Analysis, Characterization and Antioxidant Activity of Natural Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 10 April 2024 | Viewed by 567

Special Issue Editors

Department of Animal Production and Food Safety, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
Interests: bee products; natural product chemistry; palynology; antioxidant activity; bioactive compounds; spectrophotometry
Special Issues, Collections and Topics in MDPI journals
Department of Horticulture and Landscaping, Faculty of Horticulture and Business in Rural Development, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
Interests: abiotic stress; bioinformatics; bee products; antioxidant activity; bioactive compounds; plant extracts; crop and medicinal plants; genetics; plant breeding; oxidative stress

Special Issue Information

Dear Colleagues,

Nowadays, consumers have grown to be more aware of the benefits provided by foods and plants for their overall well-being and health. As a result, currently, there is a greater demand for products including functional foods, dietary supplements, and nutritional components that include natural functional chemicals with health-enhancing properties. The development and production of nutritious and ecologically responsible food systems will coincide with a substantial shift towards the utilization of naturally derived bioactive compounds. Natural antioxidant molecules, including carotenoids, anthocyanins, vitamins, phenolic compounds and essential oils, can be incorporated into a broad variety of foods (bread, pasta, drinks, meat, dairy, bee products or animal feeds) to minimize oxidation, enhance the overall quality of the product, and extend the shelf life. Supplementation of bioactive compounds could mitigate cellular oxidative stress, which is a hallmark of several disorders, including inflammatory and cardiovascular diseases. Additionally, recent research investigated the effectiveness of natural bioactive chemicals that target pathogenic bacteria, viruses, and fungi, which are resistant to conventional medications and pose a serious threat to human health.

The present Special Issue aims to collect original research papers, reviews, and clinical trials covering all aspects of analysis, characterization, antioxidant activity, biological properties, and health effects of natural products. Recent developments in research, including papers or reviews, on the investigation and potential uses of natural antioxidants for the development of sustainable food systems are welcome.

Please take note that chemical characterization employing analytical techniques (i.e., MS, LC-MS, HPLC, HPLC-MS, and NMR) should be included in the case of complex combinations of natural products.

Looking forward to receiving your contributions.

Dr. Rodica Mărgăoan
Guest Editor

Dr. Mihaiela Cornea-Cipcigan
Guest Editor Assistant

Manuscript Submission Information

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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. Applied Sciences is an international peer-reviewed open access semimonthly 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 2400 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

  • functional foods
  • natural products
  • bee products
  • bioactive compounds
  • oxidative stress
  • polyphenols
  • antioxidant compounds
  • radical scavenging
  • health-promoting properties
  • shelf life

Published Papers (1 paper)

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Research

15 pages, 2890 KiB  
Article
Chemical Characterization and Antioxidant Activity of Apilarnil, Royal Jelly, and Propolis Collected in Banat Region, Romania
Appl. Sci. 2024, 14(3), 1242; https://doi.org/10.3390/app14031242 - 02 Feb 2024
Viewed by 401
Abstract
Bee products have a millennia-old tradition in human apitherapy, thanks to their numerous curative properties. The aim of this study was to perform a physicochemical characterization, including the percentage of water content, dry matter, pH, acidity, impurity content, protein, ash, and macro and [...] Read more.
Bee products have a millennia-old tradition in human apitherapy, thanks to their numerous curative properties. The aim of this study was to perform a physicochemical characterization, including the percentage of water content, dry matter, pH, acidity, impurity content, protein, ash, and macro and micro minerals, and to evaluate the antioxidant activity of apiculture products, including apilarnil, royal jelly, and propolis. Samples were collected from our apiary in the Banat region of Romania in 2022 as well as from the market. Apilarnil and royal jelly were analyzed in pure and freeze-dried form, and propolis in pure and tincture form. Our results show that there is a large variability in the chemical composition and antioxidant activity of the three bee products studied, depending on the form of presentation and source of origin. In the case of commercial bee products, the best results were obtained in terms of chemical composition, including the content of macro and micro nutrients. All the samples analyzed showed acidity, pH, and impurity content values within the limits allowed by the quality standards. Apilarnil from our own apiary recorded the highest values for antioxidant activity, followed by propolis tincture and fresh propolis from own apiary. Full article
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