Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars
Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p‐coumaric acid, and ferulic acid, while the identified flavonoids...
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| Published in | Journal of food science Vol. 75; no. 1; pp. C9 - C13 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Malden, USA
Blackwell Publishing Inc
01.01.2010
Wiley Wiley Subscription Services, Inc |
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| Online Access | Get full text |
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| Abstract | Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p‐coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin–Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1‐diphenyl‐2‐picrylhydrazyl radical (DPPH) and 2, 2′‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulphonic acid) (ABTS·+) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was p‐coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study. |
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| AbstractList | Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p-coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin-Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS*...) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was p-coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study. (ProQuest: ... denotes formulae/symbols omitted.) Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p‐coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin–Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1‐diphenyl‐2‐picrylhydrazyl radical (DPPH) and 2, 2′‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulphonic acid) (ABTS·+) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was p‐coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study. Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p-coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin-Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS·⁺) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was p-coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study. Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p-coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin-Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS.(+)) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was p-coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study. Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p-coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin-Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS.(+)) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was p-coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study.Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p-coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin-Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS.(+)) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was p-coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study. Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p ‐coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin–Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1‐diphenyl‐2‐picrylhydrazyl radical (DPPH) and 2, 2′‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulphonic acid) (ABTS· + ) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was p‐ coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study. |
| Author | Zhou, Mengjie Ren, Guixing Yao, Yang Sang, Wei |
| Author_xml | – sequence: 1 givenname: Yang surname: Yao fullname: Yao, Yang email: Authors Yao, Sang, and Ren are with Inst. of Crop Science, Chinese Academy of Agricultural Sciences, Nr 80 South Xueyuan Rd., Haidian District, Beijing, People's Republic of China, 100081. Author Zhou is with Dong Zhimen Middle School, Nr 2 North Shuncheng St., Dong Cheng District, Beijing, People's Republic of China, 100007. Direct inquiries to author Ren ( renguixing@caas.net.cn). organization: Authors Yao, Sang, and Ren are with Inst. of Crop Science, Chinese Academy of Agricultural Sciences, Nr 80 South Xueyuan Rd., Haidian District, Beijing, People's Republic of China, 100081. Author Zhou is with Dong Zhimen Middle School, Nr 2 North Shuncheng St., Dong Cheng District, Beijing, People's Republic of China, 100007. Direct inquiries to author Ren (E-mail: renguixing@caas.net.cn) – sequence: 2 givenname: Wei surname: Sang fullname: Sang, Wei email: Authors Yao, Sang, and Ren are with Inst. of Crop Science, Chinese Academy of Agricultural Sciences, Nr 80 South Xueyuan Rd., Haidian District, Beijing, People's Republic of China, 