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Antioxidants
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Antioxidant Capacity of Vegetables and Foods
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Antioxidant Capacity of Vegetables and Foods

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 63695

Special Issue Editor

Dr. María Pilar Almajano Pablos

E-Mail Website
Guest Editor
Chemical Engineering Department, Universitat Politècnica de Catalunya, Barcelona, Spain
Interests: antioxidants; food preservation; new foods; increase shelf life; comprehensive use of resources
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

The antioxidant abilities of different compounds are among the most researched bioactive mechanisms due to their role in the prevention of oxidative stress and related diseases and in their use to extend the shelf life of food. In this sense, it is necessary to take into account the immense panorama that includes antioxidants extracted from natural products, especially vegetables (generally produced by plants for self-defense), which continues to develop. The field of application covers both food and cosmetics and even pharmaceutical products. This fact, along with general consumers' acceptance of natural products, makes antioxidants of natural origins very attractive. 

Contributions to this Special Issue, both in the form of original research and review articles, may cover all aspects of antioxidants from natural products in order to deepen our understanding of chemical and radical scavenging properties. The following topics will be considered: aspects of extraction (both traditional and the application of unconventional methods); purification and characterization of new compounds; synergistic effect analysis; new formulated products; chemical study of the relationships between the structure of the compounds, their antioxidants, and antimicrobial and anticancer activity; the interaction of compounds with different matrices; making edible films that protect food; new delivery systems for antioxidants; the stability of new formulated products. Reports of their behavior in real products, their effects on stability, and the oxidation of foods (meat, fish, emulsions, etc.) and raw materials will also be considered. Special consideration will be given to practical applications to common foods.

Dr. María Pilar Almajano Pablos
Guest Editor

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. Antioxidants is an international peer-reviewed open access monthly 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

  • Natural antioxidants and new functional foods 
  • Model foods 
  • Vegetables and fruits 
  • Meat and meat products 
  • Fish and fish products 
  • Extraction, isolation, and characterization of natural antioxidants and polyphenols 
  • Synergistic antioxidant activity of natural compounds 
  • Lipid peroxidation, prooxidants, and free radicals 
  • Edible films and delivery system

Published Papers (16 papers)

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Research

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13 pages, 934 KiB  
Article
Variation in the Accumulation of Phytochemicals and Their Bioactive Properties among the Aerial Parts of Cauliflower
by Natalia Drabińska, Maja Jeż and Mariana Nogueira
Antioxidants 2021, 10(10), 1597; https://doi.org/10.3390/antiox10101597 - 12 Oct 2021
Cited by 19 | Viewed by 2672
Abstract
Vegetables from the Brassicaceae family are excellent sources of bioactive phytochemicals and may reduce the risk of chronic diseases. Variation of phytochemicals in the edible part of cauliflower is known. However, information about the distribution of bioactive and nutritive compounds as well as [...] Read more.
Vegetables from the Brassicaceae family are excellent sources of bioactive phytochemicals and may reduce the risk of chronic diseases. Variation of phytochemicals in the edible part of cauliflower is known. However, information about the distribution of bioactive and nutritive compounds as well as antioxidant activity among aerial organs of cauliflower is unavailable. Therefore, this study aimed to evaluate the distribution of glucosinolates (GLS), phenolics, flavonoids, chlorophylls, nutritive compounds and antioxidant capacity between the aerial parts of the common variety of cauliflower and to evaluate whether these changes contribute to the differences in the antioxidant capacity between the plant organs. Our study showed that all the aerial organs of cauliflower are a rich source of health-promoting bioactive compounds, including GLS, phenolics and flavonoids, exhibiting antioxidant capacity. The highest contents of phytochemicals and the highest antioxidant capacity were found in leaves. Cauliflower organs were also found to be rich in nutritive compounds, including minerals, proteins and amino acids. Our study showed that the non-edible organs, such as stems and leaves, being neglected parts of cauliflower, if not consumed as the main ingredient, can be used as additives for developing new, functional foodstuff. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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14 pages, 4456 KiB  
Article
Structural Characteristics of Crude Polysaccharides from 12 Selected Chinese Teas, and Their Antioxidant and Anti-Diabetic Activities
by Huan Guo, Meng-Xi Fu, Ding-Tao Wu, Yun-Xuan Zhao, Hang Li, Hua-Bin Li and Ren-You Gan
Antioxidants 2021, 10(10), 1562; https://doi.org/10.3390/antiox10101562 - 30 Sep 2021
Cited by 35 | Viewed by 2848
Abstract
Twelve representative edible Chinese teas (Camellia sinensis L.) from six categories (dark tea, black tea, oolong tea, white tea, yellow tea, and green tea) were selected in this study. Tea polysaccharides (TPs) were extracted with hot water, and their structural properties and [...] Read more.
