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Special Issue "Recent Advances in Food and Natural Product Analysis"

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

Deadline for manuscript submissions: 29 February 2020.

Special Issue Editors

Guest Editor
Dr. Robert Shellie Website E-Mail
Deakin University, Burwood, Australia
Interests: food chemistry; flavour science; gas chromatography, multidimensional gas chromatography; mass spectrometry, sample preparation
Guest Editor
Prof. Francesco Cacciola Website E-Mail
Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, Via Consolare Valeria, 98125 Messina, Italy
Interests: phenols; flavonoids; anthocyanins; antioxidants; food chemistry; natural products; plant extracts; liquid chromatography; comprehensive two-dimensional liquid chromatography; mass spectrometry

Special Issue Information

Dear Colleagues,

According to its definition, a “nutrient” has been considered for decades “a substance that an organism must obtain from its surroundings for growth and the sustenance of life”. More recently, the term has evolved towards a more “comprehensive” meaning, including not only organic (carbohydrates, proteins, lipids, vitamins) and inorganic nutrients (water, oxygen, minerals) present in food but also bioactive non-nutrients, anti-nutrients, toxicants and contaminants. Food chemistry is committed to the assessment of food quality and authenticity, the control of a technological process, the determination of nutritional values and the detection of molecules with possible beneficial or toxic effects on human health. In this regard, analytical methods should allow the determination of the main components of food samples but can also be selective and sensitive enough to determine minor components. The elucidation of antioxidants in food and natural products represents a challenge for understanding the molecular forms responsible for the health-related properties attributed to them. As a consequence, a salient task of food chemistry consists in the continuous improvement and development of analytical methodologies. This Special Issue aims to collect papers dealing with the characterization of bioactive molecules in food and natural products in order to provide an updated overview of the state of the art in antioxidant analysis; moreover, papers describing recent developments in both extraction and qualitative–quantitative determination of bioactive molecules will be especially welcome.

Assoc. Prof. Robert Shellie
Prof. Francesco Cacciola
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Food analysis
  • Antioxidants
  • Natural products
  • Chromatography
  • Spectroscopy
  • Mass spectrometry
  • Extraction
  • Sample preparation

Published Papers (4 papers)

