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Antioxidants
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Plant Antioxidant for Application in Food and Nutraceutical Industries
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Plant Antioxidant for Application in Food and Nutraceutical Industries

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (30 November 2018) | Viewed by 41617

Special Issue Editors

Prof. Dr. Monica Rosa Loizzo

E-Mail Website
Guest Editor
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
Interests: food science technology; bioactives from food by-products; evaluation of shelf-life; development of functional foods
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Rosa Tundis

E-Mail Website
Guest Editor
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, Edificio Polifunzionale, 87036 Arcavacata Rende, CS, Italy
Interests: natural products; antioxidants; chemical analysis; Mediterranean species; plant bioactivities; agro-food by-products; enzymes inhibition; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Plants are a promising source of molecules characterized by a promising bioactivity. It is believed that two-thirds of the world’s plant species have health importance, and almost all of these have excellent antioxidant potentials. Oxidative stress has been identified as a major causative factor in the development and progression of several diseases, including cancer, cardiovascular and neurodegenerative disease. Introduction of natural antioxidants via diet or the boosting of endogenous antioxidant defences of the body have been found to be promising strategies to counteract the undesirable effects of oxidative stress. Moreover, plant antioxidants could be used by the industry as natural additives. The food oxidation process occurs when the food matrix is exposed to oxygen. This destructive process leads to the spoilage of food and changes chemical compositions, as well as nutritional value. Among food components, fats and oils are more prone to the oxidation process. The use of natural antioxidants in the food industry is recommended, not only to obtain clean label products, considered by consumers to be more safe, but also as a source of ingredients for the development of functional foods and nutraceutical products.

We look forward to your contribution.

Prof. Monica Rosa Loizzo
Prof. Rosa Tundis
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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Editorial

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4 pages, 184 KiB  
Editorial
Plant Antioxidant for Application in Food and Nutraceutical Industries
by Monica Rosa Loizzo and Rosa Tundis
Antioxidants 2019, 8(10), 453; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox8100453 - 05 Oct 2019
Cited by 11 | Viewed by 3029
Abstract
Plants have been used since approximately 5000 BC not only for their medicinal properties, but also as food aroma and for their preservative activity [...] Full article
(This article belongs to the Special Issue Plant Antioxidant for Application in Food and Nutraceutical Industries)

