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15 pages, 1354 KiB

Open AccessArticle

Profiling of Volatile Organic Compounds, Including Halogenated Substances, in Okinawan Red Alga Portieria hornemannii

by Kazuki Tani, Yu Sasaki, Takahiro Ishii and Yonathan Asikin

Molecules 2025, 30(12), 2534; https://doi.org/10.3390/molecules30122534 - 10 Jun 2025

Viewed by 306

Abstract

The exploitation of underutilised resources is critical for achieving a sustainable society, and non-edible seaweeds are promising candidates. This study focused on the red alga Portieria hornemannii from Okinawa, Japan, a seaweed with a distinctive aroma, and determined its volatile organic compounds (VOCs) [...] Read more.

The exploitation of underutilised resources is critical for achieving a sustainable society, and non-edible seaweeds are promising candidates. This study focused on the red alga Portieria hornemannii from Okinawa, Japan, a seaweed with a distinctive aroma, and determined its volatile organic compounds (VOCs) and halogenated secondary metabolites using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) at various extraction temperatures. HS-SPME-GC-MS analysis revealed 52 VOCs in Okinawan P. hornemannii, including predominant compounds α-pinenyl bromide (IUPAC name: 2-bromomethyl-6,6-dimethylbicyclo [3.1.1]hept-2-ene; halogenated monoterpene), myrcene disulfide (3-(6-methyl-2-methylidenehept-5-enylidene)dithiirane), and 5,6-dimethyl-1H-benzimidazole, the content of which in the extract increased with increasing extraction temperature from 30 to 60 °C. On the other hand, the β-myrcene (7-methyl-3-methyleneocta-1,6-diene) content, which likely contributes majorly to the distinct fresh odour of the algae, declined as the temperature increased. Furthermore, the proportion of β-myrcene obtained using SPME was significantly higher than that extracted using solvent liquid extraction (SLE) (7.20% in SPME at 30 °C vs. 0.09%, respectively). However, SLE-GC-MS provided a different P. hornemannii volatile profile, allowing for the acquisition of more furan-, alcohol-, ester-, and carboxylic acid-containing compounds. These data provide valuable information, such as a systematic analytical framework for volatiles profiling in the marine macroalgae P. hornemannii, with potential applicability in the development of food and fragrance products. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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13 pages, 2521 KiB

Open AccessArticle

Determination of Caffeine in Energy Drinks Using a Composite Modified Sensor Based on Magnetic Nanoparticles

by Katarzyna Tyszczuk-Rotko, Aleksandra Liwak and Aleksy Keller

Molecules 2025, 30(10), 2219; https://doi.org/10.3390/molecules30102219 - 20 May 2025

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Abstract

A new voltammetric sensor (BDDE/Nafion@Fe₃O₄/BiF) was fabricated by applying a nanocomposite drop of Fe₃O₄ magnetic nanoparticles in Nafion onto the polished boron-doped diamond electrode (BDDE) surface. Then, after drying (5 min at room temperature), the electrode [...] Read more.

A new voltammetric sensor (BDDE/Nafion@Fe₃O₄/BiF) was fabricated by applying a nanocomposite drop of Fe₃O₄ magnetic nanoparticles in Nafion onto the polished boron-doped diamond electrode (BDDE) surface. Then, after drying (5 min at room temperature), the electrode was electrochemically modified with bismuth film (BiF) during in situ analysis. The Nafion@Fe₃O₄/BiF modification of the BDDE contributes to the acquisition of the highest differential-pulse adsorptive stripping voltammetric (DPAdSV) signals of caffeine (CAF) due to the improvement of electron transfer and the increase in the number of active sites on which CAF can be adsorbed. The DPAdSV signals exhibited a linearly varied oxidation peak with the CAF concentration range between 0.5 and 10,000 nM, leading to the 0.043 and 0.14 nM detection and quantification limits, respectively. The practical applicability of the DPAdSV procedure using the BDDE/Nafion@Fe₃O₄/BiF was positively confirmed with commercially available energy drinks. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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11 pages, 1678 KiB

Open AccessArticle

Utilization of Industrial Hemp Biomass Waste (I): Stability of Cannabidiol in Pre and Post- Encapsulation States

by Jerel Crew, Ying Wu, Richard Mu and Ankit Patras

Molecules 2025, 30(10), 2116; https://doi.org/10.3390/molecules30102116 - 10 May 2025

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Abstract

After cannabidiol was extracted from the hemp biomass using supercritical CO₂ extraction, the residual could be utilized as a source of other valuable ingredients. The stability of the extracted CBD in pre- and post- encapsulation states were evaluated. Dynamic macerations with ethanol [...] Read more.

