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Natural Antioxidants in Functional Food

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 December 2025) | Viewed by 43594

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Dr. José Miguel Álvarez-Suárez

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Guest Editor

Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito, Quito 170157, Ecuador
Interests: liquid chromatography; chromatography; antioxidant activity; biochemistry; natural product chemistry; food chemistry; extraction; diabetes; mass spectrometry; nutrition
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Prof. Dr. Montaña Cámara

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Department of Nutrition and Food Science, Complutense University of Madrid, Madrid, Spain
Interests: food science and technology; vegetable food products; functional foods and health claims
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Dr. Abishek Santhakumar

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Guest Editor

School of Dentistry and Medical Sciences, Charles Sturt University, Locked Bag 588, Wagga, NSW 2678, Australia
Interests: dietary antioxidants; functional foods; meatbolic diseases; oxidative stress; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Antioxidants present in functional foods constitute a topic of great interest. They are at the heart of various fields of research due to their potential to prevent various pathologies, such as non-communicable chronic degenerative diseases related to aging, oxidative stress, and even poor lifestyle choices. Among the main biological mechanisms of antioxidants are their ability to inhibit the oxidation of macromolecules and protect the organism from the deleterious effect of free radicals and reactive species. In food, antioxidants that are naturally present, intentionally added, or have their content increased by biotechnological or genetic improvement techniques (e.g., vitamin C, tocopherols, carotenoids, or anthocyanins) that contribute to increasing the food’s functional effect and therefore enhance its biological effect on consumers. Antioxidants also delay or prevent food degradation and rancidity, preserving quality and extending the food’s useful life. This is precisely the current direction that the food industry is taking as a response to new trends of consumers, who are increasingly aware that a diet rich in antioxidants is directly related to good health and well-being.

In this Special Issue of Molecules, we would like to bring together original research articles and up-to-date reviews (systematic reviews and meta-analyses), opinion papers, and letters to the editor that address issues related to natural antioxidants and their sources, as well as their role in functional foods and their relationship with human and animal health.

For this Special Issue, we will especially welcome manuscripts that address: (i) exotic foods as new foods; (ii) the extraction, isolation, characterization, identification, and quantification of antioxidant molecules from novel and exotic foods; (iii) the bioactivity, bioaccessibility, and bioavailability of antioxidants; (iv) their action mechanisms and interaction with other components of the food matrix of origin or of other foods; and (v) analytical techniques and in vitro, in vivo, and in silico tests for their characterization.

Dr. José Miguel Álvarez-Suárez
Prof. Dr. Montana Camara
Dr. Abishek Santhakumar
Guest Editors

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Keywords

natural antioxidants
bioactive compounds
functional foods
novel foods
exotic foods
health and nutrition claims

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Published Papers (9 papers)

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Research

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18 pages, 3398 KB

Open AccessArticle

Optimization of Extraction and Antioxidant Activities of Resveratrol from Polygonum cuspidatum by Ultrasound-Assisted Natural Deep Eutectic Solvent Method

by Ying Guo, Siyi Wan, Yue Gu, Ting He, Zhaoyuan Chen, Xiaoxiao Qu, Jiaxin Quan, Junkai Ma and Izni Atikah Abd Hamid

Molecules 2026, 31(3), 492; https://doi.org/10.3390/molecules31030492 - 30 Jan 2026