Research

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23 pages, 307 KiB  
Article
The Influence of Film and Storage on the Phenolic and Antioxidant Properties of Red Raspberries (Rubus idaeus L.) cv. Erika
by Angelo Maria Giuffrè, Lamia Louadj, Paola Rizzo, Emanuela De Salvo and Vincenzo Sicari
Antioxidants 2019, 8(8), 254; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox8080254 - 30 Jul 2019
Cited by 20 | Viewed by 3054
Abstract
In this paper, the effect of the packaging material and storage method on red raspberries produced at Reggio Calabria (Italy) was studied. For this purpose, the fruits were stored immediately after harvest in different conditions: in the fridge at 1 °C and in [...] Read more.
In this paper, the effect of the packaging material and storage method on red raspberries produced at Reggio Calabria (Italy) was studied. For this purpose, the fruits were stored immediately after harvest in different conditions: in the fridge at 1 °C and in the freezer at −20 °C, using different packaging materials, two new patented films (nanoactive A) and (nanoactive B), one common packaging film (polyethylene terephthalate), and other fruits were left without any packaging material. Chemical parameters were analysed at harvest to have the initial characteristics without any conditioned storage and to distinguish the post-harvest effect on the fruits, then daily for storage in the fridge and monthly for storage in the freezer. The aims of our project were first to determine the qualitative characterization of these red raspberries, the optimization of their shelf-life during time in the fridge or freezer, using the different types of packaging materials and finally to highlight the usefulness of the new patented packaging materials. Nanoactive A film showed the best shelf-life in the fridge, and after 14 days the values, given as mg/100 g fresh weight, were: total phenolics (166.70), monomeric anthocyanin content (50.82), flavonoids (24.64), ascorbic acid (32.42), and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay (95.93). Full article
(This article belongs to the Special Issue Plant Antioxidant for Application in Food and Nutraceutical Industries)
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11 pages, 1473 KiB  
Article
The Influence of in Vitro Gastrointestinal Digestion of Brassica oleracea Florets on the Antioxidant Activity and Chlorophyll, Carotenoid and Phenolic Content
by Teodora Scrob, Anamaria Hosu and Claudia Cimpoiu
Antioxidants 2019, 8(7), 212; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox8070212 - 10 Jul 2019
Cited by 19 | Viewed by 5064
Abstract
Brassica oleracea L. var. Italica is known to contain a wide variety of antioxidants and due to the protection against various diseases its consumption has been increasing over the years. Thus, knowledge of the changes that occur during the digestion process is [...] Read more.
Brassica oleracea L. var. Italica is known to contain a wide variety of antioxidants and due to the protection against various diseases its consumption has been increasing over the years. Thus, knowledge of the changes that occur during the digestion process is of great interest. The aim of this study was to investigate the influence of in vitro gastrointestinal digestion of broccoli on antioxidant activity and on the chlorophyll, carotenoid and phenolic content. First, the ultrasound-assisted extraction of bioactive compounds was optimized and the kinetic model was evaluated. Then, the broccoli was subjected to a static simulated digestion. The antioxidant activity was monitored by ABTS [2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate)] assay and the contents of target compounds were investigated by UV-Vis spectrophotometry and thin-layer chromatography. The optimum conditions were: solvent—ethanol; time—20 min and temperature—30 °C, and a second order kinetic model was found to describe the mechanism of extraction. The antioxidant activity and carotenoid, chlorophyll and total phenolic content was significantly decreased after simulated gastric and intestinal digestion. The gastric digestion considerably decreased carotenoid and chlorophyll content, meanwhile the intestinal digestion significantly decreased the total phenolic content (TPC). The antioxidant activity was equally affected by both gastric and intestinal digestion. Full article
(This article belongs to the Special Issue Plant Antioxidant for Application in Food and Nutraceutical Industries)
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8 pages, 575 KiB  
Article
Non-Pungent n-3 Polyunsaturated Fatty Acid (PUFA)-Derived Capsaicin Analogues as Potential Functional Ingredients with Antioxidant and Carbohydrate-Hydrolysing Enzyme Inhibitory Activities
by Mariarosaria Leporini, Monica Rosa Loizzo, Rosa Tundis, Chiara La Torre, Alessia Fazio and Pierluigi Plastina
Antioxidants 2019, 8(6), 162; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox8060162 - 05 Jun 2019
Cited by 10 | Viewed by 2452
Abstract
N-Eicosapentaenoyl vanillylamine (EPVA) and N-docosahexaenoyl vanillylamine (DHVA), derived from n-3 polyunsaturated eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively, were studied for their potential antioxidant and carbohydrate-hydrolysing enzyme inhibitory activities together with capsaicin and the corresponding n-3 polyunsaturated fatty [...] Read more.
N-Eicosapentaenoyl vanillylamine (EPVA) and N-docosahexaenoyl vanillylamine (DHVA), derived from n-3 polyunsaturated eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively, were studied for their potential antioxidant and carbohydrate-hydrolysing enzyme inhibitory activities together with capsaicin and the corresponding n-3 polyunsaturated fatty acids (PUFAs). The antioxidant potential was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assay, β-carotene bleaching test, and ferric reducing ability power (FRAP). In the ABTS assay the following trend of potency could be observed EPVA > DHVA ≥ capsaicin. In addition, except for the FRAP test, all samples showed a greater activity than the positive controls used as reference compounds in the antioxidant assays. Both EPVA and DHVA showed half maximal inhibitory concentration (IC50) values much lower than acarbose, which was used as the reference drug in the carbohydrate-hydrolysing enzyme inhibitory activity assays. It is interesting to note that structural changes in capsaicin derivatives had higher impacts on α-glucosidase than on α-amylase inhibition. Taken together, our data suggest that both EPVA and DHVA, which are not limited in compliance-related considerations with respect to capsaicin, due to absence of pungency, could be proposed as functional ingredients for the development of products for the management of type II diabetes and border-line hyperglycaemic patients. Full article
(This article belongs to the Special Issue Plant Antioxidant for Application in Food and Nutraceutical Industries)
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10 pages, 413 KiB  
Article
The Influence of Ultrafiltration of Citrus limon L. Burm. cv Femminello Comune Juice on Its Chemical Composition and Antioxidant and Hypoglycemic Properties
by Monica Rosa Loizzo, Vincenzo Sicari, Rosa Tundis, Mariarosaria Leporini, Tiziana Falco and Vincenza Calabrò
Antioxidants 2019, 8(1), 23; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox8010023 - 16 Jan 2019
Cited by 28 | Viewed by 4422
Abstract
