Phenolic Antioxidants

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: 30 November 2024 | Viewed by 1851

Special Issue Editors


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Guest Editor
Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
Interests: food chemistry; functional foods; nutraceuticals; lipids; phenolics; non-communicable diseases; food irradiation; ultrasound; oxidative stress; antioxidants
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Guest Editor
Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
Interests: antioxidants; radical scavenging; phenolic and polyphenolic compounds; oxidation control; disease risk reduction; bioactivity; health benefits; action mechanism
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Phenolic compounds include tocopherols and tocotrienols, collectively known as tocols, with vitamin E activity, as well as secondary plant metabolites (i.e., phenolic acids, flavonoids, stilbenes, coumarins, lignans, and tannins). Phenolic compounds protect plants and plant foods from biotic and abiotic oxidative stress as well as herbivory. This property is therefore important until the post-harvest time. From the food processing standpoint, lipid oxidation is a most important deterioration problem faced by the food industry. The consequence of lipid oxidation is noted mainly by the negative changes found in terms of nutritional quality, food safety, and sensory characteristics of food. Therefore, natural antioxidants are also crucial ingredients employed by the food industry to decrease and/or prevent lipid oxidation. However, phenolic compounds are not only good for plant health, but also render a myriad of other bioactivities.  The health benefits of phenolic compounds, in vitro and in vivo, are supported by both epidemiological and animal and human studies. Phenolics may act as free radical terminators, metal chelators, but their antioxidant properties are also important to overcome inflammatory responses caused by different factors including exposure to xenobiotics and pathogenic microorganisms.

This Special Issue invites contributions addressing the antioxidant properties of phenolic compounds in plants, plant foods, and by-products thereof as well as their metabolites and derivatives. Original articles or review papers focusing on phenolic antioxidants and their impact on agronomical/plant science, food science, nutrition and health will be considered.

Dr. Adriano Costa de Camargo
Prof. Dr. Fereidoon Shahidi
Guest Editors

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.

Published Papers (2 papers)

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Research

23 pages, 7982 KiB  
Article
The Management of Irrigation and Potassium Fertilization to Mitigate the Effect of Light Frosts on the Phenolic and Volatile Compounds in Virgin Olive Oils
by Suony Antonelli, Sebastián Pozas, Jorge Saavedra-Torrico, Mauricio Donders, Chris Bustamante, Betsabet Sepúlveda, Francisco Tapia, Diego L. García-González and Nalda Romero
Antioxidants 2024, 13(5), 559; https://doi.org/10.3390/antiox13050559 - 1 May 2024
Viewed by 566
Abstract
The frequency of early frosts has increased in recent years, which are injurious to olive growing, causing losses in the yield and quality of virgin olive oil. In this research, it was studied how the management of agronomic factors mitigates frost damage in [...] Read more.
The frequency of early frosts has increased in recent years, which are injurious to olive growing, causing losses in the yield and quality of virgin olive oil. In this research, it was studied how the management of agronomic factors mitigates frost damage in Arbequina olives, minimizing the loss of phenols and volatiles in virgin olive oil, at different fruit ripening stages. A Box–Behnken design and multivariate analysis were performed, with three levels of irrigation, potassium fertilization, and foliar copper application (15 treatments). Virgin olive oil was extracted from fresh and frozen olives. Light frost caused a significant decrease in the total phenols and secoiridoid compounds in and the antioxidant capacity of the frost-affected oils, which were perceived as more pungent and had the slight defect of “frostbitten olives”. According to the Box–Behnken design, an 86% reference evapotranspiration (ET0) or higher with 100 potassium oxide units (UK2O) and a 100% ET0 or higher with 250 UK2O would be required to minimize the effect of light frost on phenols and volatiles. Partial Least Squares Regression–Discriminant Analysis (PLS-DA) differentiated the virgin olive oils according to their ripening stage and fresh and frost conditions. Moreover, PLS-DA positively correlated a 75–100% ET0 and 0 Uk2O with the dialdehydic form of the decarboxymethyl ligstroside aglycone (p-HPEA-EDA), the dialdehydic form of the decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA), the dialdehydic form of the ligstroside aglycone (p-HPEA-EDA-DLA), and with fruity, pungent, and bitter attributes. Precision agronomic management based on the needs of the crop itself would avoid unnecessary stress on olive trees and oil damage. Full article
(This article belongs to the Special Issue Phenolic Antioxidants)
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14 pages, 2226 KiB  
Article
Accumulation Patterns of Metabolites Responsible for the Functional Quality of Virgin Olive Oil during Olive Fruit Ontogeny
by Pilar Luaces, Jesús Expósito, Paula Benabal, Mar Pascual, Carlos Sanz and Ana G. Pérez
Antioxidants 2024, 13(1), 12; https://doi.org/10.3390/antiox13010012 - 20 Dec 2023
Cited by 2 | Viewed by 894
Abstract
The health-promoting antioxidant properties of virgin olive oil (VOO) are today considered priority targets in the new olive breeding programs. Given that these properties depend mainly on its phenolic fraction, whose origin lies in the phenolic compounds present in olive fruit, the objective [...] Read more.
The health-promoting antioxidant properties of virgin olive oil (VOO) are today considered priority targets in the new olive breeding programs. Given that these properties depend mainly on its phenolic fraction, whose origin lies in the phenolic compounds present in olive fruit, the objective of this study was to provide further insight into the accumulation dynamics of the main antioxidant compounds, including both polar phenolics and lipophilic tocopherols, during the ontogeny of the olive fruit. Data obtained show that, albeit with significant differences, all the studied genotypes share just after fruit set an intense increase in the synthesis of tyrosol and hydroxytyrosol derivatives, by far the main phenolic compounds of the olive fruit, and a subsequent steady decrease along fruit development and ripening. The accumulation dynamics of flavonoids and tocopherols were different from those of tyrosol and hydroxytyrosol derivatives, presenting a peak of synthesis just before the onset of fruit ripening, and then in general, their content decreases throughout the ripening phase. In the case of flavonoids, all genotypes also share a strong increase in the accumulation of anthocyanins in the final stages of fruit ripening, coinciding with the change in fruit color. Furthermore, the results during the fruit ripening process evidenced that the content of tyrosol and hydroxytyrosol derivatives and tocopherols in the fruit largely determines the content of these groups of compounds in the oil. The information acquired could be useful for the selection of the most suitable moment in the ontogeny of the olive fruit for the search for key genes in the biosynthesis of phenolic compounds. Full article
(This article belongs to the Special Issue Phenolic Antioxidants)
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