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Phenolic Compounds in Food: Characterization and Health Benefits

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

Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 53897

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Dr. Mirella Nardini

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CREA Research Centre for Food and Nutrition, via Ardeatina 546, 00178 Rome, Italy
Interests: biochemistry; food science; oxidative stress-related diseases; natural antioxidants; polyphenols
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Special Issue Information

Dear Colleagues,

It has been recognized that dietary antioxidants may offer protection against oxidative stress and counteract the onset and development of many human pathological conditions, such as atherosclerosis, diabetes, ageing, cancer, as well as neurodegenerative and cardiovascular diseases. Among dietary antioxidants, phenolic compounds are by far the most abundant in most human diets, being widely present in fruit and vegetables. The phenolic content of food strongly depends on cultivation, technological processes, and transformation. Phenolic compounds from food are quickly absorbed and metabolized in the human body. Further, very little is known about the bioavailability and in vivo metabolism of dietary phenolic compounds and the mechanisms by which they contribute to disease prevention and health-promoting effects.

This Special Issue will collect manuscripts on the phenolic composition of food, including beverages, with special emphasis on extractive and analytical aspects. Furthermore, particular interest will be given to the role of technological processes on the nutritional quality and polyphenolic composition of food. Research studies and reviews dealing with phenolic compounds’ health-promotion effects, bioavailability, and metabolism in humans are welcome.

Dr. Mirella Nardini
Guest Editor

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Keywords

Polyphenols
Food
Metabolites
Oxidative stress
Antioxidant activity
Bioavailability

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Published Papers (12 papers)

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Editorial

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4 pages, 189 KiB

Open AccessEditorial

Phenolic Compounds in Food: Characterization and Health Benefits

by Mirella Nardini

Molecules 2022, 27(3), 783; https://doi.org/10.3390/molecules27030783 - 25 Jan 2022

Cited by 27 | Viewed by 4282

Abstract

Oxidative stress is involved in the onset and development of several human diseases, such as cardiovascular diseases, diabetes, ageing, cancer, and neurodegenerative diseases [...] Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

Research

Jump to: Editorial, Review

13 pages, 596 KiB

Open AccessArticle

Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary

by Ahmad Mohammad Salamatullah, Khizar Hayat, Shaista Arzoo, Abdulhakeem Alzahrani, Mohammed Asif Ahmed, Hany M. Yehia, Tawfiq Alsulami, Nawal Al-Badr, Bandar Ali M Al-Zaied and Mohammed Musaad Althbiti

Molecules 2021, 26(23), 7373; https://doi.org/10.3390/molecules26237373 - 4 Dec 2021

Cited by 6 | Viewed by 2924

Abstract

Rosemary (Rosmarinus officinalis) and basil (Ocimum sanctum Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. The effect of different boiling times (5, 10, and 15 min) on the antioxidant and antimicrobial properties, and some selected phenolic compounds of these herbs was examined in this study. Experimental results revealed that basil displayed the highest total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity when it was boiled for 5 min, and the lowest TPC was obtained when it was boiled for 15 min. On the other hand, rosemary had the highest TPC, TFC, and antioxidant potential after being boiled for 15 min, while it had the lowest after being boiled for 5 min. There was no growth inhibition of rosemary extracts against gram-negative bacteria, whereas higher growth inhibition was observed against gram-positive bacteria. The MIC and MBC of rosemary ethanolic extract against Listeria monocytogenes were 5 and 5 mg/mL and against B. subtilis were 10 and 10 mg/mL, respectively. While MIC and MBC of methanolic extract against L. monocytogenes were 5 and 5 mg/mL and against Bacillus subtilis were and 5 and 5 mg/mL, respectively. Salicylic acid was the most abundant (324.7 mg/100 g dry weight (dw)) phenolic compound in the rosemary sample boiled for 5 min, and acetyl salicylic acid was the most abundant (122.61 mg/10 g dw) phenolic compound in the basil sample boiled for 15 min. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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16 pages, 4323 KiB