After cannabidiol was extracted from the hemp biomass using supercritical CO₂ extraction, the residual could be utilized as a source of other valuable ingredients. The stability of the extracted CBD in pre- and post- encapsulation states were evaluated. Dynamic macerations with ethanol and hexane were compared for CBD extraction. The ethanol extract yielded 0.11% ± 0.10 CBD and 1.83% ± 0.00 cannabidiolic acid (CBDA), while the hexane extraction yielded 0.08% ± 0.04 CBD, 1.06% ± 0.04 CBDA, and 0.30% ± 0.04 delta-9-tetrahydrocannabinol (Δ9-THC). Ethanol extraction was selected due to the low THC detection in the extract. The CBD extract was encapsulated using water soluble yellow mustard mucilage (WSM), maltodextrin (MD), gum Arabic (GA), and protein extracted from the hemp biomass waste (HBP) via freeze drying. The WSM-MD-GA 1:5 particle formulation exhibited superior thermal stability over 72 h, whereas the WSM-HBP-GA 1:5 formulation offered the most protection against UVa-induced degradation within the same duration. Incorporating hemp biomass protein as an encapsulation material enhanced protection against light exposure through UV absorption, although it did not grant thermal protection. These findings indicated that encapsulation significantly protects against CBD degradation when subjected to thermal and light conditions compared to non-encapsulated CBD. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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13 pages, 2408 KiB

Open AccessFeature PaperArticle

Enhancing Antioxidant and Anti-Inflammatory Activities of Garlic by Puffing

by Hye-Jung Yang, Jae-Sung Shin, Seon-Min Oh, Ji-Eun Bae, Sang-Jin Ye, Hyun-Wook Choi and Moo-Yeol Baik

Molecules 2025, 30(9), 2022; https://doi.org/10.3390/molecules30092022 - 1 May 2025

Viewed by 627

Abstract

Garlic (Allium sativum L.) is well known for its numerous health benefits; however, its strong flavor and aroma may limit its consumption due to gastrointestinal discomfort. This study aimed to evaluate puffing as a novel garlic processing method and compare the properties [...] Read more.

Garlic (Allium sativum L.) is well known for its numerous health benefits; however, its strong flavor and aroma may limit its consumption due to gastrointestinal discomfort. This study aimed to evaluate puffing as a novel garlic processing method and compare the properties of puffed garlic with those of raw and black garlic (BG). Puffing was applied at different pressures after adjusting moisture content, resulting in significant physicochemical changes, including increased browning and the development of a porous, crunchy texture. In contrast, BG exhibited a black coloration and a gelatinous texture. Puffing resulted in a marked improvement in extraction yield (except at 196 kPa) and an increase in Maillard reaction products (MRPs), which correlated with the intensity of browning. Although the total phenolic content (TPC) and total flavonoid content (TFC) increased three-fold and eight-fold, respectively, compared to raw garlic, the antioxidant activities determined by DPPH and ABTS radical scavenging activities increased by 22-fold and 61-fold, respectively, compared to raw garlic. All garlic samples demonstrated anti-inflammatory activity, with puffing pressure significantly influencing the suppression of IL-6 production. While BG is widely recognized for its enhanced health-promoting properties, puffed garlic exhibited comparable antioxidant and anti-inflammatory benefits in a shorter time frame and with a better retention of garlic’s original flavor. These findings highlight puffing as an efficient and promising alternative to traditional garlic processing, enhancing functionality while reducing sensory drawbacks. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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15 pages, 867 KiB

