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Molecules
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Plant-Based Food Science: Chemical Composition and Biological Activity
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Plant-Based Food Science: Chemical Composition and Biological Activity

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 May 2025 | Viewed by 2751

Special Issue Editors

Dr. Barbara Soldo

E-Mail Website
Guest Editor
Faculty of Science Department of Chemistry, University of Split, Split, Croatia
Interests: chromatography; spectroscopy; biochemical analysis of food; bioactive heterocyclic compounds
Dr. Maja Jukić Špika

E-Mail Website
Guest Editor
The Institute of Adriatic Culture and Karst Restoration, University of Split, Split, Croatia
Interests: food quality; analytics of olive oil; sensory analysis; polyphenolic potential of fruit and vegetable

Special Issue Information

Dear Colleagues,

This Special Issue focuses on research investigating the chemical composition and biologically active compounds isolated from plants. It also covers the methods used to isolate individual groups of chemical compounds and their subsequent chemical analysis. The determination of the biological activity of certain chemical compounds, such as polyphenols, tocopherols, and anthocyanins, underlines their importance. The results on the antioxidant, antitumor, and microbiological activities of individual compounds or groups of compounds from plant sources provide valuable data that shed light on the potential applications of these chemical substances.

Authors are invited to contribute original research and review articles that address the application of analytical data in food chemistry as well as biological activity assays. This comprehensive approach will provide important chemical information on the composition and potential applications of individual chemical compounds from plants.

Dr. Barbara Soldo
Dr. Maja Jukić Špika
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. Molecules 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

  • plants
  • extraction
  • chemical composition
  • biologically active compounds
  • antioxidation
  • antitumor activity
  • microbiological activity

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

18 pages, 3390 KiB  
Article
Synergism of Specific Maca Phenotypes (Lepidium peruvianum) in Combination with Saw Palmetto (Serenoa repens) Extract for Chemoprevention of Prostate Cancer as Determined in In Vitro Cytotoxicity Assays on Human Epithelial and Prostate Cancer Cells
by Katarzyna Gaweł-Bęben, Wirginia Kukula-Koch, Dominik Szwajgier, Beata Antosiewicz-Klimczak, Rita Cristina Orihuela-Campos, Kazimierz Głowniak and Henry O. Meissner
Molecules 2024, 29(23), 5632; https://doi.org/10.3390/molecules29235632 - 28 Nov 2024
Viewed by 787
Abstract
Selected phenotypes of dried maca (Lepidium peruvianum) hypocotyls and supercritical CO2 extract (USPlus®) of saw palmetto (Serenoa repens) were used to determine their targeted, cytotoxic action in prostate cancer cells. Fingerprinting by HPLC-MS and PCA analysis [...] Read more.
Selected phenotypes of dried maca (Lepidium peruvianum) hypocotyls and supercritical CO2 extract (USPlus®) of saw palmetto (Serenoa repens) were used to determine their targeted, cytotoxic action in prostate cancer cells. Fingerprinting by HPLC-MS and PCA analysis showed compositional differences in glucosinolates, amides, macamides, and other alkaloids, which varied based on the color and the size of hypocotyls. These phytochemical differences translated into a higher antioxidant potential of red maca than black maca samples. The greatest COX-2 inhibition was demonstrated with a combination of red maca: saw palmetto (67%:33%) and red maca: saw palmetto: black maca (25%:50%:25%). The LNCaP androgen-dependent prostate cancer cell line was the most sensitive to the three-component mixture of black, red maca, and saw palmetto treatment. This combination provided the most abundant set of high-activity metabolites, and is worthy of consideration in further clinical applications and future in-depth study. Full article
(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)
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20 pages, 4008 KiB  
Article
Changes in Morphological, Physiological and Phytochemical Traits of Different Dill (Anethum graveolens L.) Cultivars as Affected by Light-Emitting Diodes
by Nafiseh Dehghani, Maryam Haghighi, Mehdi Rahimmalek, Mohammad R. Sabzalian and Antoni Szumny
Molecules 2024, 29(23), 5506; https://doi.org/10.3390/molecules29235506 - 21 Nov 2024
Viewed by 800
Abstract
Dill is a fragrant vegetable containing various beneficial compounds for health. This research aims to evaluate the impact of various spectra of LED light on essential oil composition and morphological and physiological characteristics of three dill cultivars. LED light treatments included greenhouse light [...] Read more.
Dill is a fragrant vegetable containing various beneficial compounds for health. This research aims to evaluate the impact of various spectra of LED light on essential oil composition and morphological and physiological characteristics of three dill cultivars. LED light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). RB light enhanced most physiological indicators investigated in this study, including photosynthetic pigments, phenols, flavonoids, and antioxidant capacity. Furthermore, electrolyte leakage in the three cultivars of Khomein, Isfahan, and Varamin decreased when exposed to RB light compared with C light. Under RB light, the essential oil contained more dill ether and α-phellandrene than in other light conditions. In general, light treatment with 75% R light and 25% B light had a noticeable impact on enhancing physiological features compared with other light spectrums. α-phellandrene levels increased in the Isfahan and Varamin cultivars under RB and B light conditions. Finally, the RB light and Khomein cultivars improved physiological features, whereas RB and R light in the Varamin and Isfahan cultivars are recommended for more essential oil compositions in functional food production. Full article
(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)
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24 pages, 1725 KiB  
Article
Changes in the Composition, Antioxidant Activity, and Sensory Attributes of Olive Oil Used as a Storage Medium for Dried Tomato Preservation
by Dora Klisović, Anja Novoselić and Karolina Brkić Bubola
Molecules 2024, 29(23), 5497; https://doi.org/10.3390/molecules29235497 - 21 Nov 2024
Viewed by 678
Abstract
The presence of food in extra virgin olive oil (EVOO) during simultaneous storage might bring additional changes to the oil’s composition and quality. To investigate this matter, the influence of dried tomatoes on the oxidative and hydrolytic parameters, fatty acids, phenolic and volatile [...] Read more.
The presence of food in extra virgin olive oil (EVOO) during simultaneous storage might bring additional changes to the oil’s composition and quality. To investigate this matter, the influence of dried tomatoes on the oxidative and hydrolytic parameters, fatty acids, phenolic and volatile composition, antioxidant activity, pigments, and sensory attributes of EVOO during six months of simultaneous storage at room temperature (RT; 22 ± 2 °C) and +4 °C, was studied. Lower storage temperature reduced the hydrolytic and oxidative degradation of oils when dried tomatoes were immersed. The dried tomatoes addition did not affect the fatty acids composition of EVOO. The accelerated degradation kinetics of individual phenolic compounds and antioxidant activity of oils were influenced by the presence of dried tomatoes, being more pronounced at RT. C6 and C5 volatiles responsible for the green odour of EVOO decreased, while tomato-derived volatiles (3-methylbutanal and acetic acid) increased during simultaneous storage with dried tomatoes, especially at RT. The addition of dried tomatoes diminished the intensities of EVOO’s positive attributes (fruitiness, bitterness, and pungency) while enhancing the tomato odour attribute. This study demonstrates that the introduction of dried tomatoes significantly alters the composition and quality of EVOO when used as a storage medium. Full article
(This article belongs to the Special Issue Plant-Based Food Science: Chemical Composition and Biological Activity)
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