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Plants
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Analysis of Phytochemicals and Nutritional Characterizations of Food Plants
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Analysis of Phytochemicals and Nutritional Characterizations of Food Plants

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 2783

Special Issue Editors

Dr. Sonia Carabetta

E-Mail Website
Guest Editor
Department of Agricultural Science, Mediterranean University of Reggio Calabria, Località Feo di Vito, 89122 Reggio Calabria, RC, Italy
Interests: chemical toxicology and food contaminants; food chemical characterization, vitamins and antioxidants, food design and novel food; conventional and unconventional analytical techiniques, chromatography and MS spectrometry
Special Issues, Collections and Topics in MDPI journals
Dr. Rosa Di Sanzo

E-Mail Website
Guest Editor
Department of Agricultural Science, Mediterranean University of Reggio Calabria, Località Feo di Vito, 89122 Reggio Calabria, RC, Italy
Interests: mycotoxins; e-nose; e-tongue; SPME-GC/MS and HPLC food analysis; statistical analysis of experimental data
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The analysis of Phytochemicals and Nutritional Characterizations of Food Plants is one of the current research areas that has attracted a great deal of attention over the years.

Phytochemicals are plant-based bioactive compounds derived from various sources, have great antioxidant potential and are of great interest due to their beneficial effects on human health.

The studies on the Phytochemicals and Nutritional Characterizations of Food Plants can be a breakthrough for developing of new analytical methods, nutritious and sustainable foods containing a better composition, providing greater healthiness and stimulating the acceptability by consumers.

The goal of this Special Issue of Plants is to provide insightful and critical advances on the chemical composition of human foods, analytical methods, Nutritional Characterizations data, quality control procedures and statistical treatments of the data, studies on the manipulation, storage, and use of food with increasing emphasis on phytochemicals components.

Topics of interest include, but are not limited to:

  • Analysis of bioactive constituents in food
  • Nutritional Characterizations of Food plants
  • Analysis of phytonutrients, and nutraceuticals in foods
  • New methods for the chemical analysis of food plants
  • Nutrient, bioactive non-nutrient and anti-nutrient components in food
  • Food composition database development, management, and utilization

Dr. Sonia Carabetta
Dr. Rosa Di Sanzo
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. Plants 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 2700 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

  • food quality
  • novel food plants
  • nutritional characterizations of food plants
  • bioactive compounds
  • phytochemicals
  • antioxidant

Published Papers (2 papers)

