Identification and evaluation of antioxidants in Japanese parsley

Ogita, Tasuku; Manaois, R.V.; Wakagi, Manabu; Oki, Tomoyuki; Ishikawa, Yuko; Watanabe, Jun

doi:10.3109/09637486.2016.1170770

Cited by 6 publications

(6 citation statements)

References 35 publications

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“…Parsley did not show significant differences with red cabbage in the ORAC assay, and showed the highest antioxidant capacity in the FRAP and DPPH methods. Antioxidant capacity values obtained for parsley were similar to those reported by Stratil et al (), but other authors have reported lower values (Karaca & Velioglu, ; Ogita et al, ; Stratil et al, ; Tiveron et al, ), which suggest that the parsley sample under study presented a greater antioxidant capacity than the average of the same vegetable.…”

Section: Resultssupporting

confidence: 85%

Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

et al. 2017

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The content of bioactive compounds and antioxidant capacity of nine vegetables of conventional and unconventional utilization in salad mixtures were studied. The total phenolic and flavonoid contents ranged between 39.6–148.5 mg GAE/100g FW and 76.3–217.4 mg QE/100g FW, respectively. Ascorbic acid content ranged between 16.4 and 198.8 mg AAE/100g FW. Antioxidant capacity was assessed using DPPH, FRAP, and ORAC methods; values were in the range of 48.9–245.8 mg TE/100g FW, 67.7–335.8 mg TE/100g FW, and 104.86–833.9 mg TE/100g FW, respectively. Red cabbage, beet greens, parsley, and rocket exhibited the highest antioxidant capacities. Catechin was the most abundant phenolic compound identified in the free fraction, and p‐coumaric acid, quercetin, and caffeic acid in the hydrolyzed fraction. Results suggested that the presence of these phenolics could be of great importance in preventing some chronic and degenerative diseases when regularly consumed. Nonconventional vegetables showed high antioxidant properties, therefore, it is important to promote their consumption. Practical applications Not all vegetables have the same phenolic composition, and not all phenolics have the same antioxidant capacity. Knowledge of the bioactive content and antioxidant capacity profile in each vegetable could be of interest to consumers and the food industry for selecting the more suitable leaves to make salad mixtures with high nutritional and functional values. These compounds can prevent some chronic‐degenerative diseases related to oxidative stress, so it is important introduce them regularly into the diet. Moreover, the evaluation of nontraditional vegetables is intended to bring consumers toward a new source of bioactive compounds, prompting their consumption, and providing added value to certain plant parts that are sometimes considered as waste products.

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Section: Resultssupporting

confidence: 85%

Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

et al. 2017

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“…Analysed using HPLC, chlorogenic acid (227 mg/g) is the dominant phenolic compound in the ethanol extract of O. javanica 11 . The hydrophilic extract contains chlorogenic acid, quercetin rhamnosyl galactoside, rutin, hyperoside and isoquercitrin, while lutein, γ-tocopherol and α-tocopherol have been identified in the lipophilic extract 12 . Major chemical constituents of the essential oil from O. javanica are incensole (26%), α-copaene (18%) and n-nonylacetate (18%) 13 .…”

Section: Phytochemistrymentioning

confidence: 99%

Ulam Herbs of Oenanthe javanica and Cosmos caudatus: an overview on their Medicinal Properties

Chan

Wong

Chan

2017

JNR

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In Southeast Asia, ulam herbs are consumed raw as a condiment. It is believed that these herbs have medicinal benefits and their regular intake can prevent degenerative diseases, delay aging and improve overall health. In this review, the current knowledge on the phytochemistry and pharmacology of Oenanthe javanica (water dropwort) and Cosmos caudatus (wild cosmos) is updated with some descriptions of their botany and uses. Water dropwort has constituents of phenylpropanoids, flavonoids and phenolic acids, notably, persicarin and isorhamnetin. Antioxidant, anti-quorum sensing, melanogenic, anti-diabetic, anti-arrhythmic, anti-inflammatory, neuroprotective, neurogenesis, alcohol detoxification, antitoxic, anti-coagulant, hepatoprotective, anti-hepatitis B virus and memory improvement are pharmacological properties of water dropwort. Wild cosmos, with flavonoids, phenolic acids and diterpenoids as major metabolites, possesses antioxidant, antibacterial, anti-quorum sensing, antifungal, anti-inflammatory, anti-diabetic, anti-hypertensive, hepatoprotective, detoxification, anti-osteoporosis and anti-hyperlipidemic activities. There are several patents on some of the pharmacological properties of water dropwort while a clinical trial has been conducted on the anti-diabetic effects of wild cosmos. Both these ulam herbs possess a wide array of pharmacological properties, which confer their traditional uses as food and medicine.

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“…10 It is likely that differences in the environmental conditions (eg, climate, location, and soil fertility) of the collected foods and the measurement methods employed are the reasons for these differences. 33,34 We found that seasonings and spices, especially seasonings with soybean products, such as miso made high contributions to AOC. Previous studies reported extremely high H-and L-ORAC values for certain spices and herbs, indicating that the component essential oils contained considerable quantities of antioxidants.…”

Section: Discussionmentioning

confidence: 88%

The Major Source of Antioxidants Intake From Typical Diet Among Rural Farmers in North-eastern Japan in the 1990s

Tsubota‐Utsugi

Watanabe

Takebayashi

et al. 2021

Journal of Epidemiology

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Background: Previous Japanese studies have led to the erroneous conclusion of antioxidant capacity (AOC) intakes of the overall Japanese diet due to limitations in the number and types of food measured, especially in rice and seafood intake. The aims of the study were to construct an AOC database of foods representative of the typical Japanese diet and to clarify the high contributors to AOC intake from the overall diet of the Japanese population. Methods: Commonly consumed foods were estimated using 3-day dietary records (DRs) over the four seasons among 55 men and 58 women in Japan. To generate an AOC database suitable for the typical Japanese diet, hydrophilic (H-)=lipophilic (L-) oxygen radical absorbance capacity (ORAC) values of foods in each food group were measured via validated methods using the food intake rankings. Subsequently, we estimated the AOC intake and the AOC characteristics of a typical Japanese diet. Results: Of 989 food items consumed by the participants, 189 food items were measured, which covered 78.8% of the total food intake. The most commonly consumed types of antioxidant-containing food were tea, soybean products, coffee, and rice according to H-ORAC, and soybean products, fish and shellfish, vegetables, and algae according to L-ORAC. Conclusions: The characteristics of high AOC intake in rice and seafood more appropriately reflected the Japanese-style diet.Further studies are expected to clarify the association between food-derived AOC and its role in preventing or ameliorating lifestyle-related diseases.

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Identification and evaluation of antioxidants in Japanese parsley

Cited by 6 publications

References 35 publications

Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

Ulam Herbs of <I>Oenanthe javanica</I> and <I>Cosmos caudatus</I>: an overview on their Medicinal Properties

The Major Source of Antioxidants Intake From Typical Diet Among Rural Farmers in North-eastern Japan in the 1990s

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