Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars

Liberal, Ângela; Fernandes, Ângela; Polyzos, Nikolaos; Petropoulos, Spyridon Α.; Días, María Inês; Pinela, José; Petrović, Jovana; Sokóvić, Marina; Ferreira, Isabel C.F.R.; Barros, Lillian

doi:10.3390/molecules25235606

Cited by 29 publications

(38 citation statements)

References 47 publications

(68 reference statements)

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“…They feature high antioxidant activity linked to the content of vitamin C, carotenoids, phenolics, and other antioxidants [Boggia et al, 2015;Pérez-Gálvez et al, 2020;Śledź et al, 2013]. Currently, there is a lot of interest in their potential use as ingredients in functional foods, which is due to the high content of natural antioxidants (including phenolics) and essential oils [Ahmed et al, 2019;Liberal et al, 2020]. Certain compounds present in basil, especially quercetin and ursolic acid, have been proved to inhibit the formation of nitric oxide II -an inflammatory factor mediating cancer development.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

Dadan¹,

Tylewicz²,

Tappi³

et al. 2021

Pol. J. Food Nutr. Sci.

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Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact of different treatments (ultrasound, steaming, dipping) and their duration (20, 30 min) on contents of chlorophylls and lutein (analyzed by UPLC-PDA), total phenolic content (TPC), as well as antioxidant capacity (determined as DPPH radical scavenging activity) in basil and parsley leaves. The changes in the chemical properties after treatments were more significant in the case of basil than parsley, probably due to a lower thickness of leaf epidermis layer and stiffness of the former. In comparison to fresh leaves, enhanced extractability of chlorophyll a after all treatments and TPC after dipping for 20 min, was observed in basil. In parsley, instead, the chlorophyll content remained unchanged after treatments, but TPC decreased. Lutein content remained stable in both herbs following different treatments. Irrespectively of the treatment type, the TPC and antioxidant capacity were higher after 20 min of basil treatments, while in the case of parsley, higher TPC was determined after longer treatments (30 min). The study demonstrated that the investigated treatments could preserve or even enhance the chemical properties of herbs.

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Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

Dadan¹,

Tylewicz²,

Tappi³

et al. 2021

Pol. J. Food Nutr. Sci.

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“…Research findings are indicate that BM, chard, and parsley have a strong antioxidant activity and their phenolic content may be associated with the antioxidant activity (Kubola & Siriamornpun, 2008; Liberal et al, 2020; Sacan & Yanardag, 2010). Moreover, it has been reported that BM, chard, and parsley improve antioxidant defense and suppress oxidative stress in various tissues (Gezginci‐Oktayoglu et al, 2014; Maodaa et al, 2016; Thenmozhi & Subramanian, 2011).…”

Section: Discussionmentioning

confidence: 99%

Investigation of possible neuroprotective effects of some plant extracts on brain in bile duct ligated rats

et al. 2021

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This study aimed to investigate the possible neuroprotective effects of bitter melon (BM), chard, and parsley extracts on oxidative damage that may occur in the brain of rats with bile duct ligation (BDL)‐induced biliary cirrhosis. It was observed that lipid peroxidation (LPO), sialic acid (SA), and nitric oxide (NO) levels increased; glutathione (GSH) levels, catalase (CAT) activity, and tissue factor (TF) activity decreased significantly in the BDL group. However, in groups with BDL given BM, chard, and parsley extracts LPO, SA, NO levels decreased; GSH levels and CAT activities increased significantly. No significant differences were observed between groups in total protein, glutathione‐S‐transferase, superoxide dismutase, and boron. Histological findings were supported by the biochemical results. BM, chard, and parsley extracts were effective in the regression of oxidant damage caused by cirrhosis in the brain tissues. Practical applications Bitter melon (BM), chard, and parsley have antioxidant properties due to their bioactive compounds which are involved in scavenging free radicals, suppressing their production, and stimulating the production of endogenous antioxidant compounds. Since BM, chard, and parsley extracts were found to be effective in the regression of oxidant damage caused by cirrhosis in the brain tissues, these plant extracts may be an alternative in the development of different treatment approaches against brain damage in cirrhosis. At the same time, these species have been used as food by the people for many years. Therefore, they can be used safely as neuroprotective agents in treatment.

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“…Eva Ivanišová 1 *, Miroslava Kačániová 2 , Tatsiana A. Savitskaya 3 and Dmitry D. Grinshpan 4 1 Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia…”

Section: Author Detailsmentioning

confidence: 99%

“…These compounds are well known for their biological activity such as anticancer, antioxidant, antimicrobial, neuroprotective, antidiabetic, cardio protective and many others positive effect to human body. It is important to determine their safe intake and dosage in health, gastronomy and food industry [3,4].…”

Section: Introductionmentioning

confidence: 99%

Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry

Ivanišová¹,

Kačániová²,

Savitskaya³

et al. 2021

Herbs and Spices - New Processing Technologies

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Medicinal herbs accompany people throughout life – from birth to the grave. Almost every day they come to our table as a part of food in various forms, many are used for technical and bioenergetics purposes, and there is also a large group of plants used in medicine, pharmacy and food industry. In the last decade, the consumption of herbs and spices has increased. They grow spontaneously and free of chemical additives, and some studies have shown higher nutritional value, often more significant compared to other common food plants. Medicinal herbs become increasingly important due to its potential beneficial health effects related to its nutritional composition, such as the presence of vitamins, phenolic, anthocyanins, flavonoids, tannins, among others. These raw materials are considered to be promising, economically and ecologically advantageous for the food industry. In this chapter will be describe selected medicinal herbs from Lamiaceae family – bioactive compounds and possibility for using in food industry.

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Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars

Cited by 29 publications

References 47 publications

Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

Investigation of possible neuroprotective effects of some plant extracts on brain in bile duct ligated rats

Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry

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