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23 pages, 2652 KiB

Open AccessArticle

Impact of Post-Harvest Apple Scab on Peel Microbiota, Fermentation Dynamics, and the Volatile/Non-Volatile Composition of Cider

by Valeria Gualandri, Roberto Larcher, Elena Franciosi, Mauro Paolini, Tiziana Nardin, Ilaria Pertot and Raffaele Guzzon

Molecules 2025, 30(11), 2322; https://doi.org/10.3390/molecules30112322 - 26 May 2025

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Abstract

Apple scab is a disease caused by Venturia inaequalis; it alters the vegetative cycle of apple trees and affects the fruits in orchards or during post-harvest storage. Utilizing rotten apples in cidermaking is a promising technique to mitigate crop losses; nonetheless, uncertainties [...] Read more.

Apple scab is a disease caused by Venturia inaequalis; it alters the vegetative cycle of apple trees and affects the fruits in orchards or during post-harvest storage. Utilizing rotten apples in cidermaking is a promising technique to mitigate crop losses; nonetheless, uncertainties persist regarding the beneficial effects of damaged fruits. This study involves a thorough chemical analysis of cider produced from both healthy and scab-infected fruits to identify compositional changes caused by microbial proliferation and to assess their impact on cider quality. Apples infected by post-harvest apple scab, as opposed to uninfected apples, were employed in cidermaking. The peel microbiota was described by plate count, and next-generation sequencing-based metabarcoding methods were used to describe the peel microbiota, while HPLC and GC MS-MS were used to characterize the cider compositions. Apples infected with post-harvest scab host a specific fungal consortium with higher biodiversity, as evidenced by the Shannon evenness index, especially in the fungi kingdom. The presence of apple scab slows fermentation by up to 23%, lowers ethanol accumulation by up to 0.4%, and affects certain cider constituents: sugars, alcohols, amino acids, fatty acids, and esters. The statistical treatment of data relative to the chemical profile (PLS and PCA on the 31 compounds with VIP > 1) distinguishes ciders made from altered or safe fruits. Scab-infected apples can be valorized in the agri-food industry; however, microbiota alterations must not be underestimated. It is necessary to implement adequate mitigation strategies. Full article

(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)

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15 pages, 1342 KiB

Open AccessArticle

Isolation of Carrot Chromoplasts and Assessment of Their Carotenoid Content and Bioaccessibility

by Ana M. Benítez-González, Lourdes Gómez-Gómez, Oussama Ahrazem, Patricia Esquivel, Carla M. Stinco and Antonio J. Meléndez-Martínez

Molecules 2025, 30(6), 1267; https://doi.org/10.3390/molecules30061267 - 12 Mar 2025

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Abstract

The bioaccessibility (fraction of compounds released from the food matrix and available for absorption) and carotenoid content of carrot chromoplasts obtained through high-speed centrifugation using sucrose gradients were assessed. Three chromoplast bands were isolated, corresponding to sucrose gradients between 15 and 30%, 30 [...] Read more.

The bioaccessibility (fraction of compounds released from the food matrix and available for absorption) and carotenoid content of carrot chromoplasts obtained through high-speed centrifugation using sucrose gradients were assessed. Three chromoplast bands were isolated, corresponding to sucrose gradients between 15 and 30%, 30 and 40%, and 40 and 50%. Total carotenoid levels increased ~2.8-fold when comparing the fractions of the bands of the lowest and highest sucrose gradients. The carotenoid profiles of the bands were similar. Phytoene and phytofluene accounted for approximately 3 and 4%, respectively, while ζ-carotene made up about 3%. Provitamin A carotenoids comprised about 85% of the total carotenoids in the respective fractions. Lutein content varied among fractions, with 1.61% in the 15/30% band and 0.77% in the 40/50% sucrose band. Similar micellar carotenoid profiles were also observed across fractions. α-carotene and β-carotene accounted for 8% and 0.2% of the total carotenoid content, respectively, while ζ-carotene constituted 19%. Lutein content in micelles ranged from 0.5% in the highest sucrose content fractions to 3.2% in the lowest. Phytoene and phytofluene were the predominant carotenoids in micelles. They accounted for 41.7% and 28.4%, respectively, together representing 70% of all carotenoids, with no differences among fractions. Colourless carotenoids were more readily incorporated into micelles, followed by ζ-carotene, lutein, and provitamin A carotenoids. Full article