Open AccessArticle

Deep Eutectic Solvents (DESs) as Alternative Sustainable Media for the Extraction and Characterization of Bioactive Compounds from Winemaking Industry Wastes

by Vincenzo Roselli, Rosalba Leuci, Gianluca Pugliese, Alexia Barbarossa, Antonio Laghezza, Marco Paparella, Alessia Carocci, Vincenzo Tufarelli, Lucia Gambacorta and Luca Piemontese

Molecules 2025, 30(8), 1855; https://doi.org/10.3390/molecules30081855 - 21 Apr 2025

Viewed by 718

Abstract

The increasing pollution and wastage of food and byproducts from agro-industrial production is an increasingly worrying issue. Grape is one of the most diffused fruit crops cultivated, and grape pomace is the main solid byproduct obtained in the winemaking process; interestingly, it is [...] Read more.

The increasing pollution and wastage of food and byproducts from agro-industrial production is an increasingly worrying issue. Grape is one of the most diffused fruit crops cultivated, and grape pomace is the main solid byproduct obtained in the winemaking process; interestingly, it is rich in health-beneficial bioactive molecules. In order to recover these molecules, in this work, a green method has been developed, considering two grape pomaces from different cultivars, namely, Petit Verdot and Cabernet Sauvignon. The extraction procedure, as the first step of this process, was carried out with seven selected deep eutectic solvents (DESs). Then, analysis using HPLC-DAD allowed the detection and quantification of eight out of fifteen different phenolic compounds under examination in the extracts produced, including three quercetin glucosides. The evaluation of antioxidant activity, through the DPPH photometric assay, led to the selection of choline chloride/urea 1:2 + 40% water DES extracts as the extracts with the most promising results. Moreover, significant antibacterial activity was also achieved, in particular, for the betaine/lactic acid 1:4 + 40% water DES extract. Further studies will employ this method for numerous cultivars of grape pomaces with the ambitious aim of the production of polyphenol-enriched food and feed supplements. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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17 pages, 1331 KiB

Open AccessArticle

Unlocking the Health Secrets of Onions: Investigating the Phytochemical Power and Beneficial Properties of Different Varieties and Their Parts

by Adele Muscolo, Angela Maffia, Federica Marra, Santo Battaglia, Mariateresa Oliva, Carmelo Mallamaci and Mariateresa Russo

Molecules 2025, 30(8), 1758; https://doi.org/10.3390/molecules30081758 - 14 Apr 2025

Viewed by 1031

Abstract

Onions (Allium cepa L.) are widely consumed worldwide and are recognized for their high content of bioactive compounds with potential health benefits. This study investigates the nutritional and phytochemical properties of three onion varieties—Tropea red onion, red onion, and yellow onion—analyzed in [...] Read more.

Onions (Allium cepa L.) are widely consumed worldwide and are recognized for their high content of bioactive compounds with potential health benefits. This study investigates the nutritional and phytochemical properties of three onion varieties—Tropea red onion, red onion, and yellow onion—analyzed in their whole form as well as in their peel and pulp. An innovative drying system was employed to assess its impact on the retention of bioactive compounds. The results highlight significant differences in nutrient composition among varieties and onion parts. The peel exhibited the highest concentrations of proteins, phenolic compounds, flavonoids, and antioxidants, followed by the whole onion and pulp. Tropea red onion stood out for its superior antioxidant capacity, vitamin C content, and phenolic acid levels, reinforcing its potential for functional food applications. This study also revealed that mineral content, particularly calcium, potassium, and sulfates, varied across onion varieties, influencing their nutritional and health-promoting properties. These findings support the valorization of onion byproducts for their bioactive potential and sustainability in the food industry. The data emphasize the need for further research on innovative processing techniques that enhance the bioavailability and effectiveness of onion-derived health-promoting compounds. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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18 pages, 1575 KiB

Open AccessArticle

Retrieval of Polyphenols Using Aqueous Two-Phase Systems Based on Ethyl Lactate and Organic Salts

by Gonçalo Perestrelo, Pedro Velho and Eugénia A. Macedo

Molecules 2025, 30(7), 1532; https://doi.org/10.3390/molecules30071532 - 30 Mar 2025

Viewed by 485

Abstract

Food waste remains a critical global concern, with approximately one third of all food produced being ultimately discarded. Therefore, it is urgent to develop new techniques for the effective repurpose of waste. Aqueous two-phase systems (ATPSs) stand out as a simple and biocompatible [...] Read more.