Twelve representative edible Chinese teas (Camellia sinensis L.) from six categories (dark tea, black tea, oolong tea, white tea, yellow tea, and green tea) were selected in this study. Tea polysaccharides (TPs) were extracted with hot water, and their structural properties and biological activities, mainly antioxidant and anti-diabetic activities, were systematically evaluated. Results revealed that the extraction yields of TPs ranged from 1.81% to 6.38%, and Pu-erh tea polysaccharides had the highest extraction yield (6.38 ± 0.28%). The chemical compositions, molecular weight, and compositional monosaccharides of TPs varied among the six categories of tea. It appeared that all TPs were protein-bound acid heteropolysaccharides, and all TPs exhibited obvious antioxidant and anti-diabetic (e.g., α-glucosidase inhibitory and antiglycation) activities. Particularly, Pu-erh tea polysaccharides also contained the highest total phenolic and protein contents, and also exhibited the best antioxidant and anti-diabetic activities. Moreover, for the structural-function relationship, the heat map analysis found that total phenolic and protein contents in TPs were positively correlated with their antioxidant and anti-diabetic activities, indicating that the presence of phenolic compounds and proteins in the TPs might be the main contributors to their bioactivities. The conclusion from this study can help understand the structural-function relationship of crude tea polysaccharides. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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20 pages, 1393 KiB  
Article
Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity
by Yasmeen M. Bashmil, Akhtar Ali, Amrit BK, Frank R. Dunshea and Hafiz A. R. Suleria
Antioxidants 2021, 10(10), 1521; https://doi.org/10.3390/antiox10101521 - 25 Sep 2021
Cited by 43 | Viewed by 4494
Abstract
Bananas are an essential source of staple food and fruit worldwide and are widely regarded as the world’s largest fruit crop, with more than 100 million tons total annual production. Banana peel, a by-product that represents about 40% of the entire banana’s weight, [...] Read more.