(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)

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18 pages, 2481 KiB

Open AccessArticle

Physicochemical Characteristics, Antioxidant Properties, and Identification of Bioactive Compounds in Australian Stingless Bee Honey Using High-Performance Thin-Layer Chromatography

by Mariana Mello dos Santos, Tomislav Sostaric, Lee Yong Lim and Cornelia Locher

Molecules 2025, 30(6), 1223; https://doi.org/10.3390/molecules30061223 - 9 Mar 2025

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Abstract

This study investigates the physiochemical properties, chemical composition, and antioxidant activity of Australian stingless bee honey blends from two bee species, Tetragonula carbonaria and Tetragonula hockingsi, harvested in Burpengary East, Queensland at different times of the year. The moisture content of the [...] Read more.

This study investigates the physiochemical properties, chemical composition, and antioxidant activity of Australian stingless bee honey blends from two bee species, Tetragonula carbonaria and Tetragonula hockingsi, harvested in Burpengary East, Queensland at different times of the year. The moisture content of the honey samples ranged from 26.5% to 30.0%, total soluble solids from 70.0 to 73.5° Brix, and pH from 3.57 to 4.19. The main sugars identified were trehalulose (13.9 to 30.3 g/100 g), fructose (12.9 to 32.3 g/100 g), and glucose (4.80 to 23.7 g/100 g). The total phenolic content (TPC), measured using the Folin–Ciocalteu assay, ranged from 26.1 to 58.6 mg of gallic acid equivalents/100 g. The antioxidant activity was investigated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, with values ranging from 1.39 to 6.08 mmol of Trolox equivalents/kg. Antioxidant constituents were determined using a High-Performance Thin-Layer Chromatography (HPTLC)-DPPH assay. The HPTLC-DPPH analysis revealed that honey samples collected in May 2022 contained the highest number of antioxidant compounds. Some constituents were identified using an HPTLC-derived database and also quantified utilising HPTLC analysis. Lumichrome was present in all honey samples, while luteolin and kaempferide were detected only in some. Kaempferol or isorhamnetin was also found to be present, although a definitive distinction between these two chemically closely related compounds could not be made by HPTLC analysis. The results showed that honey produced by Tetragonula hockingsi and Tetragonula carbonaria shares similar properties and composition when harvested at the same time, with only minor differences in moisture, fructose, and glucose content. Full article

(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)

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13 pages, 2685 KiB

Open AccessArticle

The Effects of Peruvian maca (Lepidium meyenii) Root Extract on In Vitro Cultured Porcine Fibroblasts and Adipocytes

by Weronika Loba-Pasternak, Mehmet Onur Aksoy, Kinga Stuper-Szablewska, Lidia Szwajkowska-Michalek, Pawel Kolodziejski, Izabela Szczerbal and Joanna Nowacka-Woszuk

Molecules 2025, 30(4), 847; https://doi.org/10.3390/molecules30040847 - 12 Feb 2025

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Abstract

Peruvian maca (Lepidium meyenii) is a plant known for its nutritional and medicinal properties whose use as a supplement in animal diets has attracted much interest. We studied the effects of powdered maca root extract on the growth potential of in [...] Read more.

