Rosa species, rose hips, are widespread wild plants that have been traditionally used as medicinal compounds for the treatment of a wide variety of diseases. The therapeutic potential of these plants is based on its antioxidant effects caused by or associated with its phytochemical composition, which includes ascorbic acid, phenolic compounds and healthy fatty acids among others. Over the last few years, medicinal interest in rose hips has increased as a consequence of recent research that has studied its potential application as a treatment for several diseases including skin disorders, hepatotoxicity, renal disturbances, diarrhoea, inflammatory disorders, arthritis, diabetes, hyperlipidaemia, obesity and cancer. In this review, the role of different species of Rosa in the prevention of treatment of various disorders related to oxidative stress, is examined, focusing on new therapeutic approaches from a molecular point of view.

Fruit and vegetable wastes derived from the agri-food industry are generated in large amounts and they can cause great environmental contamination because they have a high moisture content and microbial load. However, both their structural parts (stems, leaves, peels, pulps, seeds, and roots) and the residues resulting after the extraction of their juices are rich in different valuable compounds such as antioxidants, oils, fiber, fatty acids, isoprenoids, lipids, proteins, saponins, and phytoestrogens. Such bioactive compounds can be used as pharmaceutical excipients, food additives, or included in pharmaceutical formulations or food matrices for obtaining nutraceutical products and functional foods, respectively. The aim of this review is to present the most promising alternatives for the valorization of selected fruit and vegetable wastes, currently underexploited, as well as the challenges that may arise when considering the valorization of these wastes in the form of value-added bioactive products. This is exemplified through the revision of the opportunities offered by artichoke, cardoon, asparagus, and pomegranate, which generate large amounts of waste during their processing. A final section is devoted to present the emerging technologies that are being developed for an efficient extraction of bioactive compounds from vegetable matrices.

This review discusses those factors that have an influence on amine concentration in wine, as well as the vinification stages when these amines are formed and their evolution during the storage of the product. It also outlines the importance of these biogenic and volatile amines both in the sensorial aspect as well as the toxic action. Amines are nitrogenous bases of low molecular weight, which are especially found in food and beverages from the fermentation process, as is the case of wine. Amine concentration in wine can be very variable, ranging from trace levels up to 130 mg/L, so it is difficult to predict the content of these compounds in the product. At present this variability is of some concern in many countries, especially for the toxic effect that some amines can have on people who are susceptible to these substances. Consequently, it is necessary to develop new studies to learn more about the factors, which have an influence on their concentration in wine, and to establish limits for these substances in the product so as to prevent any toxic effects on the consumer.

The use of grape stems for the extraction of bioactive compounds to be used in the pharmaceutical, food, and cosmetic industries is a promising objective. The aim of this work is to determine the influence of the different extraction conditions (temperature, ethanol concentration, and ratio of sample/solvent) on phenolic composition and antioxidant capacity of Mazuelo stem extracts. In general, the ethanol concentration of the extraction solvent was the factor that had the greatest influence on the extraction of different bioactive compounds. The greatest content of total phenolic compounds and the highest antioxidant activity of the extracts were obtained with 50% ethanol and at 40 °C. The most abundant compound found in the different extracts obtained from Mazuelo grape stem was (+)-catechin, but appreciable concentrations of gallic acid, a quercetin derivative, and stilbenes (trans-resveratrol and trans-ε-viniferin) were also extracted. Quercetin and malvidin-3-glucoside showed the highest correlation with the antioxidant capacity of the extracts, while stilbenes did not present such relation. The maximum concentration of gallic acid was extracted with water but the extraction of most of the compounds was maximum on using 50% ethanol. Consequently, the selection of the extraction method to be used will depend on the particular compound to be extracted in greatest quantity.

Artichoke waste represents a huge amount of discarded material. This study presents the by-products (bracts, exterior leaves, and stalks) of the “Blanca de Tudela” artichoke variety as a potential source of phenolic compounds with promising antioxidant properties. Artichoke residues were subjected to different extraction processes, and the antioxidant capacity and phenolic composition of the extracts were analyzed by spectrophotometric methods and high performance liquid chromatography (HPLC) analyses, respectively. The most abundant polyphenols in artichoke waste were chlorogenic acid, luteolin-7-O-rutinoside, and luteolin-7-O-glucoside. Minor quantities of cynarin, luteolin, apigenin-7-O-glucoside, apigenin-7-O-rutinoside, and naringenin-7-O-glucoside were also found. The antioxidant activity of the obtained extracts determined by ABTS [2, 2′-azinobis (3-ethylbenzothiazoline-6-sulphonic acid)], DPPH (2,2-diphenyl-1-pycrilhydracyl), and FRAP (Ferric Ion Reducing Antioxidant Power) was highly correlated with the total concentration of phenolic compounds. Chlorogenic acid, luteolin-7-O-glucoside, and luteolin-7-O-rutinoside, the most abundant compounds in 60% methanol extracts, are the components most responsible for the antioxidant activity of the artichoke waste extracts. The extract with the best antioxidant capacity was selected to assay its antioxidant potential on a model intestinal barrier. This action of the hydroxycinnamic acids on intestinal cells (Caco-2) was confirmed. In summary, artichoke waste may be considered a very interesting ingredient for food functionalization and for therapeutic purposes.