Nutritional and Phytochemical Composition of Plants

Topic Information

Dear Colleagues,

The Topic, entitled "Nutritional and Phytochemical Composition of Plants", examines the varied nutritional profiles and bioactive compounds found in fruits, vegetables, and aromatic plants, among others. The Topic will cover a wide range of topics including the detection and measurement of vitamins, minerals, polyphenols, flavonoids, and additional phytochemicals. In addition, it will investigate the health benefits associated with these compounds, including their antioxidant, anti-inflammatory, and immunomodulatory properties. As consumer interest in healthy and plant-based diets increases, research into the nutritional and phytochemical composition of plants is becoming increasingly important. This Topic aims to shed light on the latest developments in analytical techniques and methodologies, offering a detailed understanding of the nutritional and phytochemical composition of plants and their potential role in enhancing human health. The insights presented in this Topic may have profound implications for public health, dietary recommendations, and the food industry.

Dr. Vassilis Athanasiadis
Prof. Dr. Stavros I. Lalas
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agriculture agriculture	3.3	4.9	2011	19.2 Days	CHF 2600	Submit
Beverages beverages	3.0	6.1	2015	19.1 Days	CHF 1600	Submit
Foods foods	4.7	7.4	2012	14.5 Days	CHF 2900	Submit
Horticulturae horticulturae	3.1	3.5	2015	16.9 Days	CHF 2200	Submit
International Journal of Molecular Sciences ijms	4.9	8.1	2000	16.8 Days	CHF 2900	Submit
Nutrients nutrients	4.8	9.2	2009	13.5 Days	CHF 2900	Submit
Plants plants	4.0	6.5	2012	18.9 Days	CHF 2700	Submit

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Published Papers (2 papers)

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All Agriculture Beverages Foods Horticulturae IJMS Nutrients Plants

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18 pages, 1377 KiB  

Open AccessArticle

One-Year Seasonal Variation in the Content of Volatile Compounds in Bay Laurel Leaves

by Dario Kremer, Valerija Dunkić, Srđan Milovac, Suzana Inić, Lea Juretić, Iva Rechner Dika and Marinko Petrović

Horticulturae 2025, 11(3), 241; https://doi.org/10.3390/horticulturae11030241 - 24 Feb 2025

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Abstract

The composition of an essential oil (EO) depends on both the plant’s genetic constitution and environmental factors. In this study, the leaves of female bay laurel (Laurus nobilis L., family Lauraceae) plants were collected each month in the period from 15 January [...] Read more.

The composition of an essential oil (EO) depends on both the plant’s genetic constitution and environmental factors. In this study, the leaves of female bay laurel (Laurus nobilis L., family Lauraceae) plants were collected each month in the period from 15 January to 15 December 2022. Twelve obtained leaf samples were hydrodistilled in a Clevenger apparatus and analyzed using gas chromatography–mass spectrometry (GC-MS). A total of 44 compounds were detected in EO and 39 compounds were identified based on MS spectra and RIs (retention indices), accounting for 99.44–99.94% of the oil. The EO consisted almost entirely of monoterpenes (95.56–99.28%) and small quantities of phenylpropanoids, sesquiterpenes and other compounds. The major volatile compound was 1,8-cineole (49.79–64.94%), followed by α-terpinyl acetate (7.14–11.96%), sabinene (3.16–9.01%), linalool (1.77–8.03%), α-pinene (1.46–4.49%), β-pinene (1.55–3.69%) and α-terpineol (0.99–4.77%). The ANOVA indicated statistically significant changes in the composition of the EO over one year. The contents of eugenol, methyl eugenol and elemicin, which are responsible for the spicy aroma of the leaves, were highest during flowering (March) and at the time of fruit ripening (October, November). The harvest time of the leaves can be adjusted to obtain leaves rich in the desired compounds according to whether they are to be used as a spice, medicine or repellent. Full article

(This article belongs to the Topic Nutritional and Phytochemical Composition of Plants)

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18 pages, 1788 KiB  

Open AccessArticle

Morpho-Physicochemical, Nutritional Composition and Phenolic Compound Profile of Two Avocado Landraces in Different Ripening Stages

by Rosa L. Zapata-Luna, Neith Pacheco, Emanuel Herrera-Pool, Angélica Román-Guerrero, Teresa Ayora-Talavera, Soledad C. Pech-Cohuo, Alberto Santillán-Fernández and Juan C. Cuevas-Bernardino

Plants 2025, 14(4), 624; https://doi.org/10.3390/plants14040624 - 19 Feb 2025

Viewed by 907

Abstract

Avocado landraces have gained great interest due to their importance in maintaining biodiversity and the presence of bioactive compounds in their fruit, depending on fruit tissues or ripening stages. This study aimed to evaluate the morpho-physicochemical and nutritional components of the peel, pulp, [...] Read more.

Avocado landraces have gained great interest due to their importance in maintaining biodiversity and the presence of bioactive compounds in their fruit, depending on fruit tissues or ripening stages. This study aimed to evaluate the morpho-physicochemical and nutritional components of the peel, pulp, and seed tissues from Lagunero (LA) and Criollo (CA) avocado landraces at different ripening stages. Additionally, phenolic profiles were analyzed by using UPLC-DAD/ESI-MS, and a principal component analysis (PCA) was constructed to determine variations among the determined contents from avocado landraces, fruit tissues, and ripening stages. The CA showed a 30% higher fruit weight and higher percentages of seed (0.52%) and peel (3.62%) weight yields as compared to the LA. Ripening significantly affected the physical characteristics of LA and CA, and a substantial decrease in hardness (83%) after 4 days of storage. In LA, ripening resulted in an increase in fat content in both the peel and pulp. In contrast, CA showed an increase in protein content in the peel and pulp but a decrease in seeds; fat content increased significantly in the pulp of CA and carbohydrates remained the predominant component in all tissues, though they decreased slightly in CA peels during ripening. The ripe LA peel presented approximately 50% more total phenolic compounds than other tissues. The unripe CA peel showed a higher antioxidant capacity according to DPPH (3831.97 µMol Eq Trolox/g dw) and ABTS+ (3674.70 µMol Eq Trolox/g dw) assays. The main phenolic compounds identified in the avocado peel were chlorogenic acid, catechin, quercetin-3-O-hexoside, quercetin-3-O-pentoside, coumaric acid, caffeic acid, neochlorogenic acid, ferulic acid, kaempferol-3-O rhamnoside, and quercetin-3-O-rhamnoside. The PCA analysis revealed a strong correlation between chlorogenic acid and caffeic acid with TPC, while catechin was more closely related to antioxidant activity. These findings suggest that peel and seed tissues of avocado landraces, often considered byproducts, are valuable sources of bioactive compounds with high antioxidant potential. Full article

(This article belongs to the Topic Nutritional and Phytochemical Composition of Plants)

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