Polyphenols and Foods: Authentication, Analysis and Characterization. Antioxidant and Antimicrobial Activity

Dear Colleagues,

Secondary metabolites, including polyphenols, alkaloids and terpenoids, provide food products with pigmentation, health benefits, and sensory attributes. These compounds may lend disease protection to botanicals and supplements, and, specifically in the case of polyphenols, enhance the quality of foods and beverages, such as tea, wine, beer, etc.  Polyphenols significance for the human diet and antimicrobial activity has been recently established. In this special issue extraction and isolation of polyphenols by conventional and high energy techniques such as ultrasound and microwave assisted will be discussed. Additionally, current trends in mass spectrometry (multiple quadrupole (LC-MSn), time of flight (QTOF) LTQ-Orpitrap), metabolomic analyses by QTOF, LC-LTQ-Orbitrap-MS. LTQ-Orbitrap, with two-stage mass analysis (MS/MS) and multi-stage mass analysis (MSn), GC-MS after silylation and NMR spectroscopy (i.e., 2D Diffusion Ordered Spectroscopy) for the identification and chemical characterization of polyphenols will be discussed. Metabolomics have been increasingly applied during the last five years to food and plant matrices and have been correlated mainly to fraud and authenticity issues.  Last but not least, the antioxidant and antimicrobial (antifungal) activity of naturally occurring polyphenols will be presented.

Prof. Dr. Proestos Charalampos
Prof. Dr. Panagiotis Zoumpoulakis
Prof. Dr. Vassilia Sinanoglou
Guest Editors

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