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Extraction, Isolation and Characterization of Natural Compounds in Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 48935

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Prof. Dr. Montaña Cámara

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Department of Nutrition and Food Science, Complutense University of Madrid, Spain.
Interests: food science and technology; vegetable food products; functional foods and health claims.
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Dr. Patricia Morales

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Guest Editor

Department of Nutrition and Food Science, Complutense University of Madrid, Madrid, Spain
Interests: food science and technology; natural food matrix; food additives; functional foods and ingredients
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Special Issue Information

Dear Colleagues,

In recent years, a great interest in using natural compounds (nutrients and bioactive compounds) of plant origin as functional ingredients in food products has arisen, due to studies indicating the potential health benefits that may be related to their consumption. Plant materials (such as fruits, vegetables, herbs, spices, and seeds, among others) can be good sources of natural bioactive compounds. Considering that plant foods are a complex matrix in which a combination of several types of bioactive compounds or phytochemicals with different physicochemical characteristics usually occurs, its extraction, separation, identification, and characterization is presently a great challenge for the food industry in order to formulate functional foods and ingredients.

This Special Issue focuses on the optimization and validation of analytical methodologies, which include the extraction, isolation, and characterization of natural compounds (nutrients and bioactive compounds) from different plant food matrices. This Special Issue may include both conventional and innovative extraction/isolation/characterization techniques, highlighting their characteristics and advantages in relation to the target matrix. Extraction and isolation are the most important step in the analysis of constituents present in food matrix (e.g., fruits, vegetables, and botanicals, among others); therefore, the strengths and weaknesses of different extraction and isolation techniques can be discussed. Moreover, the bioactive compounds’ characterization may involve the applications of common phytochemical screening assays, chromatographic techniques such as HPLC and TLC, as well as non-chromatographic techniques.

We welcome different types of manuscript submissions, including original research articles and up-to-date reviews.

Prof. Dr. Montaña Cámara
Prof. Dr. Patricia Morales
Guest Editors

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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. Foods 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 2900 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

extraction methods
optimization and validation methods
stabilization techniques
characterization of bioactive compounds
phenolics
antioxidants
carotenoids

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Published Papers (9 papers)

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Research

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12 pages, 1677 KiB

Open AccessArticle

Bioactive Compounds in Salicornia patula Duval-Jouve: A Mediterranean Edible Euhalophyte

by Irene Sánchez-Gavilán, Esteban Ramírez and Vicenta de la Fuente

Foods 2021, 10(2), 410; https://doi.org/10.3390/foods10020410 - 12 Feb 2021

Cited by 14 | Viewed by 3473

Abstract

Many halophytes have great nutritional and functional potential, providing chemical compounds with biological properties. Salicornia patula Duval-Jouve is a common euhalophyte from saline Mediterranean territories (Spain, Portugal, France, and Italy). In the present work we quantified for the first time the bioactive compounds in S. patula (total phenolic compounds and fatty acids), from Iberian Peninsula localities: littoral-coastal Tinto River basin areas (southwest Spain, the Huelva province), and mainland continental territories (northwest and central Spain, the Valladolid and Madrid provinces). Five phenolic acids including caffeic, coumaric, veratric, salicylic, and transcinnamic have been found with differences between mainland and coastal saltmarshes. S. patula contain four flavonoids: quercetin-3-O-rutinoside, kaempferol/luteolin, apigenin 7-glucoside, and pelargonidin-3-O-rutinoside. These last two glycosylated compounds are described for the first time in this genus of Chenopodiaceae. The fatty acid profile described in S. patula stems contains palmitic, oleic, and linoleic acids in high concentrations, while stearic and long-chain fatty acids were detected in low amounts. These new findings confirm that S. patula is a valuable source of bioactive compounds from Mediterranean area. Full article

(This article belongs to the Special Issue Extraction, Isolation and Characterization of Natural Compounds in Foods)

