Bioactive Compounds in Plant-Based Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 November 2026 | Viewed by 1229
Special Issue Editor
Interests: polyphenols; polyphenols derivatives; food products; plant-derived products; new techniques
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant food products are known sources of bioactive compounds. These non-essential substances have the ability to influence metabolic processes, thereby affecting overall health. Their impact may be either beneficial or detrimental. From the perspective of consumers, the most relevant effects are those that enhance the value of food products—such as those provided by flavonoids, phenolic compounds, phytosterols, glucosinolates, and sulfur-containing compounds—but in terms of food safety, it is crucial to determine the content of negative food substances, such as residues of pesticides, heavy metals, and other contaminants, also called bioactive food components.
Methods for the determination of such substances differ. One of the most important steps in this context is appropriate extraction. Liquid chromatography remains one of the most commonly applied techniques, using detectors such as UV, fluorescence, and the refractive index, often coupled with mass spectrometry. Other methods, such as gas chromatography and ELISA, can also be used as tools in detecting bioactive food components.
Dr. Dorota Derewiaka
Guest Editor
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Keywords
- plants
- bioactive food substances
- chromatography
- mass spectrometry
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