Food waste remains a critical global concern, with approximately one third of all food produced being ultimately discarded. Therefore, it is urgent to develop new techniques for the effective repurpose of waste. Aqueous two-phase systems (ATPSs) stand out as a simple and biocompatible liquid–liquid extraction technique for the recovery of bioactive substances from food waste. In ATPSs, the target species partition between two liquid phases, according to affinity, which facilitates its extraction. This work aimed at extracting three polyphenols—chlorogenic acid (CA), ferulic acid (FA), and resveratrol (RV)—through the application of eco-friendly ATPSs composed of water, ethyl lactate (EL), and organic salts, namely disodium succinate (Na₂Succinate) and disodium tartrate (Na₂Tartrate), for future application in the valorisation of food waste. All partitions presented successful results, with values of partition coefficients (K) higher than 1 and extraction efficiencies (E) higher than 50%, indicating a preferential migration of the polyphenols to the top phase. The extraction of FA using the ATPS based on Na₂Tartrate presented the most promising results, with K = 19 ± 6 and E = (94.2 ± 0.9)% for the longest tie-line. Additionally, a comparison with previous works of the research group was drawn, with the extraction of RV exhibiting outstanding performance across all studied ATPSs. Therefore, the assessed ATPSs were shown to hold immense potential for the recovery of polyphenols. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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24 pages, 2193 KiB

Open AccessArticle

Extract from Rosa spp. as a Factor Influencing the Growth Rate of Coagulase-Negative Staphylococcus Strains

by Lidia Piekarska-Radzik, Joanna Milala, Robert Klewicki, Michał Sójka, Dorota Żyżelewicz, Bożena Matysiak and Elżbieta Klewicka

Molecules 2025, 30(7), 1443; https://doi.org/10.3390/molecules30071443 - 24 Mar 2025

Viewed by 349

Abstract

Coagulase-negative bacteria of the Staphylococcus genus are currently frequent food contaminants. The increase in antibiotic resistance means that these microorganisms are becoming the cause of many serious infections and toxications. Their resistance to routinely used chemical compounds has led to the search for [...] Read more.

Coagulase-negative bacteria of the Staphylococcus genus are currently frequent food contaminants. The increase in antibiotic resistance means that these microorganisms are becoming the cause of many serious infections and toxications. Their resistance to routinely used chemical compounds has led to the search for alternative methods to combat food-borne pathogens. For this purpose, plant extracts rich in phenolic compounds are increasingly used. The aim of this study was to assess the effect of extracts obtained from the pseudo-fruits and flesh of Rosa canina, Rosa rugosa and Rosa pomifera ‘Karpatia’ on the growth dynamics of bacterial strains of the Staphylococcus genus (72-h co-culture; plate inoculation method). The conducted studies allowed us to conclude that extracts from Rosa spp. show high antistaphylococcal activity. However, it is not proportional to the dose used. Rosa spp. extracts already at concentrations of ¼ MIC limit the growth of the biomass of bacteria of the Staphylococcus genus. The above-described dependencies are very individual—strain-specific, not species-specific. However, based on SEM analysis, it can be observed that the antistaphylococcal mechanism of action of Rosa spp. extracts is associated with the coating of cell walls by the extracts and the disintegration of cell membranes, as a result of which the cells are destroyed. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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23 pages, 2057 KiB

Open AccessArticle

Bioinputs from Eugenia dysenterica DC. (Myrtaceae): Optimization of Ultrasound-Assisted Extraction and Assessment of Antioxidant, Antimicrobial, and Antibiofilm Activities

by Fernando Gomes Barbosa, Gabriel Fernandes Silva, Valter Lúcio Pereira de Oliveira, Lorrainy Alves Cassemiro Kubijan, Leonardo Gomes Costa, Anielly Monteiro de Melo, Monatha Nayara Guimarães Teófilo, Cristiane Maria Ascari Morgado, André José de Campos, Josana de Castro Peixoto, Leonardo Luiz Borges, Carlos de Melo e Silva Neto, Eliete Souza Santana and Joelma Abadia Marciano de Paula

Molecules 2025, 30(5), 1115; https://doi.org/10.3390/molecules30051115 - 28 Feb 2025

Cited by 1 | Viewed by 842

Abstract

By-products of fruit processing may contain bioactive compounds with potential application as bioinputs. This study optimized the ultrasound-assisted extraction (UAE) of phenolic compounds from the by-products of Eugenia dysenterica DC (Myrtaceae) fruit to obtain bioinputs with antioxidant, antimicrobial, and antibiofilm activities. The fruit [...] Read more.