Bananas are an essential source of staple food and fruit worldwide and are widely regarded as the world’s largest fruit crop, with more than 100 million tons total annual production. Banana peel, a by-product that represents about 40% of the entire banana’s weight, and pulp are rich in bioactive compounds and have a high antioxidant capacity. As the production of polyphenols in fruit and vegetables is highly dependent on environmental conditions, genetic factors, and the level of maturity, this study aims to characterize six Australian banana cultivars in various stages of ripening for their phenolic compounds using the liquid chromatography-electrospray ionization quadrupole time of flight mass spectrometry (LC-ESI-QTOF-MS/MS), polyphenols quantification with the high-performance liquid chromatography coupled with photodiode array detector (HPLC-PDA), and their antioxidant capacity. All bananas were analysed for total polyphenols content (TPC), total flavonoids content (TFC), and total tannin content (TTC) and their antioxidant activities. Ripe Ducasse peel and pulp contained the highest amounts of total polyphenols content (1.32 and 1.28 mg gallic acid equivalent (GAE) per gram of sample), total tannin contents (3.34 mg catechin equivalent (CE) per gram of sample), and free radical scavenging capacity (106.67 mg ascorbic acid equivalent (AAE) per g of sample). In contrast, ripe Plantain peel had the greatest total flavonoids (0.03 mg quercetin equivalent (QE) per g of sample). On the other hand, unripe Ladyfinger pulp possessed the highest total antioxidant activity (1.03 mg AAE/g of sample). There was a positive correlation between flavonoids and antioxidant activities. By using LC-ESI-QTOF-MS/MS, a total of 24 phenolic compounds were tentatively characterized in this research, including six phenolic acids, 13 flavonoids, and five other polyphenols. Quantification of phenolic compounds by the high-performance liquid chromatography coupled with photodiode array detector (HPLC-PDA) revealed a higher content of phenolic acids. These findings confirmed that banana peel and pulp have considerable antioxidant activity and can be employed in human food and animal feed for variant health enhancement uses. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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13 pages, 755 KiB  
Article
Brewing By-Products as a Source of Natural Antioxidants for Food Preservation
by Idoia Codina-Torrella, Lourdes Rodero and María Pilar Almajano
Antioxidants 2021, 10(10), 1512; https://doi.org/10.3390/antiox10101512 - 23 Sep 2021
Cited by 7 | Viewed by 2701
Abstract
Brewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy of different solvents (MilliQ water, 0.75% NaOH, 50% MeOH, 50% [...] Read more.
Brewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy of different solvents (MilliQ water, 0.75% NaOH, 50% MeOH, 50% MeOH + 0.3% HCl and 50% Acetone) for extracting polyphenols of these by-products was firstly evaluated, with NaOH showing the best results. The extraction conditions were optimized using the response surface methodology, and were determined to be 1.45% NaOH and 80 °C. BSG extracts showed the highest total polyphenol content (24.84–38.83 µmol GAE/g), whereas the BSH showed the lowest value (24.84 ± 1.55 µmol GAE/g). In general, BSG extracts presented significantly higher antioxidant capacity (ABTS, ORAC). Ferulic acid was the main polyphenol in all BSG extracts (156.55–290.88 mg/100 g), whereas in BSH, this compound was not detected. The addition of 10% BSG extract in o/w emulsions (stored 14 days) showed a reduction in the formation of primary oxidation products of 97%. In the emulsions covered with polylactic acid active films (1% BSG), this reduction corresponded to 35%. Hence, this study demonstrates the potential of these by-products as natural antioxidant sources for protecting food systems against oxidation. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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17 pages, 4378 KiB  
Article
Humulus lupulus Cone Extract Efficacy in Alginate-Based Edible Coatings on the Quality and Nutraceutical Traits of Fresh-Cut Kiwifruit
by Katya Carbone, Valentina Macchioni, Greta Petrella, Daniel Oscar Cicero and Laura Micheli
Antioxidants 2021, 10(9), 1395; https://doi.org/10.3390/antiox10091395 - 30 Aug 2021
Cited by 11 | Viewed by 2668
Abstract
In this work, an innovative coating strategy that is able to prolong the shelf-life of fresh-cut kiwifruit was proposed, and the effectiveness of the procedure was evaluated for a period of ten days under cold storage (4 °C). Alginate (2% m/v [...] Read more.
