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Antioxidants
Special Issues
New Insights into Phytochemical Antioxidants in Food—2nd Edition
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New Insights into Phytochemical Antioxidants in Food—2nd Edition

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 8420

Special Issue Editors

Dr. Sara Jaramillo-Carmona

E-Mail Website
Guest Editor
Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa (CSIC), 41013 Seville, Spain
Interests: phytochemicals; bioactivity; food quality; nutrition; olive and oils
Special Issues, Collections and Topics in MDPI journals
Dr. Sergio López

E-Mail Website
Guest Editor
Department of Cell Biology, Faculty of Biology, University of Seville, 41012 Seville, Spain
Interests: nutrition; cardiovascular diseases; lipid metabolism; cell signaling; traffic membranes; protein sorting
Dr. Rafael Guillén Bejarano

E-Mail Website
Co-Guest Editor
Phytochemicals and Food Quality Group, Department of Food Phytochemistry, CSIC—Instituto de la Grasa (IG), 41013 Sevilla, Spain
Interests: phytochemicals; by-products; food ingredients; biological activities; circular economy; saponins; antioxidants; dietary fiber; asparagus; walnut; date fruit; olive
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to enrich the knowledge about the development of better methods for the isolation and purification of antioxidants from respective sources. Furthermore, studies on the systematic screening of antioxidant activity and the biological activity of plant food, providing new insights into the preservation of biodiversity, are welcome. We encourage researchers to submit their original research and review articles that report results in the field of phytochemical antioxidants in food, with effects on different aspects of applied research, and particular attention is paid to advancements in the identification of new cultivars or nutraceutical food to improve quantity and quality, creating a gene pool as the basis of future adaptation. Furthermore, studies that indicate the relationship between certain crops, consumption, and the lower incidence of diseases are welcome.

Dr. Sara Jaramillo-Carmona
Dr. Sergio López
Dr. Rafael Guillén Bejarano
Guest Editors

Manuscript Submission Information

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. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short 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.

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

  • antioxidants
  • plant food
  • health
  • phytochemicals
  • isolation
  • biodiversity
  • food quality

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Related Special Issue

Published Papers (4 papers)

