Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars

• Published in: Journal of food science Vol. 75; no. 1; pp. C9 - C13
• Main Authors: Yao, Yang, Sang, Wei, Zhou, Mengjie, Ren, Guixing
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.01.2010; Wiley; Wiley Subscription Services, Inc
• Subjects: 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; Polyphenol; Vegetables; Celery; Phenolic acid; phenolic acids; Phenols; Chemical composition; Antioxidant; flavonoids; Flavonoid; antioxidant capabilities; Cultivar

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...