Psychoactive Plant Database - Neuroactive Phytochemical Collection

1. J Food Sci. 2024 Nov 4. doi: 10.1111/1750-3841.17487. Online ahead of print.

Green technologies for extracting plant waste functional ingredients and new 
food formulation: A review.

Basile G(1), De Luca L(1), Sorrentino G(1), Calabrese M(1), Esposito M(1), 
Pizzolongo F(1), Romano R(1).

Author information:
(1)Department of Agricultural Sciences, University of Naples Federico II, Piazza 
Carlo di Borbone I, Portici (NA), Italy.

Nowadays, there is a growing interest in food waste recovery by both consumers 
and companies. Food waste of plant origin is a source of bioactive compounds, 
such as phenolic acids, anthocyanins, flavonoids, phytosterols, carotenoids, and 
tocopherols, with well-known antioxidant, anti-glycemic, and antimicrobial 
properties. The use of green and sustainable technologies to recover bioactive 
compounds from food waste is a possible solution to valorize waste following the 
principles of green chemistry. Furthermore, today's consumers are more 
attracted, informed, and aware of the benefits associated with the consumption 
of functional foods, and with this in mind, the use of extracts rich in 
beneficial compounds obtained by green technologies from food waste can be a 
valid alternative to prepare functional foods. In this review, the recovery of 
polyphenols and fibers with green technologies from food waste for the 
formulation of functional foods was presented.

© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC 
on behalf of Institute of Food Technologists.

DOI: 10.1111/1750-3841.17487
PMID: 39495566


2. Food Chem. 2024 Oct 24;464(Pt 3):141758. doi: 10.1016/j.foodchem.2024.141758. 
Online ahead of print.

A crude, cold-pressed oil from elderberry (Sambucus nigra L.) seeds: 
Comprehensive approach to properties and characterization using HPLC, DSC, and 
multispectroscopic methods.

Siejak P(1), Neunert G(2), Kamińska W(1), Dembska A(3), Polewski K(1), Siger 
A(4), Grygier A(5), Tomaszewska-Gras J(6).

Author information:
(1)Department of Physics and Biophysics, Faculty of Food and Nutrition Sciences, 
Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, 
Poland.
(2)Department of Physics and Biophysics, Faculty of Food and Nutrition Sciences, 
Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, 
Poland. Electronic address: grazyna.neunert@up.poznan.pl.
(3)Department of Bioanalytical Chemistry, Faculty of Chemistry, Adam Mickiewicz 
University, Uniwersytetu Poznańskiego 8, 61-614, Poznan, Poland.
(4)Department of Food Biochemistry and Analysis, Poznań University of Life 
Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland.
(5)Department of Food Technology of Plant Origin, Faculty of Food Science and 
Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 
Poznan, Poland.
(6)Department of Food Quality and Safety Management, Poznań University of Life 
Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland.

The physicochemical characterization of fresh, undiluted, cold-pressed oil from 
elderberry seeds (EO) is presented. The results showed EO's uniqueness for the 
93 % presence of essential fatty acids, including linoleic n-6 (41 %), 
α-linolenic n-3 (38 %), and oleic n-9 (13 %) acids with favorable ratios for 
human nutrition, n-3/n-6 = 0.93. A γ-tocopherol is the dominant tocopherol 
(96 %), with a concentration of 20.62 mg/100 g, indicating low oil oxidative 
stability. DSC heating and cooling traces determined the thermal properties. 
These results also revealed the presence of metastable triacylglycerol (TAG) 
structures composed of polyunsaturated fatty acids. The presence of 
characteristic groups for fatty acids and TAGs in EO was confirmed by FTIR-ATR 
spectra. For the first time, Langmuir monolayer studies on EO revealed its low 
compressibility, indicating its low emulsifiability, and the presence of minor 
components of EO, including tocopherols, phenolic acids, polyphenols, 
flavonoids, and carotenoids, was determined using UV-Vis absorption and 
fluorescence excitation-emission matrix (EEM) along with the chemometric method.

Copyright © 2024 Elsevier Ltd. All rights reserved.

DOI: 10.1016/j.foodchem.2024.141758
PMID: 39488048

Conflict of interest statement: Declaration of competing interest The authors 
declare that they have no known competing financial interest or personal 
relationships that could have appeared to influence the work reported in this 
paper.