Cited by 1 | Viewed by 650

Abstract

Polygonum cuspidatum, a traditional medicinal plant widely cultivated in Hubei Province, China, contains resveratrol, which has been shown to regulate lipoprotein metabolism, inhibit platelet aggregation, and aid in the prevention of arteriosclerosis and cardiovascular diseases. However, conventional extraction methods are often limited by low efficiency and solvent toxicity. A novel extraction strategy integrating an ultrasound-assisted extraction with natural deep eutectic solvents (NADES) was developed to achieve environmentally friendly and effective recovery of resveratrol from Polygonum cuspidatum. The optimized NADES system consisted of betaine and DL-malic acid in a 1:4 molar ratio with 50% water content. Using single-factor experiments and Response Surface Methodology, the following parameters were identified as optimum: solid–liquid ratio, 1:28 g/mL; ultrasonic power, 240 W; ultrasonic temperature, 40 °C; and ultrasonic time, 30 min. In such a case, the resveratrol yield reached 33.12 mg/g by UV-Vis spectroscopy and 2.95 mg/g by HPLC analysis, significantly higher than that obtained by other methods. Antioxidant assays demonstrated that the extract exhibited strong scavenging activity against ABTS⁺•, DPPH•, and •OH radicals. These results demonstrate that the ultrasound-assisted extraction with NADES method provides an efficient and eco-friendly alternative for extracting resveratrol from Polygonum cuspidatum, yielding extracts with notable antioxidant properties. Full article

(This article belongs to the Special Issue Natural Antioxidants in Functional Food)

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19 pages, 713 KB

Open AccessArticle

Impact of Plant Part and Age of Allium tuberosum Rottler ex Sprengel on Antioxidant Properties

by Agnieszka Żurawik, Aneta Wesołowska and Piotr Żurawik

Molecules 2026, 31(2), 332; https://doi.org/10.3390/molecules31020332 - 19 Jan 2026

Viewed by 428

Abstract

Allium tuberosum, commonly known as garlic chives, is a promising species with significant antioxidant and anti-inflammatory properties, useful both fresh and dried as a spice. This study analyzed the chlorophyll, carotenoid, polyphenol content, and antioxidant activity in various parts of two- and three-year-old garlic chives, including green stems, inflorescences, and flowering shoots. The research found that flowering shoots had higher levels of chlorophylls and carotenoids, while inflorescences were rich in total polyphenols and exhibited the highest antioxidant activity. Essential oils extracted from different parts of the plant were analyzed using gas chromatography–mass spectrometry (GC–MS), revealing distinct chemical profiles. The oils contained unique compounds, with oxygenated monoterpenes predominant in green stems and stems with flower buds, and aliphatic hydrocarbons more prevalent in inflorescences. This study highlights the high antioxidant potential of Allium tuberosum and suggests further research due to its varied chemical composition across different plant parts. Full article

(This article belongs to the Special Issue Natural Antioxidants in Functional Food)

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17 pages, 517 KB

Open AccessArticle

Nutritional and Antioxidant Comparison of Oil Press Cakes and Wheat Flours

by Olina Dudasova Petrovicova, Nevena Dabetic, Milica Zrnic Ciric, Brizita Djordjevic and Vanja Todorovic

Molecules 2025, 30(24), 4781; https://doi.org/10.3390/molecules30244781 - 15 Dec 2025

Viewed by 747

Abstract

Plants are sources of compounds with important effects on health, but plant-based food industry generates substantial waste amounts, especially in oil production. This study aimed to characterize flours derived from oilseed by-products, pumpkin, sunflower, and apricot seed residues, and compare them with conventional grain flours (white and whole wheat). Nutritional composition was analyzed with emphasis on amino acid profiles performed by ion chromatography. Mineral profiles were determined by ICP-MS. Total phenolics and antioxidant activity were assessed using in vitro colorimetric microassays. Oil press cake flours showed significantly higher levels of protein and fiber compared to wheat flours (p < 0.05), while the latter contained more carbohydrates. Among the examined flours, pumpkin and apricot seed flours stood out with the highest potassium, while sunflower seed flour led in calcium content. Despite higher polyphenol content in wheat flours, apricot seed flour exhibited the greatest antioxidant activity, likely due to its diverse profile of hydrophilic and lipophilic bioactive compounds. These findings highlight oil press cakes as nutritionally valuable ingredients for protein-enriched and other innovative food products, aligning with circular economy principles and promoting resource efficiency in the agri-food sector. Full article

(This article belongs to the Special Issue Natural Antioxidants in Functional Food)