In this work, an innovative coating strategy that is able to prolong the shelf-life of fresh-cut kiwifruit was proposed, and the effectiveness of the procedure was evaluated for a period of ten days under cold storage (4 °C). Alginate (2% m/v) functionalized with green extracts from hop (Humulus lupulus L.) cones (HE; 0.5 and 1%, v/v) was used as a coating material in order to assess the best performing strategy, leading to the most stable product. At the concentrations used to formulate the edible coatings, no contribution related to hop bitterness on the final product was recorded. The results were compared to control samples (without edible coating and coated only with alginate at 2% m/v). The plant extract was characterized by its main chemical traits and by 1H NMR profiling, revealing the presence of antioxidant and antimicrobial bioactive compounds (i.e., alpha and beta hop acids, xanthohumol). Furthermore, the characteristics of the samples during cold storage were evaluated by physico-chemical (i.e., weight loss, soluble solid content, titratable acidity, pH, color attributes) and nutraceutical (i.e., total polyphenol, ascorbic acid content, total carotenoids, chlorophylls) traits. The results showed that the incorporation of hop extracts into the edible coatings tested was able to preserve the quality and nutraceutical traits of fresh-cut kiwifruit during cold storage, thus prolonging their shelf life and marketability. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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15 pages, 1234 KiB  
Article
Elaboration and Characterization of Bioactive Films Obtained from the Incorporation of Cashew Nut Shell Liquid into a Matrix of Sodium Alginate
by Larruama Vasconcelos, Marthyna de Souza, Juliana de Oliveira, Edson Silva Filho, André Silva, Selma Elaine Mazzetto, Elzânia Sales Pereira, Ronaldo Lopes Oliveira and Leilson Bezerra
Antioxidants 2021, 10(9), 1378; https://doi.org/10.3390/antiox10091378 - 28 Aug 2021
Cited by 6 | Viewed by 2566
Abstract
The objective of this work was to obtain and characterize sodium alginate-based biopolymer films with the addition of cashew nut shell liquid (CNSL). The study employed a completely randomized design, including 0%, 0.5%, 1%, and 1.5% inclusion of CNSL. Uniform formation of the [...] Read more.
The objective of this work was to obtain and characterize sodium alginate-based biopolymer films with the addition of cashew nut shell liquid (CNSL). The study employed a completely randomized design, including 0%, 0.5%, 1%, and 1.5% inclusion of CNSL. Uniform formation of the films was observed, and the addition of CNSL provided better thermal resistance than did the treatment without inclusion, while the addition of CNSL reduced the homogeneity of the microstructure, especially for the 1.5% inclusion level. The permeability of the film increased as the level of CNSL increased, especially in response to the concentrations of 1% and 1.5%, and no significant difference in permeability was observed between these treatments. The tensile strength decreased proportionally as a function of the addition of CNSL, as its inclusion increased the elasticity and elongation of the films. In addition, the films with CNSL demonstrated strong antioxidant activity and discrete antimicrobial activity, and ecotoxicity analysis showed that the levels of CNSL tested and the films produced were nontoxic. Thus, these films are promising and self-sustainable alternatives for the agrifood industry. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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18 pages, 2182 KiB  
Article
Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions
by Eva P. Pérez-Álvarez, Diego S. Intrigliolo, María Pilar Almajano, Pilar Rubio-Bretón and Teresa Garde-Cerdán
Antioxidants 2021, 10(8), 1301; https://doi.org/10.3390/antiox10081301 - 18 Aug 2021
Cited by 17 | Viewed by 2651
Abstract
The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact [...] Read more.
The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact of irrigation on grapes, improving grape composition and resulting in water savings. Monastrell grapevines (Vitis vinifera L.) grown in eastern Spain were subjected to two water regime strategies: rainfed (non-irrigation) and RDI. The content of anthocyanins, flavonols, flavanols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes was determined by HPLC and was related with total phenolic content and three antioxidant activity methods (ABTS, DPPH, and ORAC). The study aimed to evaluate and compare the phenolic composition and antioxidant potential of Monastrell grapes. The rainfed regime concentrated grapes in terms of phenolic compounds. Thus, total content of anthocyanins, flavonols, flavanols, hydroxybenzoic acids, and total phenols were higher in the rainfed grapes than in the RDI ones. Besides, the rainfed grapes doubled their antioxidant potential with respect to the RDI grapes with the ORAC method. Total phenolic content and antioxidant activity by ORAC assay positively correlated with most of the total phenolic compounds analyzed. This study demonstrates how field practices can modulate final grape composition in relation to their antioxidant activity. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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27 pages, 2643 KiB  
Article
Water-Soluble Melanoidin Pigment as a New Antioxidant Component of Fermented Willowherb Leaves (Epilobium angustifolium)
by Daniil N. Olennikov, Christina S. Kirillina and Nadezhda K. Chirikova
Antioxidants 2021, 10(8), 1300; https://doi.org/10.3390/antiox10081300 - 18 Aug 2021
Cited by 15 | Viewed by 3762
Abstract
Willowherb (Epilobium angustifolium L., family Onagraceae) is a well-known food and medicinal plant used after fermentation as a source of beverages with high antioxidant potential. Despite this long history of use, only a few papers have described the chemical profile and bioactivity [...] Read more.
