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AppliedChem
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Bioactive Compounds from Food
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Bioactive Compounds from Food

A special issue of AppliedChem (ISSN 2673-9623).

Deadline for manuscript submissions: closed (28 February 2023) | Viewed by 27665

Special Issue Editors

Prof. Dr. Antony C. Calokerinos

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Guest Editor
Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15771 Athens, Greece
Interests: analytical chemistry; method validation; antioxidants; natural products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Nikos Lydakis-Simantiris

E-Mail Website
Guest Editor
Department of Agriculture, Hellenic Mediterranean University, 71410 Heraklion, Crete, Greece
Interests: protein chemistry; protein–metal interactions; protein structure–function relationships; analysis and characterization of natural products; accumulation of heavy metals by plants and photosynthetic algae
Prof. Dr. Spyros Grigorakis

E-Mail Website
Guest Editor
Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.), International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), P.O. Box 85, 73100 Chania, Greece
Interests: agri-food wastes; antioxidant activity; phytochemicals; antioxidants; food quality; chemistry of natural products

Special Issue Information

Dear Colleagues,

Bioactive compounds such as polyphenols, carotenoids, vitamins, omega-3 fatty acids and phytosterols in food are becoming very important to the human diet, mainly due to their ability to prevent several chronic diseases. A plethora of bioactive compounds have been discovered and are continuously discovered in a wide variety of food products such as cereals, legumes, nuts, olive oil, vegetables, fruits, tea, coffee and wine. Other less known sources of bioactive compounds also exist, such as seaweeds.

A great number of original research papers on the isolation and investigation of the new bioactive compounds in food have appeared in the literature.

The scope of this Special Issue is to attract review papers and original publications on all aspects of food bioactive compounds and explore their beneficial properties to the human or animal diet.

Review papers may present a systematic overview of bioactive compounds in selected food products and original publications may present the discovery, isolation and investigation of beneficial properties of new bioactive compounds in food. Nevertheless, any other suggestions by potential authors are welcomed.

Prof. Dr. Antony C. Calokerinos
Prof. Dr. Nikos Lydakis-Simantiris
Prof. Dr. Spyros Grigorakis
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 submissions that pass pre-check are 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. AppliedChem is an international peer-reviewed open access quarterly 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 1000 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

  • natural products
  • food analysis
  • bioactive compounds

Published Papers (5 papers)

