Endogenous Enzymes, Heat, and pH Affect Flavone Profiles in Parsley (Petroselinum crispum var. neapolitanum) and Celery (Apium graveolens) during Juice Processing

Abstract

Flavones are abundant in parsley and celery and possess unique anti-inflammatory properties in vitro and in animal models. However, their bioavailability and bioactivity depend in part on the conjugation of sugars and other functional groups to the flavone core. The effects of juice extraction, acidification, thermal processing, and endogenous enzymes on flavone glycoside profile and concentration in both parsley and celery were investigated. Parsley yielded 72% juice with 64% of the total flavones extracted, whereas celery yielded 79% juice with 56% of flavones extracted. Fresh parsley juice averaged 281 mg flavones/100 g and fresh celery juice, 28.5 mg/100 g. Flavones in steamed parsley and celery were predominantly malonyl apiosylglucoside conjugates, whereas those in fresh samples were primarily apiosylglucoside conjugates; this was apparently the result of endogenous malonyl esterases. Acidification and thermal processing of celery converted flavone apiosylglucosides to flavone glucosides, which may affect the intestinal absorption and metabolism of these compounds.

Effects of food formulation and thermal processing on flavones in celery and chamomile

“…Both parsley and celery are rich in flavone glycosides, particularly apigenin 7-O-apiosylglucoside (apiin) (Lechtenberg, Zumdick, Gerhards, Schmidt, & Hensel, 2007; Lin, Lu, & Harnly, 2007) and malonyl apiin, which can be converted by endogenous esterases to apiin (Hostetler, Riedl, & Schwartz, 2012). Because intestinal absorption of flavonoid glycosides varies according to the aglycone core and the sugars and other functional groups attached, the glycosylation of flavones may determine their site and efficiency of absorption.…”

“…conversion from malonylapiin to apiin) (Hostetler et al, 2012; Matern, 1983), but remain as glycosides after processing such as shredding lettuce (DuPont, Mondin, Williamson, & Price, 2000), juicing artichoke heads (Schütz, Kammerer, Carle, & Schieber, 2004), and heating orange juice (Gil-Izquierdo, Gil, & Ferreres, 2002). Rhamnosidase has been used to convert hesperetin rhamnosyl glucoside to hesperetin glucoside, thereby improving bioavailability 4-fold (Nielsen et al, 2006).…”

Dietary apigenin reduces LPS‐induced expression of miR‐155 restoring immune balance during inflammation

“…Effective concentrations of flavonoids normally range approximately 5-100 M. M in cellular models [24,26,29,41,52]. Importantly, our studies showed that in vivo, concentrations of apigenin of approximately 1 M, found in serum of mice fed with the celery-based apigenin-rich diets [28], effectively confer immune-regulatory activity. Future experiments are guaranteed to evaluate the therapeutic as well as the preventive potential of this diet.…”

“…Highlighting the specificity of apigenin, naringenin, a structurally related flavonoid, lacks antiproliferative and anti‐inflammatory activities . Apigenin, similar to other flavonoids, is usually found in plants linked to sugars (glycosylated) . We reported that glycosylated flavonoids showed reduced absorption and anti‐inflammatory activity .…”

ObtainingAntioxidants from Botanic Matrices Applying Novel Extraction Techniques

“…Parsley and Celery [39]; Lemon [40]; Tangerine [41]; Orange [42]; Oregano [43]; Rosemary [44]; Pepper [45] Flavanones Hesperitin (R1 = OCH3; R2 = OH) and Naringenin (R1 = OH; R2 = H)…”