Phytochemical and biological characterization of Italian "sedano bianco di Sperlonga" Protected Geographical Indication celery ecotype: A multimethodological approach.
Biogenic amines
Biological activity
FT-ICR mass spectrometry
HPLC
Mycotoxins
NMR metabolic profiling
White celery
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Mar 2020
30 Mar 2020
Historique:
received:
01
02
2019
revised:
24
09
2019
accepted:
03
10
2019
pubmed:
14
11
2019
medline:
19
2
2020
entrez:
14
11
2019
Statut:
ppublish
Résumé
Celery is a widely used vegetable known for its peculiar sensorial and nutritional properties. Here, the white celery (Apium graveolens L.) "sedano bianco di Sperlonga" PGI ecotype was investigated to obtain the metabolic profile of its edible parts (blade leaves and petioles) also related to quality, freshness and biological properties. A multi-methodological approach, including NMR, MS, HPLC-PDA, GC-MS and spectrophotometric analyses, was proposed to analyse celery extracts. Sugars, polyalcohols, amino acids, organic acids, phenols, sterols, fatty acids, phthalides, chlorophylls, tannins and flavonoids were detected in different concentrations in blade leaf and petiole extracts, indicating celery parts as nutraceutical sources. The presence of some phenols in celery extracts was here reported for the first time. Low contents of biogenic amines and mycotoxins confirmed celery quality and freshness. Regarding the biological properties, ethanolic celery extracts inhibited the oxidative-mediated DNA damage induced by tert-butylhydroperoxide and scavenged DPPH and ABTS radicals.
Identifiants
pubmed: 31718835
pii: S0308-8146(19)31775-3
doi: 10.1016/j.foodchem.2019.125649
pii:
doi:
Substances chimiques
Biogenic Amines
0
Flavonoids
0
Mycotoxins
0
Phenols
0
Phytochemicals
0
Plant Extracts
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125649Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.