| Literature DB >> 31718835 |
Cinzia Ingallina1, Donatella Capitani2, Luisa Mannina3, Simone Carradori4, Marcello Locatelli5, Antonella Di Sotto6, Silvia Di Giacomo7, Chiara Toniolo8, Gabriella Pasqua9, Alessio Valletta10, Giovanna Simonetti11, Alessia Parroni12, Marzia Beccaccioli13, Giuliana Vinci14, Mattia Rapa15, Anna Maria Giusti16, Caterina Fraschetti17, Antonello Filippi18, Alessandro Maccelli19, Maria Elisa Crestoni20, Simonetta Fornarini21, Anatoly P Sobolev22.
Abstract
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.Entities:
Keywords: Biogenic amines; Biological activity; FT-ICR mass spectrometry; HPLC; Mycotoxins; NMR metabolic profiling; White celery
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Year: 2019 PMID： 31718835 DOI： 10.1016/j.foodchem.2019.125649
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514