Phenolic compounds are now recognised as important minor food components of many edible plants, including many oilseeds that are used as food or sources of food ingredients. The types, amount, and properties of phenolic compounds in these foods vary tremendously. In some plant foods, phenolic compounds are associated with some of the major food components. Recently, phenolic compounds of plants have become components of interest due to their therapeutic properties such as anticancer, anti-viral, anti-inflammatory, hypolipidemic, and hypoglycaemic effects.

However, phenolic compounds can have deleterious nutritional effects by complexing with proteins and carbohydrates. There is relatively little information on naturally occurring interactions of phenolic compounds in plants with other components (e.g. proteins, carbohydrates, and lipids), although they are known to occur frequently. Interactions of phenolic compounds with other food components in food systems are common. Interactions of tannins with proteins or polysaccharides lead to the formation of insoluble complexes and this can lead to errors in the quantification of phenolic compound contents. Two classes of phenolic compounds have been identified in plants; simple phenolic compounds and complex phenolic compounds. In some cases, the functional properties of oil are influenced by the interaction of individual food components with phenolic compounds.

The objective of this Special Issue is to collate original research that covers all aspects related to the optimisation and quality properties of extracted phenolics from plants, including extraction, optimisation, and characterisation of phenolics from different plants. Moreover, research looking at the impact of extracted phenolics on the quality parameters of food products, the roles of extracted phenolics on biological properties, and assessment of the stability of phenolics in food products (including the impact of thermal and nonthermal food processing technology) are considered. Review articles discussing the current state of the art are also welcomed.

Potential topics include but are not limited to the following:

• Optimisation of phenolics in plants including fruits and vegetables
• Impact of phenolic interaction on quality factors of food
• Role of phenolics in reducing objectionable flavours
• Role of phenolics in remarked quality indices
• Outcomes of desirable sensory properties of phenolics in food and their impact on health benefits
• Application of phenolics in the food industry
• Phenolics and quality index
• Health and phenolics
• Optimisation of sensory properties related to phenolics consumption
• Phenolics as quality indices for functional foods
• Functional foods