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Extraction and Characterization of Polyphenols from Food Matrix
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Extraction and Characterization of Polyphenols from Food Matrix

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (10 September 2021) | Viewed by 27195

Special Issue Editors

Prof. Dr. Frank Dunshea

E-Mail Website
Guest Editor
School of Agriculture, Food and Ecosystems Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
Interests: functional foods; antioxidants; fatty acids; nutrigenomics; large animal models of human nutrition and obesity; selenium
Special Issues, Collections and Topics in MDPI journals
Dr. Hafiz Suleria

E-Mail Website
Co-Guest Editor
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
Interests: separation science; natural product chemistry; advanced food chemistry; life sciences and biomedicine; food and health; food nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Polyphenols are secondary compounds widely distributed in the plant kingdom, which are divided into several categories, including phenolic acids (hydroxybenzoic acid and hydroxycinnamic acid), flavonoids (flavonols, flavones, flavanols, flavanones, isoflavones, proanthocyanidins), stilbenes, and lignans. Polyphenols have many functions that contribute to human health, one of which is that polyphenols can act as chain cleavage agents or free radical scavengers due to their chemical structure to achieve antioxidant capacity. They can improve or help to reduce digestion issues, weight management difficulties, diabetes, cholesterol, neurodegenerative disorder, cancer, and cardiovascular diseases. Theses health effects of polyphenols depend on the amount consumed and on their bioavailability. Plant-based food is enriched with polyphenols that could potentially be used as ingredients in functional foods and nutraceuticals and provide candidates for drug discovery and pharmaceutical/nutraceutical development.

Recent technological innovations in extraction, isolation, structure explication, synthesis, and amalgamation of new bioactive compounds and their biological activities have made it possible to explore unique and innovative bioactive compounds especially polyphenols from different food sources. Many advanced analytical techniques are applied precisely to extract, isolate, and characterize these bioactive compounds to understand their nature and molecular structure and composition. Application of these advance techniques depends on the complexity of the sample, nature of the matrices, and the analytes. However, one of the most efficient processes to analyte identification and quantitative analysis involves the use of advance chromatographic methods.

In this Special Issue, we are encouraging the submission of manuscripts related to extraction and characterization of polyphenols from different food items, including fruits and vegetables. We are expecting manuscript reflecting high-performance liquid chromatography (HPLC), gas chromatography (GC), and liquid chromatography mass-spectrometry (LCMS) techniques. In short, we are highly interested and encourage manuscripts related to food processing waste, underutilized species, and processing discards for production of value-added products.

Prof. Frank Dunshea
Dr. Hafiz Suleria
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. 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

  • Functional foods and nutraceuticals
  • Polyphenols
  • Biological activities
  • Advanced analytical applications
  • Food bioactive compounds
  • Purification and optimization processes
  • Natural product chemistry
  • Food extraction processes

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Published Papers (4 papers)