By-products of fruit processing may contain bioactive compounds with potential application as bioinputs. This study optimized the ultrasound-assisted extraction (UAE) of phenolic compounds from the by-products of Eugenia dysenterica DC (Myrtaceae) fruit to obtain bioinputs with antioxidant, antimicrobial, and antibiofilm activities. The fruit by-products (seeds and peels) were subjected to UAE optimization using the Box–Behnken design and response surface methodology. Two optimal conditions were defined: 1-plant material/solvent ratio of 0.01 g/mL, time of 40 min, and ethanol content of 30%; 2–0.19 g/mL, 39 min, and 46%. The bioinputs (liquid extract—LQE; lyophilized extract—LYE), obtained under the optimal conditions, were tested for antioxidant activity (ABTS, FRAP, and DPPH). LQE: 1633.13 µM Trolox/g, 1633.60 µM FeSO₄/g and 73.35 g sample/g DPPH; LYE: 1379.75 µM Trolox/g, 1692.09 µM FeSO₄/g and 83.35 g sample/g DPPH. For antimicrobial activity, both extracts presented MBC < 62.5 mg/mL and MIC and MBC of 2.5 mg/mL for P. aeruginosa. LQE presented antibiofilm action for S. coagulase (50 mg/mL) and Streptococcus spp. (12.5 mg/mL); LYE for P. aeruginosa (50 mg/mL; 12.5 mg/mL), E. coli (25 mg/mL). The bioinputs obtained by UAE under optimized conditions for phenolic compounds present antioxidant, antimicrobial, and antibiofilm activities. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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17 pages, 1994 KiB

Open AccessArticle

Enhanced Extraction of Polyphenols, Physicochemical Properties, and Microbial Control in Vitis vinifera L. Juice Using Ultrasound-Assisted Maceration

by Magdalena Błaszak, Sabina Lachowicz-Wiśniewska, Ireneusz Kapusta, Małgorzata Szewczuk and Ireneusz Ochmian

Molecules 2025, 30(3), 587; https://doi.org/10.3390/molecules30030587 - 27 Jan 2025

Viewed by 928

Abstract

Polyphenols are essential bioactive compounds that contribute to the nutritional and sensory properties of grape juice and wine. This study investigates the impact of ultrasound-assisted maceration (UAM) compared to traditional maceration (TM) techniques, under both warm and cold conditions, on the polyphenol content, [...] Read more.

Polyphenols are essential bioactive compounds that contribute to the nutritional and sensory properties of grape juice and wine. This study investigates the impact of ultrasound-assisted maceration (UAM) compared to traditional maceration (TM) techniques, under both warm and cold conditions, on the polyphenol content, physicochemical properties, and microbial counts of juice from Vitis vinifera L. Ultrasound-assisted maceration significantly enhanced the extraction of polyphenols, including anthocyanins, flavonols, flavan-3-ols, and stilbenes, within a shorter processing time. The total polyphenol content increased up to 689.3 mg/L under UAM, while TM required extended maceration periods to achieve comparable results. In addition to polyphenol enrichment, UAM resulted in improved physicochemical properties, including higher extract content (% Brix) and increased turbidity (NTU), with minimal impact on pH and acidity levels. Microbial counts in juice remained low under UAM, indicating that this method may also have antimicrobial benefits due to the cavitation effects of ultrasound. Conversely, TM under warm conditions led to a reduction in extract content and nitrogen availability due to fermentation processes initiated during prolonged maceration. The findings highlight that UAM is a highly efficient technique for enhancing the polyphenol profile of grape juice while preserving key physicochemical parameters and microbial decontamination. This study provides valuable insights for the beverage industry, suggesting that UAM can be a sustainable and time-efficient alternative to traditional maceration methods for producing high-quality grape-based beverages. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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19 pages, 2132 KiB