Willowherb (Epilobium angustifolium L., family Onagraceae) is a well-known food and medicinal plant used after fermentation as a source of beverages with high antioxidant potential. Despite this long history of use, only a few papers have described the chemical profile and bioactivity of fermented willowherb tea in general. To understand the basic metabolic differences of non-fermented and fermented E. angustifolium leaves, we used general chemical analysis, high-performance liquid chromatography with photodiode array detection and electrospray ionization triple quadrupole mass spectrometric detection assay, and an isolation technique. As a result, the content of 14 chemical groups of compounds was compared in the two plant materials; 59 compounds were detected, including 36 new metabolites; and a new water-soluble phenolic polymer of melanoidin nature was isolated and characterized. The fundamental chemical shifts in fermented E. angustifolium leaves relate mainly to the decrease of ellagitannin content, while there is an increase of melanoidin percentage and saving of the antioxidant potential, despite the significant changes detected. The strong antioxidative properties of the new melanoidin were revealed in a series of in vitro bioassays, and a simulated gastrointestinal and colonic digestion model demonstrated the stability of melanoidin and its antioxidant activity. Finally, we concluded that the new melanoidin is a basic antioxidant of the fermented leaves of E. angustifolium, and it can be recommended for additional study as a promising food and medicinal antioxidant agent. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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16 pages, 2620 KiB  
Article
Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds
by Shu-Cheng Duan, Soon-Jae Kwon and Seok-Hyun Eom
Antioxidants 2021, 10(8), 1207; https://doi.org/10.3390/antiox10081207 - 28 Jul 2021
Cited by 27 | Viewed by 3914
Abstract
The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, [...] Read more.
The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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15 pages, 14012 KiB  
Article
Determination of Bioactive Compounds in Sequential Extracts of Chia Leaf (Salvia hispanica L.) Using UHPLC-HRMS (Q-Orbitrap) and a Global Evaluation of Antioxidant In Vitro Capacity
by María Carolina Zúñiga-López, Gabriela Maturana, Guillem Campmajó, Javier Saurina and Oscar Núñez
Antioxidants 2021, 10(7), 1151; https://doi.org/10.3390/antiox10071151 - 20 Jul 2021
Cited by 16 | Viewed by 3063
Abstract
Consumers’ interest in foods that are nutritionally balanced and with health benefits has increased. The food industry is paying attention to the use of the ancestral seed Salvia hispanica L., commonly known as chia. At present, only chia seeds, which are a natural [...] Read more.
