Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley. | Semantic Scholar (2024)

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@article{ElZaeddi2017PreharvestTW, title={Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley.}, author={Hussein El-Zaeddi and {\'A}ngel Cal{\'i}n-S{\'a}nchez and Paulina Nowicka and Juan Mart{\'i}nez-Tom{\'e} and Luis Noguera-Artiaga and Francisco Burl{\'o} and Aneta Wojdyło and {\'A}ngel Antonio Carbonell-Barrachina}, journal={Food chemistry}, year={2017}, volume={226}, pages={ 179-186 }, url={https://api.semanticscholar.org/CorpusID:7337474}}
  • H. El-Zaeddi, Á. Calín-Sánchez, Á. Carbonell-Barrachina
  • Published in Food Chemistry 1 July 2017
  • Agricultural and Food Sciences, Environmental Science

53 Citations

Background Citations

10

Results Citations

1

53 Citations

Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment.
    Luis Noguera-ArtiagaD. Pérez-LópezA. Burgos-HernándezA. WojdyłoÁ. Carbonell-Barrachina

    Agricultural and Food Sciences

    Food chemistry

  • 2018
  • 22
Chemical characterization and in vivo antioxidant activity of parsley (Petroselinum crispum) aqueous extract.

In vivo analysis with Saccharomyces cerevisiae cells showed low toxicity of the aqueous extract of parsley, however, it revealed a high dose-dependent antioxidant potential, mainly in the lipoperoxidation assay, and it is likely that the antioxidant activity of apiin is related to the total antioxidant capacity of Parsley.

  • 38
Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions.
    P. EbrahimiIpek BayramA. LanteEric A Decker

    Agricultural and Food Sciences, Environmental Science

    Food research international

  • 2024
  • 6
  • PDF
Salicylic acid inhibits the postharvest decay of goji berry (Lycium barbarum L.) by modulating the antioxidant system and phenylpropanoid metabolites
    Huaiyu ZhangFang-Xun Liu Xin Xu

    Environmental Science, Biology

  • 2021
  • 55
Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars
    Ângela LiberalÂ. Fernandes L. Barros

    Environmental Science, Agricultural and Food Sciences

    Molecules

  • 2020

The leaves of all the types of P. crispum are a good source of natural bioactive compounds that confer health benefits, and thus, they should be part of a balanced and diversified diet.

Wild edible fool’s watercress, a potential crop with high nutraceutical properties
    Carla Guijarro-RealJ. ProhensA. Rodríguez-BurruezoA. M. Adalid-MartínezM. P. López-GresaA. Fita

    Agricultural and Food Sciences

    PeerJ

  • 2019

The study reports the high antioxidant properties of fool’s watercress based on a large number of populations, suggesting that selection by geographical locations may result in differences in the antioxidant properties.

PETROSELINUM CRISPUM (MILL.) FUSS (PARSLEY), A FOOD AND MEDICINALLY IMPORTANT PLANT: A REVIEW OF RECENT STUDIES BETWEEN 2013-2023
    Tuğba SubaşU. Özgenİçim GökkayaGülin Renda

    Medicine, Agricultural and Food Sciences

    Ankara Universitesi Eczacilik Fakultesi Dergisi

  • 2024

This study aimed to comprehensively summarize the current studies on the traditional use, phytochemical composition, pharmacological activities, clinical studies, toxicity, and drug interactions of parsley.

  • PDF
Detailed Phytochemical Composition, Cyto-/Hepatotoxicity, and Antioxidant/Anti-Inflammatory Profile of Moroccan Spices: A Study on Coriander, Caraway, and Mystical Cumin
    Hiba BouzaidLiliana Espírito Santo Rita C. Alves

    Medicine, Environmental Science

    Molecules

  • 2024

Caraway showed the highest antioxidant profile and anti-inflammatory activity and an LC-DAD-ESI/MSn analysis revealed great differences in the phenolic profiles of the samples.

