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Natural Bioactive Compounds from Edible and Inedible Parts of Plants
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Natural Bioactive Compounds from Edible and Inedible Parts of Plants

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

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 26936

Special Issue Editors

Dr. Małgorzata Tabaszewska

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Guest Editor
Department of Technology of Fruits, Vegetables and Mushrooms, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Interests: phytochemistry; plant; antioxidant; biofortification; poyphenols; vitamins
Dr. Jacek Słupski

E-Mail Website
Guest Editor
Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Interests: fruits; vegetables; food technology
Dr. Łukasz Skoczylas

E-Mail Website
Guest Editor
Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Interests: biofortification; horticulture; production of row materials and plant products
Dr. Dorota Najgebauer-Lejko

E-Mail Website
Guest Editor
Department of Animal Products Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Interests: plant; dairy technology; dairy microbiology; probiotics; antioxidants; food science
Prof. Dr. Sylwia Mildner-Szkudlarz

E-Mail Website
Guest Editor
Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Poznan, Poland
Interests: food science; food chemistry; food analysis; sensory analysis; functional foods; phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The plant kingdom is very rich in a variety of species within, among others, bryophytes, ferns, gymnosporems, and angiosperms. Plants often occur only under specific climatic and soil conditions,  in a given country or continent. In turn, some of them have greater tolerance to different climatic or soil conditions. Each part of plants, including rhizome, roots, onions, bark, stem, leaves, flowers, inflorescences, fruit, and seeds, is rich in a variety of constituents, including bioactive ingredients, which have been the subject of intensive research for many years. The knowledge of bioactive compounds found in plants and their influence on the human body has been known and practiced for generations.  Over time, along with the dynamic development of science, techniques, and technologies enabling the construction of various types of diagnostic equipment, the analytical possibilities become more and more precise and diversified. In addition, several methods are being developed for the extraction and preservation of bioactive compounds from plants (different parts of them), including phenolic compounds, vitamins, minerals, phytosterols, glycosides, iridoids, dietary fibers, proteins, peptides, amino acids, polyunsaturated fatty acids, polyols, and others, with the possibility of using their specific properties as one of the ingredients of many products, including food, dietary supplements, nutraceuticals, pharmaceutical, or cosmetic.  In addition, isolated from plants and their parts bioactive ingredients are more and more widely used in medicine to prevent and treat many diseases, including civilization diseases, and cancerous and autoimmune diseases.

For this Special Issue, entitled “Natural Bioactive Compounds from Edible and Inedible Parts of Plants”, we invite researchers to contribute original research papers or reviews that fit this topic, including extraction and isolation techniques; chemical characterization; the way they can affect cellular pathways, nutrient usage, as isolated compounds or in synergism; and potential applications in the food, cosmetic, and pharmaceutical industries.

Dr. Małgorzata Tabaszewska
Dr. Jacek Słupski
Dr. Łukasz Skoczylas
Dr. Dorota Najgebauer-Lejko
Prof. Dr. Sylwia Mildner-Szkudlarz
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. Molecules 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 2700 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

  • bioactive compounds
  • plant extract
  • addition compounds
  • modern diagnostic methods
  • food industry
  • pharmaceutical
  • nutraceutical

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Published Papers (6 papers)