Open AccessArticle

Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from Ribes magellanicum

by Felipe Ávila, Natalia Martinez, Nicolás Mora, Katherine Márquez and Felipe Jiménez-Aspee

Molecules 2025, 30(2), 318; https://doi.org/10.3390/molecules30020318 - 15 Jan 2025

Viewed by 778

Abstract

Phenolic compounds have antiglycation activity, but the changes occurring during thermal treatment (TT) in these activities are not completely understood. The effects of the extraction conditions of (poly)phenols from Ribes magellanicum fruits, before and after TT, on their antioxidant and antiglycation effects were [...] Read more.

Phenolic compounds have antiglycation activity, but the changes occurring during thermal treatment (TT) in these activities are not completely understood. The effects of the extraction conditions of (poly)phenols from Ribes magellanicum fruits, before and after TT, on their antioxidant and antiglycation effects were assessed. (Poly)phenol-enriched extracts (PEEs) from raw and TT (90 °C, 1 h) Ribes magellanicum were extracted using three solvent mixtures (ethanol/water/acetic acid) with increasing water content (0, 24, and 49%) and three solvent-to-solid ratios (5, 10, and 20 mL/g). PEEs of raw samples showed increased values of total (poly)phenols (TPC), TEAC, and FRAP and decreased IC₅₀ values of fluorescent advanced glycation end products (AGEs) with increasing water content. An increase in TPC and FRAP values was observed for TT samples, but an increase in the IC₅₀ values of fluorescent AGEs for PEEs with increasing water content was observed. Antiglycation activity (IC₅₀ raw/IC₅₀ TT) depended on the solvent-to-solid ratio and the extracting solvent. HPLC-DAD-MS analysis of raw and TT samples showed degradation of anthocyanins, flavonoid fragmentation, and oxidation as the main changes in the phenolic composition of TT samples. We show that TT affects the (poly)phenolic composition of R. magellanicum, producing a decrease in the antiglycation activity when extractions are performed with increasing water content, despite increasing TPC and FRAP activity. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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14 pages, 1103 KiB

Open AccessArticle

Lactuca racemosa Willd., Source of Antioxidants with Diverse Chemical Structures

by Klaudia Michalska, Danuta Jantas, Janusz Malarz, Klaudia Jakubowska, Wojciech Paul and Anna Stojakowska

Molecules 2024, 29(24), 5975; https://doi.org/10.3390/molecules29245975 - 18 Dec 2024

Cited by 1 | Viewed by 1070

Abstract

Ethanolic extracts from the roots and aerial parts of the hitherto chemically uninvestigated lettuce species Lactuca racemosa Willd. (Cichorieae, Asteraceae) were chromatographically separated to obtain eight sesquiterpenoids, two apocarotenoids (loliolide and (6S,9S) roseoside), and three phenolic glucosides (apigenin 7- [...] Read more.

Ethanolic extracts from the roots and aerial parts of the hitherto chemically uninvestigated lettuce species Lactuca racemosa Willd. (Cichorieae, Asteraceae) were chromatographically separated to obtain eight sesquiterpenoids, two apocarotenoids (loliolide and (6S,9S) roseoside), and three phenolic glucosides (apigenin 7-O-glucoside, eugenyl-4-O-β-glucopyranoside, and 5-methoxyeugenyl-4-O-β-glucopyranoside). Four of the isolated sesquiterpene lactones (8-α-angeloyloxyleucodin, matricarin, 15-deoxylactucin, and deacetylmatricarin 8-β-glucopyranoside) have not previously been found either in Lactuca spp. or in Cicerbita spp. In addition, HPLC-PAD chromatographic methods were used to estimate the deacetylmatricarin derivatives, luteolin 7-O-glucoside, and caffeic acid derivatives contents in the analyzed plant material. The aerial parts contained c. 3.0% dry weight of chicoric acid and equal amounts (0.4%) of caftaric acid and luteolin 7-O-glucoside. The roots contained fewer phenolic metabolites but were rich in deacetylmatricarin glucoside (c. 1.3%). The aglycone of the most abundant sesquiterpene lactone was evaluated with respect to its neuroprotective effect in H₂O₂- and 6-OHDA-treated human neuroblastoma SH-SY5Y cells. This compound, at concentrations of 10 and 50 μM, provided partial protection of undifferentiated cells, and at a concentration of 50 μM, it provided partial protection of retinoic acid-differentiated cells from H₂O₂-induced damage. In a model of 6-OHDA-evoked cytotoxicity, the sesquiterpenoid was less effective. Our findings may support the inclusion of this plant into the human diet. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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16 pages, 2449 KiB

