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

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Function and Nutrition".

Deadline for manuscript submissions: 31 December 2018

Special Issue Editors

Guest Editor
Prof. Dr. Charalampos Proestos

Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece
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Interests: food chemistry; food analysis; food antioxidants; foodomics; food technology
Guest Editor
Dr. Panagiotis Zoumpoulakis

National Hellenic Research Foundation; 48 Vas. Constantinou Ave.11635 Athens; Greece
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Phone: 00302107273854
Guest Editor
Prof. Dr. Vassilia Sinanoglou

Technological Educational Institute of Athens(TEIATH); Department of Food Technology; Athens, Greece
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Phone: 302105385553

Special Issue Information

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

Manuscript Submission Information

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Keywords

  • polyphenols
  • food authenticity
  • analysis
  • antioxidants
  • antimicrobial activity

Published Papers (4 papers)

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Research

Open AccessArticle Activity of Mentha piperita L. Ethanol Extract against Acetic Acid Bacteria Asaia spp.
Foods 2018, 7(10), 171; https://doi.org/10.3390/foods7100171
Received: 21 September 2018 / Revised: 4 October 2018 / Accepted: 16 October 2018 / Published: 18 October 2018
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Abstract
Acetic acid bacteria belonging to the genus Asaia spp. are relatively new microbial contaminants in the beverage industry. These bacteria cause organoleptic changes such as increased turbidity, haziness and sour odor. In addition, they are able to form biofilms on the inner parts
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Acetic acid bacteria belonging to the genus Asaia spp. are relatively new microbial contaminants in the beverage industry. These bacteria cause organoleptic changes such as increased turbidity, haziness and sour odor. In addition, they are able to form biofilms on the inner parts of production lines, and finally they can cause secondary contamination of final products. For this reason, new methods using effective and safe preservatives are being developed to improve microbial stability of soft beverages. The aim of the research was to investigate the effects of Mentha piperita L. ethanol extract against Asaia spp. biofilm formation. The bacterial adhesion was evaluated by a plate count method and luminometry, as well as fluorescence microscopy. The polyphenolic profile of the mint extract was determined on the basis of high-performance liquid chromatography (HPLC). The obtained microbiological results indicate bacteriostatic effect of mint extract at 10% (v/v) concentration. The plant extract also reduces the number of adhered bacterial cells on polystyrene surface. Full article
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Open AccessArticle Optimization of Polyphenol Extraction from Allium ampeloprasum var. porrum through Response Surface Methodology
Foods 2018, 7(10), 162; https://doi.org/10.3390/foods7100162
Received: 14 August 2018 / Revised: 21 September 2018 / Accepted: 25 September 2018 / Published: 2 October 2018
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Abstract
Allium ampeloprasum var. porrum has been recognized as a rich source of secondary metabolites, including phenolic acids, flavonoids and flavonoid polymers (proanthocyanidins or condensed tannins), with related health benefits. Both parts of Allium ampeloprasum var. porrum (white bulb and pseudostem) are traditionally consumed
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Allium ampeloprasum var. porrum has been recognized as a rich source of secondary metabolites, including phenolic acids, flavonoids and flavonoid polymers (proanthocyanidins or condensed tannins), with related health benefits. Both parts of Allium ampeloprasum var. porrum (white bulb and pseudostem) are traditionally consumed either as a vegetable or as a condiment in many Mediterranean countries. The aim of the present study was to optimize the extraction conditions of polyphenols from white leek stem and green leek leaf by implementing a Box-Behnken design (BBD). The optimization considered basic factors affecting extraction efficiency, including extraction time, solvent to plant material ratio and solvent mixture composition. Maximum polyphenol yield was achieved at an extraction time of 80 and 100 min for white leek stem and green leek leaf extracts respectively, solvent to plant material ratio of 5:1 (v/w) and methanol to water ratio of 40:60 (v/v), for both leek extracts. Interestingly, higher total phenolic content was found in green leek leaf extracts compared to white leek stem extracts, due to a possible relationship between polyphenol production and sunlight radiation. High correlation values were also observed between total phenolic content and antioxidant-antiradical activity of optimized leek extracts. Full article
