Plant Foods for Human Nutrition (PLANT FOOD HUM NUTR)

Publisher: Springer Verlag

Journal description

Plant Foods for Human Nutrition (previously Qualitas Plantarum ) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans as they are influenced by: biotechnology (plant breeding) cooking and processing ecology (plant and soil) plant nutrition (production practices). Relevant papers on clinical and toxicological and epidemiological studies are also published.

Current impact factor: 1.98

Impact Factor Rankings

2015 Impact Factor Available summer 2016
2014 Impact Factor 1.976
2013 Impact Factor 2.416
2012 Impact Factor 2.358
2011 Impact Factor 2.505
2010 Impact Factor 2.463
2009 Impact Factor 2.016
2008 Impact Factor 1.69
2007 Impact Factor 0.885
2006 Impact Factor 0.6
2005 Impact Factor 0.472
2004 Impact Factor 0.268
2003 Impact Factor 0.211
2002 Impact Factor 0.232
2001 Impact Factor 0.265
2000 Impact Factor 0.133
1999 Impact Factor 0.159
1998 Impact Factor 0.2
1997 Impact Factor 0.31
1996 Impact Factor 0.175
1995 Impact Factor 0.117
1994 Impact Factor 0.168
1993 Impact Factor 0.263

Impact factor over time

Impact factor

Additional details

5-year impact 2.63
Cited half-life 7.60
Immediacy index 0.23
Eigenfactor 0.00
Article influence 0.54
Website Plant Foods for Human Nutrition website
Other titles Plant foods for human nutrition (Dordrecht, Netherlands: Online)
ISSN 0921-9668
OCLC 41977073
Material type Document, Periodical, Internet resource
Document type Internet Resource, Computer File, Journal / Magazine / Newspaper

Publisher details

Springer Verlag

  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author can archive a post-print version
  • Conditions
    • Author's pre-print on pre-print servers such as
    • Author's post-print on author's personal website immediately
    • Author's post-print on any open access repository after 12 months after publication
    • Publisher's version/PDF cannot be used
    • Published source must be acknowledged
    • Must link to publisher version
    • Set phrase to accompany link to published version (see policy)
    • Articles in some journals can be made Open Access on payment of additional charge
  • Classification
    ​ green