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20 pages, 2743 KB

Open AccessArticle

Extraction of Ficus carica Polysaccharide by Ultrasound-Assisted Deep Eutectic Solvent-Based Three-Phase Partitioning System: Process Optimization, Partial Structure Characterization, and Antioxidant Properties

by Qisen Sun, Zhubin Song, Fanghao Li, Xinyu Zhu, Xinyu Zhang and Hao Chen

Molecules 2025, 30(17), 3469; https://doi.org/10.3390/molecules30173469 - 23 Aug 2025

Cited by 1 | Viewed by 1524

Abstract

An innovative ultrasound-assisted deep eutectic solvent-based three-phase partitioning (UA-DES-TPP) system was developed for the sustainable extraction of Ficus carica polysaccharide (FCP). Using a hydrophobic DES composed of dodecanoic acid and octanoic acid (1:1 molar ratio), a phase behavior-driven separation mechanism was established. The system was systematically optimized through single-factor experiments and response surface methodology (RSM), achieving a maximum FCP yield of 9.22 ± 0.20% under optimal conditions (liquid–solid ratio 1:24.2 g/mL, top/bottom phase volume ratio 1:1.05 v/v, ammonium sulfate concentration 25.8%). Structural characterization revealed that FCP was a heteropolysaccharide primarily composed of glucose and mannose with α/β-glycosidic linkages and a loose fibrous network. Remarkably, the DESs demonstrated excellent recyclability over five cycles. Furthermore, FCP exhibited significant concentration-dependent antioxidant activities: 82.3 ± 3.8% DPPH radical scavenging at 8 mg/mL, 76.8 ± 0.8% ABTS⁺ scavenging, and ferric ion reducing power of 45.53 ± 1.07 μmol TE/g. This study provides a new path for the efficient and sustainable extraction of bioactive macromolecules. Full article

(This article belongs to the Special Issue Natural Antioxidants in Functional Food)

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15 pages, 1415 KB

Open AccessArticle

Simultaneous Determination of 16 Phenolic Compounds in Edible Fruits from Spontaneous Species Using HPLC-DAD

by Liliana Ciurlă, Iuliana-Maria Enache and Antoanela Patraș

Molecules 2025, 30(15), 3071; https://doi.org/10.3390/molecules30153071 - 23 Jul 2025

Cited by 2 | Viewed by 2471

Abstract

A high-performance liquid chromatography with diode array detection (HPLC-DAD) method was optimized and validated for the simultaneous analysis of 16 phenolic compounds, namely gallic acid, protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, catechin, chlorogenic acid, vanillin, syringic acid, coumaric acid, epicatechin, ferulic acid, sinapic acid, salicylic acid, resveratrol, and quercetin, in edible fruits from spontaneous species. Following the validation protocol, the proposed analytical method met the criteria of specificity, linearity, precision, and accuracy. The validated method was then applied for the analysis of phenolic compounds in fruits of hawthorn (Crataegus monogyna), cornelian cherry (Cornus mas), rosehip (Rosa canina), and blueberry (Vaccinium myrtillus). Of the phenolic compounds investigated, ten were identified in blueberry fruit (Vaccinium myrtillus), ten in cornelian cherry fruit (Cornus mas), nine in hawthorn fruit (Crataegus monogyna), and seven in rosehip fruit (Rosa canina). In the case of hawthorn (Crataegus monogyna), cornelian cherry (Cornus mas), and blueberry (Vaccinium myrtillus) fruit, epicatechin was identified as the main phenolic compound, while in rosehip (Rosa canina) fruit, catechin was the phenolic with the highest content. Full article

(This article belongs to the Special Issue Natural Antioxidants in Functional Food)

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19 pages, 2133 KB

Open AccessArticle

Phytochemical Characterization and Antioxidant Activity of Cajanus cajan Leaf Extracts for Nutraceutical Applications

by Mariel Monrroy and José Renán García

Molecules 2025, 30(8), 1773; https://doi.org/10.3390/molecules30081773 - 15 Apr 2025

