{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T01:12:11Z","timestamp":1775610731514,"version":"3.50.1"},"reference-count":64,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2025,9,27]],"date-time":"2025-09-27T00:00:00Z","timestamp":1758931200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["www.mdpi.com"],"crossmark-restriction":true},"short-container-title":["IJMS"],"abstract":"<jats:p>The present study aimed to comprehensively characterize the physicochemical, nutritional, and functional properties of Armoracia rusticana leaves and roots, with a focus on their potential as sources of bioactive compounds. Quality parameters (color, moisture, titratable acidity, pH), macronutrient (proteins, fats, carbohydrates, fibers) and micronutrient (minerals, vitamins) content were determined. Polyphenolic profiles were evaluated using HPLC-DAD in two types of extracts: methanol\u2013water (1:1, v\/v) and deionized water. Flavonols (quercetin, kaempferol, myricetin), hydroxybenzoic acids (p-hydroxybenzoic, vanillic, caffeic), and hydroxycinnamic acids (chlorogenic, p-coumaric, rosmarinic) were identified. Freeze-drying proved effective in preserving thermolabile compounds, such as vitamin C (299.78 mg\/100 g) and polyphenols (107.14 mg\/100 g). Antioxidant capacity of the leaf extracts ranged between 74.52% and 76.90%, while pigment quantification revealed high levels of chlorophyll a (360.7 mg\/100 g), chlorophyll b (110.03 mg\/100 g), and total carotenoids (72.35 mg\/100 g). FTIR spectroscopy was employed to assess molecular structures and functional group composition. Overall, the results support the valorization of A. rusticana leaves\u2014an underutilized plant part\u2014alongside roots, for applications in functional foods and nutraceutical development.<\/jats:p>","DOI":"10.3390\/ijms26199462","type":"journal-article","created":{"date-parts":[[2025,9,30]],"date-time":"2025-09-30T10:54:48Z","timestamp":1759229688000},"page":"9462","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Comprehensive Characterization of Armoracia rusticana Roots and Leaves: Physicochemical Properties, Functional Potential, and Nutritional Composition"],"prefix":"10.3390","volume":"26","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-9599-1769","authenticated-orcid":false,"given":"Bianca","family":"\u0218uian","sequence":"first","affiliation":[{"name":"Faculty of Food Engineering, \u0218tefan cel Mare University of Suceava, 720229 Suceava, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1081-1080","authenticated-orcid":false,"given":"Sonia","family":"Amariei","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, \u0218tefan cel Mare University of Suceava, 720229 Suceava, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8370-0456","authenticated-orcid":false,"given":"Ancu\u021ba","family":"Petraru","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, \u0218tefan cel Mare University of Suceava, 720229 Suceava, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,27]]},"reference":[{"key":"ref_1","unstructured":"Tomsone, L., and Kruma, Z. 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