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Characterization, Analysis and Application of Antioxidant in Food

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

Deadline for manuscript submissions: closed (25 October 2021) | Viewed by 25716

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Special Issue Editors

Prof. Dr. Young-Jun Kim

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Guest Editor

Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Korea
Interests: development and optimization of analytical methods and validation; individual antioxidant compounds analysis and their application

Prof. Dr. Youngjae Shin

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Guest Editor

Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Republic of Korea
Interests: nutraceutical functions of phytochemicals; bioactive compounds in natural products; sensory/nutritional qualities of fruit and vegetable products

Special Issue Information

Dear Colleagues,

Fruits and vegetables have received a great deal of attention due to their high content of antioxidants such as phenolics, flavonoids, and anthocyanins. Hence, they are known to have a very beneficial effect on human health. Phytochemicals are naturally occurring secondary metabolites in plants, and they are recognized to be effective in preventing chronic diseases such as obesity, diabetes, and cardiovascular disease. With the recent growing interest in phytochemicals, many people have increased their consumption of fruits and vegetables to prevent cancer and aging. Additionally, previous epidemiologic studies have constantly reported that foods rich in phytochemicals play an important role in the prevention of those chronic diseases.

Furthermore, the consumption of plant-based foods such as fruits and vegetables has been strongly associated with reduced risk of cardiovascular disease, cancer, diabetes, Alzheimer’s disease, and age-related functional decline. In fact, increasing the consumption of fruits and vegetables is a practical strategy for consumers to optimize their health and to reduce the risk of chronic diseases. Therefore, the characterization, analysis, and application of the antioxidants contained in these foods is becoming important.

In this regard, we sincerely ask for the participation of related researchers.

Thank you for your attention. We are looking forward to receiving your positive response.

Prof. Dr. Young-Jun Kim
Prof. Dr. Youngjae Shin
Guest Editors

Manuscript Submission Information

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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

fruits
vegetables
antioxidants
anthocyanins
flavonoids
polyphenols
phytochemicals
human health

Published Papers (7 papers)

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Research

15 pages, 1375 KiB

Open AccessArticle

Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

by Haider I. Ali, Mithun Dey, Azalldeen Kazal Alzubaidi, Sadiq Jaafir Aziz Alneamah, Ammar B. Altemimi and Anubhav Pratap-Singh

Foods 2021, 10(10), 2393; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102393 - 09 Oct 2021

Cited by 13 | Viewed by 3121

Abstract

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt. Full article

(This article belongs to the Special Issue Characterization, Analysis and Application of Antioxidant in Food)

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12 pages, 933 KiB

Open AccessArticle

Chemical Profile and Evaluation of the Antioxidant and Anti-Acetylcholinesterase Activities of Annona squamosa L. (Annonaceae) Extracts

by Débora Odília Duarte Leite, Cicera Janaine Camilo, Carla de Fatima Alves Nonato, Natália Kelly Gomes de Carvalho, Gerson Javier Torres Salazar, Selene Maia de Morais and José Galberto Martins da Costa

Foods 2021, 10(10), 2343; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102343 - 30 Sep 2021

Cited by 10 | Viewed by 2573

Abstract

This study presents the chemical profile of extracts from the pulp and seed of Annona squamosa L., as well as the evaluation of their antioxidant and acetylcholinesterase inhibition activities. In the chemical prospection, qualitative assays were performed, and the contents of total phenols, flavonoids, vitamin C, and carotenoids were quantified. For the compounds identification, analyses of the extracts were performed by liquid chromatography coupled to mass spectrometry. Antioxidant evaluation was performed using the DPPH, ABTS, Fe³⁺ reduction, 2-DR protection, and β-carotene protection methods. The assay for inhibition of acetylcholinesterase activity was determined using the method described by Ellman. The secondary metabolites identified were anthocyanidins, flavones, flavonols, and alkaloids. Phenol analysis showed a higher quantitative value of total phenols and flavonoids for the seed extract, and the vitamin C content was higher in the pulp extract. There was no significant difference in relation to the carotenoids quantification. The best results obtained for antioxidant activity, for both seed and pulp extracts, were with the ABTS method with IC₅₀ of 0.14 ± 0.02 and 0.38 ± 0.02 mg/mL, respectively. Compared to A. squamosa seed extract, the pulp extract demonstrates higher AChE inhibitory activity with IC₅₀ of 18.82 ± 0.17 µg/mL. A. squamosa is a nutritious food source. The continuity of the studies is fundamental to relate the consumption of this food and its effects on neurodegenerative diseases. Full article