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17 pages, 2830 KiB

Open AccessArticle

Optimization of Vacuum Microwave-Assisted Extraction of Pomegranate Fruits Peels by the Evaluation of Extracts’ Phenolic Content and Antioxidant Activity

by Prodromos Skenderidis, Stefanos Leontopoulos, Konstantinos Petrotos and Ioannis Giavasis

Foods 2020, 9(11), 1655; https://doi.org/10.3390/foods9111655 - 12 Nov 2020

Cited by 33 | Viewed by 3267

Abstract

The global interest in the use of plant by-product extracts as functional ingredients is continuously rising due to environmental, financial and health benefits. The latest advances in extraction technology have led to the production of aqueous extracts with high bioactive properties, which do not require the use of organic solvents. The purpose of this study was to optimize the conditions applied for the extraction of pomegranate peels (PP) via a “green” industrial type of vacuum microwave-assisted aqueous extraction (VMAAE), by assessing the potential bioactivity of the extracts (in terms of phenolic content and antioxidant activity), using a response surface methodology. The extraction conditions of temperature, microwave power, time and water/PP ratio were determined by the response surface methodology, in order to yield extracts with optimal total phenolics concentrations (TPC) and high antioxidant activity, based on the IC₅₀ value of the scavenging of the 2,2-diphenyl-1-picrylhydrazyl (DPPH^●) radical. The values of the optimum extraction parameters, such as extraction temperature (61.48 and 79.158 °C), time (10 and 12.17 min), microwave power (3797.24 and 3576.47 W) and ratio of water to raw material (39.92% and 38.2%), were estimated statistically for the two responses (TPC and IC₅₀ values), respectively. Under these optimal extraction conditions, PP extracts with high TPC ((5.542 mg Gallic Acid Equivalent (GAE)/g fresh PP))/min and radical scavenging activity (100 mg/L (1.6 L/min)) could be obtained. Our results highlighted that the optimized industrial type of VMAAE could be a promising solution for the valorization of the PP by-products. Full article

(This article belongs to the Special Issue Extraction, Isolation and Characterization of Natural Compounds in Foods)

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18 pages, 2617 KiB

Open AccessArticle

Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste

by Antonio Martínez-Abad, Marina Ramos, Mahmoud Hamzaoui, Stephane Kohnen, Alfonso Jiménez and María Carmen Garrigós

Foods 2020, 9(10), 1493; https://doi.org/10.3390/foods9101493 - 19 Oct 2020

Cited by 49 | Viewed by 6691

Abstract

In this work, a cascade approach to obtain different valuable fractions from lemon peels waste was optimised using microwave-assisted processes. Microwave-assisted hydrodistillation (MAHD) with a Clevenger apparatus was firstly used to obtain the lemon essential oil (LEO). The remaining residue was then submitted to microwave-assisted extraction (MAE) to extract the lemon pigment (LP). A Box–Behnken design was used to evaluate the influence of ethanol concentration, temperature and time in LP extraction in terms of extraction yield and colour intensity. Optimal extraction conditions for LP were 80% (v/v) ethanol, 80 °C and 50 min, with a liquid-to-solid ratio of 1:10. The obtained yields for LEO and LP were around 2 wt.% and 6 wt.%, respectively. The composition of LEO was analysed by gas chromatography with flame ionisation detection (GC-FID), and limonene (65.082 wt.%), β-pinene (14.517 wt.%) and γ-terpinene (9.743 wt.%) were mainly identified. LP was purified by using different Amberlite adsorption resins (XAD4, XAD7HP and XAD16N), showing XAD16N the best adsorption capacity. Enrichment factors of 4.3, 4.5 and 5.0 were found for eriocitrin, diosmin and hesperidin, respectively, which were detected as the main components in LP by ultra-high-performance liquid chromatography–diode array detector–tandem mass spectrometry (UPLC-DAD-MS) analysis, with final concentrations of 4.728 wt.%, 7.368 wt.% and 2.658 wt.%, respectively. Successful antimicrobial capacity against Escherichia coli and Staphylococcus aureus was obtained for LEO. The results from this work showed the potential of applying a cascading approach based on microwave-assisted processes to valorise lemon wastes, obtaining natural pigments and antimicrobials to be applied in food, cosmetic and polymer industries. Full article

