Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources

Abstract

In this study, the potential of industrial celery by-products (the stalk and root) serving as sources of aromatics and antioxidants was investigated. A headspace solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) procedure was optimized to isolate volatile compounds from celery by-products. A Box–Behnken experimental design was proposed to optimize the procedure through a response surface methodology. The optimal extraction conditions were found to be 1.6 g of homogenized fresh by-product at 30 °C for 60 min. Under these conditions, 26 volatile compounds in stalk and root samples were identified, monoterpenes and sesquiterpenes being the main components. The content of limonene and γ-terpinene found in the stalk was significantly higher in comparison with root samples. Total phenolic content and antioxidant activity (ABTS and FRAP) results underlined the celery wastes studied as good sources of free radical scavengers. This work suggests the potential application of these by-products in the food industry and opens new pathways to valorize celery residues, contributing to the circular economy.

Antioxidant Activity of Essential Oils Extracted from Apiaceae Family Plants

“…Celery (Apium graveolens L.) is a member of the Apiaceae family, distributed widely in Europe, Africa, and Asia [31]. Celery is consumed as a raw material in salads or used in cooking as a condiment [32]. The medical benefits of celery were identified many years ago and include the prevention of coronary and vascular diseases.…”

“…Celery is composed mainly of water (95%) and dietary fiber; additionally, it contains significant amounts of antioxidants [32]. The usage of the celery plant as a food preservative has increased in recent years, mainly due to its antioxidant attributes.…”

“…The usage of the celery plant as a food preservative has increased in recent years, mainly due to its antioxidant attributes. Secondary metabolites of phenolic acids in celery are important as antioxidants [32]. Different EOs such as terpenes, phthalides, and aldehydes contribute to the unique smell and taste of celery.…”

Biofortification and Valorization of Celery byproducts Using Selenium and PGPB under Reduced Nitrogen Regimes

“…It is an excellent source of proteins, vitamins, antioxidant compounds, and minerals beneficial to human health [1]. It is very rich in bioactive compounds and, due to its aroma and flavor, is widely consumed worldwide either raw in salads or cooked as a condiment [2]. The broad biological activity of all the bioactive compounds present in celery grant it with the possibility of preventing and treating several diseases, including gastrointestinal disorders, cardiovascular and liver diseases, asthma, male fertility problems, and cancer [3].…”

“…Nonetheless, during celery processing, as with other vegetables, a large volume of waste is generated due to the removal of the petioles and external leaves, which are not usually consumed. This practice has substantial environmental and economic effects [2]. For this reason, ways to revitalize these byproducts are currently being sought so that their processing can be reduced and to contribute to the circular economy [4].…”