Open AccessArticle

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

by Oluwafemi Ayodeji Adebo, Ajibola Bamikole Oyedeji, Janet Adeyinka Adebiyi, Chiemela Enyinnaya Chinma, Samson Adeoye Oyeyinka, Oladipupo Odunayo Olatunde, Ezekiel Green, Patrick Berka Njobeh and Kulsum Kondiah

Molecules 2021, 26(21), 6702; https://doi.org/10.3390/molecules26216702 - 5 Nov 2021

Cited by 16 | Viewed by 3040

Abstract

This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, p-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R² = 0.45–0.96) and zero-order (R² = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R² = 0.46–0.69) and second-order (R² = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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20 pages, 5324 KiB

Open AccessEditor’s ChoiceArticle

In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum

by Raja Mohamed Beema Shafreen, Selvaraj Alagu Lakshmi, Shunmugiah Karutha Pandian, Young-Mo Kim, Joseph Deutsch, Elena Katrich and Shela Gorinstein

Molecules 2021, 26(21), 6686; https://doi.org/10.3390/molecules26216686 - 5 Nov 2021

Cited by 10 | Viewed by 3278

Abstract

Previous reports have shown that consumption of wine has several health benefits; however, there are different types of wine. In the present study, red wines were investigated for their compositions of active ingredients. The interaction of each component in terms of its binding mode with different serum proteins was unraveled, and the components were implicated as drug candidates in clinical settings. Overall, the study indicates that red wines have a composition of flavonoids, non-flavonoids, and phenolic acids that can interact with the key regions of proteins to enhance their biological activity. Among them, rutin, resveratrol, and tannic acid have shown good binding affinity and possess beneficial properties that can enhance their role in clinical applications. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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16 pages, 1514 KiB

Open AccessArticle

Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage

by Tuğba Demir and Sema Ağaoğlu

Molecules 2021, 26(18), 5494; https://doi.org/10.3390/molecules26185494 - 9 Sep 2021

Cited by 13 | Viewed by 2875

Abstract

The present study aimed to investigate the bioactive compounds in artichoke (Cynara scolymus) powder, having antioxidant and antimicrobial activity, and to determine the effectiveness of artichoke (C. scolymus) powder extract within the minced meat. C. scolymus was extracted using two different methods. The method incorporating high phenolic and flavonoid content levels was used in other analyses and the phenolic and flavonoid contents in C. scolymus extract was determined using LC-QTOF-MS. Antioxidant, antimicrobial, and metmyoglobin (metMb) reducing activities and pH values of the extract-added minced meat samples were measured for 10 days during storage. DPPH, FRAP, and ABTS were used in the antioxidant analyses. The antimicrobial activity of C. scolymus extract was evaluated on five different food pathogens by using the disc diffusion method. The most resistant bacterium was found to be Listeria monocytogenes (18.05 mm ± 0.24). The amount of metMb was measured in the minced meat sample that was added to the extract during storage (p < 0.05). MetMb formation and pH value on the sixth day of storage were found to be at lower levels than in the control group. In conclusion, C. scolymus exhibited a good antimicrobial and antioxidant effect and can be used in storing and packaging the food products, especially the meat and meat products. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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14 pages, 4005 KiB

Open AccessArticle

Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

by Chiara La Torre, Alessia Fazio, Paolino Caputo, Pierluigi Plastina, Maria Cristina Caroleo, Roberto Cannataro and Erika Cione

Molecules 2021, 26(18), 5474; https://doi.org/10.3390/molecules26185474 - 8 Sep 2021

Cited by 38 | Viewed by 6007

Abstract

Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL⁻¹ to 202.9 ± 2.1 µg GAE mL⁻¹, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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10 pages, 1617 KiB

Open AccessFeature PaperArticle

Phenolic Profiles of Ten Australian Faba Bean Varieties

by Joel B. Johnson, Daniel J. Skylas, Janice S. Mani, Jinle Xiang, Kerry B. Walsh and Mani Naiker

Molecules 2021, 26(15), 4642; https://doi.org/10.3390/molecules26154642 - 30 Jul 2021