(This article belongs to the Special Issue Extraction, Isolation and Characterization of Natural Compounds in Foods)

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13 pages, 7573 KiB

Open AccessArticle

Determination of Organosulfides from Onion Oil

by Maranda S. Cantrell, Jared T. Seale, Sergio A. Arispe and Owen M. McDougal

Foods 2020, 9(7), 884; https://doi.org/10.3390/foods9070884 - 6 Jul 2020

Cited by 8 | Viewed by 5056

Abstract

Qualitative and semi-quantitative analysis of organosulfides extracted from oil obtained by steam distillation of yellow onions was performed by gas chromatography-mass spectrometry (GC-MS). The extraction efficiency of organosulfides from onion oil was evaluated across four solvents: dichloromethane; diethyl ether; n-pentane; and hexanes. Analysis of solvent extracted organosulfides by GC-MS provided qualitative results that support the use of dichloromethane over other solvents based on identification of 27 organosulfides from the dichloromethane extract as compared to 10 from diethyl ether; 19 from n-pentane; and 17 from hexanes. Semi-quantitative evaluation of organosulfides present in the dichloromethane extract was performed using diallyl disulfide as the internal reference standard. Three organosulfides were detected in the extract at ≥5 mg/kg; 18 organosulfides between 3–5 mg/kg; and six organosulfides at <3 mg/kg. The E/Z isomers of 1-propenyl propyl trisulfide were among the most prevalent components extracted from the onion oil across all solvents; and 3,6-diethyl-1,2,4,5-tetrathiane was among the most abundant organosulfides in all solvents except hexanes. The method described here for the extraction of organosulfides from steam distilled onion oil surveys common solvents to arrive at a qualitative and semi-quantitative method of analysis for agricultural products involving onions; onion oil; and secondary metabolites of Allium spp. Full article

(This article belongs to the Special Issue Extraction, Isolation and Characterization of Natural Compounds in Foods)

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17 pages, 1927 KiB

Open AccessArticle

Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin

by Gokhan Zengin, Kouadio Ibrahime Sinan, Mohamad Fawzi Mahomoodally, Simone Angeloni, Ahmed M. Mustafa, Sauro Vittori, Filippo Maggi and Giovanni Caprioli

Foods 2020, 9(6), 713; https://doi.org/10.3390/foods9060713 - 2 Jun 2020

Cited by 65 | Viewed by 7023

Abstract

In a world where an eco-friendlier approach is becoming more and more necessary, it is essential to reduce waste production and to reuse residues of the company’s supply chain. Coffee silverskin (CS) and spent coffee ground (SCG), two by-products of coffee production, are important sources of bioactive compounds and, for this, some authors have proposed their reuse in the nutraceutical, food, and cosmetic sector. However, their potential enzyme inhibitory properties have been poorly investigated. Hence, the objective of the current work was to study the enzymatic inhibitory activities against acetylcholinesterase, butyrylcholinesterase, α-amylase, α-glucosidase, and tyrosinase of different extracts of CS and SCG. Before these in vitro bioassays, the phytochemical composition of each extract was investigated via colorimetric assays and HPLC-MS/MS analysis. In addition, the antioxidant activities were evaluated by different chemical approaches. SCG extracts contained a higher content of bioactive compounds, notably the SCG EtOH:H₂O extract was the richest in caffeine and possessed the highest antioxidant activities. The hydroalcoholic and methanolic extracts were shown to be the most active against all tested enzymes, while the water extracts displayed lower activity. Our results showed a weak correlation between bioactive compounds and enzyme inhibitory effects, proving inhibitory activities likely due to non-phenolic molecules such as alkaloids and terpenoids. Obtained findings could be a starting point to develop novel nutraceuticals from CS and SCG. Full article

