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Journals
Antioxidants
Special Issues
Polyphenolic Antioxidants in Food
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Polyphenolic Antioxidants in Food

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

Deadline for manuscript submissions: 30 June 2025 | Viewed by 1173

Special Issue Editors

Dr. Avi Shpigelman

E-Mail Website
Guest Editor
Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa 3200003, Israel
Interests: food engineering and technology; high pressure processing; polyphenols antioxidative activity; plant proteins
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jelena Popović-Djordjević

E-Mail Website
Guest Editor
Department for Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Interests: phytochemistry; environmental science; agricultural plant science; environmental chemistry; food quality and safety; organic chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue, titled "Polyphenolic Antioxidants in Food", welcomes manuscripts focusing on the diverse role of polyphenol compounds within food systems. We invite original works that address the identification, characterization, and mechanisms of antioxidant activity of polyphenols, studied using in vitro and in vivo methodologies. The submitted papers, stemming from fundamental and applied research, should highlight polyphenols' (bio)functionality, with a special focus on their potent antioxidant capacity, which significantly contributes to the human diet.

Contributions may range from analytical advancements in polyphenol identification and quantification to processing technologies and their impact on composition, stability and bioavailability. We particularly encourage studies that explore the synergistic effects of different polyphenols or polyphenols with other dietary components, as well as those that investigate their potential impact on health outcomes. Furthermore, we also seek research that delves into their incorporation in food products and papers discussing safety aspects related to their use.

In this Special Issue of Antioxidants, we aim to provide a comprehensive platform for focused research on polyphenols, which are major antioxidant ingredients in the human diet. We are collecting scientific insights into the potential and challenges of polyphenols as bioactive compounds and also discussing broader implications for the food and health sectors. This comprehensive approach aims to stimulate further research and development in this area.

Dr. Avi Shpigelman
Prof. Dr. Jelena Popović-Djordjević
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

  • polyphenols
  • antioxidant activity
  • bio-functionality
  • food sources
  • health benefits
  • polyphenol analytics

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Published Papers (1 paper)

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Research

20 pages, 3543 KiB  
Article
Polyphenol Content and Antioxidant Activity in Homemade and Commercial Soups: A Theoretical and Experimental Approach
by Monika Sejbuk, Iwona Mirończuk-Chodakowska, Małgorzata Kuczyńska and Anna Maria Witkowska
Antioxidants 2025, 14(5), 563; https://doi.org/10.3390/antiox14050563 - 8 May 2025
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Abstract
Background: Most studies on polyphenols and antioxidant activity focus on raw ingredients, often overlooking the impact of technological processes—a gap that is particularly notable given that many population studies rely on theoretical calculations from nutritional databases. Therefore, it is essential to verify [...] Read more.
Background: Most studies on polyphenols and antioxidant activity focus on raw ingredients, often overlooking the impact of technological processes—a gap that is particularly notable given that many population studies rely on theoretical calculations from nutritional databases. Therefore, it is essential to verify whether these theoretical values align with experimental findings on model dishes and to determine the extent to which processing affects polyphenol content and antioxidant activity in processed foods. Methods: As model dishes, this study analyzed soups prepared through thermal processing, along with commercially available ready-to-eat and instant soups. Total polyphenol content was measured using the Singleton–Rossi method, while antioxidant activity was assessed using the FRAP (ferric-reducing antioxidant potential) method and an electrochemical method. Theoretical calculations were performed based on original recipes from Polish nutritional value tables, as well as data from available polyphenol and antioxidant activity databases for raw ingredients. Results: The total polyphenol content varied significantly between experimental measurements and theoretical calculations, with deviations ranging from −42% to +1370%. FRAP antioxidant activity also differed, ranging from −62% to +524%, depending on the type of soup. The polyphenol content in homemade soups ranged from 3.692 to 16.534 mg GAE/100 mL, in ready-to-eat soups from 4.387 to 18.431 mg GAE/100 mL, and in instant soups from 1.624 to 7.254 mg GAE/100 mL, with tomato soups consistently having the highest polyphenol content across all categories. FRAP values ranged from 0.021 to 0.189 mmol/100 g in homemade soups, 0.029 to 0.269 mmol/100 g in ready-to-eat soups, and 0.033 to 0.134 mmol/100 g in instant soups, with tomato soups again showing the highest FRAP values. Antioxidant activity measured electrochemically ranged from 44.410 to 52.467 mC/g in homemade soups, 22.750 to 58.900 mC/g in ready-to-eat soups, and 22.515 to 47.680 mC/g in instant soups, with broccoli soups showing the highest values. Conclusions: This study demonstrates that theoretical models alone are insufficient for accurately determining polyphenol content and antioxidant activity in food, reinforcing the importance of experimental validation in processed food. Full article
(This article belongs to the Special Issue Polyphenolic Antioxidants in Food)
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