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Research

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25 pages, 4494 KiB  
Article
Pulp or Peel? Comparative Analysis of the Phytochemical Content and Selected Cosmetic-Related Properties of Annona cherimola L., Diospyros kaki Thumb., Cydonia oblonga Mill. and Fortunella margarita Swingle Pulp and Peel Extracts
by Magdalena Lasota, Paulina Lechwar, Wirginia Kukula-Koch, Marcin Czop, Karolina Czech and Katarzyna Gaweł-Bęben
Molecules 2024, 29(5), 1133; https://doi.org/10.3390/molecules29051133 - 3 Mar 2024
Cited by 1 | Viewed by 1969
Abstract
Fruit peels might be a valuable source of active ingredients for cosmetics, leading to more sustainable usage of plant by-products. The aim of the study was to evaluate the phytochemical content and selected biological properties of hydroglycolic extracts from peels and pulps of [...] Read more.
Fruit peels might be a valuable source of active ingredients for cosmetics, leading to more sustainable usage of plant by-products. The aim of the study was to evaluate the phytochemical content and selected biological properties of hydroglycolic extracts from peels and pulps of Annona cherimola, Diospyros kaki, Cydonia oblonga, and Fortunella margarita as potential cosmetic ingredients. Peel and pulp extracts were compared for their antiradical activity (using DPPH and ABTS radical scavenging assays), skin-lightening potential (tyrosinase inhibitory assay), sun protection factor (SPF), and cytotoxicity toward human fibroblast, keratinocyte, and melanoma cell lines. The total content of polyphenols and/or flavonoids was significantly higher in peel than in pulp extracts, and the composition of particular active compounds was also markedly different. The HPLC-MS fingerprinting revealed the presence of catechin, epicatechin and rutoside in the peel of D. kaki, whereas kaempferol glucoside and procyanidin A were present only in the pulp. In A. cherimola, catechin, epicatechin and rutoside were identified only in the peel of the fruit, whereas procyanidins were traced only in the pulp extracts. Quercetin and luteolinidin were found to be characteristic compounds of F. margarita peel extract. Naringenin and hesperidin were found only in the pulp of F. margarita. The most significant compositional variety between the peel and pulp extracts was observed for C. oblonga: Peel extracts contained a higher number of active components (e.g., vicenin-2, kaempferol rutinoside, or kaempferol galactoside) than pulp extract. The radical scavenging potential of peel extracts was higher than of the pulp extracts. D. kaki and F. margarita peel and pulp extracts inhibited mushroom and murine tyrosinases at comparable levels. The C. oblonga pulp extract was a more potent mushroom tyrosinase inhibitor than the peel extract. Peel extract of A. cherimola inhibited mushroom tyrosinase but activated the murine enzyme. F. margarita pulp and peel extracts showed the highest in vitro SPF. A. cherimola, D. kaki, and F. margarita extracts were not cytotoxic for fibroblasts and keratinocytes up to a concentration of 2% (v/v) and the peel extracts were cytotoxic for A375 melanoma cells. To summarize, peel extracts from all analyzed fruit showed comparable or better cosmetic-related properties than pulp extracts and might be considered multifunctional active ingredients of skin lightening, anti-aging, and protective cosmetics. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds from Edible and Inedible Parts of Plants)
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23 pages, 2439 KiB  
Article
Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
by Grzegorz Tokarczyk, Katarzyna Felisiak, Iwona Adamska, Sylwia Przybylska, Agnieszka Hrebień-Filisińska, Patrycja Biernacka, Grzegorz Bienkiewicz and Małgorzata Tabaszewska
Molecules 2023, 28(19), 6975; https://doi.org/10.3390/molecules28196975 - 8 Oct 2023
Cited by 2 | Viewed by 2435
Abstract
The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, [...] Read more.
The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat (Cyprinus carpio) also has beneficial properties. It is rich in easily digestible protein, vitamins, minerals, and omega-3 fatty acids. This study aimed to evaluate the effect of oyster mushroom addition on the quality of carp burgers, with particular emphasis on the antioxidant effect. The scientific literature produced so far has not focused on the synergy between oyster mushrooms and carp meat. The addition of oyster mushrooms contributed to the increase in antioxidant properties and sensory attractiveness of burgers. The fat content in the finished product was reduced, and the degree of their oxidation was also reduced. The obtained results will contribute to the creation of innovative food products that meet the expectations of consumers looking for healthy food. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds from Edible and Inedible Parts of Plants)
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24 pages, 6901 KiB  
Article
Phytochemical Analysis and Profiling of Antioxidants and Anticancer Compounds from Tephrosia purpurea (L.) subsp. apollinea Family Fabaceae
by Ahmed M. M. Youssef, Doaa A. M. Maaty and Yousef M. Al-Saraireh
Molecules 2023, 28(9), 3939; https://doi.org/10.3390/molecules28093939 - 7 May 2023
Cited by 10 | Viewed by 3652
Abstract
Tephorosia purpurea subsp. apollinea was extracted with methanol and n-hexane to obtain sub-fractions. The chemical compounds identified with GC-MS and HPLC in T. purpurea subsp. apollinea extracts showed antioxidant and anticancer properties. The antioxidant and anticancer activities were investigated using DDPH and ABTS [...] Read more.
Tephorosia purpurea subsp. apollinea was extracted with methanol and n-hexane to obtain sub-fractions. The chemical compounds identified with GC-MS and HPLC in T. purpurea subsp. apollinea extracts showed antioxidant and anticancer properties. The antioxidant and anticancer activities were investigated using DDPH and ABTS assays, and MTT assay, respectively. Stigmasta-5,24(28)-dien-3-ol, (3 β,24Z)-, 9,12,15-octadecatrienoic acid methyl ester, phytol, chlorogenic acid, and quercetin were the major chemical compounds detected in T. purpurea subsp. apollinea. These compounds possessed antioxidant and anticancer properties. The methanol extract showed antioxidant properties with DDPH and ABTS radical scavenging of 84% and 94%, respectively, relative to ascorbic acid and trolox. The anticancer effects of T. purpurea subsp. apollinea against the cancer cell lines MCF7 (IC50 = 102.8 ± 0.6 μg/mL), MG63 (IC50 = 118.3 ± 2.5 μg/mL), T47D (IC50 = 114.7 ± 1.0 μg/mL), HeLa (IC50 = 196.3 ± 2.3 μg/mL), and PC3 (IC50 = 117.7 ± 1.1 μg/mL) were greater than its anticancer effects against U379 (IC50 = 248.4 ± 7.5 μg/mL). However, it had no adverse effects on the normal cells (WI38) (IC50 = 242.9 ± 1.8 μg/mL). Therefore, the major active constituents presented in T. purpurea subsp. apollinea can be isolated and studied for their potential antioxidant and anticancer effects against breast, cervical, and prostate cancers and osteosarcoma. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds from Edible and Inedible Parts of Plants)
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11 pages, 585 KiB  
Article
The Effect of the Plant Stabilisation Method on the Composition and Antioxidant Properties of Elderflower (Sambucus nigra L.) Extract
by Małgorzata Tabaszewska and Elżbieta Sikora
Molecules 2023, 28(5), 2365; https://doi.org/10.3390/molecules28052365 - 4 Mar 2023
Cited by 3 | Viewed by 1930
Abstract
Elderflower extracts are known to be a source of valuable substances that show a wide spectrum of biological activity, including antibacterial and antiviral properties, which demonstrate a degree of effectiveness against SARS CoV-2. In this work, the influence of fresh inflorescence stabilisation methods [...] Read more.
Elderflower extracts are known to be a source of valuable substances that show a wide spectrum of biological activity, including antibacterial and antiviral properties, which demonstrate a degree of effectiveness against SARS CoV-2. In this work, the influence of fresh inflorescence stabilisation methods (freezing, air drying, and lyophilisation) and extraction parameters on the composition and antioxidant properties of the extracts were studied. Wild elderflower plants growing in the Małopolska Region of Poland were studied. Antioxidant activities were evaluated by 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging ability and ferric-reducing antioxidant power assays. The total phenolic content was determined using the Folin-Ciocalteu method and the phytochemical profile of the extracts was analysed using HPLC. The obtained results showed that the best method for the stabilisation of elderflower was lyophilisation, and the determined optimal maceration parameters were 60% methanol as a solvent and a process time of 1–2 days. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds from Edible and Inedible Parts of Plants)
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Review