Cited by 1 | Viewed by 2712

Abstract

Cajanus cajan (guandú) is a widely cultivated leguminous plant in Panama; however, its phytochemical composition remains underexplored. Traditionally used in Asia and Africa for its medicinal properties, the plant’s bioactive compounds responsible for these benefits have not been fully identified. The phytochemical profile and antioxidant capacity of C. cajan leaf extracts from Panama were characterized, highlighting their potential applications. Ethanolic extracts obtained via ultrasonication were analyzed through phytochemical screening, confirming the presence of alkaloids, tannins, saponins, and steroids. Spectrophotometric analysis revealed high total phenolic (71 mg g⁻¹) and flavonoid (30 mg g⁻¹) contents. Antioxidant assays demonstrated significant 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS⁺) inhibition and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Gas chromatography–mass spectrometry (GC-MS) analysis identified 35 bioactive compounds in C. cajan leaves for the first time, including lupeol (antimicrobial and antitumor), lupenone (antidiabetic), squalene (antitumor and antioxidant), tocopherol (antioxidant), and β-amyrin (antibacterial and anti-Alzheimer’s). These findings expand the known phytochemical profile of C. cajan, supporting its pharmaceutical, nutraceutical, and agro-industrial potential. Moreover, this research provides a foundation for further studies on the plant’s bioactive compounds and their applications in human health and sustainable agriculture. Full article

(This article belongs to the Special Issue Natural Antioxidants in Functional Food)

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22 pages, 4112 KB

Open AccessArticle

Impact of Processing on the Phenolic Content and Antioxidant Activity of Sorghum bicolor L. Moench

by Aduba Collins, Abishek Santhakumar, Sajid Latif, Kenneth Chinkwo, Nidhish Francis and Christopher Blanchard

Molecules 2024, 29(15), 3626; https://doi.org/10.3390/molecules29153626 - 31 Jul 2024

Cited by 14 | Viewed by 3101

Abstract

Sorghum, a cereal grain rich in nutrients, is a major source of phenolic compounds that can be altered by different processes, thereby modulating their phenolic content and antioxidant properties. Previous studies have characterised phenolic compounds from pigmented and non-pigmented varieties. However, the impact of processing via the cooking and fermentation of these varieties remains unknown. Wholegrain flour samples of Liberty (WhiteLi₁ and WhiteLi₂), Bazley (RedBa₁ and RedBa₂), Buster (RedBu₁ and RedBu₂), Shawaya black (BlackSb), and Shawaya short black 1 (BlackSs) were cooked, fermented, or both then extracted using acidified acetone. The polyphenol profiles were analysed using a UHPLC-Online ABTS and QTOF LC-MS system. The results demonstrated that combining the fermentation and cooking of the BlackSs and BlackSb varieties led to a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant activities, as determined through DPPH, FRAP, and ABTS assays. The 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of WhiteLi₁, BlackSb, RedBu₂, and BlackSs increased by 46%, 32%, 25%, and 10%, respectively, post fermentation and cooking. Conversely, fermentation only or cooking generally resulted in lower phenolic content and antioxidant levels than when samples were fully processed compared to raw. Notably, most of the detected antioxidant peaks (53 phenolic compounds) were only detected in fermented and cooked black and red pericarp varieties. The phenolic compounds with the highest antioxidant activities in pigmented sorghum included 3-aminobenzoic acid, 4-acetylburtyic acid, malic acid, caffeic acid, and luteolin derivative. Furthermore, the growing location of Bellata, NSW, showed more detectable phenolic compounds following processing compared to Croppa Creek, NSW. This study demonstrates that sorghum processing releases previously inaccessible polyphenols, making them available for human consumption and potentially providing added health-promoting properties. Full article

(This article belongs to the Special Issue Natural Antioxidants in Functional Food)

