering its health-promoting activity, in this study it was clearly demonstrated that MOMAST® treatment reduced the oxidative stress and levels of total cholesterol (TC) and low-density lipoprotein (LDL) cholesterol, and increased the HDL levels, without changes in the triglyceride (TG) levels in Western diet (WD)-fed mice. The modulation of the plasmatic lipid profile is similar to red yeast rice (RYR) containing Monacolin K (3%). In addition, at the molecular level in liver homogenates, similarly to RYR, MOMAST® exerts cholesterol-lowering activity through the activation of LDL receptor, whereas, unlike RYR, MOMAST® reduces proprotein convertase subtilisin/kexin type 9 (PCSK9) protein levels via hepatic nuclear factor 1 (HNF1)-α activation. Hence, this study provides the proof of concept regarding the hypocholesterolemic activity of MOMAST, which could be successfully exploited as an active ingredient for the development of innovative and sustainable dietary supplements and functional foods. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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16 pages, 1841 KiB  
Article
Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders
by María del Carmen Razola-Díaz, María José Aznar-Ramos, Vito Verardo, Sonia Melgar-Locatelli, Estela Castilla-Ortega and Celia Rodríguez-Pérez
Antioxidants 2023, 12(3), 716; https://doi.org/10.3390/antiox12030716 - 14 Mar 2023
Cited by 5 | Viewed by 3218
Abstract
Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, [...] Read more.
Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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13 pages, 5259 KiB  
Article
Preparation of Vanillin-Taurine Antioxidant Compound, Characterization, and Evaluation for Improving the Post-Harvest Quality of Litchi
by Hafiz Umer Javed, Ruofan Liu, Cuijin Li, Sixia Zhong, Jiechang Lai, Murtaza Hasan, Xugang Shu and Li-Yan Zeng
Antioxidants 2023, 12(3), 618; https://doi.org/10.3390/antiox12030618 - 02 Mar 2023
Cited by 4 | Viewed by 1507
Abstract
Litchi’s post-harvest pericarp browning is one of the main constraints that drastically affect its visual attributes and market potential. Therefore, the vanillin-taurine Schiff base (VTSB) compound prepared from natural compounds of vanillin and taurine exhibited higher DPPH-radical-scavenging invitro antioxidant activity than vanillin. VTSB [...] Read more.
Litchi’s post-harvest pericarp browning is one of the main constraints that drastically affect its visual attributes and market potential. Therefore, the vanillin-taurine Schiff base (VTSB) compound prepared from natural compounds of vanillin and taurine exhibited higher DPPH-radical-scavenging invitro antioxidant activity than vanillin. VTSB first-time report to mitigate the postharvest browning of litchi fruit. In this study, litchi fruits were dipped in 0.3 mM (based on pre-experiment) VTSB solution and stored at 25 ± 1 °C for six days to examine their effects on browning and postharvest quality. Fruit treated with VTSB had lower levels of browning degree (BD), browning index (BI), weight loss, soluble quinone (SQ), relative electrolyte leakage (REL), and malondialdehyde (MDA) than control fruit. Additionally, total anthocyanins and phenolic concentrations, Total soluble solids (TSS), and 2,2-diphenyl-1-picrylhydrazyl-free radical scavenging activity (DPPH-RSA) were preserved higher in VTSB-treated litchi fruit. The levels of Ascorbate peroxidase (APX), Superoxide dismutase (SOD), and Catalase (CAT) were higher in treated fruit, whereas polyphenol oxidase (PPO) and Peroxidase (POD) were decreased during the postharvest period. This study suggested that VTSB would be very useful for different post-harvest problems in the fruit and vegetable industry. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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20 pages, 6299 KiB  
Article
Modeling and Optimization of Phenolic Compounds from Sage (Salvia fruticosa L.) Post-Distillation Residues: Ultrasound- versus Microwave-Assisted Extraction
by Maria Irakli, Elisavet Bouloumpasi, Stamatia Christaki, Adriana Skendi and Paschalina Chatzopoulou
Antioxidants 2023, 12(3), 549; https://doi.org/10.3390/antiox12030549 - 21 Feb 2023
Cited by 6 | Viewed by 1746
Abstract
The essential oil production of Salvia fruticosa L. generates considerable amounts of post-distillation solid residues (PRES) which are rich in phenolic compounds. In the present work, the recovery of phenolic antioxidants from PRES by using Microwave-Assisted Extraction (MAE) and Ultrasound-Assisted Extraction (UAE) were [...] Read more.