(This article belongs to the Special Issue Characterization, Analysis and Application of Antioxidant in Food)

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13 pages, 1149 KiB

Open AccessArticle

Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds

by Blanca Moreno Gracia, Diego Laya Reig, María José Rubio-Cabetas and María Ángeles Sanz García

Foods 2021, 10(10), 2334; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102334 - 30 Sep 2021

Cited by 7 | Viewed by 1951

Abstract

Phenolic compounds have an important influence on fruit and nut quality. Almonds have been shown to be rich sources of phenolic compounds, which possess health-beneficial properties. The objectives of the study were to optimize an extraction method to determine the total amount of polyphenols, flavonoids and proanthocyanidins as well as the antioxidant capacity. In addition, the same extract was used for the identification and quantification of flavonoids by HPLC. The study was conducted on 11 Spanish almond genotypes. The results highlight the differences in the content of antioxidants, which add value to the quality of the fruit. It has been shown that genotype may strongly influence antioxidant capacity and total phenolic compounds. In this work, the almonds with higher results were (Belona, Guara and Vialfas) varieties. Full article

(This article belongs to the Special Issue Characterization, Analysis and Application of Antioxidant in Food)

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19 pages, 3750 KiB

Open AccessArticle

Antioxidant Effect of Wheat Germ Extracts and Their Antilipidemic Effect in Palmitic Acid-Induced Steatosis in HepG2 and 3T3-L1 Cells

by Humna Liaqat, Kyeong Jin Kim, Soo-yeon Park, Sung Keun Jung, Sung Hee Park, Seokwon Lim and Ji Yeon Kim

Foods 2021, 10(5), 1061; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051061 - 12 May 2021

Cited by 14 | Viewed by 4150

Abstract

Wheat germ (WG) is a by-product of wheat milling and comprises many bioactive compounds. This study aimed to compare the antioxidant and antilipidemic effects of different WG extracts (WGEs) by analyzing candidate bioactive compounds such as carotenoids, tocopherols, γ-oryzanol, and biogenic amines by reversed-phase high-performance liquid chromatography. Antioxidant activity was determined using the ABTS, DPPH, and FRAP assays. The antilipidemic effect was evaluated in palmitic acid-induced steatosis in HepG2 hepatocytes and 3T3-L1 adipocytes. Cellular lipid accumulation was assessed by Oil Red O staining and a cellular triglyceride content assay. All analyzed WGEs showed significant antioxidant potential, although some bioactive compounds, such as carotenoids, tocopherols, and γ-oryzanol, were the highest in the ethanol extract. Correlation analysis revealed the antioxidant potential of all identified biogenic amines except for spermidine. Ethanol and n-hexane extracts significantly inhibited cellular lipid accumulation in cell models. These results suggest that WGEs exhibit promising antioxidant potential, with a variety of bioactive compounds. Collectively, the findings of this study suggest that bioactive compounds in WGEs attenuate plasma lipid and oxidation levels. In conclusion, WG can be used as a natural antioxidant and nutraceutical using appropriate solvents and extraction methods. Full article

(This article belongs to the Special Issue Characterization, Analysis and Application of Antioxidant in Food)

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14 pages, 3200 KiB

Open AccessArticle

Phytochemical Composition and Antioxidant Activity of Portulaca oleracea: Influence of the Steaming Cooking Process

by María del Pilar Fernández-Poyatos, Eulogio J. Llorent-Martínez and Antonio Ruiz-Medina

Foods 2021, 10(1), 94; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010094 - 05 Jan 2021

Cited by 34 | Viewed by 3594

Abstract

In this work, we compared the phenolic composition and antioxidant capacity of methanolic extracts of raw and steamed aerial parts of Portulaca oleracea L. Two new cyclo-dopa amides were identified, named oleraceins X and Y, along with six known ones (oleraceins A, B, C, N, J, and U). Compounds identification and quantification were done by high-performance liquid chromatography with diode array and mass spectrometry detections. The most abundant compounds were phenolic alkaloids (oleraceins), and the main quantified compounds were isocitric and citric acids, with concentrations of 500–550 and 440–600 mg/100 g dried extract, respectively. The study of both the influence of the steaming process in Portulaca oleracea L. and total phenolic content and radical scavenging assays (ABTS^·+ and DPPH) were also carried out. The total individual phenolic content of raw Portulaca decreased from 1380 mg/100 g DE to 1140 mg/100 g DE after the steaming process. The antioxidant capacity in ABTS and DPPH assays decreased approximately 50 and 40%, respectively, after samples were cooked by steaming. The raw extracts presented the highest concentration of bioactive compounds, as well as higher antioxidant and radical scavenging values. Full article