Consumers’ interest in foods that are nutritionally balanced and with health benefits has increased. The food industry is paying attention to the use of the ancestral seed Salvia hispanica L., commonly known as chia. At present, only chia seeds, which are a natural source of omega-3 and omega-6, fiber, proteins, and natural antioxidants, are commercialized. Although some studies reveal the presence of several bioactive compounds, such as polyphenols (e.g., vitexin, orientin, and some hydroxycinnamic acids) in chia leaf methanolic extracts, the chia plant is commonly used as fertilizer or treated as waste after harvest. Therefore, it can represent a by-product that could be considered a great source of bioactive compounds with unexplored potential in medicine and food industry applications. In this work, UHPLC-HRMS (Q-Orbitrap) was employed to tentatively identify and determine the bioactive compounds present in different leaf extracts of chia plants of black and white seed phenotype obtained with solvents of different polarity (ethanol, ethyl acetate, dichloromethane, and hexane) to address chia plant by-product revalorization. The chemical antioxidant capacity was also studied and correlated to the found bioactive compounds. In these experiments, black chia showed a higher antioxidant capacity than white chia in the ethanolic extracts. Moreover, experiments on cellular antioxidant activity were also performed with a predominance of the white chia extract. It is noted that the cellular antioxidant activity results make chia ethanolic extracts promising antioxidants. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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18 pages, 1369 KiB  
Article
Distribution of Polyphenolic and Isoprenoid Compounds and Biological Activity Differences between in the Fruit Skin + Pulp, Seeds, and Leaves of New Biotypes of Elaeagnusmultiflora Thunb
by Sabina Lachowicz-Wiśniewska, Ireneusz Kapusta, Carla M. Stinco, Antonio J. Meléndez-Martínez, Anna Bieniek, Ireneusz Ochmian and Zygmunt Gil
Antioxidants 2021, 10(6), 849; https://doi.org/10.3390/antiox10060849 - 26 May 2021
Cited by 11 | Viewed by 2606
Abstract
The purpose of this study was to determine the distribution of polyphenolic and isoprenoid compounds and organic acids in the fruit skin + pulp, seeds, and leaves of six new biotypes of Elaeagnus multiflora Thunb., as well as their in vitro biological potency. [...] Read more.
The purpose of this study was to determine the distribution of polyphenolic and isoprenoid compounds and organic acids in the fruit skin + pulp, seeds, and leaves of six new biotypes of Elaeagnus multiflora Thunb., as well as their in vitro biological potency. The polyphenols and isoprenoids were determined with UPLC-PDA-MS/MS (ultra-performance liquid chromatography coupled to photodiode array detection and electrospray ionization tandem mass spectrometry) and RRLC-MS/MS (rapid resolution liquid chromatography/tandem mass spectrometry) methods, the organic acid with HPLC-RID (high-performance liquid chromatography coupled to a Refractive Index Detector), and the antioxidant capacity using ABTS and FRAP assays. Enzymatic activity was established as the ability to inhibit α-amylase, α-glucosidase, and pancreatic lipase. Owing to such an effective technique, 88 compounds were recorded, with 17 polyphenolic compounds and 3 isoprenoids identified for the first time in the seeds and leaves of cherry silverberry. In total, 55 compounds were identified in the leaves, 36 in the seeds, and 31 in the fruit skin + pulp. The predominant polyphenol was polymeric procyanidin (66–95% of total polyphenolics), whereas the predominant isoprenoids were chlorophyll b and (all-E)-lycopene. The results of our work noted that there are significant differences in the profiles of several secondary metabolites between the analyzed parts of the plant, and depending on the need, the compounds can be used to develop different innovative food or cosmetic products. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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12 pages, 968 KiB  
Article
Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)
by Sergio Montserrat-de la Paz, Alicia Martinez-Lopez, Alvaro Villanueva-Lazo, Justo Pedroche, Francisco Millan and Maria C. Millan-Linares
Antioxidants 2021, 10(5), 645; https://doi.org/10.3390/antiox10050645 - 22 Apr 2021
Cited by 9 | Viewed by 2518
Abstract
Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient [...] Read more.
Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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22 pages, 2641 KiB  
Article
Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods
by Ana V. González-de-Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, Ceferino Carrera, Marta Ferreiro-González, Gerardo F. Barbero and Miguel Palma
Antioxidants 2021, 10(2), 273; https://doi.org/10.3390/antiox10020273 - 10 Feb 2021
Cited by 26 | Viewed by 3342
Abstract
The onion is one of the most cultivated and consumed vegetables, and is a very valuable source of antioxidant substances. Every onion variety is rich in flavonols—mainly quercetin derivatives which makes onions the main dietary source of these compounds. This study intends to [...] Read more.