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Research

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22 pages, 6595 KiB  
Article
Cytotoxic Activity and Phytochemical Screening of Eco-Friendly Extracted Flavonoids from Pueraria montana var. lobata (Willd.) Sanjappa & Pradeep and Trifolium pratense L. Flowers Using HPLC-DAD-MS/HRMS
by Saied A. Aboushanab, Vadim A. Shevyrin, Vsevolod V. Melekhin, Elena I. Andreeva, Oleg G. Makeev and Elena G. Kovaleva
AppliedChem 2023, 3(1), 119-140; https://doi.org/10.3390/appliedchem3010009 - 20 Feb 2023
Cited by 1 | Viewed by 2085
Abstract
Increasing prospective phytochemical investigations and biological activities on Pueraria lobata and Trifolium pratense flowers exhibited their nutritional (food industry) pharmaceutical (anticancer, anti-inflammatory, anti-microbial, etc.) potentials. Previous studies paid great attention to the screening of isoflavones profile from phytochemicals. This study, in contrast, aimed [...] Read more.
Increasing prospective phytochemical investigations and biological activities on Pueraria lobata and Trifolium pratense flowers exhibited their nutritional (food industry) pharmaceutical (anticancer, anti-inflammatory, anti-microbial, etc.) potentials. Previous studies paid great attention to the screening of isoflavones profile from phytochemicals. This study, in contrast, aimed at identifying the flavonoids from Pueraria lobata flowers or kudzu flower (KF) and Trifolium pratense flowers or red clover (RC) flowers and determining their cytotoxic activities on normal; (HEK-293) and cancer cell lines; human glioblastoma (A-172), osteosarcoma (HOS), embryonic rhabdomyosarcoma (Rd), lung carcinoma (A-549) and liver carcinoma (HepG2). The phytochemical screening using a high-performance liquid chromatography-diode array detector coupled with quadrupole time-of-flight mass spectrometry (HPLC-DAD-Q-TOF/MS) showed that 15 flavonoids, including isoflavones, flavones, flavonols, and flavanones, were identified in KF and 8 flavonoids, including isoflavones and flavonols, were found in RC. Nevertheless, the majority of flavonoid chemical constituents in KF or RC were found to be isoflavones (66.6%) and (62.5%), respectively. HPLC-DAD analysis following eco-friendly extraction of phytochemicals showed that KF contains mainly daidzein and genistein, while RC contains primarily formononetin and biochanin A. Cytotoxic activities evaluated according to IC50 values exhibited the most pronounced dose-dependent antiproliferative effect of KF and RC extracts were against HOS and Rd cancer cell lines, respectively. Accordingly, the morphological observation carried out using acridine orange/ethidium bromide and Giemsa stains revealed apoptotic activities and cell death in HOS and Rd cell lines when subjected to KF or RC extracts. Cytotoxic activities and apoptotic changes were pronounced among all cancer cell lines except for the control cells (HEK-293). Additionally, various polyphenols and flavonoids were identified and quantified in KF and RC extracts and exhibited potent radical scavenging activities. Overall, this study suggests that KF and RC could be valuable edible sources of flavonoids. The comprehensive flavonoid profiles for KF and RC may explain their remarkable biological activities and contribution to inducing antioxidant and cytotoxic activities against cancer cell lines. Full article
(This article belongs to the Special Issue Bioactive Compounds from Food)
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9 pages, 280 KiB  
Article
Analysis of the Antioxidant Activity, Lipid Profile, and Minerals of the Skin and Seed of Hazelnuts (Corylus avellana L.), Pistachios (Pistacia vera) and Almonds (Prunus dulcis)—A Comparative Analysis
by Duha Mohammed, Afnan Freije, Hawra Abdulhussain, Aysha Khonji, Mariam Hasan, Cinzia Ferraris, Clara Gasparri, Mona A. Aziz Aljar, Ali Ali Redha, Attilio Giacosa, Mariangela Rondanelli and Simone Perna
AppliedChem 2023, 3(1), 110-118; https://doi.org/10.3390/appliedchem3010008 - 17 Feb 2023
Cited by 2 | Viewed by 1680
Abstract
Nuts are dry, single-seeded fruits with a combination of beneficial compounds that aid in disease prevention and treatment. The aims of this research are to evaluate the total antioxidant activity (AI) by ferric reducing antioxidant power (FRAP) assay, fatty acids by acid-catalyzed esterification [...] Read more.
Nuts are dry, single-seeded fruits with a combination of beneficial compounds that aid in disease prevention and treatment. The aims of this research are to evaluate the total antioxidant activity (AI) by ferric reducing antioxidant power (FRAP) assay, fatty acids by acid-catalyzed esterification method, and minerals by inductively coupled plasma optical emission (ICP-OE) spectrometer in hazelnuts, pistachios, and almond seeds and skins. Considering total AI, the results demonstrated that the highest activity was found in hazelnut and pistachio skin. The results considering minerals demonstrated that manganese, zinc, and iron levels are high in almond and hazelnut skins, copper is dominant in pistachio skin and hazelnut seed, and selenium is high in pistachio and almond skins and seed. Finally, the results showed palmitic acid is present in almond skin and pistachio seed, palmitoleic acid is high in almond and pistachio skins, and stearic acid is present in almond and hazelnut skins. Oleic acid was found in hazelnut seeds and their skin, linoleic acid in almond skin and pistachio seeds, and α-linolenic acid in almond and pistachio skins. In conclusion, hazelnut, pistachio, and almond skins are a great source of antioxidants, minerals, and healthy fatty acids, making them useful for nutraceutical development. Full article
(This article belongs to the Special Issue Bioactive Compounds from Food)
23 pages, 2190 KiB  
Article
Volatile Aroma Compounds of Gavina® Watermelon (Citrullus Lanatus L.) Dietary Fibers to Increase Food Sustainability
by Veronica D’Eusanio, Laura Maletti, Andrea Marchetti, Fabrizio Roncaglia and Lorenzo Tassi
AppliedChem 2023, 3(1), 66-88; https://doi.org/10.3390/appliedchem3010006 - 31 Jan 2023
Cited by 3 | Viewed by 2250
Abstract
To deal with climate emergency and reduce environmental impact, agro-industrial wastes are gradually gaining interest and are being used for new products and applications. The large production of watermelons represents an opportunity because of the many byproducts that can be transformed into innovative [...] Read more.
To deal with climate emergency and reduce environmental impact, agro-industrial wastes are gradually gaining interest and are being used for new products and applications. The large production of watermelons represents an opportunity because of the many byproducts that can be transformed into innovative and valuable foodstuffs. In this study, we examined the lycopene-rich whole dietary fiber (WDF) obtained from the watermelon pomace of a peculiar cultivar, Gavina® (Oristano, Italy) a seedless fruit from Sardinia (Italy). The volatile chemical composition of the WDF was investigated using Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). The aim was to follow the evolution of the Volatile Organic Compounds (VOCs) fraction during storage and verify its stability over time. Since watermelon is an excellent source of carotenoids, their byproducts were the most abundant VOCs of the freshly prepared samples, but their overall abundance decreased significantly during storage. The opposite trend was observed for acids and aldehydes, whose increase over time is related to amino acid degradation. Freshly prepared WDF can be used in the food industry as an antioxidant-rich dietary fiber that imparts a characteristic and pleasant aroma. Over time, its aroma profile and carotenoid content change considerably, reducing its health properties and limiting its potential application as a natural flavor. Full article
(This article belongs to the Special Issue Bioactive Compounds from Food)
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Review