The essential oil production of Salvia fruticosa L. generates considerable amounts of post-distillation solid residues (PRES) which are rich in phenolic compounds. In the present work, the recovery of phenolic antioxidants from PRES by using Microwave-Assisted Extraction (MAE) and Ultrasound-Assisted Extraction (UAE) were separately optimized, according to the Box–Behnken experimental design. The optimization was based on extraction yield, total phenolic content (TPC), total flavonoid content (TFC), rosmarinic acid (RMA), carnosol (CARO), carnosic acid (CARA), and antioxidant activity. The optimal processing parameters were 72% and 68% ethanol, a 15- and 10-min extraction time, a 40 °C and 47 °C extraction temperature, and a 1:30 and 1:10 solid-to-solvent ratio, for MAE and UAE, respectively. Results showed that the levels of RMA, CARO, and CARA in UAE extracts were influenced mainly by ethanol concentration, extraction time, and extraction temperature, while MAE extracts were only influenced by the first two factors. Experimenting with the optimal conditions revealed MAE as more effective than UAE in the recovery of RMA and CARA. The experimental values were in good agreement with the predicted ones, indicating model efficacy in MAE and UAE optimization to effectively extract phenolic compounds from PRES for their further application in food and pharmaceutical industries. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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16 pages, 2993 KiB  
Article
Effect of Cocoa Roasting on Chocolate Polyphenols Evolution
by Alessandro La Mantia, Federica Ianni, Aurélie Schoubben, Marco Cespi, Klemen Lisjak, Davide Guarnaccia, Roccaldo Sardella and Paolo Blasi
Antioxidants 2023, 12(2), 469; https://doi.org/10.3390/antiox12020469 - 13 Feb 2023
Cited by 2 | Viewed by 2778
Abstract
Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the other phases involved [...] Read more.
Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the other phases involved in the chocolate production. Here, we investigated the evolution of the polyphenol content during all the different steps of chocolate production, with a special emphasis on roasting (3 different roasting cycles with 80, 100, and 130 °C as maximum temperature). Samples were followed throughout all processes by evaluating the total polyphenols content, the antioxidant power, the epicatechin content, and epicatechin mean degree of polymerization (phloroglucinol adducts method). Results showed a similar trend for total polyphenol content and antioxidant power with an unexpected bell-shaped curve: an increase followed by a decrease for the three different roasting temperatures. At the intermediate temperature (100 °C), the higher polyphenol content was found just after roasting. The epicatechin content had a trend similar to that of total polyphenol content but, interestingly, the mean degree of polymerization data had the opposite behavior with some deviation in the case of the highest temperature, probably due to epicatechin degradation. It seems likely that roasting can free epicatechin from oligomers, as a consequence of oligomers remodeling. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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10 pages, 598 KiB  
Article
Application of High-Pressure Homogenization for Apple Juice: An Assessment of Quality Attributes and Polyphenol Bioaccessibility
by Krystian Marszałek, Urszula Trych, Adrianna Bojarczuk, Justyna Szczepańska, Zhe Chen, Xuan Liu and Jinfeng Bi
Antioxidants 2023, 12(2), 451; https://doi.org/10.3390/antiox12020451 - 10 Feb 2023
Cited by 2 | Viewed by 1462
Abstract
In the current work, the influence of high-pressure homogenization (HPH) (200, 250, and 300 MPa) on pH, Brix, turbidity, viscosity, particle size distribution (PSD), zeta potential, color, polyphenol oxidase (PPO), peroxidase (POD), polyphenol profile and bioaccessibility of total phenolic compounds was studied. The [...] Read more.
In the current work, the influence of high-pressure homogenization (HPH) (200, 250, and 300 MPa) on pH, Brix, turbidity, viscosity, particle size distribution (PSD), zeta potential, color, polyphenol oxidase (PPO), peroxidase (POD), polyphenol profile and bioaccessibility of total phenolic compounds was studied. The results show no change in the apple juice’s pH, TSS and density. In contrast, other physiochemical properties of apple juice treated with HPH were significantly changed. Besides total phenolic content (15% degradation) in the HPH-treated apple juice at 300 MPa, the PPO and POD activities were reduced by a maximum of 70 and 35%, respectively. Furthermore, among different digestion stages, various values corresponding to PSD and zeta potential were recorded; the total phenolic content was gradually reduced from the mouth to the intestine stage. The polyphenol bioaccessibility of HPH-treated apple juice was 17% higher compared to the untreated apple juice. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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30 pages, 5826 KiB  
Article
Solanum dulcamara L. Berries: A Convenient Model System to Study Redox Processes in Relation to Fruit Ripening
by Milica Milutinović, Đura Nakarada, Jelena Božunović, Miloš Todorović, Uroš Gašić, Suzana Živković, Marijana Skorić, Đurđa Ivković, Jelena Savić, Nina Devrnja, Neda Aničić, Tijana Banjanac, Miloš Mojović and Danijela Mišić
Antioxidants 2023, 12(2), 346; https://doi.org/10.3390/antiox12020346 - 01 Feb 2023
Cited by 2 | Viewed by 1748
Abstract
The present study provides, for the first time, a physicochemical and biochemical characterization of the redox processes associated with the ripening of Solanum dulcamara L. (bittersweet) berries. Electron Paramagnetic Resonance Spectroscopy (EPRS) and Imaging (EPRI) measurements of reactive oxygen species (ROS) were performed [...] Read more.
