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

2016 Impact Factor Available summer 2017
2014 / 2015 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
Year

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 arXiv.org
    • 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

  • [Show abstract] [Hide abstract]
    ABSTRACT: Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil.
    No preview · Article · Feb 2016 · Plant Foods for Human Nutrition
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    ABSTRACT: Dietary fibre has been consumed for centuries with known health benefits, but defining dietary fibre is a real challenge. From a functional perspective, dietary fibre is described as supporting laxation, attenuating blood glucose responses and assisting with cholesterol lowering. The problem is different types of dietary fibre have different effects, and new effects are increasingly observed, such as the influence on gut microbiota. Thus, a single definition may need to be described in more generic terms. Rather than being bound by a few functional definitions, we may need to embrace the possibilities of new horizons, and derive a working definition of dietary fibre based on a set of conceptual principles, rather than the limited definitions we have to date. To begin this process, a review of individual fibre types and their physiological effects would be helpful. Dietary fibre is a complex group of substances, and there is a growing interest in specific effects linked to fibre type. Different fractions of dietary fibre have different physiological properties, yet there is a paucity of literature covering the effects of all fibres. This paper describes a range of individual fibre types and identifies gaps in the literature which may expose new directions for a working definition of dietary fibre.
    No preview · Article · Feb 2016 · Plant Foods for Human Nutrition
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    ABSTRACT: Ocimum basilicum, a member of the family Lamiaceae, is a rich source of polyphenolics that have antioxidant properties. The present study describes the development and application of an online HPLC-coupled acidic potassium permanganate chemiluminescence assay for the qualitative and quantitative assessment of antioxidants in three cultivars of O. basilicum grown under greenhouse conditions. The chemiluminescence based assay was found to be a sensitive and efficient method for assessment of total and individual compound antioxidant potential. Leaves, flowers and roots were found to be rich reserves of the antioxidant compounds which showed intense chemiluminescence signals. The polyphenolics such as rosmarinic, chicoric, caffeic, p-coumaric, m-coumaric and ferulic acids showed antioxidant activity. Further, rosmarinic acid was found to be the major antioxidant component in water-ethanol extracts. The highest levels of rosmarinic acid was found in the leaves and roots of cultivars “holy green” (14.37; 11.52 mM/100 g DW respectively) followed by “red rubin” (10.02; 10.75 mM/100 g DW respectively) and “subja” (6.59; 4.97 mM/100 g DW respectively). The sensitivity, efficiency and ease of use of the chemiluminescence based assay should now be considered for its use as a primary method for the identification and quantification of antioxidants in plant extracts.
    No preview · Article · Jan 2016 · Plant Foods for Human Nutrition
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    ABSTRACT: This study investigated the effects of storage and temperature duration on the stability of acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life. Products were analysed fresh and stored at temperatures of 4 and 25 °C after 6 and 12 months (with the exception of soft bread samples, which were analysed after 15 and 30 days). The AA and HMF contents were determined with RP-HPLC coupled to a diode array detector (DAD). AA and HMF were not stable in many processed plant products with a long shelf-life. The highest AA reduction and the largest increase in HMF content were observed in the samples stored at a higher temperature (25 °C) for 12 months. It was found that an initial water activity of 0.4 is favourable to HMF formation and that AA reduction may be considerably greater in stored products with a low initial water activity. The kind of product and its composition may also have a significant impact on acrylamide content in stored food. In the final period of storage at 25 °C, acrylamide content in 100 % cocoa powder, instant baby foods, 20 % cocoa powder and instant coffee was 51, 39, 35 and 33 % lower than in products before storage, respectively. It was observed that a large quantity of ε-NH2 and SH groups of amino acids in some products can be assumed as the reason for the significant AA degradation.
    Preview · Article · Jan 2016 · Plant Foods for Human Nutrition
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    ABSTRACT: Cardiovascular disease (CVD) is a major cause of disability and premature death throughout the world. Diets with antithrombotic components offer a convenient and effective way of preventing and reducing CVD incidence. The aim of the present work was to assess in vivo and ex vivo effects of Amaranthus hypochondriacus proteins on platelet plug formation and coagulation cascade. Amaranth proteins were orally administrated to rats (AG, 8 animals) and bleeding time was determined showing no significant difference compared with control rats (CG, 7 animals). However, results show a strong tendency, suggesting that amaranth proteins are involved in the inhibition of thrombus formation. Non-anticoagulated blood extracted from animals was analyzed with the hemostatometer, where AG parameters obtained were twice the values showed by CG. The clotting tests, thrombin time (TT) and activated partial thromboplastin time (APTT), presented a 17 and 14 % clotting formation increase respectively when comparing AG with CG. The ex-vivo assays confirm the hypothesis inferring that amaranth proteins are a potential antithrombotic agent.
    No preview · Article · Dec 2015 · Plant Foods for Human Nutrition