Cited by 20 | Viewed by 2906

Abstract

Although Australia is the largest exporter of faba bean globally, there is limited information available on the levels of bioactive compounds found in current commercial faba bean varieties grown in this country. This study profiled the phenolic acid and flavonoid composition of 10 Australian faba bean varieties, grown at two different locations. Phenolic profiling by HPLC-DAD revealed the most abundant flavonoid to be catechin, followed by rutin. For the phenolic acids, syringic acid was found in high concentrations (72.4–122.5 mg/kg), while protocatechuic, vanillic, p-hydroxybenzoic, chlorogenic, p-coumaric, and trans-ferulic acid were all found in low concentrations. The content of most individual phenolics varied significantly with the variety, while some effect of the growing location was also observed. This information could be used by food processors and plant breeders to maximise the potential health benefits of Australian-grown faba bean. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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13 pages, 1214 KiB

Open AccessArticle

Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC–MS and HPLC–MS Techniques

by Hafssa El Cadi, Hajar El Bouzidi, Ginane Selama, Btissam Ramdan, Yassine Oulad El Majdoub, Filippo Alibrando, Katia Arena, Miguel Palma Lovillo, Jamal Brigui, Luigi Mondello, Francesco Cacciola and Tania M. G. Salerno

Molecules 2021, 26(9), 2710; https://doi.org/10.3390/molecules26092710 - 5 May 2021

Cited by 23 | Viewed by 3665

Abstract

The aim of this study was to characterize the phytochemical content as well as the antioxidant ability of the Moroccan species Chamaerops humilis L. Besides crude ethanolic extract, two extracts obtained by sonication using two solvents with increased polarity, namely ethyl acetate (EtOAc) and methanol-water (MeOH-H₂O) 80:20 (v/v), were investigated by both spectroscopy and chromatography methods. Between the two extracts, the MeOH-H₂O one showed the highest total polyphenolic content equal to 32.7 ± 0.1 mg GAE/g DM with respect to the EtOAc extract (3.6 ± 0.5 mg GAE/g DM). Concerning the antioxidant activity of the two extracts, the EtOAc one yielded the highest value (1.9 ± 0.1 mg/mL) with respect to MeOH-H2O (0.4 ± 0.1 mg/mL). The C. humilisn-hexane fraction, analyzed by GC–MS, exhibited 69 compounds belonging to different chemical classes, with n-Hexadecanoic acid as a major compound (21.75%), whereas the polyphenolic profile, elucidated by HPLC–PDA/MS, led to the identification of a total of sixteen and thirteen different compounds in both EtOAc (major component: ferulic acid: 104.7 ± 2.52 µg/g) and MeOH-H₂O extracts (major component: chlorogenic acid: 45.4 ± 1.59 µg/g), respectively. The attained results clearly highlight the potential of C. humilis as an important source of bioactive components, making it a valuable candidate to be advantageously added to the daily diet. Furthermore, this study provides the scientific basis for the exploitation of the Doum in the food, pharmaceutical and nutraceutical industries. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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17 pages, 3392 KiB

Open AccessArticle

Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants

by Gabriella Pinto, Sabrina De Pascale, Maria Aponte, Andrea Scaloni, Francesco Addeo and Simonetta Caira

Molecules 2021, 26(8), 2335; https://doi.org/10.3390/molecules26082335 - 17 Apr 2021

Cited by 14 | Viewed by 3464

Abstract

Plant polyphenols have beneficial antioxidant effects on human health; practices aimed at preserving their content in foods and/or reusing food by-products are encouraged. The impact of the traditional practice of the water curing procedure of chestnuts, which prevents insect/mould damage during storage, was studied to assess the release of polyphenols from the fruit. Metabolites extracted from pericarp and integument tissues or released in the medium from the water curing process were analyzed by matrix-assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF-MS) and electrospray-quadrupole-time of flight-mass spectrometry (ESI-qTOF-MS). This identified: (i) condensed and hydrolyzable tannins made of (epi)catechin (procyanidins) and acid ellagic units in pericarp tissues; (ii) polyphenols made of gallocatechin and catechin units condensed with gallate (prodelphinidins) in integument counterparts; (iii) metabolites resembling those reported above in the wastewater from the chestnut curing process. Comparative experiments were also performed on aqueous media recovered from fruits treated with processes involving: (i) tap water; (ii) tap water containing an antifungal Lb. pentosus strain; (iii) wastewater from a previous curing treatment. These analyses indicated that the former treatment determines a 6–7-fold higher release of polyphenols in the curing water with respect to the other ones. This event has a negative impact on the luster of treated fruits but qualifies the corresponding wastes as a source of antioxidants. Such a phenomenon does not occur in wastewater from the other curing processes, where the release of polyphenols was reduced, thus preserving the chestnut’s appearance. Polyphenol profiling measurements demonstrated that bacterial presence in water hampered the release of pericarp metabolites. This study provides a rationale to traditional processing practices on fruit appearance and qualifies the corresponding wastes as a source of bioactive compounds for other nutraceutical applications. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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Review

