Antioxidant Properties of a Parsley (Petroselinum crispum) Juice Rich in Polyphenols and Nitrites

Abstract

Parsley (Petroselinum crispum) is an herbaceous vegetable used as foodstuff, spice and medicinal plant because it provides antioxidants especially flavonoids (apigenin), vitamins (K, C and A), and volatile oils, among other compounds. Because parsley has important concentrations of nitrates and flavonoids, very little vegetal pigment and a mild flavour profile, it was chosen for this study. The aim of this study was to obtain parsley juice rich in nitrite and polyphenols and to assess its antioxidant activity. To obtain nitrite from nitrate by enzymatic reaction, Staphylococcus xylosus ATCC 29971 was used as nitrate reductase source. To obtain the vegetable juice, fresh roots were minced and homogenized in aqueous solution. The sterile juice was filtered and then inoculated with S. xylosus and incubated at 37°C. The nitrate and nitrite concentrations (mg/L) were determined using a colorimetric method using salicylic acid and Griess reagent, respectively. The total polyphenols content (TPC) was measured with Folin-Ciocalteu reagent and expressed as mg gallic acid equivalent / 100 mL (mg GAE / 100 mL). The total flavonoids content (TFC) was measured with aluminium chloride reagent, and expressed as mg catechin equivalent / 100 mL (mg CE / 100 mL). To determine the antioxidant activity of parsley juice, the ability to reduce DPPH synthetic radical, reducing power of Fe3+ ion and the capacity of chelating transition metal ions were assessed. Maximum concentration of nitrites was achieved for parsley juice in the presence of S. xylosus after 24 hours; TPC was 14.87 mg GAE / 100 mL and TFC was 11.21 mg CE / 100 mL. The ability of parsley fermented juice to reduce DPPH synthetic radical was 79.45%, while the capacity to reduce Fe3+ was 0.758 ± 0.14 (absorbance at 700 nm) and to chelate Fe2+ ion was 23.64%. Parsley juice represents an important source of natural nitrate and flavonoids, with important antioxidant capacity.

Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon)

“…An extreme rise in p -AnV was noted after 15 days of storage, indicating that prolonged storage loosened the shrimp coating. Furthermore, lipid oxidation might be triggered and sped up by various processes, such as the singlet oxygen production, enzymatic and non-enzymatic production of free radicals, and active oxygen ( Papuc et al., 2016 ). The control sample showed the highest p -AnV (P ​< ​0.05), while lower p -AnV was observed for samples coated with CHI-Gel, regardless of incorporation of LPE.…”

Effect of Mixed Fruit and Vegetable Juice on Alcohol Hangovers in Healthy Adults

“…Apple juice, grape juice, pineapple juice, and orange juice have high levels of total phenolic compounds and radical scavenging activities ( 27 , 28 ). Parsley juice has been known to be rich in phenolic contents and to exhibit strong antioxidant activity ( 29 ).…”

Effect of sodium selenate foliar supplementation on Cryptotaenia japonica and Petroselinum crispum nutritional characteristics and seed quality

“…Thirdly, scant information is available on Se enriched seeds viability [7]. Taking into account the synergistic relationship between Se and organic antioxidants such as ascorbic acid, polyphenols, proteins [8,9], parsley is one of the finest object for Se biofortification, due to extremely high levels of natural antioxidants [10]. Indeed, parsley importance is attributed to its high vitamins concentration (mainly vitamin C), antioxidants [11], and some mineral elements such as iron [12] as well as volatile oils that play an important role in the pharmaceutical and food industries [13].…”