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21 pages, 2126 KiB  
Review
Essential Oils in Postharvest Treatment against Microbial Spoilage of the Rosaceae Family Fruits
by Anna Magri, Martina Curci, Valerio Battaglia, Antonio Fiorentino and Milena Petriccione
AppliedChem 2023, 3(2), 196-216; https://doi.org/10.3390/appliedchem3020013 - 03 Apr 2023
Cited by 3 | Viewed by 1962
Abstract
Fruits undergo numerous chemical, physical, and microbiological changes during storage that shorten their postharvest life, reducing shelf-life and boosting food loss. Food quality and safety are seriously threatened by postharvest infections, one of the factors behind postharvest deterioration and mycotoxin contamination in fruits. [...] Read more.
Fruits undergo numerous chemical, physical, and microbiological changes during storage that shorten their postharvest life, reducing shelf-life and boosting food loss. Food quality and safety are seriously threatened by postharvest infections, one of the factors behind postharvest deterioration and mycotoxin contamination in fruits. The control of postharvest deterioration is a big concern because there are few management methods available. Several attempts have been undertaken to prevent the microbial degradation of fresh food at the postharvest stage without using synthetic fungicides, which are dangerous for the environment and people’s health. A good substitute for synthetic fungicides among them is the use of natural plant compounds, such as essential oils included or not included in the edible coatings. This review’s aim was to collect information from the scientific literature on the biological activity of essential oil, with or without edible coatings, against pathogens that cause the postharvest spoilage of many fruit belonging to Rosaceae family in order to develop appropriate substitute tactics for synthetic fungicides in the treatment of postharvest fruit diseases. Advances and obstacles surrounding emerging methods that may be useful for enhancing the effectiveness and dependability of essential oils were evaluated. Full article
(This article belongs to the Special Issue Bioactive Compounds from Food)
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18 pages, 1371 KiB  
Review
Phytochemical Composition and Pharmacological Potential of Lemongrass (Cymbopogon) and Impact on Gut Microbiota
by Hafiza Sehrish Kiani, Akhtar Ali, Shama Zahra, Zain Ul Hassan, Khadija Tul Kubra, Muhammad Azam and Hafza Fasiha Zahid
AppliedChem 2022, 2(4), 229-246; https://doi.org/10.3390/appliedchem2040016 - 24 Nov 2022
Cited by 13 | Viewed by 18100
Abstract
Phytochemicals are versatile plant secondary metabolites with therapeutic properties. In this review, we explore lemongrass’s phytochemistry and pharmacological potential (Cymbopogon) as well as its impact on gut microbiota. Lemongrass is well-known for its antioxidant, anti-microbial, anti-inflammatory, anti-hypertensive, anti-diabetic, anti-mutagenicity, anxiolytic properties, and for [...] Read more.
Phytochemicals are versatile plant secondary metabolites with therapeutic properties. In this review, we explore lemongrass’s phytochemistry and pharmacological potential (Cymbopogon) as well as its impact on gut microbiota. Lemongrass is well-known for its antioxidant, anti-microbial, anti-inflammatory, anti-hypertensive, anti-diabetic, anti-mutagenicity, anxiolytic properties, and for its hypoglycemic and hypolipidemic activities. Therefore, it is widely used in pharmaceuticals, food, feed, and the cosmetics industry. Lemongrass contains phenolic metabolites (including phenolic acids, flavonoids, stilbenes, and lignans), terpenoids, and alkaloids, which are potent bioactive ingredients. Lemongrass is a precious medicinal plant. Furthermore, lemongrass phytochemicals are considered potential agents to improve health by establishing a balanced gut ecosystem. Lemongrass is considered a quintessential food and feed additive at the industrial level, since there are no issues with residue or toxins. Lemongrass powder and essential oils are used to modulate the gut ecosystem by generating anti-microbial, anti-inflammatory, and antioxidant responses, increasing the optimum nutrient absorption in the gut system. This review will further explore lemongrass’s phytochemical, pharmacological, and therapeutic potential. Full article
(This article belongs to the Special Issue Bioactive Compounds from Food)
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