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26 pages, 1557 KiB  
Review
Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes
by Anna Krajewska and Dariusz Dziki
Molecules 2023, 28(10), 4005; https://doi.org/10.3390/molecules28104005 - 10 May 2023
Cited by 17 | Viewed by 4615
Abstract
Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a [...] Read more.
Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory attributes. As indicated by the results of studies, the incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds from Edible and Inedible Parts of Plants)
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54 pages, 19096 KiB  
Review
The Potential of Ginkgo biloba as a Source of Biologically Active Compounds—A Review of the Recent Literature and Patents
by Patrycja Biernacka, Iwona Adamska and Katarzyna Felisiak
Molecules 2023, 28(10), 3993; https://doi.org/10.3390/molecules28103993 - 9 May 2023
Cited by 30 | Viewed by 11472
Abstract
Ginkgo biloba is a relict tree species showing high resistance to adverse biotic and abiotic environmental factors. Its fruits and leaves have high medicinal value due to the presence of flavonoids, terpene trilactones and phenolic compounds. However, ginkgo seeds contain toxic and allergenic [...] Read more.
Ginkgo biloba is a relict tree species showing high resistance to adverse biotic and abiotic environmental factors. Its fruits and leaves have high medicinal value due to the presence of flavonoids, terpene trilactones and phenolic compounds. However, ginkgo seeds contain toxic and allergenic alkylphenols. The publication revises the latest research results (mainly from 2018–2022) regarding the chemical composition of extracts obtained from this plant and provides information on the use of extracts or their selected ingredients in medicine and food production. A very important section of the publication is the part in which the results of the review of patents concerning the use of Ginkgo biloba and its selected ingredients in food production are presented. Despite the constantly growing number of studies on its toxicity and interactions with synthetic drugs, its health-promoting properties are the reason for the interest of scientists and motivation to create new food products. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds from Edible and Inedible Parts of Plants)
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