Extraction and Characterization of Phenolic Compounds from Foods and Food Byproducts by Targeted and Untargeted LC-MS Methods

A special issue of Separations (ISSN 2297-8739). This special issue belongs to the section "Analysis of Natural Products and Pharmaceuticals".

Deadline for manuscript submissions: closed (10 June 2024) | Viewed by 1027

Special Issue Editors


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Guest Editor
Department of Food Science and Technology at the University of West Attica, Athens, Greece
Interests: food byproducts; non-conventional extraction techniques; targeted and untargeted LC-MS methods; phytochemical profile of food samples/extracts; bioanalysis; metabolomic studies
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Guest Editor
Instrumental Food Analysis, Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, Food Sciences School, University of West Attica, 12210 Egaleo, Greece
Interests: instrumental food analysis (chromatography, mass spectrometry, spectroscopy) analytical methods development; natural antioxidants extraction from agricultural side-streams; biomolecular structure identification; organoleptic properties (color and texture) measurement; image analysis of foods; chemometrics and application of statistical analysis for the classification and monitoring of the nutritional value of food products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue delves into the cutting-edge advancements in the application of Liquid Chromatography–Tandem Mass Spectrometry (LC-MS/MS) and non-conventional innovative extraction techniques for the recovery and characterization of phenolic compounds. Phenolic compounds, widely distributed in plants, play a pivotal role in various biological activities and are of significant interest in fields ranging from food processing and agri-food side streams to nutrition and medicine.

The collection of articles within this Special Issue spans diverse topics, including innovative extraction techniques, method development for comprehensive phenolic compound analysis/phenolic profiles of the extracts and the elucidation of the biological roles and health implications of these compounds.

The key themes covered in this Special Issue include:

  1. Methodological Advances: The Special Issue showcases novel methodologies for extracting phenolic compounds from complex matrices, focusing on optimizing sample preparation techniques and instrument parameters to enhance sensitivity and selectivity.
  2. Analytical Techniques: Articles explore the use of LC-MS/MS as a powerful analytical tool, emphasizing its capabilities in separating and detecting phenolic compounds with high precision and accuracy and/or mapping the phenolic fingerprint of the extracts using non-targeted LC-MS methods and multivariate statistical analysis tools. Topics include chromatographic column selection, mass spectrometry parameters, and method validation.
  3. Biological Significance: The Special Issue addresses the biological relevance of phenolic compounds, examining their potential therapeutic applications, antioxidant properties, and impact on human health.

Overall, this Special Issue serves as a comprehensive resource for researchers, analysts, and professionals interested in the latest developments and applications of extraction techniques and LC-MS/MS in the characterization of phenolic compounds, fostering a deeper understanding of their significance in diverse fields.'

Dr. Thalia Tsiaka
Prof. Dr. Vassilia J. Sinanoglou
Guest Editors

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Keywords

  • phenolic compounds
  • phenolic profile/fingerprint of natural extracts
  • non-conventional extraction techniques
  • food samples/food byproducts
  • phenolic compounds-Human health
  • targeted LC-MS methods
  • untargeted LC-MS methods

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Published Papers (1 paper)

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Research

14 pages, 1681 KiB  
Article
Prediction of Flavor Potential of Ocimum basilicum L. Side-Stream Phytoconstituents, Using Liquid Chromatography–Tandem Mass Spectrometry Analysis and In Silico Techniques
by Eftichia Kritsi, Thalia Tsiaka, Anna Boroboka, Garyfallia Koletsou, Spyridon Theofilatos, Artemis Maggenaki, Paris Christodoulou, Georgia Ladika, Konstantinos Tsiantas, Georgios Sotiroudis and Vassilia J. Sinanoglou
Separations 2024, 11(9), 261; https://doi.org/10.3390/separations11090261 - 3 Sep 2024
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Abstract
Although post-distillation side-streams of basil (Ocimum basilicum L.) pose significant economic and environmental challenges, they also bring forth new opportunities in the flavor industry. Thus, the objective of the current study was to assess the phenolic profile of basil side-stream extracts to [...] Read more.
Although post-distillation side-streams of basil (Ocimum basilicum L.) pose significant economic and environmental challenges, they also bring forth new opportunities in the flavor industry. Thus, the objective of the current study was to assess the phenolic profile of basil side-stream extracts to identify key compounds and to evaluate their taste properties, using liquid chromatography–tandem mass spectrometry (LC-MS/MS) analysis, flavor prediction tools and molecular docking. In particular, 52 phytoconstituents, mainly phenolic acids, salvianolic acids, flavonoids and fatty acids derivatives, were elucidated in the side-streams of two different basil varieties (Minimum and Genovese) harvested and distilled in early and late autumn, highlighting the effect of pre-harvest factors on basil’s phenolic fingerprint. Furthermore, the results of tests undertaken using taste prediction tools showed that most of the identified compounds were very likely to taste bitter, while six of them (caffeoylferuloyltartaric acid, isoquercetin, lithospermic acid A, sagerinic acid, salvianolic acids C and F) presented a high bitterant capacity (70–90%). Moreover, according to molecular docking studies, these compounds exhibited a stronger binding affinity to the hTAS2R46 bitter receptor compared to its known agonist, strychnine. This outcome and consequently their bitterness were mainly attributed to interactions with Glu265, Thr180 and/or Trp88 through the formation of direct hydrogen bonds. Therefore, the present results provide insights into the taste profiles of basil side-streams, leading to more sustainable and innovative uses of aromatic herbs residues. Full article
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