Nutritional and Phytochemical Composition of Plants

Polyploidy modifies metabolic profiles and transcriptional regulation of biosynthetic pathways. Citrus tetraploids are characterized by dwarf growth and increased leaf biomass. Citrus leaves are valuable resources for essential oils and natural food additives because of their rapid regrowth, high biomass yield, and year-round availability. In this study, 11 spontaneous autotetraploids (1.14%) were identified among 967 yuzu seedlings. Compared with diploids, tetraploids exhibited reduced plant height, wider leaves, and fewer but larger stomata, accompanied by a 70% increase in net photosynthetic rate and a 2.6-fold increase in stomatal conductance. Volatilomic analysis showed that only 12.4% of the 920 detected volatile organic compounds (VOCs) differed significantly between ploidy levels; notably, two esters—methyl 2-(methylamino) benzoate and 2-methoxyethyl benzoate—were substantially enriched in tetraploids (~400-fold and ~8-fold, respectively). Nonvolatile metabolomic analysis revealed higher accumulation of bioactive coumarins (e.g., bergapten, imperatorin, and isopimpinellin) and lower levels of flavonoids in tetraploid leaves. Transcriptomic analysis indicated enrichment of genes involved in flavonoid and coumarin biosynthesis. Integrated multi-omics analysis demonstrated that upregulation of psoralen synthase (PS) and scopoletin 8-hydroxylase (S8H) was positively associated with increased coumarin accumulation, whereas downregulation of flavonol synthase (FLS) and flavonol-3-O-glucoside L-rhamnosyltransferase (FG2) contributed to reduced flavonoid content, indicating a metabolic shift from flavonoids to coumarins in tetraploid leaves. These findings provide insight into secondary metabolite reprogramming following autotetraploidization in yuzu and highlight its potential value for the bioactive coumarin industry. Full article

This study systematically compared spray drying (SD) and freeze drying (FD) for microencapsulating Idesia polycarpa oil using a soy protein isolate/maltodextrin (SPI/MD) wall system. SD produced predominantly spherical and compact microcapsules with higher solubility (51.33%), encapsulation efficiency (81.9%), and superior oxidative stability (oxidation induction period, 6.05 h), together with improved thermal resistance, indicating its suitability for applications requiring enhanced stability and aroma retention. In contrast, FD yielded irregular and porous microcapsules with significantly higher emulsifying activity (29.12 m² g⁻¹, p < 0.05) but lower solubility and encapsulation efficiency. Integrated physicochemical characterization-including scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), particle size and polydispersity index (PDI), ζ-potential, differential scanning calorimetry (DSC), oxidative stability index (OSI) measurements, and volatile profiling via odor activity value (OAV) analysis—revealed clear process-dependent structure–function relationships. The denser SPI/MD matrix formed during SD restricted lipid molecular mobility and oxygen diffusion, thereby suppressing lipid oxidation and promoting the retention of key lipid-derived odorants. Conversely, the porous structure generated by FD facilitated interfacial functionality but increased molecular diffusion pathways. Overall, this work demonstrates that SPI/MD-based microencapsulation functions as a molecular stabilization platform for highly unsaturated plant oils and provides mechanistic guidance for selecting drying strategies to tailor Idesia polycarpa oil microcapsules for specific food applications. Full article

Sunflower (Helianthus annuus L.) seeds exhibit variation in flavor and nutritional quality. In this study, we combined metabolomics (UPLC–MS/MS and GC–MS) with nutritional analysis and a database-driven flavoromics approach to elucidate the biochemical basis of quality differences between sunflower varieties SH361 and SH363. A total of 1448 seed metabolites were identified, with 242 varying between varieties (predominantly flavonoids and terpenoids). Based on the known aroma descriptors of identified metabolites, we inferred that SH363 would have a more intense nutty-aromatic flavor, whereas SH361 would be characterized by a predominantly sweet taste. SH363 seeds also contained ~50% oil (versus ~24% in SH361) and lower sugar content, indicating an inverse oil–sugar balance that is associated with more complex flavor notes. Lipids and aromatic terpenoids were identified as likely key contributors to SH363’s richer flavor profile. Overall, although limited to two genotypes, this work provides new insights into the metabolic basis of sunflower seed flavor differences and supports a conceptual model of lipid-associated flavor enhancement. These findings offer valuable guidance for breeding programs aimed at improving sunflower seed flavor and nutritional quality. Full article

