Phytochemical profile of commercially available food plant powders: their potential role in healthier food reformulations

M. Neacsu*, N. Vaughan, V. Raikos, S. Multari, G. J. Duncan, G. G. Duthie, W. R. Russell

*Corresponding author for this work

Research output: Contribution to journalArticle

23 Citations (Scopus)


Reformulation of existing processed food or formulation of new foods using natural products (plant-based) will inherently confer to new products with less calories, fat, salt, phosphates and other synthetic components, and higher amounts of fibre, antioxidants, vitamins and other beneficial components. Plant ingredients, such as food plant powders, are currently being used in food manufacturing, predominantly for flavouring and colouring purposes. To expand their use as a food ingredient, freeze-dried powders representing major vegetable groups were characterised by targeted LC-MS/MS analysis of their phytochemicals. All the plant powders were found to be rich in flavonoids, phenolic acids and derivatives; total content in these compounds varied from around 130 mg kg-1 (green pea) to around 930 mg kg-1 (spinach). The food plant powders' phytochemical content represents valuable information for the food industry in the development of healthier novel foods and for the reformulation of existing food products in relation to antioxidants, food preservatives and alternatives to nitrite use.

Original languageEnglish
Pages (from-to)159-169
Number of pages11
JournalFood Chemistry
Early online date4 Feb 2015
Publication statusPublished - 15 Jul 2015


  • flavonoids
  • food plant powders
  • food reformulation
  • healthier foods
  • phytophenols

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

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