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Research

17 pages, 971 KiB  
Article
Nutritive Value and Bioactivities of a Halophyte Edible Plant: Crithmum maritimum L. (Sea Fennel)
by Iris Correia, Madalena Antunes, Carla Tecelão, Marta Neves, Cristiana L. Pires, Pedro F. Cruz, Maria Rodrigues, Claúdia C. Peralta, Cidália D. Pereira, Fernando Reboredo, Maria João Moreno, Rui M. M. Brito, Vânia S. Ribeiro, Daniela C. Vaz and Maria Jorge Campos
Plants 2024, 13(3), 427; https://doi.org/10.3390/plants13030427 - 31 Jan 2024
Cited by 2 | Viewed by 1226
Abstract
Crithmum maritimum L. (sea fennel), an edible xerophyte of coastal habitats, is considered an emerging cash crop for biosaline agriculture due to its salt-tolerance ability and potential applications in the agri-food sector. Here, the nutritional value and bioactive properties of sea fennel are [...] Read more.
Crithmum maritimum L. (sea fennel), an edible xerophyte of coastal habitats, is considered an emerging cash crop for biosaline agriculture due to its salt-tolerance ability and potential applications in the agri-food sector. Here, the nutritional value and bioactive properties of sea fennel are described. Sea fennel leaves, flowers, and schizocarps are composed of carbohydrates (>65%) followed by ash, proteins, and lipids. Sea fennel’s salty, succulent leaves are a source of omega-6 and omega-3 polyunsaturated fatty acids, especially linoleic acid. Extracts obtained from flowers and fruits/schizocarps are rich in antioxidants and polyphenols and show antimicrobial activity against Staphylococcus aureus, Staphylococcus epidermis, Candida albicans, and Candida parapsilosis. Plant material is particularly rich in sodium (Na) but also in other nutritionally relevant minerals, such as calcium (Ca), chlorine (Cl), potassium (K), phosphorus (P), and sulfur (S), beyond presenting a potential prebiotic effect on Lactobacillus bulgaricus and being nontoxic to human intestinal epithelial Caco-2 model cells, up to 1.0% (w/v). Hence, the rational use of sea fennel can bring nutrients, aroma, and flavor to culinary dishes while balancing microbiomes and contributing to expanding the shelf life of food products. Full article
(This article belongs to the Special Issue Analysis of Phytochemicals and Nutritional Characterizations of Food Plants)
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14 pages, 677 KiB  
Article
Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars
by Ante Lončarić, Ivana Flanjak, Tihomir Kovač, Ivana Tomac, Ana-Marija Gotal Skoko, Martina Skendrović Babojelić, Goran Fruk, Sanja Zec Zrinušić, Danijel Čiček, Jurislav Babić and Antun Jozinović
Plants 2023, 12(21), 3733; https://doi.org/10.3390/plants12213733 - 31 Oct 2023
Viewed by 1224
Abstract
This research is focused on comparing the compositions of juice produced from old and commercially grown apple cultivars. We examined factors such as pH, total acids, soluble dry matter, polyphenol profile, and antioxidant activity, which impact the attributes, safety, shelf life, and nutritional [...] Read more.
This research is focused on comparing the compositions of juice produced from old and commercially grown apple cultivars. We examined factors such as pH, total acids, soluble dry matter, polyphenol profile, and antioxidant activity, which impact the attributes, safety, shelf life, and nutritional value of the juice. Our analysis revealed differences between these two groups of cultivars. For instance, pH values ranged from 3.04 (in ‘Bobovec’) to 3.69 (in ‘Fuji’). The proportions of acids varied from 0.07 g/100 mL (in ‘Fuji’) to 0.19 g/100 mL (in ‘Wagener’). Soluble dry matter content ranged from 14.10% (in ‘Fuji’) to 18.50% (in ‘Kraljevčica’). We also observed variations in sugar content and composition among cultivars; for example, sucrose levels varied from 16.11 g/L (‘Fuji’) to 39.36 g/L (‘Golden Delicious). Glucose levels ranged from 4.95 g/L (‘Jonagold’) to 19.18 g/L (‘Fuji’), while fructose levels spanned from 50.78 g/L (‘Austrougarka’) to 427.97 g/L (‘Ilzer Rosenapfel’). Furthermore, old apple cultivars exhibited higher concentrations of phenols and flavonoids compared to commercial ones; we also noted significant variations in flavonol levels among different cultivars. The ‘Wagener’ and ‘Božićnica’ apple varieties had levels of myricetin measuring 0.53 and 0.52 µg/mL, respectively. On the other hand, ‘Bobovec’ stood out for its content of procyanidin B2 with a concentration of 422.61 µg/mL. When examining non-flavonoid compounds, it was found that old apple cultivars had higher concentrations of gallic acid, trans-ferulic acid, and chlorogenic acid. However, commercial cultivars showed dominance in caffeic and p-coumaric. Comparisons of antioxidant capacity using DPPH and ABTS assays clearly demonstrated the superiority of old apple cultivars. Overall, this study highlights the importance of utilizing apple cultivars for juice production. Their distinct compositions and higher antioxidant capacities contribute to potential health benefits. Preserving these cultivars for enhanced juice quality and nutritional value is encouraged. Further research could explore cultivation practices’ impact on composition and health benefits. Full article
(This article belongs to the Special Issue Analysis of Phytochemicals and Nutritional Characterizations of Food Plants)
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