(This article belongs to the Special Issue Characterization, Analysis and Application of Antioxidant in Food)

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15 pages, 1390 KiB

Open AccessArticle

Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

by Ana Isabel Andres, Maria Jesus Petron, Ana Maria Lopez and Maria Luisa Timon

Foods 2020, 9(10), 1398; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9101398 - 02 Oct 2020

Cited by 49 | Viewed by 5584

Abstract

Extraction temperature, extraction time and liquid (water) to solid ratio were optimized in order to extract antioxidant phenolic compounds from brewers’ spent grain (BSG). The extracts were analysed for their total phenol content (TPC) and antioxidant activity was measured using three different methods: 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical, 2,2′-azino-bis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS), and reducing power (RP) assays. All the parameters except extraction time promoted different efficiencies for the extraction of antioxidant phenolic compounds. TPC extraction was higher at lower temperatures and lower liquid/solid ratios up to a certain point. In this sense, a decrease in TPC with increasing liquid/solid ratios took place until a 16:1 ratio and a plateau was reached beyond that ratio. The highest DPPH activity was reported for 30–35 °C and 60–90 min extraction and 60–90 min extraction with a 25 mL/g ratio. ABTS values increased as the liquid to solid ratio decreased, being positively correlated with TPC (R = 0.788; p < 0.01). The highest RP was achieved at 30–33 °C extraction temperature and 10–14 mg/mL v/w ratio and at 116–120 min extraction and 16–17 mg/mL ratio. Gallic acid accounted for the majority of the phenolic compounds found, followed by hydroxyphenylacetic acid, epicatechin, and protocatechuic acid. Sinapic, 4-hydroxy benzoic, and syringic acids were also found in lower quantities. Coumaric, vanillic, ferulic, and caffeic acids were present in very small amounts. All the extracts contained phenolics and showed in vitro antioxidant activity, but the extracts obtained by using 30 °C, 121.9 min, and 10 mL/g liquid/solid ratio exhibited the highest content in TPC and antioxidant potential. The aqueous extraction of a potentially bioactive extract from BSG was demonstrated to be an efficient and simple method to recover these value-added compounds. Full article

(This article belongs to the Special Issue Characterization, Analysis and Application of Antioxidant in Food)

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11 pages, 888 KiB

Open AccessArticle

Comparative Analysis of the Nutritional Components and Antioxidant Activities of Different Brassica juncea Cultivars

by Hee-Yeon Kwon, Sun-Il Choi, Hye-In Park, Seung-Hyun Choi, Wan-Sup Sim, Jin-Hui Yeo, Ju-Hyun Cho and Ok-Hwan Lee

Foods 2020, 9(6), 840; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9060840 - 26 Jun 2020

Cited by 9 | Viewed by 3818

Abstract

The purpose of this study was to compare the nutritional components and antioxidant activities of two different cultivars of Brassica juncea (Dolsan, Yeosu, Korea (BJD) and (Jeongseon, Gangwon, Korea (BJJ)). We investigated the proximate composition (moisture, crude ash, crude protein and crude lipid), antioxidant activities (2,2-Diphenyl-2-picrylhydrazil (DPPH) scavenging activity and ferric reducing antioxidant power (FRAP)), total phenol content, total flavonoid content and sinigrin content by high-performance liquid chromatography analysis. Our results show that the proximate compositions of BJD and BJJ were not significantly different. However, both the DPPH radical scavenging and FRAP activities of the BJJ extracts were higher than those of the BJD extracts. The total phenol contents of the BJD and BJJ extracts were 6.56 and 9.80 mg gallic acid equivalent/g, respectively. The total flavonoids content of the BJD and BJJ extracts were 20.92 and 34.81 mg rutin equivalent/g, respectively, whereas the sinigrin contents, one of the major compounds in BJD and BJJ extracts, were 16.16 mg/g and 11.73 mg/g, respectively. In this study, we confirmed that, by comparing BJJ and BJD, the sinigrin content of BJD was higher than that of BJJ, but the antioxidant activity and phenol content of BJD were superior to that of BJJ. Full article

(This article belongs to the Special Issue Characterization, Analysis and Application of Antioxidant in Food)

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