Peruvian maca (Lepidium meyenii) is a plant known for its nutritional and medicinal properties whose use as a supplement in animal diets has attracted much interest. We studied the effects of powdered maca root extract on the growth potential of in vitro cultured porcine cells prior to its use as an additive in animal nutrition. Fibroblast cell viability (MTT), cell proliferation (BrdU), and apoptosis level (TUNEL) were measured for a range of extract doses (0, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 7.0, and 10 mg/mL). Transcript levels of CCND1, MCM2, and PCNA genes as molecular markers of cell proliferation were also determined. Next, the effects of maca extract at 2 and 5 mg/mL on in vitro induced adipogenesis were evaluated over eight days of differentiation. The transcript levels of three adipocyte marker genes (CEBPA, PPARG, and FABPB4) were measured at days 0, 4, and 8 of adipose differentiation, and lipid droplet accumulation (BODIPY staining) was also noted. No cytotoxic effect was detected on fibroblast cell viability, and the inhibitory concentration (IC₅₀) value was determined to be IC₅₀ > 10 mg/mL. Doses of maca extract above 3 mg/mL decreased cell proliferation. The transcript level decreased in concentrations above 5 for the MCM2 and PCNA genes. For the CCND1 gene, the transcript level decreased when the greatest maca dose was used. In the in vitro adipogenesis experiment, it was found that the rate of lipid droplet formation increased on day 4 of differentiation for both doses, while decreased lipid droplet formation was observed on day 8 for 5 mg/mL of maca extract. Significant changes were seen in the mRNA level for CEBPA and PPARG on days 4 and 8, while the transcript of FABP4 increased only on day 8 at 2 mg/mL dose. It can be concluded that the addition of Peruvian maca in small doses (<3 mg/mL) has no negative effect on porcine fibroblast growth or proliferation, while 2 mg/mL of maca extract enhances adipocyte differentiation. Full article

(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)

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18 pages, 3390 KiB

Open AccessArticle

Synergism of Specific Maca Phenotypes (Lepidium peruvianum) in Combination with Saw Palmetto (Serenoa repens) Extract for Chemoprevention of Prostate Cancer as Determined in In Vitro Cytotoxicity Assays on Human Epithelial and Prostate Cancer Cells

by Katarzyna Gaweł-Bęben, Wirginia Kukula-Koch, Dominik Szwajgier, Beata Antosiewicz-Klimczak, Rita Cristina Orihuela-Campos, Kazimierz Głowniak and Henry O. Meissner

Molecules 2024, 29(23), 5632; https://doi.org/10.3390/molecules29235632 - 28 Nov 2024

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Abstract

Selected phenotypes of dried maca (Lepidium peruvianum) hypocotyls and supercritical CO₂ extract (USPlus^®) of saw palmetto (Serenoa repens) were used to determine their targeted, cytotoxic action in prostate cancer cells. Fingerprinting by HPLC-MS and PCA analysis [...] Read more.

Selected phenotypes of dried maca (Lepidium peruvianum) hypocotyls and supercritical CO₂ extract (USPlus^®) of saw palmetto (Serenoa repens) were used to determine their targeted, cytotoxic action in prostate cancer cells. Fingerprinting by HPLC-MS and PCA analysis showed compositional differences in glucosinolates, amides, macamides, and other alkaloids, which varied based on the color and the size of hypocotyls. These phytochemical differences translated into a higher antioxidant potential of red maca than black maca samples. The greatest COX-2 inhibition was demonstrated with a combination of red maca: saw palmetto (67%:33%) and red maca: saw palmetto: black maca (25%:50%:25%). The LNCaP androgen-dependent prostate cancer cell line was the most sensitive to the three-component mixture of black, red maca, and saw palmetto treatment. This combination provided the most abundant set of high-activity metabolites, and is worthy of consideration in further clinical applications and future in-depth study. Full article

(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)

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20 pages, 4008 KiB

Open AccessArticle

Changes in Morphological, Physiological and Phytochemical Traits of Different Dill (Anethum graveolens L.) Cultivars as Affected by Light-Emitting Diodes

by Nafiseh Dehghani, Maryam Haghighi, Mehdi Rahimmalek, Mohammad R. Sabzalian and Antoni Szumny

Molecules 2024, 29(23), 5506; https://doi.org/10.3390/molecules29235506 - 21 Nov 2024

Cited by 1 | Viewed by 1057

Abstract

Dill is a fragrant vegetable containing various beneficial compounds for health. This research aims to evaluate the impact of various spectra of LED light on essential oil composition and morphological and physiological characteristics of three dill cultivars. LED light treatments included greenhouse light [...] Read more.

