Essential Oil and Fatty Acid Composition and Antioxidant Capacity and Total Phenolic Content of Parsley Seeds (Petroselinum crispum) Grown in Hatay Region

Mert, Ahmet; Tımur, Mahir

doi:10.5530/ijper.51.3s.63

Cited by 14 publications

(5 citation statements)

References 9 publications

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“…Comparing these results with those presented in Table 7, it seems that there is no correlation between the phenolic compound content and the antioxidant activity in parsley roots. This finding is similar to previous reports regarding the antioxidant activity of parsley leaves [27], roots [52] and seeds [64], whereas Epifanio et al [59] attributed the antioxidant activity observed in parsley seeds to apiin and apigenin. Moreover, El-Zaeddi et al [11], who evaluated the phenolic compound composition and the antioxidant activity in three Apiaceae species (coriander, dill and parsley), suggested a variable association between phenolic compound content and antioxidant activity, depending on the species and the tested assay.…”

Section: Resultssupporting

confidence: 92%

The Bioactivities and Chemical Profile of Turnip-Rooted Parsley Germplasm

et al. 2022

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In the present study, the chemical profile and bioactive properties of the roots of turnip-rooted parsley (Petroselinum crispum spp. tuberosum) germplasm were evaluated. For this purpose, plants from seventeen parsley cultivars were grown in 6 L pots, and the obtained roots were analyzed in terms of nutritional value, chemical composition (tocopherols, sugars and organic and fatty acids) and bioactive content (antioxidant activity, phenolic compound composition and antimicrobial properties). Our results showed great variability in terms of the chemical composition and bioactive properties of root parsley germplasm. A higher fresh root yield was recorded for the common “Root parsley” common variety (164 g/pot), followed by the varieties “Osborne” (109 g/pot), “Sonata” (104 g/pot), “Kaśka” (104 g/pot) and “Halblange Berlinska” (103 g/pot), whereas the lowest yield was recorded for the “Hanacka” variety (69 g/pot). A significant variation was also observed in the nutritional value parameters: the roots of the “Sonata” genotype showed the highest fat content; “Arat”, “Osborne” and “Olomuńcka” had the highest ash content; the “Alba” cultivar contained significantly higher amounts of carbohydrates; and the “Vistula” cultivar showed the highest energetic value. The only detected isoforms of vitamin E were α- and δ-tocopherols; content varied depending on the cultivar, although α-tocopherol was the most abundant compound in most cultivars, especially in the “Arat” cultivar. Sucrose was the most abundant free sugar detected, especially in the “Sonata” cultivar (16.96 g/100 g dw), followed by apiose (2.93–5.55 g/100 g dw), glucose (1.3–3.47 g/100 g dw) and fructose (1.37–3.03 g/100 g dw). Moreover, malic acid was the most abundant organic acid in most of the tested cultivars. Twenty-one individual fatty acids were identified in all the studied cultivars, with linoleic (47.9–57.1%) and palmitic acid (20.66–20.5%) being the most abundant. Nineteen individual phenolic compounds were tentatively identified, including three phenolic acids, fourteen flavonoids and two hydrolyzable tannins, while apigenin-O-pentoside-O-hexoside was the most abundant. The antioxidant activity differed between the tested assays (TBARS and OxHLIA), and the most effective cultivars for the TBARS assay (“Root parsley (common variety)” and “Berlinski Halblange Springer”) were those with the lowest antioxidant activity for the OxHLIA assay after 120 min. Finally, in most cases, the root extracts were more efficient or similarly effective compared to the positive controls against the tested bacteria and fungi. In conclusion, our results provide information regarding the chemical characterization and the bioactivities of the roots of turnip-rooted parsley germplasm that could be further exploited in sustainable and diversified agro-ecosystems through the introduction of this species as a novel/complementary crop in the traditional farming systems of the Mediterranean basin.

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Section: Resultssupporting

confidence: 92%

The Bioactivities and Chemical Profile of Turnip-Rooted Parsley Germplasm

et al. 2022

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“…Finally, monounsaturated fatty acids (MUFA) content was the highest in the case of turnip-rooted type without being significantly different from the plain-leafed type. Most of the existing reports in the literature refer to fatty acids composition of parsley seed oils and seed extracts [4,41], while Saleh et al [34] reported significant amounts of hexadecanoic (or palmitic) and octadecatrienoic (or α-linolenic) acids and similar amounts of SFA and unsaturated fatty acids (USFA) as indicated by the values of the SFA/USFA ratios.…”

Section: Resultsmentioning

confidence: 99%

Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars

et al. 2020

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In the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types.

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“…The leaves are used as hot application against inflammatory condition, mastitis and haematomata [11]. The seeds and roots of the plant have been used to treat numerous digestive problems including diarrhoea, ulcer, flatulence and colic pain [12]. P. crispum is highly seasonal in nature and it is considered as a very rich source of vitamins C and E, β-carotene, thiamin, riboflavin and organic minerals [13].…”

Section: Petroselinum Crispum Mill (Parsley) Is One Ofmentioning

confidence: 99%

Antioxidant Activity, Total Phenolic and Flavonoid Contents of Petroselinum crispum Mill.

El-Sayed

Metwally

Ibrahim

et al. 2018

JALSI

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Background: Petroselinum crispum is a common vegetable or spice in Egypt and worldwide. It possess many pharmacological and medicinal properties. Aims: In the current research, the total phenolic and flavonoid contents as well as the antioxidant activities of P. crispum methanolic extract and its fractions were evaluated. Methodology: The total phenolic content was estimated by Folin-Ciocalteu method and total flavonoid content was tested by aluminum chloride assay. The antioxidant activity was evaluated by 1, 1-diphenyl-2-picryl hydrazyl radical (DPPH) assay, 2, 2ʹ-azino-bis (3-ethylbenzthiazoline-6sulphonic acid) assay (ABTS), and total antioxidant capacity assay. Results: The ethyl acetate fraction derived from the methanolic extract exhibited the highest total phenolic content (121.95±2.15, mg GAE/ g extract) and total flavonoids content (106.45±2.18 mg rutin equivalent / g extract). Furthermore, the ethyl acetate fraction demonstrated the more potent

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Essential Oil and Fatty Acid Composition and Antioxidant Capacity and Total Phenolic Content of Parsley Seeds (Petroselinum crispum) Grown in Hatay Region

Cited by 14 publications

References 9 publications

The Bioactivities and Chemical Profile of Turnip-Rooted Parsley Germplasm

The Bioactivities and Chemical Profile of Turnip-Rooted Parsley Germplasm

Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars

Antioxidant Activity, Total Phenolic and Flavonoid Contents of Petroselinum crispum Mill.

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