Open AccessArticle

Identification of Cherry Tomato Volatiles Using Different Electron Ionization Energy Levels

by Dalma Radványi, László Csambalik, Dorina Szakál and Attila Gere

Molecules 2024, 29(23), 5567; https://doi.org/10.3390/molecules29235567 - 25 Nov 2024

Viewed by 908

Abstract

A comprehensive analysis of the volatile components of 11 different cherry tomato pastes (Tesco Extra, Orange, Zebra, Yellow, Round Netherland, Mini San Marzano, Spar truss, Tesco Sunstream, Paprikakertész, Mc Dreamy, and Tesco Eat Fresh) commercially available in Hungary was performed. In order to [...] Read more.

A comprehensive analysis of the volatile components of 11 different cherry tomato pastes (Tesco Extra, Orange, Zebra, Yellow, Round Netherland, Mini San Marzano, Spar truss, Tesco Sunstream, Paprikakertész, Mc Dreamy, and Tesco Eat Fresh) commercially available in Hungary was performed. In order to ensure the reliability and accuracy of the measurement, the optimal measurement conditions were first determined. SPME (solid-phase microextraction) fiber coating, cherry tomato paste treatment, and SPME sampling time and temperature were optimized. CAR/PDMS (carboxen/polydimethylsiloxane) fiber coating with a film thickness of 85 µm is suggested at a 60 °C sampling temperature and 30 min extraction time. A total of 64 common compounds was found in the prepared, mashed cherry tomato samples, in which 59 compounds were successfully identified. Besides the already published compounds, new, cherry tomato-related compounds were found, such as 3 methyl 2 butenal, heptenal, Z-4-heptenal, E-2-heptenal, E-carveol, verbenol, limonene oxide, 2-decen-1-ol, Z-4-decen-1-al, caryophyllene oxide, and E,E-2,4-dodecadienal. Supervised and unsupervised classification methods have been used to classify the tomato varieties based on their volatiles, which identified 16 key components that enable the discrimination of the samples with a high accuracy. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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20 pages, 3392 KiB

Open AccessArticle

Anticoagulant Effect of Snow mountain garlic: In Vitro Evaluation of Aqueous Extract

by Isabel Clark-Montoya, Yolanda Terán-Figueroa, Denisse de Loera, Darío Gaytán-Hernández, Jorge Alejandro Alegría-Torres and Rosa del Carmen Milán-Segovia

Molecules 2024, 29(20), 4958; https://doi.org/10.3390/molecules29204958 - 20 Oct 2024

Cited by 1 | Viewed by 2358

Abstract

Snow mountain garlic is traditionally eaten by Himalayan locals for its medicinal properties. Although different species of the genus Allium are known to have other biological effects, such as antiplatelet and antithrombotic activities, little is known about the anticoagulant effect of Snow mountain [...] Read more.

Snow mountain garlic is traditionally eaten by Himalayan locals for its medicinal properties. Although different species of the genus Allium are known to have other biological effects, such as antiplatelet and antithrombotic activities, little is known about the anticoagulant effect of Snow mountain garlic, a member of the genus Allium. Therefore, the present study examined the in vitro anticoagulant effect of the aqueous extract, the lyophilized aqueous extract, and the isoflavone extract from the lyophilized aqueous extract of Snow mountain garlic in samples from 50 human blood donors. Compared to the control, concentrations of 25, 12.5, and 6.25 mg/100 µL lengthened the clotting times of prothrombin, and concentrations of 25 and 12.5 mg/100 µL lengthened the activated partial thromboplastin time (p ˂ 0.05). The isoflavone extract from the lyophilized aqueous extract containing isoflavones, organosulfur compounds, a polyphenol, and a steroid glycoside showed a significant effect (p ˂ 0.05) on the prothrombin time and the activated partial thromboplastin time at a dose of 20 µL (volume) compared to the control. The results regarding the use of Snow mountain garlic as a preventive measure and aid in treating thromboembolic disease are promising. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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Review