Dill is a fragrant vegetable containing various beneficial compounds for health. This research aims to evaluate the impact of various spectra of LED light on essential oil composition and morphological and physiological characteristics of three dill cultivars. LED light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). RB light enhanced most physiological indicators investigated in this study, including photosynthetic pigments, phenols, flavonoids, and antioxidant capacity. Furthermore, electrolyte leakage in the three cultivars of Khomein, Isfahan, and Varamin decreased when exposed to RB light compared with C light. Under RB light, the essential oil contained more dill ether and α-phellandrene than in other light conditions. In general, light treatment with 75% R light and 25% B light had a noticeable impact on enhancing physiological features compared with other light spectrums. α-phellandrene levels increased in the Isfahan and Varamin cultivars under RB and B light conditions. Finally, the RB light and Khomein cultivars improved physiological features, whereas RB and R light in the Varamin and Isfahan cultivars are recommended for more essential oil compositions in functional food production. Full article

(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)

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24 pages, 1725 KiB

Open AccessArticle

Changes in the Composition, Antioxidant Activity, and Sensory Attributes of Olive Oil Used as a Storage Medium for Dried Tomato Preservation

by Dora Klisović, Anja Novoselić and Karolina Brkić Bubola

Molecules 2024, 29(23), 5497; https://doi.org/10.3390/molecules29235497 - 21 Nov 2024

Viewed by 845

Abstract

The presence of food in extra virgin olive oil (EVOO) during simultaneous storage might bring additional changes to the oil’s composition and quality. To investigate this matter, the influence of dried tomatoes on the oxidative and hydrolytic parameters, fatty acids, phenolic and volatile [...] Read more.

The presence of food in extra virgin olive oil (EVOO) during simultaneous storage might bring additional changes to the oil’s composition and quality. To investigate this matter, the influence of dried tomatoes on the oxidative and hydrolytic parameters, fatty acids, phenolic and volatile composition, antioxidant activity, pigments, and sensory attributes of EVOO during six months of simultaneous storage at room temperature (RT; 22 ± 2 °C) and +4 °C, was studied. Lower storage temperature reduced the hydrolytic and oxidative degradation of oils when dried tomatoes were immersed. The dried tomatoes addition did not affect the fatty acids composition of EVOO. The accelerated degradation kinetics of individual phenolic compounds and antioxidant activity of oils were influenced by the presence of dried tomatoes, being more pronounced at RT. C6 and C5 volatiles responsible for the green odour of EVOO decreased, while tomato-derived volatiles (3-methylbutanal and acetic acid) increased during simultaneous storage with dried tomatoes, especially at RT. The addition of dried tomatoes diminished the intensities of EVOO’s positive attributes (fruitiness, bitterness, and pungency) while enhancing the tomato odour attribute. This study demonstrates that the introduction of dried tomatoes significantly alters the composition and quality of EVOO when used as a storage medium. Full article

(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)

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Review

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40 pages, 1058 KiB

Open AccessReview

Traditionally Used Edible Flowers as a Source of Neuroactive, Antioxidant, and Anti-Inflammatory Extracts and Bioactive Compounds: A Narrative Review

by Maciej Książkiewicz, Michalina Karczewska, Filip Nawrot, Katarzyna Korybalska and Elżbieta Studzińska-Sroka

Molecules 2025, 30(3), 677; https://doi.org/10.3390/molecules30030677 - 4 Feb 2025

Viewed by 1159

Abstract

Edible flowers are becoming a popular addition to diets. As science has progressed, it has been proven that in addition to their aesthetic value, they possess pharmacological effects and health-promoting properties. Several edible flowers are used in medicine, and the available literature data [...] Read more.

Edible flowers are becoming a popular addition to diets. As science has progressed, it has been proven that in addition to their aesthetic value, they possess pharmacological effects and health-promoting properties. Several edible flowers are used in medicine, and the available literature data indicate their broad biological activity. This review focuses on pharmacological knowledge about the neuroactive, antioxidant, and anti-inflammatory potential of 15 traditionally used edible flowers. It also describes their traditionally uses and summarizes research findings on their chemical composition. Full article

(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)

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