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Chromatography Analysis Methods of Bioactive Compounds in Foods
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Chromatography Analysis Methods of Bioactive Compounds in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (15 October 2022) | Viewed by 14111

Special Issue Editors

Prof. Dr. Gabriella Tamasi

E-Mail Website
Guest Editor
Department of Biotechnology, Chemistry and Pharmacy, University of Siena, 53100 Siena, Italy
Interests: green analytical chemistry; extraction methods; bioactive component; antioxidants; phytochemicals; agricultural and agro-industrial by-products; by-products recovery; agro-chemicals; analystical methods; separation methods; chromatography; chemometry; geographical origin; nutraceutics; novel food
Prof. Dr. Claudio Rossi

E-Mail Website
Guest Editor
Department of Biotechnology, University of Siena, 53100 Siena, Italy
Interests: NMR spectroscopy; natural bioactive molecules; secondary metabolites; molecular interaction processes; nutraceuticals; antioxidants; agricoltural certifications methods; plant antinflammatory molecules; molecular spectroscopy

Special Issue Information

Dear Colleagues,

Foods, and in particular vegetable foods, are rich in bioactive secondary metabolites that have in recent years attracted large interest from both producers and consumers. Consumers are continuously increasing their attention on quality parameters, product authenticity, and geographical origin. On the other hand, producers are mostly interested in the characterization of agricultural and agro-industrial byproducts and their possible uses in the framework of a circular and sustainable economy.

Several chromatographic techniques and protocols can be developed to fully characterize the chemical profile of vegetable matrices, to determine all the different aspects, spamming from safety to varietal characterization, geographical origin, functional food, nutraceuticals, etc.

In this Special Issue, we are encouraging the submission of manuscripts (both research and review papers) related to extraction and chromatographic characterization, via liquid chromatography, gas chromatography, ionic chromatography, coupled with any kind of detector (UV, DAD, MS, etc.) of bioactive secondary metabolites, particularly (but not exclusively) from fruits and vegetables, both from the edible compartment and agricultural and agro-industrial byproducts.

Prof. Dr. Gabriella Tamasi
Prof. Dr. Claudio Rossi
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

  • analytical methods
  • separation methods
  • chromatography
  • High Performance Liquid chromatography (HPLC)
  • Gas Chromatography (GC)
  • Mass Spectrometry (MS) coupled detector
  • untargeted analysis
  • targeted analysis
  • vegetables
  • secondary metabolites
  • bioactive molecules
  • antioxidants
  • phytochemicals
  • agricultural and agro-industrial by-products
  • geographical origin
  • nutraceutics
  • novel foods

Published Papers (5 papers)

