Phenolic Compounds: Profile and Biological Activity of Flowers and Fruits

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 469

Special Issue Editor


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Guest Editor
1. Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain
2. Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, 50830 Zaragoza, Spain
Interests: drug discovery; natural products; bioactive molecules; functional foods; nutraceuticals; C. elegans; alternative biological model; antioxidants

Special Issue Information

Dear Colleagues,

Edible flowers have been used throughout the centuries in traditional cuisine and phytotherapy. In recent years, interest in this plant resource has increased beyond its aesthetic value. Comprising an array of vibrant colors and delicate flavors, edible flowers represent rich sources of nutritional and phytochemical compounds. The main groups of dietary phytochemicals present in edible flowers include flavonoids, phenolic acids and anthocyanins. All of them have remarkable antioxidant properties that contribute to human health. Recent studies suggest that flower species contain unique secondary metabolites with antioxidant, anti-inflammatory, anti-cancer, anti-diabetic, and cardio-protective properties. Beyond their antioxidant capacity, edible flowers have been postulated as a promising source of new bioactive compounds. Harnessing these compounds could lead to innovative pharmaceuticals and functional foods. Despite their potential and high global biodiversity, a substantial number of floral varieties remain unexplored and underutilized.

This Special Issue will cover a wide variety of areas aiming to contribute to the overall knowledge on the chemical composition and biological properties of edible flowers.

Dr. Carlota Gómez-Rincón
Guest Editor

Manuscript Submission Information

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Keywords

  • antioxidant
  • phenolic compound
  • edible flowers
  • functional foods
  • flavonoids
  • polyphenols
  • biological activity
  • bioactive compounds
  • phytochemicals

Published Papers (1 paper)

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Research

20 pages, 1764 KiB  
Article
Relationship between Phenolic Compounds and Antioxidant Activity of Some Moroccan Date Palm Fruit Varieties (Phoenix dactylifera L.): A Two-Year Study
by Abdoussadeq Ouamnina, Abderrahim Alahyane, Imane Elateri, Abderrahim Boutasknit and Mohamed Abderrazik
Plants 2024, 13(8), 1119; https://doi.org/10.3390/plants13081119 - 17 Apr 2024
Viewed by 235
Abstract
In Morocco, the abundance of low-value varieties in the oases may provide an opportunity to capitalize on this richness to create new nutraceutical food products. In this context, the phenolic profile and antioxidant capacity of four Moroccan date varieties were analyzed. Our results [...] Read more.
In Morocco, the abundance of low-value varieties in the oases may provide an opportunity to capitalize on this richness to create new nutraceutical food products. In this context, the phenolic profile and antioxidant capacity of four Moroccan date varieties were analyzed. Our results indicate that the levels of total polyphenols, total flavonoids and total condensed tannins vary, respectively, from 91.86 to 364.35 mg GAE/100 g of dry weight (DW), 46.59 to 111.80 mg QE/100 g DW and 16.10 to 42.03 mg CE/100 g DW during the 2021 harvest season. Furthermore, during the 2022 harvest season, these contents vary, respectively, from 119.13 to 410.39 mg GAE/100 g DW, 59.30 to 110.85 mg QE/100 g DW and 21.93 to 53.95 mg CE/100 g DW. The results of the HPLC-UV-VIS analysis revealed that, in all four varieties, gallic acid was and remained one of the major compounds in the date extracts. In addition, a high antioxidant activity of date extracts was particularly observed in the three tests, namely ferric reducing power (FRAP), ferrous ion chelating capacity (FIC) and the phosphomolybdate test. This richness in phenolic compounds makes low-value dates a source of active ingredient that can replace the synthetic antioxidants used in the food and pharmaceutical industries. Full article
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