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The Multidimensional Role of Dietary Polyphenols in the Quality of Plant-Based Foods

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Dear Colleagues,

Polyphenols are a wide group of secondary metabolites, which found almost in all families of plants. They are distributed in various plant tissues, such as seeds, pulps, peels, barks, and flowers. More than 8000 different polyphenols have been identified and classified into phenolic acids, flavonoids, stilbenes, and lignans. Although the polyphenols are considered as minor constituents of plant-based foods, they play a critical role in their quality and consumer’s acceptance since polyphenols significantly contribute to their nutritional value and sensory properties. Polyphenols are non-nutrient components of food, but they have been correlated with various health effects and the prevention of chronic diseases. Furthermore, polyphenols influence the organoleptic properties of plant-based foods as they are vastly responsible for color, bitterness, and astringency.

Contributions to this Special Issue may cover all research aspects related, but not limited to, to studies as follows:

Pre-harvest and post-harvest strategies affecting polyphenolic composition of foods;
Impact of food processing on dietary polyphenolic composition of foods;
Development or optimized functional foods based on dietary polyphenols;
Analytical techniques for the determination of dietary polyphenols as index of food quality.

Dr. Vlasios Goulas
Guest Editor

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Keywords

polyphenols
flavonoids
phenolic acids
health
color
taste
food quality
functional foods
processing
cultivation practices

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17 pages, 3242 KiB

Open AccessArticle

Assessment of Bioactive Profile of Sorghum Brans under the Effect of Growing Conditions and Nitrogen Fertilization

by Róbert Nagy, Eszter Murányi, Piroska Bíróné Molnár, Judit Szepesi, Zoltán Győri, Szilvia Veres, Judit Remenyik and Péter Sipos

Agriculture 2023, 13(4), 760; https://doi.org/10.3390/agriculture13040760 - 25 Mar 2023

Cited by 2 | Viewed by 1370

Abstract

Sorghum bicolor (L.) Moench is an increasingly important crop grown in many countries as a food source due to its excellent nutritional value, drought and pest resistance, and gluten-free properties. In this study, the bioactive profiles and antioxidant potentials of brans of six sorghum varieties were evaluated using spectrophotometric methods. The effects of weather and environmental conditions and different nitrogen nutrition were also evaluated. The bran of red varieties contained a higher amount of polyphenols and tannins and exhibited higher antioxidant capacities than the bran of white varieties, with the exception of one red genotype. The highest total polyphenol contents were measured in samples from two red varieties (Zádor, Alföldi1) with 1084.52 ± 57.92 mg 100 g⁻¹ GAE and 1802.51 ± 121.13 mg 100 g⁻¹ GAE values, respectively, while condensed tannin content varied between 0.50 mg g⁻¹ and 47.79 mg g⁻¹ in sorghum brans. Red varieties showed higher antioxidant activities/capacities with 70–281 µmol TE g⁻¹ and 71–145 µmol TE g⁻¹ for DPPH and TEAC. Correlation analysis showed a strong interaction between DPPH, TEAC, and the amounts of polyphenols and tannins, but not with FRAP values. In conclusion, red-colored varieties are a good source of polyphenols, but seed color alone is not enough to determine the nutritional value of a genotype, and the environmental conditions greatly affect the bioactive profile of sorghum. Full article

(This article belongs to the Special Issue The Multidimensional Role of Dietary Polyphenols in the Quality of Plant-Based Foods)

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15 pages, 2488 KiB

Open AccessArticle

Application of Traditional Cooking Methods in Chestnut Processing: Effects of Roasting and Boiling on Secondary Metabolites and Antioxidant Capacity in Castanea spp. Fruits

by Dario Donno, Maria Gabriella Mellano, Valeria Carini, Elena Bergamasco, Giovanni Gamba and Gabriele Loris Beccaro

Agriculture 2023, 13(3), 530; https://doi.org/10.3390/agriculture13030530 - 22 Feb 2023

Cited by 2 | Viewed by 1346

Abstract

More information on the effects of traditional cooking methods (roasting or boiling) on the chestnut composition may be important if health-promoting aspects are considered. The main aims of this study were to investigate and describe the phenolic profile and antioxidant capacity of raw, boiled, and roasted chestnuts from several Castanea spp. genotypes, evaluating the influence of the application of different traditional cooking methods on the nut phytochemical composition by chromatographic and spectroscopic strategies. The amounts of phenolics were used as selected variables together with total polyphenol content and antioxidant capacity to perform a Principal Component Analysis (PCA). Catechins and tannins were the main molecules in the phenolic phytocomplex, reaching 30–40% of the total, followed by phenolic acids (5–20%) and flavonols (about 5%). Gallic and ellagic acids were the most important phenolic acids in raw and processed chestnuts (about 20–70 mg·100 g⁻¹ dried weight-DW and 10–50 mg·100 g⁻¹ DW, respectively). Both of the cooking processes significantly influenced the polyphenolic content and the relative antioxidant capacity. This research may support and confirm the potential use of chestnuts for human health, increasing the information on the phenolic pattern of differently processed Castanea spp. fruits from different genotypes to (i) assess the potential health-positive effects, (ii) help processing companies to select specific varieties to commercialise in the market, and (iii) increase the use of these fruits with the relative increase in income for the producers. Full article

(This article belongs to the Special Issue The Multidimensional Role of Dietary Polyphenols in the Quality of Plant-Based Foods)

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The Multidimensional Role of Dietary Polyphenols in the Quality of Plant-Based Foods

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