(This article belongs to the Special Issue Extraction, Isolation and Characterization of Natural Compounds in Foods)

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16 pages, 685 KiB

Open AccessArticle

Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity

by Laura Cebadera, Maria Inês Dias, Lillian Barros, Virginia Fernández-Ruiz, Rosa Mª Cámara, Ángel Del Pino, Celestino Santos-Buelga, Isabel C.F.R. Ferreira, Patricia Morales and Montaña Cámara

Foods 2020, 9(5), 642; https://doi.org/10.3390/foods9050642 - 16 May 2020

Cited by 9 | Viewed by 4193

Abstract

The most relevant nutrients and bioactive compounds (soluble sugars, dietary fiber, ascorbic acid and organic acids, individual phenolic compounds, fatty acids, and tocopherols) as well as antioxidant activity have been characterized in three extra early varieties of clementine (Citrus clementina Hort ex Tan. Basol, Clemensoon and Clemenrubí) cultivated in Valencia (Spain). Clementines are a relevant source of bioactive compounds, such as vitamin C (values around 80 mg/100 g), allowing to satisfy the recommended daily intake with the consumption of a normal portion. Sucrose was the most abundant sugar, and potassium the main mineral while manganese was the least. Fat content was very low (<0.5 mg/100 g), with palmitic acid and α-tocopherol the most abundant fatty acid and vitamin E form, respectively. Flavonoids were the predominant phenolic compounds, with narirutin/naringin and (neo)hesperidin the best represented ones. The antioxidant capacity evaluated by reducing power, DPPH, and β-carotene bleaching inhibition assays was satisfactory with values similar to those reported in other citrus fruits. Thus, this fruit is a relevant source of bioactive compounds with antioxidant properties of interest for consumers and the food industry. Full article

(This article belongs to the Special Issue Extraction, Isolation and Characterization of Natural Compounds in Foods)

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20 pages, 2313 KiB

Open AccessArticle

Polyphenolic-Protein-Polysaccharide Complexes from Hovenia dulcis: Insights into Extraction Methods on Their Physicochemical Properties and In Vitro Bioactivities

by Ding-Tao Wu, Wen Liu, Mei-Lin Xian, Gang Du, Xin Liu, Jing-Jing He, Ping Wang, Wen Qin and Li Zhao

Foods 2020, 9(4), 456; https://doi.org/10.3390/foods9040456 - 8 Apr 2020

Cited by 23 | Viewed by 3756

Abstract

Seven extraction methods, including hot water extraction (HWE), pressurized water extraction (PWE), ultrasound-assisted extraction, microwave-assisted extraction, ultrasound-assisted enzymatic extraction, high-speed shearing homogenization extraction, and ultrasound-microwave-assisted extraction, were utilized to extract polyphenolic-protein-polysaccharide complexes (PPPs) from Hovenia dulcis. Next, their physicochemical properties and in vitro antioxidant activities, antiglycation effects, and inhibition activities on α-glucosidase and α-amylase were studied and compared. The findings from this study indicate that various extraction processes exhibit notable influences on the physicochemical properties and in vitro bioactivities of PPPs. Extraction yields, contents of polyphenolics and flavonoids, apparent viscosities, molecular weights, molar ratios of monosaccharide compositions, and ratios of amino acid compositions in PPPs varied in different extraction methods. Furthermore, 13 phenolic compounds in PPPs, including rutin, myricitrin, myricetin, quercetin, kaempferol, protocatechuic acid, gallocatechin, p-hydroxybenzoic acid, ampelopsin, quercetin-7,4′-diglucoside, dihydroquercetin, 5-methylmyricetin, and naringenin, were identified. The relatively strong in vitro antioxidant activities, antiglycation effects, and inhibition activities on α-glucosidase and α-amylase were determined in both PPP-W and PPP-P obtained by HWE and PWE, respectively. The high content of total polyphenolics may be one of the main contributors to their in vitro bioactivities. The findings have shown that the PWE method can be an appropriate method to prepare PPPs with strong bioactivities for application in the functional food industry. Full article