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Research

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20 pages, 78130 KiB  
Article
Synergistic Effects of Limosilactobacillus fermentum ASBT-2 with Oxyresveratrol Isolated from Coconut Shell Waste
by Vidhya Prakash, Akshaya S Krishnan, Reshma Ramesh, Chinchu Bose, Girinath G. Pillai, Bipin G. Nair and Sanjay Pal
Foods 2021, 10(11), 2548; https://doi.org/10.3390/foods10112548 - 22 Oct 2021
Cited by 4 | Viewed by 3584
Abstract
Value-added phytochemicals from food by-products and waste materials have gained much interest and among them, dietary polyphenolic compounds with potential biological properties extend a promising sustainable approach. Oxyresveratrol (Oxy), a stilbenoid polyphenol, possesses great therapeutic potential, though its pharmacokinetic issues need attention. A [...] Read more.
Value-added phytochemicals from food by-products and waste materials have gained much interest and among them, dietary polyphenolic compounds with potential biological properties extend a promising sustainable approach. Oxyresveratrol (Oxy), a stilbenoid polyphenol, possesses great therapeutic potential, though its pharmacokinetic issues need attention. A good source of oxyresveratrol was found in underutilized coconut shells and the synbiotic applications of the compound in combination with a potential probiotic isolate Limosilactobacillus fermentum ASBT-2 was investigated. The compound showed lower inhibitory effects on the strain with minimum inhibitory concentration (MIC) of 1000 µg/mL. Oxyresveratrol at sub-MIC concentrations (500 µg/mL and 250 µg/mL) enhanced the probiotic properties without exerting any inhibitory effects on the strain. The combination at sub- MIC concentration of the compound inhibited Salmonella enterica and in silico approaches were employed to elucidate the possible mode of action of oxy on the pathogen. Thus, the combination could target pathogens in the gut without exerting negative impacts on growth of beneficial strains. This approach could be a novel perspective to address the poor pharmacokinetic properties of the compound. Full article
(This article belongs to the Special Issue Extraction and Characterization of Polyphenols from Food Matrix)
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8 pages, 228 KiB  
Article
Screening of Polyphenols and Antioxidative Activity in Industrial Beers
by Kristina Habschied, Ante Lončarić and Krešimir Mastanjević
Foods 2020, 9(2), 238; https://doi.org/10.3390/foods9020238 - 23 Feb 2020
Cited by 37 | Viewed by 6782
Abstract
Antioxidative molecules, such as polyphenols can preserve and prolong the freshness of packaged beers. The aim of this work was to assess the content of polyphenolic compounds (by Folin-Ciocalteu and standard European Brewery Convention method) in different types of industrially produced beers (lager, [...] Read more.
Antioxidative molecules, such as polyphenols can preserve and prolong the freshness of packaged beers. The aim of this work was to assess the content of polyphenolic compounds (by Folin-Ciocalteu and standard European Brewery Convention method) in different types of industrially produced beers (lager, pilsner, black and dark), packaged in brown glass bottles. The results of this research indicate that there are significant changes in polyphenol concentrations in correlation with beer type. Polyphenolic content was highest in dark and black beers. Antioxidative activity was also more pronounced in dark and black beers. Most prominent phenolic acid in all samples was gallic acid. Two samples of dark and three samples of black beers had >10 mg/100 mL of this polyphenol, with maximal value of 14.22 mg/100 mL in sample CK (black beer). This would indicate that black beers are richer in polyphenolic content than the light (lager and pilsner) beers and the moderate consumption of such beer could contribute to the health of consumers. Full article
(This article belongs to the Special Issue Extraction and Characterization of Polyphenols from Food Matrix)
25 pages, 299 KiB  
Article
LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity
by Jiafei Tang, Frank R. Dunshea and Hafiz A. R. Suleria
Foods 2020, 9(1), 7; https://doi.org/10.3390/foods9010007 - 20 Dec 2019
Cited by 138 | Viewed by 9147
Abstract
Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study [...] Read more.
Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries. Full article
(This article belongs to the Special Issue Extraction and Characterization of Polyphenols from Food Matrix)
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Review

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33 pages, 933 KiB  
Review
Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules
by Leidy Johana Valencia-Hernandez, Jorge E. Wong-Paz, Juan Alberto Ascacio-Valdés, Mónica L. Chávez-González, Juan Carlos Contreras-Esquivel and Cristóbal N. Aguilar
Foods 2021, 10(12), 3152; https://doi.org/10.3390/foods10123152 - 20 Dec 2021
Cited by 35 | Viewed by 6528
Abstract
Procyanidins are an important group of bioactive molecules known for their benefits to human health. These compounds are promising in the treatment of chronic metabolic diseases such as cancer, diabetes, and cardiovascular disease, as they prevent cell damage related to oxidative stress. It [...] Read more.
Procyanidins are an important group of bioactive molecules known for their benefits to human health. These compounds are promising in the treatment of chronic metabolic diseases such as cancer, diabetes, and cardiovascular disease, as they prevent cell damage related to oxidative stress. It is necessary to study effective extraction methods for the recovery of these components. In this review, advances in the recovery of procyanidins from agro-industrial wastes are presented, which are obtained through ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, pressurized fluid extraction and subcritical water extraction. Current trends focus on the extraction of procyanidins from seeds, peels, pomaces, leaves and bark in agro-industrial wastes, which are extracted by ultrasound. Some techniques have been coupled with environmentally friendly techniques. There are few studies focused on the extraction and evaluation of biological activities of procyanidins. The identification and quantification of these compounds are the result of the study of the polyphenolic profile of plant sources. Antioxidant, antibiotic, and anti-inflammatory activity are presented as the biological properties of greatest interest. Agro-industrial wastes can be an economical and easily accessible source for the extraction of procyanidins. Full article
(This article belongs to the Special Issue Extraction and Characterization of Polyphenols from Food Matrix)
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