Naslov
Bioactive compounds content and nutritional potential of different parsley parts (Petroselinum crispum Mill.)

Autori
Dobričević, Nadica ; Šic Žlabur, Jana ; Voća, Sandra ; Pliestić, Stjepan ; Galić, Ante ; Delić, Azra ; Fabek Uher, Sanja

Izvornik
Journal of Central European Agriculture (1332-9049) 20 (2019), 3; 900-910

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Antioxidant capacity ; Parsley cultivars ; Pigments ; Total phenols ; Vitamin C

Sažetak
Parsley highlights among other vegetables for high vitamin C content. It also contains minerals, essential oils, pigments, polyphenols and other compounds from the group of biologically active compounds characterized by high antioxidant activity. Parsley is cultivated and consumed for its leaves and roots with the three most common types: Petroselinum crispum ssp. tuberosum (turnip- rooted) and Petroselinum crispum ssp. crispum (curly-leaf), Petroselinum crispum ssp. neapolitanum (plain-leaf). The aim of this research was to determine the chemical differences and content of bioactive compounds in 6 parsley cultivars: 'Arat', 'Eagle', 'Halblange', 'Rialto', 'Mooskrause' and 'Petra'. Also, to determine the differences in nutritional composition between different parsley plant parts: leaf, stem and root. The highest vitamin C content in leaves (162.09 mg/100 g FW) was determined in cv. 'Rialto'. Root cultivars of Petroselinum crispum ssp. tuberosum (cv. 'Halblange') had higher vitamin C content. The highest total phenol content (425.76 mg GAE/100 g FW) was determined in leaves of cv. 'Arat'. The highest total chlorophyll content was determined in leaves in cv. 'Mooskrause', while the lowest in cv. 'Arat'. Average total chlorophyll content values in leaves of Petroselinum crispum ssp. neapolitanum and Petroselinum crispum ssp. crispum cultivars (0.69 mg/g) not differ from the average total chlorophyll content values of Petroselinum crispum ssp. tuberosum cultivars (0.69 mg/g). All parsley cultivars show high antioxidant capacity due to significant amounts of bioactive compounds such as chlorophylls, carotenoids, phenols, flavonoids, non-flavonoids and vitamin C.

Izvorni jezik
Engleski

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