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Review

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43 pages, 3579 KB

Open AccessReview

The Multifaceted Health Benefits of Broccoli—A Review of Glucosinolates, Phenolics and Antimicrobial Peptides

by Celia María Curieses Andrés, José Manuel Pérez de la Lastra, Elena Bustamante Munguira, Celia Andrés Juan and Eduardo Pérez-Lebeña

Molecules 2025, 30(11), 2262; https://doi.org/10.3390/molecules30112262 - 22 May 2025

Cited by 13 | Viewed by 23737

Abstract

Broccoli, a highly valued Brassica vegetable, is renowned for its rich content of bioactive substances, including glucosinolates, phenolic compounds, vitamins, and essential minerals. Glucosinolates (GSLs), secondary plant metabolites, are particularly abundant in broccoli. The global consumption of broccoli has increased due to its high nutritional value. This review examines the essential bioactive compounds in broccoli and their biological properties. Numerous in vitro and in vivo studies have demonstrated that broccoli exhibits various biological activities, including antioxidant, anticancer, antimicrobial, anti-inflammatory, anti-obesity and antidiabetic effects. This review analyzes several aspects of the chemical and biological activity of GSLs and their hydrolysis products, isothiocyanates such as sulforaphane, as well as phenolic compounds. Particular emphasis is placed on sulforaphane’s chemical structure, the reactivity of its isothiocyanate fraction (-NCS), and given the different behavior of SFN enantiomers, a wide and detailed review of the chemical synthesis methods described, by microbial oxidation, or using a chiral ruthenium catalyst and more widely using chiral auxiliaries for synthesizing sulforaphane enantiomers. In addition, the methods of chiral resolution of racemates by HPLC are reviewed, explaining the different chiral fillers used for this resolution and a third section on resolution using the formation of diastereomeric complexes and subsequent separation on achiral columns. Additionally, this review highlights the presence of antimicrobial peptides in broccoli, which have shown potential applications in food preservation and as natural alternatives to synthetic antibiotics. The antimicrobial peptides (AMPs) derived from broccoli target bacterial membranes, enzymes, oxidative stress pathways and inflammatory mediators, contributing to their effectiveness against a wide range of pathogens and with potential therapeutic applications. Full article

(This article belongs to the Special Issue Natural Antioxidants in Functional Food)

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18 pages, 1521 KB

Open AccessReview

A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention according to EFSA Scientific Evidence

by María Ciudad-Mulero, Laura Domínguez, Patricia Morales, Virginia Fernández-Ruiz and Montaña Cámara

Molecules 2023, 28(21), 7269; https://doi.org/10.3390/molecules28217269 - 25 Oct 2023

Cited by 13 | Viewed by 6530

Abstract

Beyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to their potent antioxidant capacity. The present work is aimed at reviewing the state of the art regarding (1) the vitamins involved in oxidative stress prevention in accordance with the requirements established by the European Food Safety Authority (EFSA) and (2) the foods of plant origin that are sources of those vitamins and have potential benefits against oxidative stress in humans. According to the European regulations based on EFSA scientific evidence, riboflavin, vitamin C, and vitamin E are those vitamins subjected to the approved health claim “contribute to the protection of cells from oxidative stress”. Scientific studies conducted in humans with some natural food sources of riboflavin (almonds, wheat germ, mushrooms, oat bran), vitamin C (guava, kale, black currant, Brussels sprouts, broccoli, orange), and vitamin E (hazelnuts, almonds, peanuts, pistachio nuts, extra virgin olive oil, dates, rye) have been performed and published in the literature. However, no food of plant origin has obtained a favorable EFSA opinion to substantiate the approval of health claims related to its potential properties related to oxidative stress prevention. Further studies (concretely, well-controlled human intervention studies) must be carried out in accordance with EFSA requirements to provide the highest level of scientific evidence that could demonstrate the potential relationship between foods of plant origin and antioxidant capacity. This review could be useful for the scientific community to study the application of health claims referring to the antioxidant capacity potentially exerted by foods of plant origin. Full article

(This article belongs to the Special Issue Natural Antioxidants in Functional Food)

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