Membrane separation has brought about a significant change in the food processing industry because it could operate separation at low temperature without a reduction of nutrients and bioactive compounds. Citrus limon L. Burm. cv Femminello comune juice, an Italian IGP (Protected Geographical Indication) [...] Read more.
Membrane separation has brought about a significant change in the food processing industry because it could operate separation at low temperature without a reduction of nutrients and bioactive compounds. Citrus limon L. Burm. cv Femminello comune juice, an Italian IGP (Protected Geographical Indication) product, was subjected to the ultrafiltation (UF) process using a cellulose acetate membrane, with a cut-off of 100 kDa, subjected to different transmembrane pressures (TMP, 05–1.5 bar). Untreated and ultra-filtrated (UF) juices were investigated for physicochemical parameters including pH, titratable acidity (TA), total soluble solids (TSS) and ascorbic acid content. Total phenols (TPC) and flavonoids (TFC) contents were also determined. Rutin, hesperidin, eriocitrin, and neohesperidin were selected as markers and quantified by HPLC. Antioxidant potential was investigated by using DPPH, ABTS, and FRAP tests. RACI was used to identify the sample with highest antioxidant potential. The hypoglycemic activity was examined using carbohydrates hydrolyzing enzymes assay. The application of increasing pressures across the membrane led to a reduction in TSS without causing a loss of bioactive compounds in terms of TPC and TFC. UF juice obtained with TMP of 1.5 bar (J3) showed a significant amount of eriocitrin and hesperidin with concentrations of 15.8 and 10.5 mg/100 mL, respectively. This sample showed the highest antioxidant potential and exhibited a promising α-amylase and α-glucosidase inhibitory activity with IC50 values of 31.1 and 35.3 mg/mL, respectively. Collectively our results support the use of cellulose acetate membrane to obtain an ultra-filtered juice with significant health potential. Full article
(This article belongs to the Special Issue Plant Antioxidant for Application in Food and Nutraceutical Industries)
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8 pages, 886 KiB  
Article
Potential Application of Prunus armeniaca L. and P. domestica L. Leaf Essential Oils as Antioxidant and of Cholinesterases Inhibitors
by Marco Bonesi, Maria Concetta Tenuta, Monica R. Loizzo, Vincenzo Sicari and Rosa Tundis
Antioxidants 2019, 8(1), 2; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox8010002 - 21 Dec 2018
Cited by 16 | Viewed by 3743
Abstract
The aim of this work is to investigate the in vitro acetylcholinesterase (AChE) and butyrycholinesterase (BChE) inhibitory activities of essential oils obtained by hydrodistillation from the leaves of Prunus armeniaca and P. domestica in relation to their composition, analysed by Gas Chromatography–Flame Ionization [...] Read more.
The aim of this work is to investigate the in vitro acetylcholinesterase (AChE) and butyrycholinesterase (BChE) inhibitory activities of essential oils obtained by hydrodistillation from the leaves of Prunus armeniaca and P. domestica in relation to their composition, analysed by Gas Chromatography–Flame Ionization Detector (GC-FID) and Gas Chromatography-Mass Spectrometry (GC-MS) analyses, at different times. Moreover, considering the role of free radicals in the progression of neurodegenerative disorders, the antioxidant properties of essential oils were investigated by using, 2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and β-carotene bleaching tests. The relative antioxidant capacity index (RACI) was used to achieve more comprehensive comparison between analysed antioxidant effects of essential oils. P. armeniaca oils were more active than P. domestica oils against AChE. Against BChE, the most active was the essential oil from P. domestica leaves collected in August with an IC50 value of 95.80 μg/mL. This oil exerted the highest inhibitory activity of lipid peroxidation with IC50 values of 11.15 and 11.39 μg/mL after 30 and 60 min of incubation, respectively. All samples demonstrated a remarkable ABTS radicals scavenging activity, with IC50 values in the range 0.45–0.57 μg/mL in comparison to the positive control, ascorbic acid. Full article
(This article belongs to the Special Issue Plant Antioxidant for Application in Food and Nutraceutical Industries)
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14 pages, 1367 KiB  
Article
Determination of Three Main Chlorogenic Acids in Water Extracts of Coffee Leaves by Liquid Chromatography Coupled to an Electrochemical Detector
by Rocío Rodríguez-Gómez, Jérôme Vanheuverzwjin, Florence Souard, Cédric Delporte, Caroline Stevigny, Piet Stoffelen, Kris De Braekeleer and Jean-Michel Kauffmann
Antioxidants 2018, 7(10), 143; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox7100143 - 15 Oct 2018
Cited by 15 | Viewed by 4182
Abstract
Coffee is a beverage widely consumed in the world. The coffee species most commercialized worldwide are Arabica (Coffea arabica) and Robusta (Coffea canephora). Roasted coffee beans are the most used, but coffee leaves are also consumed as infusion in several [...] Read more.
Coffee is a beverage widely consumed in the world. The coffee species most commercialized worldwide are Arabica (Coffea arabica) and Robusta (Coffea canephora). Roasted coffee beans are the most used, but coffee leaves are also consumed as infusion in several countries for traditional medicinal purposes. They contain several interesting phenolic antioxidant compounds mainly belonging to chlorogenic acids (CGAs). In the present work, a liquid chromatography-electrochemical detection (LC-EC) method was developed for the determination of three main chlorogenic acid isomers, namely 3-, 4-, and 5-caffeoylquinic acids (CQA), in coffee leaves aqueous extracts. Samples from eight coffee species, namely; Coffea arabica, Coffea canephora, Coffea liberica, Coffea humilis, Coffea mannii, Coffea charrieriana, Coffea anthonyi, and Coffea liberica var. liberica, were grown and collected in tropical greenhouses. Linearity of the calibration graphs was observed in the range from the limit of quantification to 1.0 × 10−5 M, with R2 equal to 99.9% in all cases. High sensitivity was achieved with a limit of detection of 1.0 × 10−8 M for 3-CQA and 5-CQA (i.e., 3.5 µg/L) and 2.0 × 10−8 M for 4-CQA (i.e., 7.1 µg/L). The chromatographic profile of the samples harvested for each Coffea species was studied comparatively. Obtained raw data were pretreated for baseline variations and shifts in retention times between the chromatographic profiles. Principal Component Analysis (PCA) was applied to the pretreated data. According to the results, three clusters of Coffea species were found. In the water sample extracts, 5-CQA appeared to be the major isomer, and some species contained a very low amount of CQAs. Fluctuations were observed depending on the Coffea species and harvesting period. Significant differences between January and July were noticed regarding CQAs content. The species with the best CQAs/caffeine ratio was identified. The LC-EC data were validated by liquid chromatography-high resolution mass spectrometry (LC-HRMS). Full article
(This article belongs to the Special Issue Plant Antioxidant for Application in Food and Nutraceutical Industries)
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Review

