Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolensL) root

Abstract

The boiling process caused decrease from 22.22 mg/100 g to 3.01 mg/100 g in total phenolic content of celery root. Similarly, after boiling process, antioxidant activity of sample reduced from 2.67% to 0.53%. The main phenolic compounds of celery were found as catechin (50.93 mg/100 g), 3,4‐dihydroxybenzoic acid (39.81 mg/100 g), 1,2‐dihydroxybenzene (35.19 mg/7100 g), and gallic acid (19.21 mg/100 g), respectively. Generally, the reduction in phenolic compounds was observed with boiling process. The highest reduction was determined in 3,4‐dihydroxybenzoic acid from 39.81 mg/100 g to 30.62 mg/100 g. Additionally, gallic acid and quercetin contents of celery decreased from 19.21 mg/100 g to 15.75 mg/100 g and from 17.28 mg/100 g to 13.08 mg/100 g, respectively, while catechin content of sample increased from 50.93 mg/100 g to 54.77 mg/100 g after boiling process. A significant decrease in the total phenol and antioxidant activity values of boiled samples was observed. Practical applications Celery is a rich source of natural active compounds having different biological properties and mechanism of action. The boiling process impacts the physical and chemical properties and bioavailability of functional compounds in vegetables. Most of the vegetables are cooked by boiling in water before consumed. This cooking process would bring about a number of changes in physical and chemical characteristics of vegetables. The present research was carried out for evaluation effects of antioxidant capacity, total phenolic, and phenolic compounds of the celery root by boiling cooking method compare to fresh.

Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity

“…The results demonstrated an increase in TPC and TFC on steam cooking of U. dioica leaves ( Figure 3A ); however, loss of TPC and TFC was observed with leaf extracts prepared using boiled U. dioica leaves. The results resemble the findings made by Salamatullah et al ( 49 ), Rocchetti et al ( 50 ), and Gunathilake et al ( 51 ). Similar observations were also witnessed while assessing the effects of cooking on the antioxidant activities (DPPH radical scavenging and TAA) given in Figure 3B .…”

Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources

“…In this work, certain compounds showed similar behavior in all samples. In this sense, stalk and root samples were rich in limonene and γterpinene, which were the predominant identified volatiles, this being in accordance with the literature since an abundance of monoterpenes have been identified in celery [5,8]. In particular, limonene is the most abundant terpene contributing to the citrus, lemon and fresh aromas of celery [16,41,42].…”

“…The most prominent of Apium plants (from the family Apiaceae) is the Apium graveolens L., popularly known as celery [3]. It is an annual or biennial herb species that grows in Europe, Africa and Asia, and is consumed worldwide [4,5], most frequently as a raw material in salads or in cooking as a condiment [6]. Celery is meanly formed of water (95%) and dietary fiber and it is also rich in antioxidants [7].…”

“…In particular, the secondary metabolites of phenolic acids and flavonoids have been pointed out due to their strong antioxidant properties [17]. Several studies underlined the in vitro antioxidant activity of different celery cultivars [18][19][20][21] and parts of the plant, such as the root [5,19], leaves and petioles [4]. To date, there is no unique relevant method to evaluate the in vitro antioxidant activity in food matrices.…”

Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary

“…It also showed that the boiling time had an adverse effect on the phenolic compounds of basil. In a recent study, it was noticed that the boiling process caused a reduction in the total phenol content and the antioxidant activity of the celery roots [ 45 ]. However, the TPC content of the rosemary showed an increasing trend with the increase in the boiling time.…”