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Research

18 pages, 3182 KiB  
Article
A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis
by Jian Lyu, Ning Jin, Xianglan Ma, Xueyun Yin, Li Jin, Shuya Wang, Xuemei Xiao and Jihua Yu
Antioxidants 2025, 14(1), 10; https://doi.org/10.3390/antiox14010010 - 25 Dec 2024
Viewed by 709
Abstract
Free amino acids, polyphenols, and anthocyanins were quantified in 30 Chinese eggplant varieties. Moreover, antioxidant capacity characterizations including 2, 2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric-reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were performed. The total amino acid content of the 30 eggplant varieties ranged from [...] Read more.
Free amino acids, polyphenols, and anthocyanins were quantified in 30 Chinese eggplant varieties. Moreover, antioxidant capacity characterizations including 2, 2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric-reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were performed. The total amino acid content of the 30 eggplant varieties ranged from 15,267.19 to 26,827.4 mg kg−1 DW. The most abundant amino acids were glutamic acid, arginine, and aspartic acid. The coefficients of variation (CV) for the 20 amino acids ranged from 5.85 to 106.14%, of which 18 free amino acids had CVs > 20%. Total polyphenol and anthocyanin contents ranged from 17,097.41 to 39,474.98 µg g−1 DW and 5.28 to 978.32 µg g−1 DW, respectively. The variability of both polyphenol and anthocyanin components was >20%, with a range of 21.25–102.89%. Chlorogenic acid was the most abundant polyphenol. The total anthocyanin content of purple eggplant varieties was significantly higher than green varieties. Of the purple eggplant varieties, V28 (‘E150725’), V30 (‘1952’), and V16 (‘Weichangqie101’) had significantly higher total anthocyanins than the other eggplant varieties. DPPH, ABTS, and FRAP assays showed peaks at V3 (‘Zhengqie924’). Pearson’s correlation analysis revealed that polyphenols and anthocyanins were the main contributors to the antioxidant capacity of eggplants. A classification model with principal component analysis classified 30 Chinese eggplant varieties into two categories: high and low antioxidant capacities. The top five Chinese eggplant varieties ranked for amino acids, antioxidants, and antioxidant capacity were V29 (‘Zhengqie903’), V24 (‘Zhengqie78’), V1 (‘1871’), V3 (‘Zhengqie924’), and V28 (‘E150725’). These findings provide theoretical basis for high-quality breeding and producer/consumer selection of eggplants. Full article
(This article belongs to the Special Issue New Insights into Phytochemical Antioxidants in Food—2nd Edition)
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15 pages, 4177 KiB  
Article
The Bioactive Gamma-Oryzanol from Oryza sativa L. Promotes Neuronal Differentiation in Different In Vitro and In Vivo Models
by Giulia Abate, Alex Pezzotta, Mariachiara Pucci, Valeria Bortolotto, Giovanni Ribaudo, Sara A. Bonini, Andrea Mastinu, Giuseppina Maccarinelli, Alberto Ongaro, Emanuela Tirelli, Daniela Zizioli, Alessandra Gianoncelli, Maurizio Memo, Mariagrazia Grilli and Daniela Uberti
Antioxidants 2024, 13(8), 969; https://doi.org/10.3390/antiox13080969 - 9 Aug 2024
Viewed by 2038
Abstract
Gamma-oryzanol (ORY), found in rice (Oryza sativa L.), is a mixture of ferulic acid esters with triterpene alcohols, well-known for its antioxidant and anti-inflammatory properties. Our past research demonstrated its positive impact on cognitive function in adult mice, influencing synaptic plasticity and [...] Read more.
Gamma-oryzanol (ORY), found in rice (Oryza sativa L.), is a mixture of ferulic acid esters with triterpene alcohols, well-known for its antioxidant and anti-inflammatory properties. Our past research demonstrated its positive impact on cognitive function in adult mice, influencing synaptic plasticity and neuroprotection. In this study, we explored whether ORY can exert neuro-differentiating effects by using different experimental models. For this purpose, chemical characterization identified four components that are most abundant in ORY. In human neuroblastoma cells, we showed ORY’s ability to stimulate neurite outgrowth, upregulating the expression of GAP43, BDNF, and TrkB genes. In addition, ORY was found to guide adult mouse hippocampal neural progenitor cells (NPCs) toward a neuronal commitment. Microinjection of ORY in zebrafish Tg (-3.1 neurog1:GFP) amplified neurog1-GFP signal, islet1, and bdnf mRNA levels. Zebrafish nrf2a and nrf2b morphants (MOs) were utilized to assess ORY effects in the presence or absence of Nrf2. Notably, ORY’s ability to activate bdnf was nullified in nrf2a-MO and nrf2b-MO. Furthermore, computational analysis suggested ORY’s single components have different affinities for the Keap1-Kelch domain. In conclusion, although more in-depth studies are needed, our findings position ORY as a potential source of bioactive molecules with neuro-differentiating potential involving the Nrf2 pathway. Full article
(This article belongs to the Special Issue New Insights into Phytochemical Antioxidants in Food—2nd Edition)
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17 pages, 3951 KiB  
Article
Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity
by Beatriz Navajas-Porras, Ana Cervera-Mata, Alejandro Fernández-Arteaga, Adriana Delgado-Osorio, Miguel Navarro-Moreno, Daniel Hinojosa-Nogueira, Silvia Pastoriza, Gabriel Delgado, Miguel Navarro-Alarcón and José Ángel Rufián-Henares
Antioxidants 2024, 13(4), 465; https://doi.org/10.3390/antiox13040465 - 15 Apr 2024
Cited by 3 | Viewed by 1595
Abstract
Spent coffee grounds (SCG) are a type of food waste and are produced in abundance around the world. However, their utilization as a soil organic amendment is challenging due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on [...] Read more.
Spent coffee grounds (SCG) are a type of food waste and are produced in abundance around the world. However, their utilization as a soil organic amendment is challenging due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on Dutch cucumbers was investigated using different chemically modified SCG and analyzing their effects on iron contents, their capacity for releasing antioxidants, and the production of short-chain fatty acids after in vitro digestion–fermentation. The results indicated variations in the iron contents and chemical compositions of cucumbers according to the treatment groups. Functionalized and activated hydrochar from SCG increased Fe levels in cucumbers. Although activated hydrochar obtained at 160 °C and functionalized with Fe showed the highest iron supply per serving, differences in antioxidant capacity and short-chain fatty acid production were observed between the groups. It is concluded that growing conditions and the presence of iron may significantly influence the contribution of these cucumbers to the dietary intake of nutrients and antioxidants, which could have important implications for human health and nutrition. Full article
(This article belongs to the Special Issue New Insights into Phytochemical Antioxidants in Food—2nd Edition)
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31 pages, 21025 KiB  
Article
Optimization of Ultrasonic Extraction Parameters for the Recovery of Phenolic Compounds in Brown Seaweed: Comparison with Conventional Techniques
by Zu Jia Lee, Cundong Xie, Xinyu Duan, Ken Ng and Hafiz A. R. Suleria
Antioxidants 2024, 13(4), 409; https://doi.org/10.3390/antiox13040409 - 28 Mar 2024
Cited by 10 | Viewed by 3128
Abstract
Seaweed, in particular, brown seaweed, has gained research interest in the past few years due to its distinctive phenolic profile that has a multitude of bioactive properties. In order to obtain the maximum extraction efficiency of brown seaweed phenolic compounds, Response Surface Methodology [...] Read more.
Seaweed, in particular, brown seaweed, has gained research interest in the past few years due to its distinctive phenolic profile that has a multitude of bioactive properties. In order to obtain the maximum extraction efficiency of brown seaweed phenolic compounds, Response Surface Methodology was utilized to optimize the ultrasound-assisted extraction (UAE) conditions such as the amplitude, time, solvent:solid ratio, and NaOH concentration. Under optimal conditions, UAE had a higher extraction efficiency of free and bound phenolic compounds compared to conventional extraction (stirred 16 h at 4 °C). This led to higher antioxidant activity in the seaweed extract obtained under UAE conditions. The profiling of phenolic compounds using LC-ESI-QTOF-MS/MS identified a total of 25 phenolics with more phenolics extracted from the free phenolic extraction compared to the bound phenolic extracts. Among them, peonidin 3-O-diglucodise-5-O-glucoside and hesperidin 5,7-O-diglucuronide are unique compounds that were identified in P. comosa, E. radiata and D. potatorum, which are not reported in plants. Overall, our findings provided optimal phenolic extraction from brown seaweed for research into employing brown seaweed as a functional food. Full article
(This article belongs to the Special Issue New Insights into Phytochemical Antioxidants in Food—2nd Edition)
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