(This article belongs to the Special Issue Extraction, Isolation and Characterization of Natural Compounds in Foods)

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13 pages, 776 KiB

Open AccessArticle

Characterization of Flavonoid Compounds in Common Swedish Berry Species

by Jiyun Liu, Mohammed E. Hefni and Cornelia M. Witthöft

Foods 2020, 9(3), 358; https://doi.org/10.3390/foods9030358 - 19 Mar 2020

Cited by 36 | Viewed by 9758

Abstract

Berries are considered an ideal source of polyphenols, especially from the flavonoid group. In this study, we examined the flavonoid content in 16 varieties of Swedish lingonberry, raspberry, blueberry, and strawberry. Nineteen flavonoids were simultaneously quantified using external standards. An additional 29 flavonoids were tentatively identified using MS as no standards were available. Quantification was done using HPLC-UV after optimization of chromatographic and extraction procedures. The method showed high linearity within the range of 2–100 μg/mL (correlation co-efficient >0.999), intra- and inter-day precision of 1.7–7.3% and average recovery above 84% for all compounds. Blueberries and lingonberries were found to contain higher contents of flavonoids (1100 mg/100 g dry weight) than raspberries and strawberries (500 mg/100 g dry weight). Anthocyanins were the dominant flavonoids in all berries. The tentatively characterized compounds contribute 18%, 29%, 61%, and 67% of the total flavonoid content in strawberries, lingonberries, raspberries, and blueberries, respectively. Overall, Swedish berries were shown to be good sources of polyphenols. Full article

(This article belongs to the Special Issue Extraction, Isolation and Characterization of Natural Compounds in Foods)

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Review

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19 pages, 2089 KiB

Open AccessReview

Effects of Phlorotannins on Organisms: Focus on the Safety, Toxicity, and Availability of Phlorotannins

by Bertoka Fajar Surya Perwira Negara, Jae Hak Sohn, Jin-Soo Kim and Jae-Suk Choi

Foods 2021, 10(2), 452; https://doi.org/10.3390/foods10020452 - 19 Feb 2021

Cited by 25 | Viewed by 4256

Abstract

Phlorotannins are polyphenolic compounds produced via polymerization of phloroglucinol, and these compounds have varying molecular weights (up to 650 kDa). Brown seaweeds are rich in phlorotannins compounds possessing various biological activities, including algicidal, antioxidant, anti-inflammatory, antidiabetic, and anticancer activities. Many review papers on the chemical characterization and quantification of phlorotannins and their functionality have been published to date. However, although studies on the safety and toxicity of these phlorotannins have been conducted, there have been no articles reviewing this topic. In this review, the safety and toxicity of phlorotannins in different organisms are discussed. Online databases (Science Direct, PubMed, MEDLINE, and Web of Science) were searched, yielding 106 results. Following removal of duplicates and application of the exclusion criteria, 34 articles were reviewed. Phlorotannins from brown seaweeds showed low toxicity in cell lines, invertebrates, microalgae, seaweeds, plants, animals (fish, mice, rats, and dogs), and humans. However, the safety and toxicity of phlorotannins in aquaculture fish, livestock, and companion animals are limited. Further studies in these organisms are necessary to carry out a systematic analysis of the safety and toxicity of phlorotannins and to further identify the potential of phlorotannins as functional foods, feeds, and pharmaceuticals. Full article

(This article belongs to the Special Issue Extraction, Isolation and Characterization of Natural Compounds in Foods)

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