Piper methysticum G. Forst. (kava) is an important horticultural shrub of the Pacific, used as an ingredient of the intoxicating kava beverage, dietary supplement, and medicine around the globe. This study presents the first systematic evaluation of the phytochemical composition and nutrition values of roots and rhizomes of kava cultivated on three key kava-growing areas of Fiji (Rotuma, Kadavu, and Vanua Levu) by quantifying their kavalactone and flavokavain content, as well as measuring their calorific value, protein concentration and ash contents. Dried roots and rhizomes of the studied cultivars exhibited relatively high kavalactone concentrations (8.9–13.8 and 3.9–8.9 wt.%, respectively); favorable lactone profiles, with kavain as the major lactone component (2.1–4.6 and 1.1–2.6 wt.%, respectively); and low flavokavain contents (below 0.25 wt.%). The protein and ash contents of roots were measured to be 2.7–5.0 wt.% and 3.2–6.2 wt.%, respectively, and calorific values of roots were measured as 17.1–19.4 MJ·kg⁻¹—values that are systematically higher than those found for rhizomes (1.6–3.2 wt.%, 2.3–4.6 wt.%, and 16.5–17.7 MJ·kg⁻¹, respectively). A positive relationship between the calorific value and total kavalactone content was observed. A novel, unclassified kava cultivar (named Matanitabua) was discovered in Vanua Levu and identified as a noble kava cultivar. Full article

Selenium (Se) is an essential trace element for the human body and plays a vital role in various physiological processes. Plants serve not only as a major dietary source of selenium but also as natural biofactories capable of synthesizing a wide range of organic selenium compounds. The bioavailability and toxicity of selenium are highly dependent on its chemical form, which can exert varying effects on human physiology. Among these, organic selenium species exhibit higher bioavailability, lower toxicity, and greater structural diversity. In recent years, plant-derived selenium-containing compounds—selenium-enriched proteins, peptides, polysaccharides, polyphenols, and nanoselenium—have garnered increasing scientific attention. Through a systematic search of databases including PubMed, Web of Science, and Scopus, this review provides a comprehensive overview of selenium uptake and transformation in plants, selenium metabolism in humans, and the classification, composition, structural features, and biological activities of plant-derived selenium compounds, thereby providing a theoretical basis for future research on functional foods and nutritional interventions. Full article

Crataegus monogyna, commonly known as hawthorn, is a valuable plant in pharmaceutical production. Its flowers, leaves, and fruits are rich in antioxidants. This study explores the application of pulsed electric field (PEF) for enhanced extraction of bioactive compounds from C. monogyna leaves. The liquid-to-solid ratio, solvent composition (ethanol, water, and 50% v/v aqueous ethanol), and key PEF parameters—including pulse duration, pulse period, electric field intensity, and treatment duration—were investigated during the optimization process. To determine the optimal extraction conditions and their impact on antioxidant activity, response surface methodology (RSM) with a six-factor design was employed. The total polyphenol content in the optimized extract was 244 mg gallic acid equivalents/g dry weight, while individual polyphenols were analyzed using high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). Furthermore, antioxidant activity was assessed using ferric-reducing antioxidant power (FRAP) and DPPH radical scavenging assays, yielding values of 3235 and 1850 μmol ascorbic acid equivalents/g dry weight, respectively. Additionally, correlation analyses were conducted to evaluate the interactions between bioactive compounds and antioxidant capacity. Compared to other extraction techniques, PEF stands out as an eco-friendly, non-thermal standalone method, offering a sustainable approach for the rapid production of health-promoting extracts from C. monogyna leaves. Full article

