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

16 Citations (Scopus)

Abstract

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
Volume179
Early online date4 Feb 2015
DOIs
Publication statusPublished - 15 Jul 2015

Fingerprint

Edible Plants
Phytochemicals
food plants
Powders
phytopharmaceuticals
powders
Food
ingredients
antioxidants
food preservatives
novel foods
plant products
natural foods
flavorings
new products
processed foods
Antioxidants
phenolic acids
Food Preservatives
spinach

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Phytochemical profile of commercially available food plant powders : their potential role in healthier food reformulations. / Neacsu, M.; Vaughan, N.; Raikos, V.; Multari, S.; Duncan, G. J.; Duthie, G. G.; Russell, W. R.

In: Food Chemistry, Vol. 179, 15.07.2015, p. 159-169.

Research output: Contribution to journalArticle

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