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    ABSTRACT: Stevia leaves are usually used in dried state and undergo the inevitable effect of drying process that changes the quality characteristics of the final product. The aim of this study was to assess temperature effect on Stevia leaves through analysis of relevant bioactive components, antioxidant capacity and content of natural sweeteners and minerals. The drying process was performed in a convective dryer at constant temperatures ranging from 30 to 80 °C. Vitamin C was determined in the leaves and as expected showed a decrease during drying proportional to temperature. Phenolics and flavonoids were also determined and were found to increase during drying below 50 °C. Antioxidant activity was determined by DPPH and ORAC assays, and the latter showed the highest value at 40 °C, with a better correlation with the phenolics and flavonoids content. The content of eight natural sweeteners found in Stevia leaves was also determined and an increase in the content of seven of the sweeteners, excluding steviol bioside, was found at drying temperature up to 50 °C. At temperatures between 60 and 80 °C the increase in sweeteners content was not significant. Stevia leaves proved to be an excellent source of antioxidants and natural sweeteners.
    No preview · Article · Nov 2015 · Plant Foods for Human Nutrition
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    ABSTRACT: The prevalence of diabetes mellitus is becoming more and more serious and reaches epidemic proportions worldwide. Scientific research is constantly looking for new agents that could be used as dietary functional ingredients in the fight against diabetes. The objective of the present study was to evaluate the effect of ethyl acetate fraction of Hibiscus rosa sinensis Linn. petals on experimental diabetes at a dose of 25 mg/kg body weight and it was compared with standard anti-diabetic drug metformin. The elevated levels of serum glucose (398.56 ± 35.78) and glycated haemoglobin (12.89 ± 1.89) in diabetic rats were significantly decreased (156.89 ± 14.45 and 6.12 ± 0.49, respectively) by Hibiscus rosa sinensis petals (EHRS) administration. Hepatotoxicity marker enzyme levels in serum were normalized. The fraction supplementation restored the glycogen content by regulating the activities of glycogen metabolizing enzymes. It significantly modulated the expressions of marker genes involved in glucose homeostasis signalling pathway. Histopathological analysis of liver and pancreas supported our findings. The overall effect was comparable with metformin. Hence, our study reveals the role of hibiscus petals for alleviation of diabetes complications, thus it can be propagated as a nutraceutical agent.
    No preview · Article · Nov 2015 · Plant Foods for Human Nutrition
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    ABSTRACT: Allium flavum L. and Allium melanantherum Panč. are wild growing plants used in traditional diet in Balkan region. While chemical composition and some biological activities of A. flavum have been reported, A. melanantherum, as an endemic in the Balkan Peninsula, has never been comprehensively examined. After chemical characterization of A. melanantherum, we examined the protective effect of methanol extracts of both species against t-butyl hydro-peroxide (t-BOOH)-induced DNA damage and mutagenesis. The bacterial reverse mutation assay was performed on Escherichia coli WP2 oxyR strain. DNA damage was monitored in human fetal lung fibroblasts (MRC-5) with alkaline comet assay. Obtained results indicated that extracts reduced t-BOOH-induced DNA damage up to 70 and 72 % for A. flavum and A. melanantherum extract, respectively, and showed no effect on t-BOOH-induced mutagenesis. Since the results indicated modulatory effect on cell-mediated antioxidative defense, the effect of extracts on total protein content, and superoxide dismutase (SOD) and catalase (CAT) amounts and activities were monitored. Both extracts increased total protein content, while the increase of enzyme amount and activity was obtained only with A. melanantherum extract and restricted to CAT. The activity of CuZnSOD family was not affected, while SOD1 and SOD2 amounts were significantly decreased, indicating potential involvement of extracellular CuZnSOD. Obtained results strongly support the traditional use of A. flavum and A. melanantherum in nutrition and recommend them for further study.
    No preview · Article · Nov 2015 · Plant Foods for Human Nutrition
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    ABSTRACT: The present study aimed to evaluate the contribution of anthocyanin composition to the total antioxidant capacity (TAC) of berries having different anthocyanin composition; blackberry, black currant, and blueberry. Blackberry demonstrated the highest TAC, while it had the lowest total anthocyanin content among the three berries in both of the phenolic extract and anthocyanin fractions. On the other hand, black currant had the highest total anthocyanin content, but the lowest TAC. Cyanidin-3-O-glucoside (cya-3-glc) accounted for 94 % of blackberry anthocyanins, and as one of the strongest antioxidants present in these three berries, it substantially contributed to the TAC of blackberry anthocyanin fraction (96.0 %). Delphinidin-3-O-rutinoside and cyanidin-3-O-rutinoside in black currant had lower antioxidant capacities compared with delphinin-3-O-glucoside and cya-3-glc, resulting in its lowest TAC among berry anthocyanin fractions examined. Malvidin derivatives, major anthocyanins of blueberry, had considerably lower antioxidant capacity than other anthocyanidin derivatives, such as cyanidin or delphinidin, resulting in lower TAC of blueberry compared with blackberry. Our findings indicate that anthocyanin composition as well as the antioxidant capacity of individual anthocyanins contributes to the TAC of berries rich in distinct anthocyanins.
    No preview · Article · Oct 2015 · Plant Foods for Human Nutrition
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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.
    No preview · Article · Mar 2015 · Plant Foods for Human Nutrition
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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.
    No preview · Article · Mar 2015 · Plant Foods for Human Nutrition
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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.
    No preview · Article · Mar 2015 · Plant Foods for Human Nutrition
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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.
    No preview · Article · Mar 2015 · Plant Foods for Human Nutrition