We intend to prepare pumpkin puree based on the health benefits of both the flesh of pumpkins (Cucurbita maxima) and the peel of bananas (Musa spp.). However, before we begin we would like to optimize the conditions by using thermosonication, rather than conventional pasteurization, and a quantity of banana peel powder. Therefore, this study aimed to use response surface methodology (RSM) to find the best temperature and time settings for the ultrasonication process of functional pumpkin puree (FPP) with banana peel powder (BPP) to increase the amount of total phenolics and DPPH scavenging activity while also making the quality of the puree better. To enhance the FPP production process, quality attributes (responses), including total phenolic content (TPC), 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging activity, pH, acidity, and color change (ΔE) were assessed. The model demonstrated validity (R² = 0.97–0.988) and was highly significant (p < 0.0001). The experimental values of the responses supported the validity of the utilized RSM model, which closely matched the expected values at the ideal processing conditions of process temperature (40 °C), ultrasonic process duration (8.23 min), and BPP (2 g/100 g). Under these conditions, the generated FPP had quality attributes of 205.79 mg GAE/100 mL, 83.01%, 5.78, 0.32 g/100 g, and 3.81 for responses, respectively. Full article

Increased market demand for plant herbs has prompted growers to ensure a continuous and assured supply of superior nutritional quality over the years. Apart from the nutritional value, culinary herbs contain phytochemical benefits that can improve human health. However, a significant amount of research has focused on enhancing yield, frequently overlooking the impact of production practices on the antioxidant and phytonutritional content of the produce. Thus, the study aimed to evaluate the yield, phytonutrients, and essential mineral profiling in selected aromatic herbs and their intricate role in nutritional quality when grown under different production systems. Five selected aromatic herbs (coriander, rocket, fennel, basil, and moss-curled parsley) were evaluated at harvest when grown under three production systems: in a gravel-film technique (GFT) hydroponic system and in soil, both under the 40% white shade-net structure, as well as in a soilless medium using sawdust under a non-temperature-controlled plastic tunnel (NTC). The phytonutritional quality properties (total phenolic, flavonoids, β-carotene-linoleic acid, and condensed tannins contents) as well as 1,1-diphenyl-2-picrylhydrazyl (DPPH) were assessed using spectrophotometry, while vitamin C and β-carotene were analyzed using HPLC-PDA, and leaf mineral content was evaluated using ICP-OES (Inductively Coupled Plasma Optical Emission Spectrometry). The results show that the health benefits vary greatly owing to the particular culinary herb. The fresh leaf mass (yield) of coriander, parsley, and rocket was not significantly affected by the production system, whereas basil was high in soil cultivation, followed by GFT. Fennel had a high yield in the GFT system compared to in-soil and in-soilless cultivation. The highest levels of vitamin C were found in basil leaves grown in GFT and in soil compared to the soilless medium. The amount of total phenolic and flavonoid compounds, β-carotene, β-carotene-linoleic acid, and DPPH, were considerably high in soil cultivation, except on condensed tannins compared to the GFT and soilless medium, which could be a result of Photosynthetic Active Radiation (PAR) values (683 μmol/m²/s) and not favoring the accumulation of tannins. Overall, the mineral content was greatly influenced by the production system. Leaf calcium and magnesium contents were highly accumulated in rockets grown in the soilless medium and the GFT hydroponic system. The results have highlighted that growing environmental conditions significantly impact the accumulation of health-promoting phytonutrients in aromatic herbs. Some have positive ramifications, while others have negative ramifications. As a result, growers should prioritize in-soil production systems over GFT (under the shade-net) and soilless cultivation (under NTC) to produce aromatic herbs to improve the functional benefits and customer health. Full article

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

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