Optimization of a New Ultrasound-Assisted Extraction Method of Caffeic Acid from the Aerial Parts of Coriandrum sativum by Using Experimental Design and Ultra-Performance Liquid Chromatography

An ultrasound-assisted extraction method for the determination of phenolic compounds in the aerial parts of coriander using the level of caffeic acid as the target response was employed and it is suggested that this method could potentially be applied for quality control analyses.

  • 2
  • PDF
ANTIFUNGAL POTENTIAL OF PIMPINELLA ANISUM, CARUM CARVI AND CORIANDRUM SATIVUM EXTRACTS. A COMPARATIVE STUDY WITH FOCUS ON THE PHENOLIC COMPOSITION
    A. Trifan

    Medicine, Environmental Science

  • 2020

Evidence is provided that phenolic extracts obtained from fruits of P. anisum, C. carvi and C. sativum might be sources of antifungal agents with putative use in onychomycosis, with minimal inhibitory concentration values in the range of 1.25-5 mg/mL.

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  • PDF

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35 References

Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L.
    L. BarrosM. DueñasM. I. DíasM. SousaC. Santos-BuelgaI. Ferreira

    Environmental Science, Medicine

  • 2012
  • 104
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CHARACTERIZATION OF POLYPHENOLS FROM CORIANDER LEAVES (CORIANDRUM SATIVUM), RED AMARANTHUS (A. PANICULATUS) AND GREEN AMARANTHUS (A. FRUMENTACEUS) USING PAPER CHROMATOGRAPHY: AND THEIR HEALTH IMPLICATIONS
    V. NambiarM. DanielP. Guin

    Medicine, Environmental Science

  • 2010

Results from red and green amaranth emphasize the role of these GLVs in the prevention of chronic degenerative diseases.

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Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties.
    A. WojdyłoJ. OszmiańskiP. Bielicki

    Agricultural and Food Sciences, Environmental Science

    Journal of agricultural and food chemistry

  • 2013

Some quince varieties and their products characterized by a higher content of phenolic compounds may be selected to promote their positive effect on health.

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Antioxidant activity and phenolic compounds in 32 selected herbs
    A. WojdyłoJ. OszmiańskiRenata Czemerys

    Environmental Science, Medicine

  • 2007
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Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
    A. Vallverdú-QueraltJorge RegueirdJ. F. R. AlvarengaMiriam MARTINEZ-HUELAMDL. LealRosa Maria LAMUELA-RAVENTDS

    Chemistry, Environmental Science

  • 2015

Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway, as well as the detection of distinctive features among the studied herbs and spices.

Acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of pomegranates
    M. SayyariS. CastilloD. ValeroH. Díaz-MulaM. Serrano

    Agricultural and Food Sciences, Environmental Science

  • 2011
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Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatments.
    M. GiménezJ. Valverde S. Castillo

    Agricultural and Food Sciences

    Food chemistry

  • 2014
  • 102
Determination of phenolic compounds in aromatic plants by RP-HPLC and GC-MS
    Charalampos ProestosD. SereliM. Komaitis

    Environmental Science, Chemistry

  • 2006
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HPLC-UV-MS Profiles of Phenolic Compounds and Antioxidant Activity of Fruits from Three Citrus Species Consumed in Northern Chile
    A. BritoJavier E. RamirezC. ArecheB. SepúlvedaM. Simirgiotis

    Chemistry, Environmental Science

    Molecules

  • 2014

The antioxidant features together with the high polyphenolic contents can support at least in part, the usage of the peel extracts as nutraceutical supplements, especially to be used as anti-ageing products.

Preharvest application of oxalic acid increased fruit size, bioactive compounds, and antioxidant capacity in sweet cherry cultivars (Prunus avium L.).
    A. Martínez-EspláP. ZapataD. ValeroC. García-VigueraS. CastilloM. Serrano

    Agricultural and Food Sciences

    Journal of agricultural and food chemistry

  • 2014

OA preharvest treatments could be an efficient and natural way to increase the quality and functional properties of sweet cherries.

  • 71

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    Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley. | Semantic Scholar (2024)

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