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Research

14 pages, 2241 KiB  
Article
Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours
by Tomasz Cebulak, Barbara Krochmal-Marczak, Małgorzata Stryjecka, Barbara Krzysztofik, Barbara Sawicka, Honorata Danilčenko and Elvyra Jarienè
Foods 2023, 12(1), 100; https://doi.org/10.3390/foods12010100 - 25 Dec 2022
Cited by 8 | Viewed by 2126
Abstract
The aim of the paper was to evaluate the phenolic acid content and antioxidant properties in potato cultivars with coloured flesh and bright flesh. The study material included eight cultivars of edible potato grown in a temperate climate in Poland. Five cultivars were [...] Read more.
The aim of the paper was to evaluate the phenolic acid content and antioxidant properties in potato cultivars with coloured flesh and bright flesh. The study material included eight cultivars of edible potato grown in a temperate climate in Poland. Five cultivars were potato tubers with coloured flesh: “Rote Emma”, “Blue Salad”, “Vitelotte”, “Red Emmalie”, and “Blue Congo”; and three were potato tubers with bright flesh: “Bella Rosa”, “Lord”, and “Tajfun”. In all potato samples under study, four phenolic acids were identified: chlorogenic acid, gallic acid, p-coumaric acid, and caffeic acid. The predominant acid was chlorogenic acid, the levels of which ranged from 62.95 mg·100 g−1 FM to 126.77 mg·100 g−1 FM. The total concentration of the identified phenolic acids was diverse and depended on the genotype of the cultivar and the tuber flesh colour, with coloured-fleshed potatoes having higher phenolic acid contents in comparison to bright-fleshed potato cultivars. The average concentration of phenolic acids in the samples was 89.19 mg∙100 g−1 FM, and the average concentrations of the individual phenolic acids identified were as follows: chlorogenic acid (86.19 mg∙100 g−1 FM), gallic acid (1.18 mg∙100 g−1 FM), p-coumaric acid (0.64 mg∙100 g−1 FM), and caffeic acid (1.18 mg∙100 g−1 FM). In addition, three groups of anthocyanins were identified: pelargonidin-3,5-di-O-glucoside, peonidin-3,5-di-O-glucoside, and petunidin-3,5-di-O-glucoside. Anthocyanins were not found in the “Lord” or “Tajfun” varieties characterised by white tuber flesh. The predominant pigment was petunidin-3,5-di-O-glucoside, with an average content of 23.15 mg∙100 g−1 FM, and the highest value was observed in the “Vitelotte” variety (51.27 mg∙100 g−1 FM). The antioxidant activity of the flesh of the potatoes under study was diverse depending on flesh colour. The FRAP (Ferric Reducing Antioxidant Power) assay indicated higher antioxidant activity of coloured-fleshed potato cultivars. The highest concentration was identified in the “Vitelotte” cultivar flesh and was 114% higher than in the “Lord” cultivar. Similar dependencies were found in the case of the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; however, in this case, the “Vitelotte” cultivar flesh demonstrated nearly 6.4 times higher antioxidant activity than the “Lord” cultivar. Summarizing our own research, we can conclude that potato varieties with coloured flesh are characterised by a higher content of biologically active substances, including phenolic acids, and antioxidant properties compared to potato tubers with bright flesh. Full article
(This article belongs to the Special Issue Chromatography Analysis Methods of Bioactive Compounds in Foods)
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14 pages, 3444 KiB  
Article
Visualizing the Spatial Distribution of Arctium lappa L. Root Components by MALDI-TOF Mass Spectrometry Imaging
by Lingyu Li, Zhichang Qiu, Mingdi Jiang, Bin Zhang, Qiang Chen, Chaojie Zhang, Zhenjia Zheng and Xuguang Qiao
Foods 2022, 11(24), 3957; https://doi.org/10.3390/foods11243957 - 07 Dec 2022
Cited by 1 | Viewed by 3091
Abstract
This study is aimed at developing novel analytical methods to accurately visualize the spatial distribution of various endogenous components in Arctium lappa L. (A. lappa) roots, and to precisely guide the setting of pre-treatment operations during processing technologies and understand plant [...] Read more.
This study is aimed at developing novel analytical methods to accurately visualize the spatial distribution of various endogenous components in Arctium lappa L. (A. lappa) roots, and to precisely guide the setting of pre-treatment operations during processing technologies and understand plant metabolism process. The matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) imaging technology was used for visual demonstration of the in situ spatial distribution in A. lappa roots. This work consisted of four steps: matrix selection, section preparation, matrix coating, and MALDI-TOF MS imaging analysis. Consequently, eight saccharides, four caffeoylquinic acids, four flavonoids, six amino acids, one choline, and one phospholipid were imaged and four unidentified components were found. Saccharides were distributed in the center, whereas caffeoylquinic acids and flavonoids were mainly present in the epidermis and cortex. Furthermore, amino acids were mainly detected in the phloem, and choline in the cambium, while phosphatidylserine was found in the secondary phloem and cambium. This study demonstrated that MALDI-TOF MS imaging technology could provide a technical support to understand the spatial distribution of components in A. lappa roots, which would promote the processing technologies for A. lappa roots and help us to understand the plant metabolism process. Full article
(This article belongs to the Special Issue Chromatography Analysis Methods of Bioactive Compounds in Foods)
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22 pages, 3272 KiB  
Article
Changes in Essential Oil Composition, Polyphenolic Compounds and Antioxidant Capacity of Ajowan (Trachyspermum ammi L.) Populations in Response to Water Deficit
by Gita Mirniyam, Mehdi Rahimmalek, Ahmad Arzani, Adam Matkowski, Shima Gharibi and Antoni Szumny
Foods 2022, 11(19), 3084; https://doi.org/10.3390/foods11193084 - 05 Oct 2022
Cited by 10 | Viewed by 1676
Abstract
Ajowan (Trachyspermum ammi L.) is considered a valuable spice plant with a high thymol content. Seed yield, essential oil constituents, polyphenolic composition, and antioxidant capacity of ajowan (Trachyspermum ammi L.) populations were evaluated in three (normal, moderate, and severe) water irrigation [...] Read more.