Jump to: Research

29 pages, 891 KiB

Open AccessReview

Phytosterols: Extraction Methods, Analytical Techniques, and Biological Activity

by Byoung-Hoon Yoon, Van-Long Truong and Woo-Sik Jeong

Molecules 2025, 30(12), 2488; https://doi.org/10.3390/molecules30122488 - 6 Jun 2025

Viewed by 654

Abstract

Phytosterols, essential components of plant cell membranes, are abundant in fruits, vegetables, nuts, and seeds. Among them, β-sitosterol, campesterol, and stigmasterol have drawn significant interest for their well-documented biological activities. This review highlights recent advancements in extraction and analytical methods aimed at improving [...] Read more.

Phytosterols, essential components of plant cell membranes, are abundant in fruits, vegetables, nuts, and seeds. Among them, β-sitosterol, campesterol, and stigmasterol have drawn significant interest for their well-documented biological activities. This review highlights recent advancements in extraction and analytical methods aimed at improving phytosterol yield, maintaining chemical stability, and reducing environmental impact. These innovative, eco-friendly techniques offer promising alternatives to traditional extraction approaches and hold potential for industrial-scale use. Phytosterols possess various bioactive properties, including antioxidant, anti-inflammatory, chemopreventive, cholesterol-lowering, and neuroprotective effects. Through these mechanisms, dietary phytosterols may help prevent cardiovascular and neurodegenerative diseases, type 2 diabetes, and certain cancers. Recent studies have focused on the identification, isolation, purification, and characterization of phytosterols from diverse food matrices, along with assessing their health benefits. However, the specific molecular pathways responsible for their pharmacological actions remain poorly understood, highlighting the need for further research, particularly in human clinical trials. This review provides a comprehensive overview of the extraction strategies, biological functions, and mechanisms of action of phytosterols, offering valuable insights for developing phytosterol-enriched functional foods and nutraceuticals. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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19 pages, 843 KiB

Open AccessReview

Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy

by Vincenzo Roselli, Gianluca Pugliese, Rosalba Leuci, Leonardo Brunetti, Lucia Gambacorta, Vincenzo Tufarelli and Luca Piemontese

Molecules 2024, 29(11), 2682; https://doi.org/10.3390/molecules29112682 - 5 Jun 2024

Cited by 10 | Viewed by 2508

Abstract

The worrying and constant increase in the quantities of food and beverage industry by-products and wastes is one of the main factors contributing to global environmental pollution. Since this is a direct consequence of continuous population growth, it is imperative to reduce waste [...] Read more.

The worrying and constant increase in the quantities of food and beverage industry by-products and wastes is one of the main factors contributing to global environmental pollution. Since this is a direct consequence of continuous population growth, it is imperative to reduce waste production and keep it under control. Re-purposing agro-industrial wastes, giving them new life and new directions of use, is a good first step in this direction, and, in global food production, vegetables and fruits account for a significant percentage. In this paper, brewery waste, cocoa bean shells, banana and citrus peels and pineapple wastes are examined. These are sources of bioactive molecules such as polyphenols, whose regular intake in the human diet is related to the prevention of various diseases linked to oxidative stress. In order to recover such bioactive compounds using more sustainable methods than conventional extraction, innovative solutions have been evaluated in the past decades. Of particular interest is the use of deep eutectic solvents (DESs) and compressed solvents, associated with green techniques such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), pressurized liquid extraction (PLE) and pulsed-electric-field-assisted extraction (PEF). These novel techniques are gaining importance because, in most cases, they allow for optimizing the extraction yield, quality, costs and time. Full article

(This article belongs to the Special Issue Extraction and Analysis of Natural Products in Food—2nd Edition)

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