100081. Author Zhou is with Dong Zhimen Middle School, Nr 2 North Shuncheng St., Dong Cheng District, Beijing, People's Republic of China, 100007. Direct inquiries to author Ren ( renguixing@caas.net.cn). organization: Authors Yao, Sang, and Ren are with Inst. of Crop Science, Chinese Academy of Agricultural Sciences, Nr 80 South Xueyuan Rd., Haidian District, Beijing, People's Republic of China, 100081. Author Zhou is with Dong Zhimen Middle School, Nr 2 North Shuncheng St., Dong Cheng District, Beijing, People's Republic of China, 100007. Direct inquiries to author Ren (E-mail: renguixing@caas.net.cn) – sequence: 3 givenname: Mengjie surname: Zhou fullname: Zhou, Mengjie email: Authors Yao, Sang, and Ren are with Inst. of Crop Science, Chinese Academy of Agricultural Sciences, Nr 80 South Xueyuan Rd., Haidian District, Beijing, People's Republic of China, 100081. Author Zhou is with Dong Zhimen Middle School, Nr 2 North Shuncheng St., Dong Cheng District, Beijing, People's Republic of China, 100007. Direct inquiries to author Ren ( renguixing@caas.net.cn). organization: Authors Yao, Sang, and Ren are with Inst. of Crop Science, Chinese Academy of Agricultural Sciences, Nr 80 South Xueyuan Rd., Haidian District, Beijing, People's Republic of China, 100081. Author Zhou is with Dong Zhimen Middle School, Nr 2 North Shuncheng St., Dong Cheng District, Beijing, People's Republic of China, 100007. Direct inquiries to author Ren (E-mail: renguixing@caas.net.cn) – sequence: 4 givenname: Guixing surname: Ren fullname: Ren, Guixing email: Authors Yao, Sang, and Ren are with Inst. of Crop Science, Chinese Academy of Agricultural Sciences, Nr 80 South Xueyuan Rd., Haidian District, Beijing, People's Republic of China, 100081. Author Zhou is with Dong Zhimen Middle School, Nr 2 North Shuncheng St., Dong Cheng District, Beijing, People's Republic of China, 100007. Direct inquiries to author Ren ( renguixing@caas.net.cn). organization: Authors Yao, Sang, and Ren are with Inst. of Crop Science, Chinese Academy of Agricultural Sciences, Nr 80 South Xueyuan Rd., Haidian District, Beijing, People's Republic of China, 100081. Author Zhou is with Dong Zhimen Middle School, Nr 2 North Shuncheng St., Dong Cheng District, Beijing, People's Republic of China, 100007. Direct inquiries to author Ren (E-mail: renguixing@caas.net.cn) |
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| Keywords | Polyphenol Vegetables Celery Phenolic acid phenolic acids Phenols Chemical composition Antioxidant flavonoids Flavonoid antioxidant capabilities Cultivar |
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| References | Yildiz L, Baskan KS, Tutem ET, Apak R. 2008. Combined HPLC-CUPRAC (cupric ion reducing antioxidant capacity) assay of parsley, celery leaves, and nettle. Talanta 77(1):304-13. Rice-Evans CA, Miller J, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci 2(4):152-9. Sikora E, Cieslik E, Leszczynska T, Filipiak-Florkiewicz A, Pisulewski PM. 2008. The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chem 107(1):55-9. Wojdylo A, Oszmianski J, Czemerys R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem 105(3):940-9. Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. 2004. Hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 52(12):4026-37. Laughton MJ, Evans PJ, Moroney MA, Hoult JRS, Halliwell B. 1991. Inhibition of mammalian 5-lipoxygenase and cyclooxygenase by flavonoids and phenolic dietary additives Relationship to antioxidant activity and to iron lon-reducing ability. Pharmacol Biochem 42(9):1673-81. Beretta G, Granata P, Ferrero M, Orioli M, Maffei FR. 2005. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal Chim Acta 533(2):185-91. Kahknen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47:3954-62. Shan B, Cai YZ, Sun M, Corke H. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem 53(20):7749-59. Zhou S, Fang Z, Lü Y, Chen J, Liu D, Ye X. 2009. Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace. Food Chem 112(2):394-9. Fang Z, Zhang Y, Lü Y, Ma G, Chen J, Liu D, Ye X. 2009. Phenolic compounds and antioxidant capacities of bayberry juices. Food Chem 113(4):884-8. Ovodova RG, Golovchenko VV, Popov SV, Popova GY, Paderin NM, Shashkov AS, Ovodov YS. 2009. Chemical composition and anti-inflammatory activity of pectic polysaccharide isolated from celery stalks. Food Chem 114(2):610-5. Chen XY, Ahn DU. 1998. Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light. J Am Oil Chem Soc 75(12):1717-21. Dini I, Tenore GC, Dini A. 2009. Saponins in Ipomoea batatas tubers: isolation, characterization, quantification and antioxidang properties. Food Chem 113(2):411-9. Tapiero H, Tew KD, Nguyen BG, Mathe G. 2002. Polyphenols: do they play a role in the prevention of human pathologies. Biomed Pharmacother 56(4):200-7. Sultana S, Ahmed S, Jahangir T, Sharma S. 2005. Inhibitory effect of celery seeds extract on chemically induced hepatocarcinogenesis: modulation of cell proliferation, metabolism and altered hepatic foci development. Cancer Lett 221(1):11-20. Tsi D, Tan BK. 2000. The mechanism underlying the hypocholesterolaemic activity of aqueous celery extract, its butanol and aqueous fractions in genetically hypercholesterolaemic rico rats. Life Sci 66(8):755-67. Kim DO, Lee CY. 2004. Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship. Crit Rev Food Sci Nutr 44(4):253-73. Misic D, Zizovic I, Stamenic M, Asanin R, Ristic M, Petrovic SD, Skala D. 2008. Antimicrobial activity of celery fruit isolates and SFE process modeling. J Biomech Engr 42(2):148-52. Lois R. 1994. Accumulation of UV-absorbing flavonoids induced by UV-B radiation in Ambidopsis thaliana L. Planta 194(4):498-503. Cos P, Ying L, Calomme M, Hu JP, Cimanga K, Poel B, Pieters L, Vlietinck AJ, Vanden BD. 1998. Structure-activity relationship and classification of flavonoids as inhibitors of xanthine oxidase and superoxide scavengers. J Nat Prod 61(1):71-6. Yen GC, Chen HY. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J Agric Food Chem 43(1):27-32. Li Y, Ou-Lee TM, Raba R, Amundson RG, Last RL. 1993. Arabidopsis flavonoid mutants are hypersensitive to UV-Birradiation. Plant Cell 5(2):171-9. Huang ZL, Wang BW, Eaves DH, Shikany JM, Pace RD. 2007. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States. Food Chem 103(3):1395-402. Luiz M, Biasutti A, Garcia NA. 2002. Micellar effect on the scavenging of singlet molecular oxygen by hydroxybenzenes. Redox Rep 7(1):23-8. Rice-Evans CA, Miller NJ, Bolwell PG, Bramley PM, Pridham JB. 1995. The relative antioxidant activities of plantderived polyphenolic flavonoids. Free Radic Res 22(4):375-83. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice- Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26(9-10):1231-7. Katalinic V, Milos M, Kulisic T, Jukic M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem 94(4):550-7. 2007; 103 2004; 44 2006; 94 2007; 105 2002; 56 2005; 533 2000; 66 1994; 194 2002; 7 1999; 26 1999; 47 2008; 107 2009; 112 2009; 113 1997; 2 2008; 77 1998; 61 2009; 114 1993; 5 2004; 52 2005; 221 1991; 42 1995; 22 1995; 43 2005; 53 2008; 42 1998; 75 e_1_2_6_10_1 e_1_2_6_19_1 e_1_2_6_13_1 e_1_2_6_14_1 e_1_2_6_11_1 e_1_2_6_12_1 e_1_2_6_17_1 e_1_2_6_18_1 e_1_2_6_16_1 e_1_2_6_21_1 e_1_2_6_20_1 e_1_2_6_9_1 e_1_2_6_8_1 e_1_2_6_5_1 e_1_2_6_4_1 e_1_2_6_7_1 e_1_2_6_6_1 Misic D (e_1_2_6_15_1) 2008; 42 e_1_2_6_25_1 e_1_2_6_24_1 e_1_2_6_3_1 e_1_2_6_23_1 e_1_2_6_2_1 e_1_2_6_22_1 e_1_2_6_29_1 e_1_2_6_28_1 e_1_2_6_27_1 e_1_2_6_26_1 |
| References_xml | – reference: Beretta G, Granata P, Ferrero M, Orioli M, Maffei FR. 2005. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal Chim Acta 533(2):185-91. – reference: Sikora E, Cieslik E, Leszczynska T, Filipiak-Florkiewicz A, Pisulewski PM. 2008. The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chem 107(1):55-9. – reference: Lois R. 1994. Accumulation of UV-absorbing flavonoids induced by UV-B radiation in Ambidopsis thaliana L. Planta 194(4):498-503. – reference: Laughton MJ, Evans PJ, Moroney MA, Hoult JRS, Halliwell B. 1991. Inhibition of mammalian 5-lipoxygenase and cyclooxygenase by flavonoids and phenolic dietary additives Relationship to antioxidant activity and to iron lon-reducing ability. Pharmacol Biochem 42(9):1673-81. – reference: Ovodova RG, Golovchenko VV, Popov SV, Popova GY, Paderin NM, Shashkov AS, Ovodov YS. 2009. Chemical composition and anti-inflammatory activity of pectic polysaccharide isolated from celery stalks. Food Chem 114(2):610-5. – reference: Rice-Evans CA, Miller NJ, Bolwell PG, Bramley PM, Pridham JB. 1995. The relative antioxidant activities of plantderived polyphenolic flavonoids. Free Radic Res 22(4):375-83. – reference: Kim DO, Lee CY. 2004. Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship. Crit Rev Food Sci Nutr 44(4):253-73. – reference: Yen GC, Chen HY. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J Agric Food Chem 43(1):27-32. – reference: Dini I, Tenore GC, Dini A. 2009. Saponins in Ipomoea batatas tubers: isolation, characterization, quantification and antioxidang properties. Food Chem 113(2):411-9. – reference: Kahknen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47:3954-62. – reference: Li Y, Ou-Lee TM, Raba R, Amundson RG, Last RL. 1993. Arabidopsis flavonoid mutants are hypersensitive to UV-Birradiation. Plant Cell 5(2):171-9. – reference: Sultana S, Ahmed S, Jahangir T, Sharma S. 2005. Inhibitory effect of celery seeds extract on chemically induced hepatocarcinogenesis: modulation of cell proliferation, metabolism and altered hepatic foci development. Cancer Lett 221(1):11-20. – reference: Wojdylo A, Oszmianski J, Czemerys R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem 105(3):940-9. – reference: Huang ZL, Wang BW, Eaves DH, Shikany JM, Pace RD. 2007. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States. Food Chem 103(3):1395-402. – reference: Misic D, Zizovic I, Stamenic M, Asanin R, Ristic M, Petrovic SD, Skala D. 2008. Antimicrobial activity of celery fruit isolates and SFE process modeling. J Biomech Engr 42(2):148-52. – reference: Fang Z, Zhang Y, Lü Y, Ma G, Chen J, Liu D, Ye X. 2009. Phenolic compounds and antioxidant capacities of bayberry juices. Food Chem 113(4):884-8. – reference: Yildiz L, Baskan KS, Tutem ET, Apak R. 2008. Combined HPLC-CUPRAC (cupric ion reducing antioxidant capacity) assay of parsley, celery leaves, and nettle. Talanta 77(1):304-13. – reference: Cos P, Ying L, Calomme M, Hu JP, Cimanga K, Poel B, Pieters L, Vlietinck AJ, Vanden BD. 1998. Structure-activity relationship and classification of flavonoids as inhibitors of xanthine oxidase and superoxide scavengers. J Nat Prod 61(1):71-6. – reference: Luiz M, Biasutti A, Garcia NA. 2002. Micellar effect on the scavenging of singlet molecular oxygen by hydroxybenzenes. Redox Rep 7(1):23-8. – reference: Tapiero H, Tew KD, Nguyen BG, Mathe G. 2002. Polyphenols: do they play a role in the prevention of human pathologies. Biomed Pharmacother 56(4):200-7. – reference: Katalinic V, Milos M, Kulisic T, Jukic M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem 94(4):550-7. – reference: Rice-Evans CA, Miller J, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci 2(4):152-9. – reference: Chen XY, Ahn DU. 1998. Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light. J Am Oil Chem Soc 75(12):1717-21. – reference: Zhou S, Fang Z, Lü Y, Chen J, Liu D, Ye X. 2009. Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace. Food Chem 112(2):394-9. – reference: Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice- Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26(9-10):1231-7. – reference: Shan B, Cai YZ, Sun M, Corke H. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem 53(20):7749-59. – reference: Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. 2004. Hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 52(12):4026-37. – reference: Tsi D, Tan BK. 2000. The mechanism underlying the hypocholesterolaemic activity of aqueous celery extract, its butanol and aqueous fractions in genetically hypercholesterolaemic rico rats. 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for antioxidant capacity and total phenols publication-title: Food Chem – volume: 194 start-page: 498 issue: 4 year: 1994 end-page: 503 article-title: Accumulation of UV‐absorbing flavonoids induced by UV‐B radiation in Ambidopsis thaliana L publication-title: Planta – volume: 221 start-page: 11 issue: 1 year: 2005 end-page: 20 article-title: Inhibitory effect of celery seeds extract on chemically induced hepatocarcinogenesis: modulation of cell proliferation, metabolism and altered hepatic foci development publication-title: Cancer Lett – volume: 105 start-page: 940 issue: 3 year: 2007 end-page: 9 article-title: Antioxidant activity and phenolic compounds in 32 selected herbs publication-title: Food Chem – volume: 103 start-page: 1395 issue: 3 year: 2007 end-page: 402 article-title: Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States publication-title: Food Chem – volume: 114 start-page: 610 issue: 2 year: 2009 end-page: 5 article-title: Chemical composition and anti‐inflammatory activity of pectic polysaccharide isolated from celery stalks publication-title: Food Chem – volume: 7 start-page: 23 issue: 1 year: 2002 end-page: 8 article-title: Micellar effect on the scavenging of singlet molecular oxygen by hydroxybenzenes publication-title: Redox Rep – volume: 42 start-page: 148 issue: 2 year: 2008 end-page: 52 article-title: Antimicrobial activity of celery fruit isolates and SFE process modeling publication-title: J Biomech Engr – volume: 56 start-page: 200 issue: 4 year: 2002 end-page: 7 article-title: Polyphenols: do they play a role in the prevention of human pathologies publication-title: Biomed Pharmacother – volume: 113 start-page: 411 issue: 