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Research

Open AccessArticle
Supercritical Carbon Dioxide (scCO2) Extraction of Phenolic Compounds from Lavender (Lavandula angustifolia) Flowers: A Box-Behnken Experimental Optimization
Molecules 2019, 24(18), 3354; https://doi.org/10.3390/molecules24183354 - 15 Sep 2019
Abstract
Due to their numerous health benefits associated with various diseases and anti-oxidation properties, the phenolic compounds collectively referred to as phytochemicals have attracted a lot of interest, however, a single extraction method for polyphenols has not been developed yet. Supercritical fluid extraction, a [...] Read more.
Due to their numerous health benefits associated with various diseases and anti-oxidation properties, the phenolic compounds collectively referred to as phytochemicals have attracted a lot of interest, however, a single extraction method for polyphenols has not been developed yet. Supercritical fluid extraction, a green extraction method, provides the final product without organic solvent residues. In this work the extraction of lavender was performed using supercritical carbon dioxide. A statistical experimental design based on the Box-Behnken (B-B) method was planned, and the extraction yields and total phenolic contents were measured for three different variables: pressure, temperature and extraction time. The ranges were 200–300 bar, 40–60 °C and 15–45 min. The extracts yields from scCO2 extraction were in the range of 4.3–9.2 wt.%. The highest yield (9.2 wt.%) was achieved at a temperature of 60 °C under the pressure of 250 bar after 45 min. It also corresponded to the highest total phenolic content (10.17 mg GAE/g extract). Based on the study, the statistically generated optimal extraction conditions to obtain the highest total phenolic compounds concentration from flowers of Lavandula angustifolia were a temperature of 54.5 °C, pressure of 297.9 bar, and the time of 45 min. Based on the scavenging activity percentage (AA%) of scCO2 extracts, it is concluded that the increase of extraction pressure had a positive influence on the increase of AA% values. Full article
(This article belongs to the Special Issue Recent Advances in Food and Natural Product Analysis)
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Open AccessArticle
Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach
Molecules 2019, 24(18), 3305; https://doi.org/10.3390/molecules24183305 - 11 Sep 2019
Abstract
The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas [...] Read more.
The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC–MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Dimethyl sulfide, 3-methylbutanal, dimethyl disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quantitative concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety. Full article
(This article belongs to the Special Issue Recent Advances in Food and Natural Product Analysis)
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Open AccessArticle
Quality Evaluation of Ophiopogonis Radix from Two Different Producing Areas
Molecules 2019, 24(18), 3220; https://doi.org/10.3390/molecules24183220 - 04 Sep 2019
Abstract
Ophiopogonis Radix, also known as Mai-dong in Chinese, was a commonly used traditional Chinese medicine (TCM) and functional health food. Two products of Ophiopogonis Radix are largely produced in the Sichuan and Zhejiang province, which are called “Chuan maidong (CMD)” and “Zhe maidong [...] Read more.
Ophiopogonis Radix, also known as Mai-dong in Chinese, was a commonly used traditional Chinese medicine (TCM) and functional health food. Two products of Ophiopogonis Radix are largely produced in the Sichuan and Zhejiang province, which are called “Chuan maidong (CMD)” and “Zhe maidong (ZMD)” respectively. To distinguish and evaluate the quality of CMD and ZMD, an analytical method based on ultra-fast performance liquid chromatography coupled with triple quadrupole-linear ion trap mass spectrometry (UFLC-QTRAP-MS/MS) was established for simultaneous determination of 32 constituents including 4 steroidal saponins, 3 homisoflavonoids, 15 amino acids, and 10 nucleosides in 27 Mai-dong samples from Sichuan and Zhejiang. Furthermore, principal components analysis (PCA), partial least squares discriminant analysis (PLS-DA), t-test, and grey relational analysis (GRA) were applied to discriminate and evaluate the samples from Sichuan and Zhejiang based on the contents of 32 constituents. The results demonstrated that the bioactive constituents in CMD and ZMD were significantly different, and CMD performed better in the quality assessment than ZMD. This study not only provides a basic information for differentiating CMD and ZMD, but offers a new insight into comprehensive evaluation and quality control of Ophiopogonis Radix from two different producing areas. Full article
(This article belongs to the Special Issue Recent Advances in Food and Natural Product Analysis)
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Open AccessArticle
Transformation Mechanisms of Chemical Ingredients in Steaming Process of Gastrodia elata Blume
Molecules 2019, 24(17), 3159; https://doi.org/10.3390/molecules24173159 - 30 Aug 2019
Abstract
To explore the transformation mechanisms of free gastrodin and combined gastrodin before and after steaming of Gastrodia elata (G. elata), a fresh G. elata sample was processed by the traditional steaming method prescribed by Chinese Pharmacopoeia (2015 version), and HPLC-ESI-TOF/MS method [...] Read more.
To explore the transformation mechanisms of free gastrodin and combined gastrodin before and after steaming of Gastrodia elata (G. elata), a fresh G. elata sample was processed by the traditional steaming method prescribed by Chinese Pharmacopoeia (2015 version), and HPLC-ESI-TOF/MS method was used to identify the chemical composition in steamed and fresh G. elata. Finally, 25 components were identified in G. elata based on the characteristic fragments of the compounds and the changes of the 25 components of fresh and steamed G. elata were compared by the relative content. Hydrolysis experiments and enzymatic hydrolysis experiments of 10 monomer compounds simulating the G. elata steaming process were carried out for the first time. As a result, hydrolysis experiments proved that free gastrodin or p-hydroxybenzyl alcohol could be obtained by breaking ester bond or ether bond during the steaming process of G. elata. Enzymatic experiments showed that steaming played an important role in the protection of gastrodin, confirming the hypothesis that steaming can promote the conversion of chemical constituents of G. elata—inhibiting enzymatic degradation. This experiment clarified the scientific mechanism of the traditional steaming method of G. elata and provided reference for how to apply G. elata decoction to some extent. Full article
(This article belongs to the Special Issue Recent Advances in Food and Natural Product Analysis)
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