3. Food Chem. 2024 Oct 28;464(Pt 3):141817. doi: 10.1016/j.foodchem.2024.141817. 
Online ahead of print.

Shelf-life of flavoured olive oil with chili pepper: Comparison between 
co-milling fresh chili peppers with olives and typical infusion flavouring 
methods over 18 months of storage.

Cecchi L(1), Urciuoli S(2), Ieri F(3), Ugolini T(4), D'Agostino S(5), Breschi 
C(6), Balli D(7), Zanoni B(8), Mulinacci N(9).

Author information:
(1)Department of Agricultural, Food and Forestry Systems Management (DAGRI), 
University of Florence, Florence, Italy. Electronic address: Lo.cecchi@unifi.it.
(2)Department of Statistics, Computer Science, Applications "Giuseppe Parenti" 
(DiSIA), Phytolab Laboratory (Pharmaceutical, Cosmetic, Food Supplement, 
Technology and Analysis), University of Florence, Via Ugo Schiff 6, Sesto 
Fiorentino, 50019 Florence, Italy. Electronic address: silvia.urciuoli@unifi.it.
(3)National Research Council of Italy (CNR), Institute of Bioscience and 
BioResources (IBBR), Sesto Fiorentino (Florence), Italy. Electronic address: 
francesca.ieri@cnr.it.
(4)Department of Agricultural, Food and Forestry Systems Management (DAGRI), 
University of Florence, Florence, Italy. Electronic address: 
tommaso.ugolini@unifi.it.
(5)Department of Agricultural, Food and Forestry Systems Management (DAGRI), 
University of Florence, Florence, Italy. Electronic address: 
silvia.dagostino@unifi.it.
(6)Department of Neurofarba and Multidisciplinary Centre of Research on Food 
Sciences (M.C.R.F.S.- Ce.R.A),University of Florence, Via Ugo Schiff 6, 50019 
Sesto F.no (Florence), Italy. Electronic address: carlotta.breschi@unifi.it.
(7)Department of Neurofarba and Multidisciplinary Centre of Research on Food 
Sciences (M.C.R.F.S.- Ce.R.A),University of Florence, Via Ugo Schiff 6, 50019 
Sesto F.no (Florence), Italy. Electronic address: diletta.balli@unifi.it.
(8)Department of Agricultural, Food and Forestry Systems Management (DAGRI), 
University of Florence, Florence, Italy. Electronic address: 
bruno.zanoni@unifi.it.
(9)Department of Neurofarba and Multidisciplinary Centre of Research on Food 
Sciences (M.C.R.F.S.- Ce.R.A),University of Florence, Via Ugo Schiff 6, 50019 
Sesto F.no (Florence), Italy. Electronic address: Nadia.mulinacci@unifi.it.

The aim was to study the shelf-life over 18 months of storage (no light and 
oxygen exposure) of chili peppers flavoured olive oils comparing flavouring 
methods of co-milling of fresh chili peppers with sound olives at mill scale 
with temporary and permanent infusion of dried chili peppers in olive oil. 
Tocopherols, secoiridoids and capsaicinoids by HPLC-DAD, volatile compounds by 
HS-SPME-GC-MS, and sensory profiles were studied. The decrease in tocopherols 
and secoiridoids was greater in "infusion" samples, while a significant increase 
in capsaicinoids was observed in "permanent infusion" samples. The main changes 
were observed for sensory and volatile profiles: "infusion" samples were 
defective already after 2 months with significant increase of defects-relating 
volatile compounds, while "co-milling" samples were defects-free and 
characterized by nice balance among hotness/heat and pepper fruity/taste during 
entire storage. "Co-milling" samples showed better shelf-life (18 months) than 
infusion ones, and even than EVOO control samples (12 months).

Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.

DOI: 10.1016/j.foodchem.2024.141817
PMID: 39488047

Conflict of interest statement: Declaration of competing interest The authors 
declare that they have no known competing financial interests or personal 
relationships that could have appeared to influence the work reported in this 
paper.


4. J Agric Food Chem. 2024 Nov 1. doi: 10.1021/acs.jafc.4c08855. Online ahead of 
print.

Regulation of Microlocalization of Antioxidants by Surfactant Micelles in 
Oil-in-Water Emulsions.