2 year: 2009 end-page: 9 article-title: Saponins in Ipomoea batatas tubers: isolation, characterization, quantification and antioxidang properties publication-title: Food Chem – volume: 44 start-page: 253 issue: 4 year: 2004 end-page: 73 article-title: Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship publication-title: Crit Rev Food Sci Nutr – volume: 112 start-page: 394 issue: 2 year: 2009 end-page: 9 article-title: Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace publication-title: Food Chem – volume: 5 start-page: 171 issue: 2 year: 1993 end-page: 9 article-title: flavonoid mutants are hypersensitive to UV‐Birradiation publication-title: Plant Cell – volume: 22 start-page: 375 issue: 4 year: 1995 end-page: 83 article-title: The relative antioxidant activities of plantderived polyphenolic flavonoids publication-title: Free Radic Res – volume: 113 start-page: 884 issue: 4 year: 2009 end-page: 8 article-title: Phenolic compounds and antioxidant capacities of bayberry juices publication-title: Food Chem – volume: 52 start-page: 4026 issue: 12 year: 2004 end-page: 37 article-title: Hydrophilic antioxidant capacities of common foods in the United States publication-title: J Agric Food Chem – volume: 43 start-page: 27 issue: 1 year: 1995 end-page: 32 article-title: Antioxidant activity of various tea extracts in relation to their antimutagenicity publication-title: J Agric Food Chem – volume: 47 start-page: 3954 year: 1999 end-page: 62 article-title: Antioxidant activity of plant extracts containing phenolic compounds publication-title: J Agric Food Chem – volume: 42 start-page: 1673 issue: 9 year: 1991 end-page: 81 article-title: Inhibition of mammalian 5‐lipoxygenase and cyclooxygenase by flavonoids and phenolic dietary additives Relationship to antioxidant activity and to iron lon‐reducing ability publication-title: Pharmacol Biochem – volume: 107 start-page: 55 issue: 1 year: 2008 end-page: 9 article-title: The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing publication-title: Food Chem – volume: 26 start-page: 1231 issue: 9–10 year: 1999 end-page: 7 article-title: Antioxidant activity applying an improved ABTS radical cation decolorization assay publication-title: Free Radic Biol Med – volume: 533 start-page: 185 issue: 2 year: 2005 end-page: 91 article-title: Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics publication-title: Anal Chim Acta – volume: 61 start-page: 71 issue: 1 year: 1998 end-page: 6 article-title: Structure‐activity relationship and classification of flavonoids as inhibitors of xanthine oxidase and superoxide scavengers publication-title: J Nat Prod – volume: 77 start-page: 304 issue: 1 year: 2008 end-page: 13 article-title: Combined HPLC‐CUPRAC (cupric ion reducing antioxidant capacity) assay of parsley, celery leaves, and nettle publication-title: Talanta – ident: e_1_2_6_3_1 doi: 10.1007/s11746-998-0322-2 – ident: e_1_2_6_2_1 doi: 10.1016/j.aca.2004.11.010 – ident: e_1_2_6_20_1 doi: 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e_1_2_6_27_1 doi: 10.1021/jf00049a007 – ident: e_1_2_6_25_1 doi: 10.1016/j.foodchem.2007.04.038 – ident: e_1_2_6_12_1 doi: 10.2307/3869583 – ident: e_1_2_6_10_1 doi: 10.1080/10408690490464960 – ident: e_1_2_6_6_1 doi: 10.1016/j.foodchem.2008.07.102 – volume: 42 start-page: 148 issue: 2 year: 2008 ident: e_1_2_6_15_1 article-title: Antimicrobial activity of celery fruit isolates and SFE process modeling publication-title: J Biomech Engr – ident: e_1_2_6_21_1 doi: 10.1016/j.foodchem.2007.07.023 |
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| Snippet | Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major... |
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| SubjectTerms | analysis antioxidant activity antioxidant capabilities Antioxidants Antioxidants - analysis apigenin Apigenin - analysis Apium Apium graveolens - chemistry Apium graveolens - growth & development Apium graveolens var. dulce Biological and medical sciences Caffeic Acids Caffeic Acids - analysis celery chemistry Coumaric Acids Coumaric Acids - analysis Cultivars Flavonoids Flavonoids - analysis food analysis food composition Food industries Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology growth & development isolation & purification Kaempferols Kaempferols - analysis Luteolin Luteolin - analysis p-coumaric acid phenolic acids Phenols Phenols - analysis Phenols - chemistry Phenols - isolation & purification Phytochemicals Vegetables |
| Title | Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars |
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