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16 pages, 336 KiB  
Review
Medical and Dietary Uses of N-Acetylcysteine
by Špela Šalamon, Barbara Kramar, Tinkara Pirc Marolt, Borut Poljšak and Irina Milisav
Antioxidants 2019, 8(5), 111; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox8050111 - 28 Apr 2019
Cited by 115 | Viewed by 14536
Abstract
N-acetylcysteine (NAC), a plant antioxidant naturally found in onion, is a precursor to glutathione. It has been used as a drug since the 1960s and is listed on the World Health Organization (WHO) Model List of Essential Medicines as an antidote in poisonings. [...] Read more.
N-acetylcysteine (NAC), a plant antioxidant naturally found in onion, is a precursor to glutathione. It has been used as a drug since the 1960s and is listed on the World Health Organization (WHO) Model List of Essential Medicines as an antidote in poisonings. There are numerous other uses or proposed uses in medicine that are still in preclinical and clinical investigations. NAC is also used in food supplements and cosmetics. Despite its abundant use, there are projections that the NAC global market will grow in the next five years; therefore, the purpose of this work is to provide a balanced view of further uses of NAC as a dietary supplement. Although NAC is considered a safe substance, the results among clinical trials are sometimes controversial or incomplete, like for many other antioxidants. More clinical trials are underway that will improve our understanding of NAC applicability. Full article
(This article belongs to the Special Issue Plant Antioxidant for Application in Food and Nutraceutical Industries)
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