Wang X(1), Chen Y(1), McClements DJ(2), Peng D(1), Chen H(3), Xu S(4), Deng 
Q(1), Geng F(5).

Author information:
(1)Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops 
Research Institute, Chinese Academy of Agricultural Science, Wuhan, Hubei 
430062, China.
(2)Department of Food Science, University of Massachusetts, Amherst, 
Massachusetts 01003, United States.
(3)College of Health Science and Engineering, Hubei University, Wuhan, Hubei 
430062, China.
(4)Clinical Nutrition Department, The Central Hospital of Wuhan, Tongji Medical 
College, Huazhong University of Science and Technology, 26 Shengli Street, 
Wuhan, Hubei 430030, China.
(5)Meat Processing Key Laboratory of Sichuan Province, School of Food and 
Biological Engineering, Chengdu University, Chengdu 610106, China.

The mass transport effect of aqueous micelles on antioxidants and oxidation 
products in emulsions may alter the rate, degree, and pathway of lipid 
oxidation. In this study, the dynamic mass transport of oxidation products and 
endogenous tocopherol during storage at different micelle concentrations was 
monitored by UV-vis spectrophotometry and high-performance liquid 
chromatography. Furthermore, the microlocalization of tocopherol in micelles was 
investigated using 1H nuclear magnetic resonance and nuclear Overhauser effect 
spectroscopy, fluorescence measurements, and molecular dynamics simulation. It 
was demonstrated that high-concentration micelles enhanced the emulsion 
stability by promoting the mass transport of hydroperoxides and endogenous 
antioxidants. The enhancement of micelles was a superposition effect of 
concentration, interaction sites, and binding force between tocopherols and 
Tween 20 molecules. Tween 20 concentration-induced favorable changes of 
microlocalization of tocopherol and dynamic mass transport demonstrated a new 
integrated perspective to control lipid oxidation.

DOI: 10.1021/acs.jafc.4c08855
PMID: 39485063


5. Food Sci Nutr. 2024 Aug 19;12(10):7968-7976. doi: 10.1002/fsn3.4353.
eCollection  2024 Oct.

Effect of Pistacia atlantica kernel oil on the quality characteristics of 
mayonnaise during the storage period.

Norouzzadeh S(1), Ghasemzadeh M(1), Akhavan HR(1), Adhami K(1).

Author information:
(1)Department of Food Science and Technology, Faculty of Agriculture Shahid 
Bahonar University of Kerman Kerman Iran.

Mayonnaise is an oil-in-water emulsion with 65-85% oil, and its physicochemical 
and sensory characteristics are greatly influenced by the type of oil used. The 
nutritional value and oxidation resistance of Pistacia atlantica oil (PAO) are 
very desirable due to the essential fatty acids (oleic and linoleic) and 
antioxidant compounds (phenolics and tocopherols). In this research, the 
physicochemical and sensory characteristics of mayonnaise sauce (MNS) with 
different levels of PAO (15% (MNS-PAO15%), 30% (MNS-PAO30%), and 100% (MNS-PAO), 
as a substitute for soybean oil (SBO)) were compared with sauces containing SBO 
with antioxidants (MNS-SBOA) or without antioxidants (MNS-SBO) during storage 
for 30 days at 25°C. The results showed that MNS-PAO and MNS-SBO exhibited the 
lowest physical and thermal stability. The MNS-PAO had the lowest values in 
peroxide (2.18 meq/kg oil) and thiobarbituric acid (0.21 mg MDA/kg oil) at the 
end of the storage period. Increasing the PAO level in the mayonnaise formula 
increased the b* value, but a decreasing trend of b* in these samples was 
observed during the storage period. The panelists gave the lowest sensory score 
to the MNS-PAO sample, but they did not consider a significant difference 
between the samples containing SBO and the sample containing 15% PAO in terms of 
color, aroma, and overall acceptance. In general, mayonnaise containing 15% PAO 
was suggested as a desirable sauce in terms of emulsion and oxidation stability 
and sensory characteristics.

© 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals 
LLC.

DOI: 10.1002/fsn3.4353
PMCID: PMC11521743
PMID: 39479719

Conflict of interest statement: The authors declare no conflict of interest.