The present study provides, for the first time, a physicochemical and biochemical characterization of the redox processes associated with the ripening of Solanum dulcamara L. (bittersweet) berries. Electron Paramagnetic Resonance Spectroscopy (EPRS) and Imaging (EPRI) measurements of reactive oxygen species (ROS) were performed in parallel with the tissue-specific metabolic profiling of major antioxidants and assessment of antioxidant enzymes activity. Fruit transition from the mature green (MG) to ripe red (RR) stage involved changes in the qualitative and quantitative content of antioxidants and the associated cellular oxidation and peroxidation processes. The skin of bittersweet berries, which was the major source of antioxidants, exhibited the highest antioxidant potential against DPPH radicals and nitroxyl spin probe 3CP. The efficient enzymatic antioxidant system played a critical protective role against the deleterious effects of progressive oxidative stress during ripening. Here, we present the EPRI methodology to assess the redox status of fruits and to discriminate between the redox states of different tissues. Interestingly, the intracellular reoxidation of cell-permeable nitroxide probe 3CP was observed for the first time in fruits or any other plant tissue, and its intensity is herein proposed as a reliable indicator of oxidative stress during ripening. The described noninvasive EPRI technique has the potential to have broader application in the study of redox processes associated with the development, senescence, and postharvest storage of fruits, as well as other circumstances in which oxidative stress is implicated. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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17 pages, 837 KiB  
Article
Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace
by Marek Kruczek, Dorota Gumul, Anna Korus, Krzysztof Buksa and Rafał Ziobro
Antioxidants 2023, 12(2), 324; https://doi.org/10.3390/antiox12020324 - 30 Jan 2023
Cited by 8 | Viewed by 1734
Abstract
The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little [...] Read more.
The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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17 pages, 821 KiB  
Article
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts
by Soumi De Montijo-Prieto, María del Carmen Razola-Díaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini, Maria Jiménez-Valera, Alfonso Ruiz-Bravo, Vito Verardo and Ana Mª Gómez-Caravaca
Antioxidants 2023, 12(2), 298; https://doi.org/10.3390/antiox12020298 - 28 Jan 2023
Cited by 12 | Viewed by 3256
Abstract
The growing global consumption of avocados, associated with contents including bioactive compounds with numerous health-promoting properties, is producing a large amount of agro wastes around the world. Different management approaches are available for the recovery of bioactive compounds from wastes as potential ingredients [...] Read more.
The growing global consumption of avocados, associated with contents including bioactive compounds with numerous health-promoting properties, is producing a large amount of agro wastes around the world. Different management approaches are available for the recovery of bioactive compounds from wastes as potential ingredients for use in the production of functional foods and nutraceuticals. Lactic acid fermentation can be used to exploit nutritional potential and add value to agro wastes. In this study, fermentations with lactic acid bacteria were carried out in avocado leaves, and the total phenolic content and the antioxidant activity were determined by DPPH and FRAP assays from hydroalcoholic extracts obtained from fermented avocado leaves. Fifteen new phenolic compounds were identified for the first time in avocado leaves by HPLC-ESI-TOF-MS. L. plantarum CECT 748T and P. pentosaceus CECT 4695T showed the highest antioxidant activity. The sum of phenolic compounds was increased by 71, 62, 55 and 21% in fermentations with P. pentosaceus CECT 4695T, L. brevis CECT 5354, P. acidilactici CECT 5765T and L. plantarum CECT 9567, respectively, while it was reduced in the fermentation with L. plantarum 748T by 21% as demonstrated by HPLC-ESI-TOF-MS. Biotransformations induced by bacterial metabolism modified the phenolic compound profile of avocado leaves in a strain-specific-dependent manner. P. pentosaceus CECT 4695T significantly increased kaempferol, P. pentosaceus 4695T, L. brevis 5354 and L. plantarum 9567 increased rutin, and dihydro-p-coumaric acid was increased by the five selected lactic acid bacteria. Total flavonoids were highly increased after fermentations with the five selected lactic acid bacteria but flavonoid glucosides were decreased by L. plantarum 748T, which was related to its higher antioxidant activity. Our results suggest that lactic acid bacteria led the hydrolysis of compounds by enzymatic activity such as glycosidases or decarboxylase and the release of phenolics bound to the plant cell wall, thus improving their bioavailability. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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