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Phytochemicals in Plants: Recent Developments on the Occurrence, Composition, Stability, Health, Food and Pharmaceutical Applications—2nd Edition

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Special Issue Information

Dear Colleagues,

New trends in the use of natural compounds in many fields, such as food and pharmaceuticals, increasingly make phytochemicals the focus of researchers' attention. Phytochemicals are biologically active compounds from plants. They are primary and secondary metabolites that provide a wide range of valuable bioactivities including anti-inflammatory, antimicrobial, antiviral, antiparasitic, and antifungal effects, as well as anticancer and chemotherapeutic properties. Additionally, some phytochemicals are toxic or have detrimental effects to humans. This Special Issue, “Phytochemicals in Plants: Recent Developments On The Occurrence, Composition, Stability, Health, Food And Pharmaceutical Applications—2nd Edition”, focuses on the most recent findings regarding the identification and quantification of new and/or highly bioactive phytochemicals in various plants, including green algae and land plants (e.g., flowering plants, cereals, fruits, and vegetables), as well as their separation, purification, and structural characterization. Modern and recent developments in the methods of separation and analysis can be highlighted. Moreover, the degradation and stability of such compounds, including innovative stabilization techniques, are accepted. The mechanisms involved in phytochemical biosynthesis and biological activities (e.g., antioxidant, anti-inflammatory, antimicrobial, antiviral, or anticancer effects) are accepted. Finally, studies on phytochemical applications, especially in the food, pharmaceutical, and cosmetic fields, are welcome.

Prof. Dr. Nicoleta-Gabriela Hădărugă
Guest Editor

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Published Papers (1 paper)

Research

12 pages, 1186 KiB

Open AccessArticle

Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (Brassica oleracea var. italica) Cooked Using Different Techniques

by Fahad AlJuhaimi, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu and Zainab Albakry

Plants 2024, 13(10), 1283; https://doi.org/10.3390/plants13101283 - 7 May 2024

Viewed by 231

Abstract

In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods. Full article

(This article belongs to the Special Issue Phytochemicals in Plants: Recent Developments on the Occurrence, Composition, Stability, Health, Food and Pharmaceutical Applications—2nd Edition)

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