Phenolic Profile , Essential oil Composition , Purification of Kaempferol 3-arabinofuranoside and Antimicrobial Activity of Parsley Cultivated in Dakhalia Governorate

Abstract

The present study was conducted to identify and quantify the phenolic profile of parsley seeds and green parts methanolic extracts, to investigate the essential oil composition extracted from parsley seeds, to purify bioactive components from green parts of ethyl acetate fraction and to investigate the antimicrobial activity of this mentioned preparations. Results revealed that parsley seeds methanolic extract contained higher amount of polyphenols than leaves methanolic extract. Rosmarinic acid was the most detected compound in parsley seed methanolic extract carried out by HPLC technique (38777 µg/g) meanwhile in green parts methanolic extract (as 21468 µg/g). Apiole was the main constituent of the essential oil of parsley seeds (45.21 %). Ethyl acetate fraction of the green parts was employed to TLC chromatographic analysis. The component of the main band was purified with preparative thick layer chromatogram PTLC using ethyl acetate: methanol: water (100:16.5:13.5 by volume) as running system. The obtained data from NMR spectrum for the purified component showed the presence of Kaempferol 3arabinofuranoside. Seeds and green parts methanolic extracts were evaluated as antimicrobial agent along Kaempferol 3-arabinofuranoside in a comparative study with seeds essential oil. Aromatic oil of Petroselinum crispum was the most effective against Escherichia coli, Staphylococcus aureus , Salmonella typhi. Fusarium oxysporum, and Alternaria alternate being with inhibition zones 25.6 , 23.8 , 30.0 30.22 and 25.64 mm, respectively. Kaempferol 3-arabinofuranoside demonstrated moderated antibacterial activity against the examined microbes.

Safety and efficacy of a feed additive consisting of a tincture derived from the fruit of Petroselinum crispum (Mill.) Fuss (parsley tincture) for use in all animal species (FEFANA asbl)

“…16 The concentration of apiole (0.0021-0.0056%) and myristicin (0.0014%) was also determined by HPTLC in the same five batches of the tincture and expressed in myristicin equivalents. 17,18 From published literature, it is known that, apart from the components specified in Table 2, phenolic acids, such as chlorogenic acid, caffeic acid and ferulic acid, have been identified in the fruit of P. crispum (Tadros et al, 2017). Moreover, according to Alol et al (2012), in the flavonoid fraction of the fruit, apigenin is the major component.…”

“…From published literature, it is known that, apart from the components specified in Table 2 , phenolic acids, such as chlorogenic acid, caffeic acid and ferulic acid, have been identified in the fruit of P. crispum (Tadros et al., 2017 ). Moreover, according to Alol et al.…”