Ajowan (Trachyspermum ammi L.) is considered a valuable spice plant with a high thymol content. Seed yield, essential oil constituents, polyphenolic composition, and antioxidant capacity of ajowan (Trachyspermum ammi L.) populations were evaluated in three (normal, moderate, and severe) water irrigation regimes. The highest essential oil content (5.55%) was obtained under normal condition in the Yazd population. However, both essential oil and seed yield showed significant reductions as a result of water stress. According to gas chromatography–mass spectrometry (GC–MS) analysis, thymol (61.44%), γ-terpinene (26.96%), and p-cymene (20.32%) were identified as the major components of the oil. The highest (89.01%) and the lowest (37.54%) thymol contents were in Farsmar and Hamadan populations in severe stress condition, respectively. Based on HPLC analysis, chlorogenic (3.75–47.35 mg/100 g), caffeic (13.2–40.10 mg/100 g), and ferulic acid (11.25–40.10 mg/100 g) were identified as the major phenolic acids, while rutin was determined as the major flavonoid (11.741–20.123 mg/100 g). Moreover, total phenolic and flavonoid contents were elevated under drought stress treatment, while antioxidants responded inconsistently to stress based on two model systems. Overall, the Yazd population exhibited a superior response to water stress, as evidenced by its less reduced thymol and oil yield content, while Arak and Khormo had the highest accumulation of polyphenolic compounds. Full article
(This article belongs to the Special Issue Chromatography Analysis Methods of Bioactive Compounds in Foods)
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18 pages, 2825 KiB  
Article
Characterization of Extracts of Coffee Leaves (Coffea arabica L.) by Spectroscopic and Chromatographic/Spectrometric Techniques
by Lorenzo Cangeloni, Claudia Bonechi, Gemma Leone, Marco Consumi, Marco Andreassi, Agnese Magnani, Claudio Rossi and Gabriella Tamasi
Foods 2022, 11(16), 2495; https://doi.org/10.3390/foods11162495 - 18 Aug 2022
Cited by 10 | Viewed by 2885
Abstract
Coffea arabica L. leaves represent a viable alternative to the canonical matrices used for preparation of beverages, such as tea leaves and grounded coffee beans. Coffee leaves infusions are rich in antioxidant phenolic compounds and have a lower concentration of caffeine. Due to [...] Read more.
Coffea arabica L. leaves represent a viable alternative to the canonical matrices used for preparation of beverages, such as tea leaves and grounded coffee beans. Coffee leaves infusions are rich in antioxidant phenolic compounds and have a lower concentration of caffeine. Due to increasing interest in this field, a complete study of the bioactive compounds as chlorogenic acids, xanthones and alkaloids is noteworthy. C. arabica leaves were subjected to ultrasound-assisted extraction, and the extracts were studied via nuclear magnetic resonance spectroscopy (NMR) and chromatographic techniques coupled with mass spectrometry (HPLC-MSn) to identify and quantify the secondary metabolites profile through an untargeted data dependent approach. A quantitative analysis was performed for the major components—chlorogenic acids, mangiferin, caffeine and trigonelline—via HPLC-MS in Single Ion Monitoring (SIM) mode. In total, 39 compounds were identified. The presence of these bioactive compounds proved the strong potential of C. arabica leaves as functional food and as an alternative to classic infused beverages. Full article
(This article belongs to the Special Issue Chromatography Analysis Methods of Bioactive Compounds in Foods)
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13 pages, 3318 KiB  
Article
Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese
by Héctor Aarón Lee-Rangel, German David Mendoza-Martinez, Lorena Diaz de León-Martínez, Alejandro Enrique Relling, Anayeli Vazquez-Valladolid, Monika Palacios-Martínez, Pedro Abel Hernández-García, Alfonso Juventino Chay-Canul, Rogelio Flores-Ramirez and José Alejandro Roque-Jiménez
Foods 2022, 11(13), 1887; https://doi.org/10.3390/foods11131887 - 25 Jun 2022
Cited by 13 | Viewed by 3374
Abstract
Electronic devices have been used to describe chemical compounds in the food industry. However, there are different models and manufacturers of these devices; thus, there has been little consistency in the type of compounds and methods used for identification. This work aimed to [...] Read more.
Electronic devices have been used to describe chemical compounds in the food industry. However, there are different models and manufacturers of these devices; thus, there has been little consistency in the type of compounds and methods used for identification. This work aimed to determine the applicability of electronic nose (e-nose) Cyroanose 320 to describe the differentiation of volatile organic compounds (VOCs) in fresh Mexican cheese (F-MC) formulated with milk from two different dairy cattle breeds. The VOCs were described using a device manufactured by Sensigent and Solid-Phase Micro-extraction (SPME) coupled to GC-MS as a complementary method. The multivariate principal components analysis (PCA) and the partial least squares discriminant analysis (PLS-DA) were used to describe the relationships of VOCs to electronic nose data, sensory data, and response levels. In addition, variable importance in projection (VIP) was performed to characterize the e-nose signals to the VOCs. The e-nose distinguishes F-MC prepared with milk from two dairy breeds. Sensor number 31 correlated with carboxylic acids most in F-MC from Jersey milk. The HS-SPME/GC-MS identified eighteen VOCs in F-MC made with Holstein milk, while only eleven VOCs were identified for F-MC made with Jersey milk. The more significant peaks in both chromatogram analyses were Propanoic acid, 2-methyl-, 1-(1,1-dimethylethyl)-2-methyl-1,3-propanediyl ester in cheese made from Holstein milk and Propanoic acid, 2-methyl-, 3-hydroxy-2,4,4-trimethylpentyl ester in Jersey milk cheese. Both compounds are considered essential carboxylic acids in the dairy industry. Thus, sensor 31 in the electronic nose Cyranose 320 increased its response by essential carboxylic acids identified by HS-SPME/GC-MS as a complementary method. The e-nose Cyranose 320 is potentially helpful for evaluating fresh Mexican cheese authentication independent of cows’ milk samples from different breeds. Full article
(This article belongs to the Special Issue Chromatography Analysis Methods of Bioactive Compounds in Foods)
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