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27 pages, 2466 KiB

Open AccessReview

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

by Roberto Ambra, Sabrina Lucchetti and Gianni Pastore

Molecules 2022, 27(3), 661; https://doi.org/10.3390/molecules27030661 - 20 Jan 2022

Cited by 17 | Viewed by 5380

Abstract

The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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23 pages, 2160 KiB

Open AccessReview

Latest Insights on Novel Deep Eutectic Solvents (DES) for Sustainable Extraction of Phenolic Compounds from Natural Sources

by Julio Serna-Vázquez, Mohd Zamidi Ahmad, Grzegorz Boczkaj and Roberto Castro-Muñoz

Molecules 2021, 26(16), 5037; https://doi.org/10.3390/molecules26165037 - 19 Aug 2021

Cited by 64 | Viewed by 6885

Abstract

Phenolic compounds have long been of great importance in the pharmaceutical, food, and cosmetic industries. Unfortunately, conventional extraction procedures have a high cost and are time consuming, and the solvents used can represent a safety risk for operators, consumers, and the environment. Deep eutectic solvents (DESs) are green alternatives for extraction processes, given their low or non-toxicity, biodegradability, and reusability. This review discusses the latest research (in the last two years) employing DESs for phenolic extraction, solvent components, extraction yields, extraction method characteristics, and reviewing the phenolic sources (natural products, by-products, wastes, etc.). This work also analyzes and discusses the most relevant DES-based studies for phenolic extraction from natural sources, their extraction strategies using DESs, their molecular mechanisms, and potential applications. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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36 pages, 1224 KiB

Open AccessReview

Flavonoids as Promising Antiviral Agents against SARS-CoV-2 Infection: A Mechanistic Review

by Mohammad Amin Khazeei Tabari, Amin Iranpanah, Roodabeh Bahramsoltani and Roja Rahimi

Molecules 2021, 26(13), 3900; https://doi.org/10.3390/molecules26133900 - 25 Jun 2021

Cited by 56 | Viewed by 7346

Abstract

A newly diagnosed coronavirus in 2019 (COVID-19) has affected all human activities since its discovery. Flavonoids commonly found in the human diet have attracted a lot of attention due to their remarkable biological activities. This paper provides a comprehensive review of the benefits of flavonoids in COVID-19 disease. Previously-reported effects of flavonoids on five RNA viruses with similar clinical manifestations and/or pharmacological treatments, including influenza, human immunodeficiency virus (HIV), severe acute respiratory syndrome (SARS), Middle East respiratory syndrome (MERS), and Ebola, were considered. Flavonoids act via direct antiviral properties, where they inhibit different stages of the virus infective cycle and indirect effects when they modulate host responses to viral infection and subsequent complications. Flavonoids have shown antiviral activity via inhibition of viral protease, RNA polymerase, and mRNA, virus replication, and infectivity. The compounds were also effective for the regulation of interferons, pro-inflammatory cytokines, and sub-cellular inflammatory pathways such as nuclear factor-κB and Jun N-terminal kinases. Baicalin, quercetin and its derivatives, hesperidin, and catechins are the most studied flavonoids in this regard. In conclusion, dietary flavonoids are promising treatment options against COVID-19 infection; however, future investigations are recommended to assess the antiviral properties of these compounds on this disease. Full article

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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