The onion is one of the most cultivated and consumed vegetables, and is a very valuable source of antioxidant substances. Every onion variety is rich in flavonols—mainly quercetin derivatives which makes onions the main dietary source of these compounds. This study intends to develop an ultrasound-assisted extraction method (UAE), an economical, green, and efficient technique, that allows us to determine the quality of onion extracts in terms of flavonol composition and antioxidant activity. For this purpose, an ultrasound-assisted extraction method has been optimized to obtain extracts with a high amount of flavonols, as well as with a high antioxidant activity, not only separately using a Box–Behnken design, but also simultaneously, based on multi-response optimization. Multiple response optimization has not only demonstrated an efficacy level similar to that of the individual ones, but it also represents a considerable reduction in terms of cost, time and work. The optimal conditions for simultaneous extractions were determined as follows: 76.8% methanol as an extraction solvent at pH 2 and 58.5 °C temperature, 85% amplitude, 0.9 s cycle, and 0.2:13 g:mL sample mass/solvent volume ratio. Furthermore, the developed method exhibited a high precision level and great recoveries in a rather short extraction time (2 min). These results, together with the development of a fast and simple UHPLC analysis method, lead us to consider the developed UAE method as a suitable technique for the extraction of bioactive compounds from onion matrices. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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18 pages, 3250 KiB  
Article
Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation
by Elisabetta Bravi, Giovanni De Francesco, Valeria Sileoni, Giuseppe Perretti, Fernanda Galgano and Ombretta Marconi
Antioxidants 2021, 10(2), 165; https://doi.org/10.3390/antiox10020165 - 22 Jan 2021
Cited by 21 | Viewed by 2972
Abstract
The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained [...] Read more.
The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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30 pages, 4669 KiB  
Review
Antioxidant Activity of Mushroom Extracts/Polysaccharides—Their Antiviral Properties and Plausible AntiCOVID-19 Properties
by Sechul Chun, Judy Gopal and Manikandan Muthu
Antioxidants 2021, 10(12), 1899; https://doi.org/10.3390/antiox10121899 - 26 Nov 2021
Cited by 31 | Viewed by 8169
Abstract
Mushrooms have been long accomplished for their medicinal properties and bioactivity. The ancients benefitted from it, even before they knew that there was more to mushrooms than just the culinary aspect. This review addresses the benefits of mushrooms and specifically dwells on the [...] Read more.
Mushrooms have been long accomplished for their medicinal properties and bioactivity. The ancients benefitted from it, even before they knew that there was more to mushrooms than just the culinary aspect. This review addresses the benefits of mushrooms and specifically dwells on the positive attributes of mushroom polysaccharides. Compared to mushroom research, mushroom polysaccharide-based reports were observed to be significantly less frequent. This review highlights the antioxidant properties and mechanisms as well as consolidates the various antioxidant applications of mushroom polysaccharides. The biological activities of mushroom polysaccharides are also briefly discussed. The antiviral properties of mushrooms and their polysaccharides have been reviewed and presented. The lacunae in implementation of the antiviral benefits into antiCOVID-19 pursuits has been highlighted. The need for expansion and extrapolation of the knowns of mushrooms to extend into the unknown is emphasized. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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40 pages, 5136 KiB  
Review
Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant
by Alzaidi Mohammed Awad, Pavan Kumar, Mohammad Rashedi Ismail-Fitry, Shokri Jusoh, Muhamad Faris Ab Aziz and Awis Qurni Sazili
Antioxidants 2021, 10(9), 1465; https://doi.org/10.3390/antiox10091465 - 15 Sep 2021
Cited by 49 | Viewed by 10733
Abstract
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic [...] Read more.
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants. Full article
(This article belongs to the Special Issue Antioxidant Capacity of Vegetables and Foods)
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