Publications in this journal

  • Plant Foods for Human Nutrition 10/2015; DOI:10.1007/s11130-015-0508-3
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    ABSTRACT: Common bean (Phaseolus vulgaris L.) is a good source of protein, vitamins, minerals and complex carbohydrates. The objective was to compare protein profile, including anti-nutrient proteins, and potential bioactive peptides of improved common bean cultivars grown in Mexico and Brazil. Bean protein isolates (BPI) were prepared from 15 common bean cultivars and hydrolyzed using pepsin/pancreatin. Thirteen proteins were identified by SDS-PAGE and protein in-gel tryptic-digestion-LC/MS. Protein profile was similar among common bean cultivars with high concentrations of defense-related proteins. Major identified proteins were phaseolin, lectin, protease and α-amylase inhibitors. Lectin (159.2 to 357.9 mg lectin/g BPI), Kunitz trypsin inhibitor (inh) (4.3 to 75.5 mg trypsin inh/g BPI), Bowman-Birk inhibitor (5.4 to 14.3 μg trypsin-chymotrypsin inh/g BPI) and α-amylase inhibitor activity (2.5 to 14.9 % inhibition relative to acarbose/mg BPI) were higher in Mexican beans compared to Brazilian beans. Abundant peptides were identified by HPLC-MS/MS with molecular masses ranging from 300 to 1500 Da and significant sequences were SGAM, DSSG, LLAH, YVAT, EPTE and KPKL. Potential bioactivities of sequenced peptides were angiotensin converting enzyme inhibitor (ACE), dipeptidyl peptidase IV inhibitor (DPP-IV) and antioxidant capacity. Peptides from common bean proteins presented potential biological activities related to control of hypertension and type-2 diabetes.
    Plant Foods for Human Nutrition 03/2015; 70(2). DOI:10.1007/s11130-015-0477-6
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    ABSTRACT: Aromatic plants have been used worldwide in human diet to improve the flavor and taste of meals or as herbal infusions. Beyond the culinary purposes, these plants are also used for their medicinal purposes, as antimicrobial, anti-inflammatory, antimutagenic and anti-carcinogenic, among others. In the present study, 39 species of condiments and/or herbal infusions were assessed in order to provide scientific information concerning their nutritional value and energetic contribution; furthermore, the fatty acids composition was also evaluated. Carbohydrates were the most abundant compounds in the condiments that also revealed a varied range of sugars with fructose, glucose, sucrose and trehalose detected in all the condiments. In respect to fatty acids, PUFA were prevalent with the great contribution of linoleic and α-linolenic acids among the different 32 detected fatty acids. The herbal infusions revealed low quantities of sugars with most of the plants revealing fructose, glucose and sucrose. In a general way, the energetic value of the condiments and herbal infusions was very low and these plants revealed good nutritional properties that make them suitable for a balanced and diversified low caloric diet. The results obtained in the present systematization study will allow the readers to perform easy and quick comparisons among these different aromatic plants regarding nutritional purposes.
    Plant Foods for Human Nutrition 03/2015; 70(2). DOI:10.1007/s11130-015-0476-7
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    ABSTRACT: Jocote (Spondias purpurea L.) is rich in phenolic compounds which have antioxidant properties. The focused microwave-assisted extraction (FMAE) was compared with the conventional microwave-assisted extraction (MAE) to obtain flavonols from jocote pomace. The effects of parameters such as the extraction time, the temperature and the composition of the solvent mixture (i.e., the ethanol to water ration) were evaluated and optimized using a statistical experimental design approach. Response surface methodology (RSM) was applied to determine the important effects and interactions of these independent variables on the extractive yield and quantification of some flavonoids. In addition, the antioxidant activity was analyzed. The total phenolic and flavonoid content was determined according to the Folin-Ciocalteu and aluminum chloride methods, respectively. The free radical scavenging activity of the extract was evaluated according to the DPPH assay. The results showed that the optimum extracting parameters used FMAE with extraction time of 20 min, temperature of 68 °C and ethanol composition of 80 % in water. Under these conditions, a yield of 3.42 % was obtained. Rutin and quercetin were quantified (0.19 mg/mL and 0.024 mg/mL, respectively) through HPLC-DAD. The total phenol and flavonoid contents were found to be 0.897 g GAE/g and 1.271 g QE/g, respectively. In the DPPH scavenging assay, the IC50 value of the extract occurred at 43.10 μg/mL. This study shows that FMAE is suitable as an efficient extraction procedure for the extraction of flavonols from jocote pomace.
    Plant Foods for Human Nutrition 03/2015; 70(2). DOI:10.1007/s11130-015-0473-x
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    ABSTRACT: This study evaluated the application of ultrasound techniques and microwave energy, compared to conventional extraction methods (high temperatures at atmospheric pressure), for the solid-liquid extraction of steviol glycosides (sweeteners) and antioxidants (total phenols, flavonoids and antioxidant capacity) from dehydrated Stevia leaves. Different temperatures (from 50 to 100 °C), times (from 1 to 40 min) and microwave powers (1.98 and 3.30 W/g extract) were used. There was a great difference in the resulting yields according to the treatments applied. Steviol glycosides and antioxidants were negatively correlated; therefore, there is no single treatment suitable for obtaining the highest yield in both groups of compounds simultaneously. The greatest yield of steviol glycosides was obtained with microwave energy (3.30 W/g extract, 2 min), whereas, the conventional method (90 °C, 1 min) was the most suitable for antioxidant extraction. Consequently, the best process depends on the subsequent use (sweetener or antioxidant) of the aqueous extract of Stevia leaves.
    Plant Foods for Human Nutrition 03/2015; 70(2). DOI:10.1007/s11130-015-0475-8
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    ABSTRACT: Rising prevalence of hypertension is pushing food industry towards the development of innovative food products with antihypertensive effects. The aim was to study the effect of reduced sodium content and 21 % addition of wholemeal wheat sourdough (produced by Lactobacillus brevis CECT 8183 and protease) on proximate composition, γ-aminobutyric acid (GABA) and peptide content of wheat bread. Angiotensin converting enzyme I (ACE) inhibitory and antioxidant activities were also evaluated. Sodium replacement by potassium salt did not affect chemical composition and biological activities of bread. In contrast, GABA and peptides
    Plant Foods for Human Nutrition 02/2015; 70(1). DOI:10.1007/s11130-015-0469-6
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    ABSTRACT: Xoconostle, the acidic cactus pear fruit of Opuntia joconostle of the Cactaceae family, is the source of several phytochemicals, such as betalain pigments and numerous phenolic compounds. The aim of the present study was to analyze the effect of four cooking procedures (i.e., boiling, grilling, steaming and microwaving) on the total phenolic content (TPC) and antioxidant activity (measured by ABTS, DPPH, reducing power, and BCBA) of xoconostle. In addition, HPLC-DAD analyses were performed to identify and quantify individual phenolic compounds. After microwaving and steaming xoconostle, the TPC remained the same that in fresh samples, whereas both grilling and boiling produced a significant, 20 % reduction (p ≤ 0.05). Total flavonoids remained unchanged in boiled and grilled xoconostle, but steaming and microwaving increased the flavonoid content by 13 and 20 %, respectively. Steaming and microwaving did not produce significant changes in the antioxidant activity of xoconostle, whereas boiling and grilling result in significant decreases. The phenolic acids identified in xoconostle fruits were gallic, vanillic, 4-hydroxybenzoic, syringic, ferulic and protocatechuic acids; the flavonoids identified were epicatechin, catechin, rutin, quercitrin, quercetin and kaempferol. Based on the results, steaming and microwaving are the most suitable methods for retaining the highest level of phenolic compounds and flavonoids in xoconostle.
    Plant Foods for Human Nutrition 01/2015; 70(1). DOI:10.1007/s11130-014-0465-2
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    ABSTRACT: We evaluated the capacity of simulated gastrointestinal digests or alcalase hydrolysates of protein isolates from amaranth to scavenge diverse physiologically relevant reactive species. The more active hydrolysate was obtained with the former method. Moreover, a prior alcalase treatment of the isolate followed by the same simulated gastrointestinal digestion did not improve the antioxidant capacity in any of the assays performed and even produced a negative effect under some conditions. Gastrointestinal digestion produced a strong increment in the scavenging capacity against peroxyl radicals (ORAC assay), hydroxyl radicals (ESR-OH assay), and peroxynitrites; thus decreasing the IC50 values to approximately 20, 25, and 20 %, respectively, of the levels attained with the nonhydrolyzed proteins. Metal chelation (HORAC assay) also enhanced respect to isolate levels, but to a lesser extent (decreasing IC50 values to only 50 %). The nitric-oxide- and superoxide-scavenging capacities of the digests were not relevant with respect to the methodologies used. The gastrointestinal digests from amaranth proteins acted against reactive species by different mechanisms, thus indicating the protein isolate to be a potential polyfunctional antioxidant ingredient.
    Plant Foods for Human Nutrition 01/2015; 70(1). DOI:10.1007/s11130-014-0457-2