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Special Issue Editors

Special Issue Information

Dear Colleagues,

This Special Issue aims to enrich the knowledge about the development of better methods for the isolation and purification of antioxidants from respective sources. Furthermore, studies on the systematic screening of antioxidant activity and the biological activity of plant food, providing new insights into the preservation of biodiversity, are welcome. We encourage researchers to submit their original research and review articles that report results in the field of phytochemical antioxidants in food, with effects on different aspects of applied research, and particular attention is paid to advancements in the identification of new cultivars or nutraceutical food to improve quantity and quality, creating a gene pool as the basis of future adaptation. Furthermore, studies that indicate the relationship between certain crops, consumption, and the lower incidence of diseases are welcome.

Dr. Sara Jaramillo-Carmona
Dr. Sergio López
Dr. Rafael Guillén Bejarano
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. 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.

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Published Papers (2 papers)

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Research

17 pages, 3951 KiB

Open AccessArticle

Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity

by Beatriz Navajas-Porras, Ana Cervera-Mata, Alejandro Fernández-Arteaga, Adriana Delgado-Osorio, Miguel Navarro-Moreno, Daniel Hinojosa-Nogueira, Silvia Pastoriza, Gabriel Delgado, Miguel Navarro-Alarcón and José Ángel Rufián-Henares

Antioxidants 2024, 13(4), 465; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox13040465 - 15 Apr 2024

Viewed by 456

Abstract

Spent coffee grounds (SCG) are a type of food waste and are produced in abundance around the world. However, their utilization as a soil organic amendment is challenging due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on Dutch cucumbers was investigated using different chemically modified SCG and analyzing their effects on iron contents, their capacity for releasing antioxidants, and the production of short-chain fatty acids after in vitro digestion–fermentation. The results indicated variations in the iron contents and chemical compositions of cucumbers according to the treatment groups. Functionalized and activated hydrochar from SCG increased Fe levels in cucumbers. Although activated hydrochar obtained at 160 °C and functionalized with Fe showed the highest iron supply per serving, differences in antioxidant capacity and short-chain fatty acid production were observed between the groups. It is concluded that growing conditions and the presence of iron may significantly influence the contribution of these cucumbers to the dietary intake of nutrients and antioxidants, which could have important implications for human health and nutrition. Full article

(This article belongs to the Special Issue New Insights into Phytochemical Antioxidants in Food—2nd Edition)

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31 pages, 21025 KiB

Open AccessArticle

Optimization of Ultrasonic Extraction Parameters for the Recovery of Phenolic Compounds in Brown Seaweed: Comparison with Conventional Techniques

by Zu Jia Lee, Cundong Xie, Xinyu Duan, Ken Ng and Hafiz A. R. Suleria

Antioxidants 2024, 13(4), 409; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox13040409 - 28 Mar 2024

Viewed by 834

Abstract

Seaweed, in particular, brown seaweed, has gained research interest in the past few years due to its distinctive phenolic profile that has a multitude of bioactive properties. In order to obtain the maximum extraction efficiency of brown seaweed phenolic compounds, Response Surface Methodology was utilized to optimize the ultrasound-assisted extraction (UAE) conditions such as the amplitude, time, solvent:solid ratio, and NaOH concentration. Under optimal conditions, UAE had a higher extraction efficiency of free and bound phenolic compounds compared to conventional extraction (stirred 16 h at 4 °C). This led to higher antioxidant activity in the seaweed extract obtained under UAE conditions. The profiling of phenolic compounds using LC-ESI-QTOF-MS/MS identified a total of 25 phenolics with more phenolics extracted from the free phenolic extraction compared to the bound phenolic extracts. Among them, peonidin 3-O-diglucodise-5-O-glucoside and hesperidin 5,7-O-diglucuronide are unique compounds that were identified in P. comosa, E. radiata and D. potatorum, which are not reported in plants. Overall, our findings provided optimal phenolic extraction from brown seaweed for research into employing brown seaweed as a functional food. Full article

(This article belongs to the Special Issue New Insights into Phytochemical Antioxidants in Food—2nd Edition)

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