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Open AccessArticle Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
Received: 6 July 2018 / Revised: 19 July 2018 / Accepted: 25 July 2018 / Published: 30 July 2018
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Abstract
Plant extracts have the potential to be used as food additives; however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the
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Plant extracts have the potential to be used as food additives; however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the maximum concentration of extract that, while increasing the antioxidant activity, and limiting microbial contamination of the fruit, did not negatively affect fruit sensory acceptability. The extract contained 277.4 g gallic acid equivalent (GAE)/kg dw (dry weight) of polyphenols and 143.7 g quercetin equivalent (QE)/kg dw of flavonoids. Antioxidant capacity values were 2034.1 and 4205.7 μmol Trolox equivalent (TE)/g against 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals, respectively. Chromatographic analysis revealed the presence of gallic and chlorogenic acids. The extract (16 g/L) inhibited the growth of Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. The highest concentration with sensory acceptability was 6.25 g/L. At such concentration, the extract preserved fresh-cut fruits, increasing polyphenols (0.427 g GAE/kg fw (fresh weight)), flavonoid content (0.234 g QE/kg fw) and antioxidant activity (DPPH = 2.814 and ABTS = 0.551 mol TE/kg fw). It also reduced inoculated bacteria (range: 5.50 × 103 to 1.44 × 105 colony forming units (CFU)/g). These results showed the importance of considering consumer acceptability to determine the effective concentration of plant extracts as additives. Full article
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Open AccessArticle HPLC-ED Analysis of Phenolic Compounds in Three Bosnian Crataegus Species
Received: 20 March 2018 / Revised: 18 April 2018 / Accepted: 19 April 2018 / Published: 24 April 2018
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Abstract
The aim of this work was the qualitative and quantitative determination of selected phenolic compounds in three Crataegus species grown in Bosnia. Crataegus plants are consumed for medicinal purposes and as foodstuff in the form of canned fruit, jam, jelly, tea, and wine.
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The aim of this work was the qualitative and quantitative determination of selected phenolic compounds in three Crataegus species grown in Bosnia. Crataegus plants are consumed for medicinal purposes and as foodstuff in the form of canned fruit, jam, jelly, tea, and wine. Two samples of plant material, dry leaves with flowers, and berries of three Crataegus species—Crataegus rhipidophylla Gand., Crataegus x subsphaericea Gand., and Crataegus x macrocarpa Hegetschw.—were analyzed. Twelve ethanolic extracts were isolated from the selected plant material using Soxhlet and ultrasound extraction, respectively. Soxhlet extraction proved to be more effective than ultrasound extraction. A simple and sensitive method, high-performance liquid chromatography with electrochemical detection, HPLC-ED, was used for the simultaneous determination of phenolic acids and flavonoids in Crataegus species. The content of gallic acid in the extracts ranged from 0.001 to 0.082 mg/g dry weight (DW), chlorogenic acid from 0.19 to 8.70 mg/g DW, and rutin from 0.03 to 13.49 mg/g DW. Two flavonoids, vitexin and hyperoside, commonly found in chemotaxonomic investigations of Crataegus species, were not detected in the examined extracts. In general, leaves with flowers samples are richer in gallic acid and rutin, whereas the berries samples are richer in chlorogenic acid. Distinct similarities were found in the relative distribution of gallic acid among the three species. Extracts of C. x macrocarpa had the highest content of all detected compounds, while significant differences were found in rutin content, depending on the plant organ. To the best of our knowledge, this is the first study reporting content of phenolic compounds in Crataegus rhipidophylla Gand., Crataegus x subsphaericea, and Crataegus x macrocarpa from Bosnia. Full article
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